Taste the Wonders of Australian food and wine
Australia’s united food and wine team heads to Taiwan
Potato Pavé with Sichuan Pepper Mayo
By Chef Jessica Lin
Ingredients
Potato Mille-Feuille
1. Approximately 10 Australian potatoes, peeled (about 1000g)
2. 600 cc water
3. 200 cc white vinegar
4. 3 tbsp Sichuan peppercorns
5. Cornstarch as needed
6. 1 pound cake mold (2.5 x 8 x 2 inches)
Sichuan Peppercorn Mayo
1. 3 egg yolks (at room temperature)
2. 1.5 tbsp white vinegar
3. 1.5 tbsp water
4. 300g vegetable oil
5. 30g sugar
6. A pinch of salt
7. Sichuan pepper oil as needed
Directions
Potato Mille-Feuille
1. Combine water and white vinegar, bring to a low boil for 5 minutes, add toasted Sichuan
peppercorns, and let cool.
2. Thinly slice potatoes with a mandoline, soak briefly in pickling liquid, then drain.
3. Line the pound cake mold with parchment paper, layer potato slices, sprinkling a little
cornstarch between each layer, until the mold is 90% full. Fold the parchment paper over the top.
4. Bake at 180°C (350°F) for 75 minutes.
5. Press with a weight on top, refrigerate for at least 4 hours or overnight.
6. Once set, remove from the mold, trim the edges, and cut to desired size.
7. Pan-fry or deep-fry until golden and crispy.
Sichuan Peppercorn Mayo
1. Bring eggs to room temperature and separate the yolks.
2. In a bowl, whisk egg yolks, sugar, and water until pale.
3. Gradually add a few drops of oil while whisking on high speed until thickened.
4. Finally, mix in vinegar, salt, and Sichuan pepper oil.
Plating
Serve crispy potato mille-feuille with Sichuan peppercorn mayo and garnish with cilantro
sprouts.
Discover more Wondrous Culinary Delights
Explore additional recipes by Chef Thomas Chiu and Chef Jessica Lin and continue your journey of exceptional flavours. Click below to unlock more of their masterful creations.
