Oct/Nov 2015 Aug/Sept 2015 - Page 20

ciao! cooks Michael Robins Sydney's RECIPE INSPIRATION In the spirit of simplicity, Chef Michael Robins goes back to basics using this local favourite veggie in well-loved dishes. Using simple, fresh food as the foundation, Robins adds a pickled kick to the classic potato chip, and briny sea asparagus to creamy risotto. A haute spin on the humble spud sets these dishes apart with his creativity shining through prime presentation. Pickled Potato Chips Sydney's serves these crispy onebite wonders on top of braised shortrib, with apple kimchi and celery root purée. INGREDIENTS: 5 russet potatoes 2 cups white vinegar 2 L canola oil METHOD: 1. Slice potato into chips. 2. Cover sliced potatoes in vinegar and let sit for 45 minutes. 3. Preheat oil to 350°F. Remove potatoes from vinegar and dry on paper towel. Fry potatoes in small batches until golden brown. Remove from fryer and season with salt. Yield 4 servings Visit ciaowinnipeg.com for apple kimchi and celery root purée recipes. 18 ciao! / aug/sep / two thousand fifteen