4 English potatoes cut into canoes
1 unit of Soya Soya Oil
1 sprig of thyme
1 sprig of rosemary
1 teaspoon of spicy paprika (3.2 g)
Salt to taste
In a pan, heat the oil over medium heat and pre-fry the potatoes at 120° for 13 minutes. Remove the potatoes and reheat the pan with the oil over high heat to 180°, and fry for another 5 minutes or until lightly browned. Remove and drain the potatoes, add the thyme, rosemary, paprika and salt. Mix everything together until combined and serve with the cheese sauce and shredded meat on top.
Tips
To make the shredded meat, season 500g of pork loin with salt and black pepper. Heat 3 tablespoons of Soya oil in a pressure cooker and sear the meat. Cover with 4 cups of water, add salt and bay leaf and cook until the meat is tender. Reserve the liquid and shred the meat. In a pan, heat 2 tablespoons of oil and sauté 1 clove of garlic and 1 chopped onion. Add 2 tablespoons of tomato paste, 1 diced tomato, 1 small diced carrot, ½ red bell pepper and ½ small diced yellow bell pepper. Sauté for 2 minutes and add the shredded meat, ½ chopped chili pepper and parsley to taste. Cook everything with 1 cup of the cooking liquid and adjust salt and pepper if necessary.
To make the cheese sauce, heat 1 carton of cream (200g) in a saucepan and add 1 cup of cheddar cheese, stirring well until melted. Add 1 tablespoon of white wine, ½ clove of grated garlic, salt and pepper to taste. Mix everything together over medium heat. If you want a more liquid sauce, add milk, little by little, stirring constantly, until the desired consistency is reached.
