Recipes
Potato bread with spiced hazelnut
25 minutes
Preparation time
1 hour
Cooking time
4
Serves
Ingredients
Hazelnut spice mix
75 g hazelnuts
1 tbsp whole coriander seeds
½ tbsp whole cumin seeds
½ tbsp whole fennel seeds
1 small pinch dried chilli
½ tbsp sumac
1 tbsp white sesame seeds
½ tbsp dried oregano
½ tbsp dried thyme
Potato bread
500 g medium waxy potatoes skin on, well-scrubbed
1 cup rice flour
¼ cup potato flour/starch
Salt flakes, to taste
1 tsp baking powder
¼ cup melted butter, plus a little for brushing
1 egg
Method
Hazelnut spice mix
- Preheat the oven on Conventional at 160°C.
- Roast hazelnuts in the oven on shelf position 2 for 8 minutes and pulse in a food processor until crumbly, or chop by hand.
- Toast the coriander, cumin, fennel and chilli in a frying pan on medium heat, induction setting 6, until fragrant.
- Grind the spices into a coarse powder with a coffee grinder or mortar and pestle.
- Mix all of the ingredients together.
Potato bread
- Cut the potatoes into ½ cm thick slices, leaving the skin on and spread into a perforated steam container. Steam at 100°C for 25-30 minutes.
- Mix the flours, salt and baking powder together in a separate bowl.
- Roughly mash the potatoes and stir through the melted butter and egg.
- Fold the flours into the mashed potato mix until a firm smooth dough is formed and rest for 10 minutes.
- Divide into 30 g balls and shape into flat round patties about 1 cm thick.
- Place onto a perforated gourmet baking tray and brush with a little melted butter then sprinkle the hazelnut spice mix on top.
- Preheat the oven on Intensive Bake at 170°C.
- Place the tray in the oven on shelf position 1, turn on Crisp function if applicable and bake for 15-20 minutes.
- Brush with more butter when it comes out of the oven, season with salt and serve warm.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.