Ravinder Bhogal's Kimchi Royals
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Easy
These appear on the menu at Jikoni as soon as the Jersey Royal season kicks in. They are our version of patatas bravas, via Korea. Instead of salsa you have kimchi, there’s Japanese mayonnaise rather than allioli – and it’s finished off with crunchy peanuts, spring onions, sesame seeds and shards of prawn cracker. It all adds up to a lively little dish that’s feistier than the standard patatas bravas.
This recipe is extracted from Jikoni by Ravinder Bhogal (£26, Bloomsbury)
Ingredients for kimchi royals Serves: 4
- 500g Jersey Royals, halved lengthways
- 30g butter
- A few drops of sesame oil
- 300g kimchi, shredded
- 30ml tamarind concentrate
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
Ingredients to serve
- 8 tbsp Kewpie mayonnaise (or regular mayonnaise doctored with a pinch of sugar and a squeeze of lime juice)
- Large handful of salted roast peanuts, roughly crushed
- Small handful of sesame seeds, toasted
- 8 spring onions, sliced
- Handful of coriander leaves
- Handful of broken-up spicy prawn crackers
Method for kimchi royals
- Boil the potatoes in salted water until tender. Drain well.
- In a frying pan melt the butter with the sesame oil over medium heat. Place the potatoes, cut side down, in the hot fat and cook on this side only until crisp and brown.
- Drain on kitchen paper and keep warm.
- In a small bowl, stir together the kimchi, tamarind concentrate, soy sauce and fish sauce.
- Arrange the potatoes on a platter, cut side up. Top with the kimchi mixture, then drizzle over the mayonnaise.
- Scatter over the peanuts, sesame seeds, spring onions, coriander leaves and shards of prawn cracker.
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About the author
Ravinder Bhogal was born in Kenya to Indian parents and she opened her first restaurant in London, the city she grew up in. Her recipes are inspired by the taste of home, wherever that may be.
