Watercress sauce marmite roasted new potatoes tarragon and almond dressing


by Chef Tyrone Kleynhans

​Ingredients


     WATERCRESS SAUCE
•    50g of cashew nuts, soaked for 2 hours
•    80g of Watercress
•    1 Lemon juice only
•    1 tsp Dijon Mustard
•    50ml of water
•    30ml of olive oil
•    Salt
•    Pepper

     TARRAGON AND ALMOND DRESSING
•    tarragon leaves 1 small handful
•    30g of blanched almonds, roasted
•    2 tbsp of white wine vinegar
•    4 tbsp of olive oil
•    salt
•    pepper

     MARMITE POTATOES
•    400g of new potatoes halved
•    1 tsp Marmite
•    2 tbsp of olive oil

     FOR THE SALAD
•    baby watercress to garnish
•    radishes shaved, to garnish


Method


1.    To begin, soak the cashews for the watercress sauce in water for at least 2 hours, and up to 6 hours (at room temperature)

2.    Preheat the oven to 200C/gas mark 6

3.    Toast the almonds for 4–6 minutes, until golden

4.    Halve the new potatoes and coat with the olive oil and marmite; using your hands here is best!

5.    Roast the potatoes on a lined baking tray for 24 minutes until golden and crispy

6.    Drain the cashews and blend with the watercress, lemon juice, Dijon mustard, water, and salt and pepper until smooth

7.    With the motor running on high, slowly add the olive oil in a steady stream to emulsify. Transfer the watercress sauce to the fridge

8.    Finely chop the tarragon and roughly chop the toasted almonds. Combine the tarragon and almonds with the white wine vinegar, olive oil and seasoning to make the pesto-style dressing

9.    Finely shave the radish and hold in ice-cold water to crisp up

10.    Allow the potatoes to cool before plating (warm is okay)

11.    To plate, spoon the watercress sauce onto your serving plate or platter and spread it around evenly. Scatter over the marmite potatoes and drizzle with the tarragon and almond dressing; garnish with shaved radish and extra watercress leaves