1kg chat potatoes, washed
3 large brown onion, sliced finely
8 eshallots, sliced finely
2 head trimmed fennel, sliced finely
3 tbsp cumin
8 black cardamom pods
6 bay leaves
60mL CHEF Demi Glace Liquid Concentrate
400g broad beans, podded and shelled
1 preserved lemon, finely diced
1 bunch picked and washed silverbeet, sliced finely
300g pitted green olives
Zest and juice of 2 lemons
In a large pot with a lid, fry potatoes on medium heat in EVOO until golden (approx. 5 minutes).
Add onion, eshallots, fennel, spices, and bay leaves.
In a measuring jug, mix the CHEF Demi Glace Liquid Concentrate with the water and add to the pot.
Bring to the boil, lower to a simmer, cover and cook over low, stirring intermittently, for 20 minutes or until potatoes cooked through.
Add broad beans, preserved lemon, silverbeet, and cook for a further minute before removing from heat.
Add olives, lemon zest and juice.