THE Unites States Potato Board recently organised a culinary showcase ‘A Culinary Experience With US Potatoes’ to introduce various recipes using the range of US fresh potatoes.
Johor-born executive chef of Sheraton Imperial, Rajesh Kannan concocted a new range of scrumptious and attractive potato-inspired dishes which was previewed to Malaysian chefs at a workshop at the hotel.
These dishes would soon be incorporated into the hotel’s menu.
“I find US fresh potatoes’ colour, texture and versatility fascinating and can be used to make or complement many dishes,” said Rajesh.
Some of the new dishes include Chicken Coconut and Galangal Soup with Round Whites, Oven Roasted Rib Eye Rosemary Roasted Fingerlings Potatoes; and Steamed Salmon Rolled with Blue and Purple Potato with Squid Ink Sauce.
Satay lovers are bound to love the Special Stick with Flavoured Cod Baked Yellow Fresh Potato Mash and Vegetarian Biryani with Russet Potatoes. Even the ice creams and desserts made from the potatoes were enough to melt one’s heart.
Taking a bite: Chef Rajesh could not resist a fresh spud.
