As all good things come to an end also my incredible time in Mexico is almost over. Actually you'll read this while I'll be on a plane, first stop Miami, final stop London.
I know already I'm gonna be jet-lagged and feel blue for a couple of days, because let's be honest, who wouldn't?
But I'm grateful and I feel really lucky to have had the chance to spend this time exploring a new part of the world, swim every day in one of the most incredible ocean, walk barefoot everywhere, feel the sand under my feet, be hugged by the warmest breeze while I'm reading a book under the sun, visit one of the Seven Wonder of the World, swim with turtles and see dolphins playing, snorkle in the coral reef, do zip lines and drive in the jungle......
I could go on for days, but that's another post story! :)
I write this post rocking on the hammock outside our room and the suitcases are looking at me from inside, craving for packing!
It's better for me to start, but not without making sure there's a mouth-watering recipe ready for you! And trust me, this is crazy good one!
Crispy potato skin chips to dip in a salty and slightly spicy kimchi mayonnaise! The perfect aperitivo before dinner time!
Hope you all have a lovely day and...see you in London!
(makes 2 portions – takes 1h – vegan)
- 700gr small potatoes
- olive oil
for the kimchi mayo
- 80gr kimchi
- 100gr veganaise
- 1tbsp soy sauce
Start by washing well the potatoes as you’re gonna use the skin. “Fork” them, by pinching them once with a fork and place them in the oven on a tray with a baking sheet for ½ hour at 200°.
Once 30 minutes are passed, take them out and let them cool for 10 minutes. Being careful to not burn yourself, cut them in half and scoop out the potato, leaving just the skin. They don’t have to be perfect, so it’s ok to leave a bit of potato on the skin.
At this point put a oven rack on your tray and place the skins over it. This way will help circulate the heat better around the potato. Sprinkle some salt and pour some oil on top of the skins and place them in the oven again at the same temperature, ten minutes per side.
While they’re finishing to cook, prepare the delicious kimchi mayonnaise. Simply place in a blender kimchi, veganaise and a tablespoon of soy sauce and blend all together. You may need to a bit of water eventually for it to mix properly, just add little by little and see how it goes.
Voilat mi amigos, pre-dinner snack is served! :)
P.s.: I added the scooped out potato to a cauliflower soup that I served for dinner, so I didn’t waste anything from it. Or you could use it to make mash potato as a side. These are two options but there are many ways to not waste it and use it for another dish!