Potato Cooked in the Earth it was Grown

Coconut husk ash
1 young coconut, outer green husk removed
Crack the top open with a few sharp blows from a meat cleaver. Drain the coconut water (reserve for another use). Remove the flesh. Leave the coconut husk in a warm place to dry for 4 days. Place the coconut husk in aa roasting tray and place it on the grill, then set the husk alight with a kitchen blowtorch. Let the flames die down by themselves, leave the husk to cool down. Grind the husk into a ash using a mortar.

4 small potatoes, peeled
20ml grape seed oil
Salt flakes to taste
3kg soil
2 tea towels, soaked in water
2 small cheesecloth soaked in water

Preheat the oven to 160C. in a bowl. Combine potatoes, oil and sea salt. In a deep roasting tray, place half of the soil in an even layer to cover the base of the tray. Place a damp tea towel over the soil than a piece of the cheesecloth. Place the potatoes on the cheesecloth, than cover with the other pieced of the cheesecloth and tea towel, making sure they are sealed from the soil. Place the remaining soil on the top and tightly cover with foil. Bake for 3 hours, than reduce the temperature to 100C and bake for a further 4 hours. Texture of the potato should be soft and creamy

Chicken floss
100g chicken breast
100ml soy sauce
Marinated the chicken in the soy sauce for 1 hour in the fridge. Drain the chicken. Fill a small saucepan with canola oil and heat to 165C. deep fry the chicken for 10 minutes. Remove and drain on a paper towel and cool. Chop into 2cm pieces, then blitz until fluffy in a food processor, #3 for 1 minute

Smoked curd
200g goat milk curd cheese
200g fromage blanc,
8 drops Smoking liquid
Salt to taste

10 puha leafs (wild watercress)

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