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The TaytoRiCo Challenge

Coconut Rice Bites on Potato Galette

Coconut rice bites

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 [1], because that just makes everything better.

You’ll need:

  • 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

The Steps:

  • 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.

The Variations:

  • 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.

The Results:

  • Serves 2-4 as a light bite or starter

Potato Galette

Potato galette

This is really just a thin version of Crusty Potatoes Anna [2], with 2 layers of potato slices, brushed with clarified butter and baked in a hot oven until golden and crispy.

You’ll need:

  • 1 small-ish potato, preferably floury, around 125g-150g
  • 1-1.5 tblsp clarified butter [2], 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.

The Steps:

  • 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.

The Variations:

  • Add a scattering of chopped fresh thyme, rosemary or other herbs between the 2 potato layers according to your taste.

The Results:

  • One 24cm galette.