Our special monthly recipe by the great Chef420grados is here; get ready to learn delicious recipes with an exotic cannabis hint.
Today we have a creation that we’re certain that you’ll want to try: patatas bravas loaf with Sour Diesel terpenes (Sour Diesel aroma) that we’ve nicknamed “Terpy Brave Brick”.
Chef420grados has created a *patatas bravas dish which is out of this work, with a super special Sour Diesel hint, and an amazing presentation that’s easy to replicate; surprise anyone and everyone with this new recipe.
*Patatas bravas is a dish that originated in Madrid, in which the potatoes (whether they’re fried, boiled in water, or in oil), are accompanied by a spicy sauce in which cayenne is one of the main ingredients.
Enjoy a healthy and surprising dish with this great recipe from our beloved Chef420grados.
Cooking with Cannabis Flavors: Patatas Bravas with Terpenes
Let’s have a look at the ingredients and steps involved in this recipe, a simple and delicious recipe that’s capable of surprising anyone.
Loaf Ingredients
- 4 medium potatoes
- Potato starch
- 25g butter
- 1 egg
- 1 small bag of chips
- Olive oil
- Salt
Brava Sauce Ingredients
- 250g crushed tomato
- 2 shallots
- 1 garlic clove
- 1 tea spoon spicy pepper
- 1c.c sugar
- Dash of vinegar
- Cayenne pepper (to taste, depending on spice threshold)
- 1 nora pepper flesh
- Salt
- Oil
Alioli Ingredients
- 1 garlic
- 1 egg
- Salt
- 200cl olive oil
Tutorial Video:
Patatas Bravas Loaf, Step by Step
Follow these simple steps in order to make this marvelous recipe:
Prep
- Boil water in a pot with a pinch of salt.
- Skin and chop the potatoes in the same approx. size.
- Cook the potatoes for about 8 minutes, use a fork to confirm that they’re properly done. When done, drain and place them in a bowl.
- Mix the butter with 1-2 drops of Sour Diesel terpenes, which provide intense citric, earthy and spicy flavors. Add the potatoes.
- Mash the potatoes, add a slight dash of salt and place them in a mold so that it’s about 8cm long and 2cm tall. Store in the fridge.
- Chop your shallots and slice the garlic clove. Cook on low heat in a pan with oil until poached.
- Add the Cheyenne pepper, spicy pepper, sugar and vinegar. Stir for one minute, and add the tomato and nora pepper. Cook for 10 minutes, blend and store in the fridge.
- Cover the garlic head in tin foil and roast for 20 mins at 180°C.
- Place the egg, roasted garlic and a pinch of salt in a blender (if you don’t want an intense roasted garlic flavor, use half), and blend. While blending, add oil slowly until the sauce has the correct consistency. Store in the fridge.
- Take out your potato and remove it from the mold. Cut out 2cm wide loafs (around the same width as the height).
- Prepare your three steps for frying: potato starch, whisked egg, and crumbled potato chips. In that order, begin covering your potato loafs.
- Finally, fry the loafs of potato in some hot oil (a few seconds on each side).
- Drain excess oil using kitchen paper and plate.
- Finish by adding dots of your two different sauces along the tops of the loafs and… enjoy!
What do you think? Try this recipe and share our opinion with us. We’re sure you’ll love it!
Cali Terpenes
