Is it a bird? Is it a plane? No, it’s TaytoRiCo.
Potatoes, rice, coconut and a late night conversation on twitter, ideas zipping between Jenni of Pastry Methods and Techniques in North Carolina, Tracey of Tangled Noodle in Manila and my good self in Dublin. With a tip of the hat to each of our food loves, we concocted the idea of making a dish with spuds for me, rice and coconut for Tracey and (could it be done?) something sweet and pastry-like for Jenni. Thus #TaytoRiCo was born.
Some failed experiments later (including the dense-as-all-hell starchbomb that was the TaytoRiCo loaf) this is where the wheel stopped spinning for me: coconut rice on a potato galette, topped with, well, whatever you like, though I used prawns (because nobody said you couldn’t use prawns). Not quite the trip to pastryland I’d hoped for, but a happy little 3-way union all the same.
Coconut Rice Bites on Potato Galette
Hands up. I admit that this is cheating, kind of. At least, it’s an utter cheat’s version of coconut rice, because I made it by simply adding some coconut milk to cooked rice. With more foresight, I would have cooked the rice in coconut milk and probably infused it with some interesting Asian flavours, but, as it was, I had cooked rice and coconut milk left over from another, less successful, TaytoRiCo experiment, so that’s what I used, along with a squirt of sriracha, because that just makes everything better.
- 1 potato galette (see recipe below)
- 150g cooked long grain rice, white or brown as you prefer (I used basmati)
- 3 tblsp coconut milk
- 2 tsp sriracha (or other chilli garlic sauce), or to taste
- pinch of salt
- 100g cooked prawns
- Prepare the potato galette as per the recipe below.
- Mash together the cooked rice, coconut milk, sriracha and salt to taste.
- Slice the potato galette into 6 or 8 wedges using a sharp knife or a pizza wheel.
- Divide the coconut rice among the galette wedges and top with prawns. Eat and enjoy.
- I rather fancy replacing the prawns with some cooked crab meat, though any number of other toppings would work as well, like cooked chicken or perhaps banana for something a little sweeter.
- Serves 2-4 as a light bite or starter
This is really just a thin version of Crusty Potatoes Anna, with 2 layers of potato slices, brushed with clarified butter and baked in a hot oven until golden and crispy.
- 1 small-ish potato, preferably floury, around 125g-150g
- 1-1.5 tblsp clarified butter, melted
- coarse salt
- freshly ground black pepper
You’ll also need:
- A mandoline or other implement for slicing the potato very thinly plus a heavy, preferably non-stick, pan, around 24cm diameter, that can be used both on the stove-top and in the oven.
- Preheat the oven to 200C
- Wash the potatoes and pat dry. If you like, you can peel the potatoes for this dish or just leave the skins on (which I prefer). Cut the potatoes into very fine slices, around 1mm thick if possible.
- Butter the pan generously with some of the melted clarified butter.
- Arrange a single layer of potato slices on the base of the pan in a circular or spiral pattern, starting at the middle of the pan and working outward with overlapping slices.
- Brush this layer with more clarified butter and sprinkle with some salt and pepper.
- Add a second layer and brush with any remaining butter.
- On the stovetop, bring the potatoes to a sizzle over a medium-high heat. Transfer to the oven and bake for 15-20 minutes or until the potatoes are golden and crispy – the exact amount of time needed will depend on your oven and the thickness of the potatoes.
- Once done, give the pan a good shake to loosen any bits that may be stuck to the bottom (if it’s not a non-stick pan). Remove the galette to a plate or board where you can slice it into wedges and eat as is or topped with whatever you fancy.
- Add a scattering of chopped fresh thyme, rosemary or other herbs between the 2 potato layers according to your taste.
- One 24cm galette.