4 cecil potatoes
River salt to season
1 tsp grape seed oil
2 Kg soil which the potatoes where grown in
2 small hessian sacks, soaked in water
2 tea towels, soaked in water
2 large cabbage leaves
200 gr. freshly made goats milk curd
200 gr. freshly made cows milk curd
Garnishes to finish
1 branch salt bush, dehydrated and leaves picked
1 tablespoon ash, made from burnt coconut husk
1 tablespoon freshly ground coffee
50 gr. finely grated salted and dried tuna
2 tablespoons picked wild watercress leaves
Potato's: In a bowl combine potatoes with grape seed oil and season with river salt. In a 30cm by 20cm deep roasting dish, place half the soil. Place a cabbage leaf on the soil, then a hessian sack on the leaf and a tea towel on the sack.
Place the potatoes in the middle and place a tea towel over them making sure they are sealed from the soil. Next place a sack over the top and lastly a cabbage leaf.
Place the other half of the soil on top and tightly cover with foil.
Bake at 150ºC for 6 h, then turn down oven to 50ºC and bake for a further 2 h. Turn off oven and leave to rest for 1h. The texture of the potatoes should be firm yet giving and creamy.
Smoked curds: Place both curds in a cold smoker and smoke at 4.C for 15 minutes. Place smoked curds in a bowl and season with a small amount of salt and whisk until smooth. Set aside in the refrigerator.
Place a small spoon of curd in the middle of a bowl, sprinkle curd with the ash, coffee and dried tuna. Place a few watercress leaves in the middle of the curd. Place a potato on top of the watercress and garnish with the salt bush leaves.