Griddled Vegetables & Papas Arrugadas Stacks Stacks with Aïoli
Ingredients (serves 4)
For the potatoes
- 800 g small potatoes (Canarian or any thin- skinned new potatoes)
- 200 g coarse sea salt
- 1 litre water
Griddled vegetables (medium size)
• 1 courgette
• 1 aubergine
• 1 red pepper
• 1 yellow pepper
• 1 red onion
• Extra-virgin olive oil
• Salt & pepper
Vegan aïoli
• 100 ml unsweetened soy drink
• 200 ml sunflower oil or light olive oil
• 1 garlic clove
• 1⁄2 tsp Dijon mustard
• 1⁄2 tsp vinegar or lemon juice
• Sea salt, to taste
Method
To prepare the papas arrugadas, rinse well but leave the skins on. Place them in a large pan with coarse sea salt and just enough water to cover. Simmer over medium heat for about 20 minutes, until tender. Drain, return the pan to low heat, and shake for 1–2 minutes to dry the skins until they wrinkle and a fine crust of salt forms.
Slice the courgette and aubergine lengthways into 3–4 mm slices. Cut the peppers into wide strips and the onion into rings. Brush with olive oil, season, and griddle on a very hot ridged pan or plancha until golden outside and tender inside. Set aside.
For the vegan aïoli, combine the soy drink, garlic, mustard, vinegar (or lemon), and a pinch of salt in a tall jug. Whizz with a stick blender, then slowly pour in the oil until it emulsifies. To adjust the texture, add a splash more soy drink if too thick, or a little oil if too runny. Season to taste.
To assemble the stacks, first halve the wrinkled potatoes or cut them into thick rounds. Using a plating ring (or build free- form on the plate), alternate layers of potato, aubergine, courgette, pepper, onion, and a teaspoon of aïoli. Repeat to make 3–4 layers, finishing with a spoonful of aïoli and a pinch of salt flakes or fresh herbs. Drizzle with extra virgin olive oil and garnish with micro-greens or finely chopped parsley.
