Snack time recipes

Filed on February 28, 2020
Chef Jarek Wysmyk, Beetroot Tzatziki, Truffle Popcorn and Sweet Potato Crisps

Cooking with Jarek Wysmyk, Executive Head Chef, Toplum, Dubai

Beetroot Tzatziki

Prep time: 35min
Serves: 1

Ingredients
100gm cucumber, grated
100gm beetroot, baked and grated
100ml Greek yoghurt
2gm garlic, freshly zested
2gm chopped dill
10ml extra virgin olive oil
1 lemon wedge
Salt and black pepper
to taste

Method
Combine cucumber, yoghurt, garlic and grated beetroot. Season with salt and pepper and drizzle the olive oil. Sprinkle chopped dill and serve immediately with a side of pita bread and a lemon wedge.

Truffle Popcorn

Prep time: 3mins
Serves: 1

Ingredients
20gm truffle butter
50gm popped corn
1gm sumac

For truffle butter:
200gm unsalted butter, room temperature
40gm truffle dressing

Method
Mix ingredients for truffle butter together, and store in a container to use as required.
Melt the butter and combine with the popped corn. Season with sumac and serve immediately.

 

Sweet Potato Crisps

Prep time - 20mins
Serves 1

Ingredients
200gm sweet potato (small)
20gm pecorino cheese shavings
1gm sea salt
1gm Syrian chilli pepper, powdered
 
Method
Slice sweet potato very thinly on a mandolin and soak in iced, salted water for five minutes. Remove potatoes from the water and pat dry. Once the potatoes are dry, fry them in a preheated fryer at 140-150°C, until crispy. Make sure the potatoes don't get too brown. They need to keep in the natural 

 





 
 
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