SECOND EPISODE of the captivating series Bak & Boer | Potato Noodles with a Kick

Indeed, it's time for the SECOND EPISODE of the captivating series Bak & Boer! We’re making Potato Noodles with Yara, Potatoes SA, and renowned chef Bertus Basson.
Join us around the coals and enjoy the conversations about the journey of a potato; from soil to plate.
🥔✨ 🌟 Yara: World leader in plant nutrition: Discover how Yara’s innovative plant nutrition products can increase crop yields and also contribute to the growth of regenerative agriculture in South Africa.
🍽️ With Renowned Chef Bertus Basson: South African culinary icon Bertus Basson shows us how the humble potato can shine in the kitchen. With his expertise and passion, Bertus transforms simple ingredients into culinary masterpieces. 🔍 Expert insights: Pieter Brink, Manager of Agronomic Services and Research at Yara, shares his deep knowledge of sustainable farming practices. We also hear from Dr. Carmen Muller from Potatoes South Africa, who brings her extensive research and expertise on potato cultivation and its impact on South African agriculture.
👉 Subscribe to our channel for more inspiring episodes on regenerative agriculture and culinary innovation!
POTATO NOODLES RECIPE
Yield: 4 Portions
Prep Time: 30 minutes
For the noodles
Ingredients:
250g Dry Potato Mash
5g Salt
200ml Hot Water
125g Potato Starch
Method:
Peel the potatoes, cut them into quarters, and cook in salted water until tender. Mash the potatoes, ensuring there are no lumps; for best results, use a sieve.
While hot, add the potato starch, salt, and hot water, then knead the dough until smooth.
Put a large pot of salted water on the stove to boil.
Roll out the noodles to your desired thickness, then blanch them in the boiling water until they float to the top. Once they float, cook for another 30 seconds before removing them from the water.
For the dressing
Ingredients:
250ml Canola Oil
10g Chopped Ginger
5g Chopped Garlic
3 tbsp Dried Chili Flakes
1 tbsp Gochujang Paste
3 tbsp Toasted Sesame Seeds
2 tbsp Sesame Oil
125ml Soy Sauce
Juice of 1 Lemon
¼ cup Sliced Spring Onion
Method:
Combine the ginger, garlic, and chili in a metal bowl.
Heat the oil to at least 180°C and pour it into the bowl. Once slightly cooled, whisk in the remaining ingredients.
Toss the hot noodles in the dressing and serve with sesame seeds, spring onion, and fresh coriander.