Berber & Q by Josh Katz

Author:Josh Katz
Language: eng
Format: epub
Publisher: Ebury Publishing
Published: 2018-05-30T16:00:00+00:00

TO SERVE

12 lemons, halved and blackened on the grill

3 bunches of spring onion, blackened on the grill

bunch of coriander

450g Harissa Aioli

FOR TURMERIC BUTTER

Melt the butter in a heavy-based saucepan; add the turmeric, lemon zest and juice and garlic cloves. Tick over on medium-low heat to infuse but not to caramelise. Set aside, kept warm, until required.

FOR THE CORN AND POTATOES

Bring a large saucepan of salted water to the boil over high heat, and blanch the corn for 4–5 minutes until slightly softened and vibrant yellow in colour. Lift from the water, retaining for later use, and transfer to a chopping board. Divide each piece of corn into 3 or 4 pieces and set to one side, ideally in a sealed insulated cool box to keep warm until required.

Return the water to the boil and cook the potatoes for 12–15 minutes until tender to a knife all the way through. Lift the potatoes from the water and add them to the corn.

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