If you’ve read our book (Gotta Cook), you’ll know we’re a bit lacking in the actual cooking skills department. So when asked to share a single recipe that not only the entire agency could agree on, but could also execute… well, let’s just say a turducken was out of the question. We did, however, want to experiment with the one thing that often gets overlooked in the cooking process but arguably is the most important when it comes to masking a poorly cooked dish.
Behold the ultimate dip. A myriad of flavours swirled into one ramekin to pair with whatever your heart desires. In this case, the humble sweet potato.
Ingredients
• 1 large sweet potato – the more “crevasse-ey” the potato, the more dip-holding power
• 300ml beer, draft
• 1 slice ham of choice – we went with French for a bit more Je ne sais qois
• Perilla leaves, finely diced
• 1 cup lamb broth
• 1 red onion, diced
• 1 curry cube
• 5 garlic cloves, chopped
• Dried chilli peppers
• 1 supreme hargow, cooked, to garnish
• Salt and pepper to taste
Method
• Bake sweet potato in oven at 350 degrees for 30 minutes or until it can be forked. Set aside.
• Heat lamb broth in a large pot. Once boiling, reduce heat and add beer. Cover and simmer until reduced to nearly half, then add curry cube. Stir until fully dissolved.
• In a separate skillet, sear ham until slightly brown, adding in onions, garlic, and dried chilli peppers to stir-fry in residual fat. Season with salt and pepper then add to pot.
• Keeping on low heat, stir in perilla leaves until wilted. Cover and simmer on low heat until sauce thickens. Aim for a congealed ketchup consistency.
• Transfer to a ramekin and garnish with supreme hargow.
• Serve with sweet potato.
Tip: If someone tries to eat your garnish, just tell them it will bring generations of bad luck. Nobody messes with The Big Dipper.
Read more at It’s Nice That
