Doughnut, potato, cinnamon, seaweed, pork floss, pork curd

By Chef Ray Capaldi

Raymond Capaldi



Potato doughnut

  • 4 potatoes cut into shape of a doughnut
  • 20g calcium oxide
  • 1 litre water

Potato crumbs

  • 4 large potatoes

Crumb mix for doughnut

  • 200g dried seaweed
  • 400g potato crumbs
  • 200g toasted lactose powder
  • 400g pork floss homemade or bought at Chinese supermarket
  • 1 tablespoon of cinnamon
  • Salt

Pork fat curd

  • 50g good fresh pork fat
  • 5ml water
  • 20g isomalt
  • 40g of greek yogurt ingredients


  1. 1.
    Potato doughnut: Peel the potato, shape into a 100g doughnut shape. Add the calcium oxide to a pan of water, this must be done in order as the temperature would rise immediately, mix very well. Place the potato balls in a thermomix basket on speed 5 of the thermomix for 3 hours, checking every ½ hour, making sure they are always covered. Once they have been there for 3 hours, wash in water, then boil in water for three hours, then transfer to another pot and cook for another 3 hours, washing and oxidising the potato, then once potato is cooked place into pork fat and confit for 20 minutes. Then brush with pork curd, and seaweed crumbs.
  2. 2.
    Pork fat curd: To form a syrup with water and isomalt, place in the thermomix at 60c until the isomalt has made a thick syrup, add yogurt and liquid pork fat and mix with thermomix for 8 minutes, at 60c to obtain a homogeneous mixture. Store in refrigerator.
  3. 3.
    Potato crumbs: Cut up the potato, then place thru a juicer, place into a pan, then bring slowly to the boil while whisking, until a thick paste, then spread out onto a silpat mat thinly, and then dry for 6 hours or 24 hours if possible. Then deep fry, until golden brown, then dry out under lights, blitz to a fine crumb, in robot coupe, and finally add a little cinnamon powder.
  4. 4.
    To serve: Once the potato has cooked, brush the pork curd on to the potato doughnut place into crumbs mixture, completely cover, with mix, place the doughnut middle of plate, cover with some more crumb mix then quenelle the pork curd, serve warm