Name: Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp recipe by ATM - A Ta Maison at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: For dumplings:; Potato: 500 gms; Flour: 40 gms; Chives: 50 gms; Garlic Puree: 7 gms; Parmesan Cheese: 30 gms; For Wasabi Mayo:; Wasabi: 20 gms; Mayo: 300 gms; For Parsley Oil:; Parsley: 250 gms; Refined Oil: 100 ml; Pomace Oil: 150 ml; FOR GARNISH:; Garlic crisp; Fennel Tops; Parsley Oil

Ingredients Serving: 4

For dumplings:
Potato: 500 gms
Flour: 40 gms
Chives: 50 gms
Garlic Puree: 7 gms
Parmesan Cheese: 30 gms
For Wasabi Mayo:
Wasabi: 20 gms
Mayo: 300 gms
For Parsley Oil:
Parsley: 250 gms
Refined Oil: 100 ml
Pomace Oil: 150 ml
FOR GARNISH:
Garlic crisp
Fennel Tops
Parsley Oil

Instructions

Method for Dumplings:
Boil and mash Potatoes.
Add chives, flour, egg yolks, garlic puree, parmesan cheese and season with salt and pepper.
Place balls in boiling water till they start to rise.
Remove and place on a kitchen towel to drain excess water.
Method for Wasabi Mayo:
Mix in the wasabi with the mayo and season to taste.
Method for Garlic Crisps:
Slice raw garlic cloves very thin and soak in milk.
Bring the milk to a boil and remove from heat.
Drain the milk and place sliced garlic on lightly greased parchment paper.
Put into an oven at 90 degrees Celsius for an hour or till crisp.
Method for Parsley Oil:
Add parsley to boiling water for 30 seconds then remove and place in a bowl of iced water.
Remove once cool and squeeze out all the water.
Put the drained parsley into a mixer with both oils and blitz.
To plate, spread wasabi mayo on a rectangular plate.
Place dumplings on the mayo and garnish with garlic crisps, fennel tops and drizzle with parsley oil.

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