BURNT POTATO & TOFU

Bites Patrick Schmitt – Head Chef at Madame George / Drinks Andrea Marseglia – Head Bartender at Madame George / Photography Jason Creaghan

	75g organic tofu, drained
	35ml chardonnay vinegar
	⅛ -¼ teaspoon yuzu kosho
	25ml cold water
	25ml extra virgin olive oil
	10ml sesame oil
	¼ head broccoli
	500g Perla potatoes
	¼ cup finely sliced spring onions
	1 tablespoon sesame seeds, toasted

1.	Put the tofu, vinegar, yuzu kosho, water and a little salt and pepper into a food processor and blitz until smooth.
2.	Emulsify with the olive oil and sesame oil, then chill until needed.
3.	Grate the broccoli florets, fry gently and chill straight away.
4.	Wash and steam the potatoes and, when cool enough, crush in the palms of your hands, making sure they remain as one piece.
5.	Char the potatoes on a hot barbecue until the skin is dark brown – they don’t have to be hot inside.
6.	To plate, put some of the the tofu sauce first, then top with the charred potatoes.
7.	Sprinkle with broccoli, spring onions and sesame seeds and blow torch the whole dish for a few seconds to give the flavour some extra depth.