Warm Nduja Tomato Emulsion

Crispy air-fried chilli sausages and boiled new potatoes served with a rich, glossy emulsion made from blistered fresh tomato and rendered spicy nduja. The real recipe here is the sauce, not the sausage and potatoes, which were just a random choice.

• Base
• 4 chilli sausages
• 350g new potatoes
• Water for boiling
• 1 pinch salt for potato water
• Tomato Puree
• 1 large tomato, halved
• 1 clove garlic, peeled and crushed
• 1 tsp tomato paste
• 0.5 tsp smoked paprika
• 1 tbsp extra virgin olive oil
• 1 pinch salt
• 1 pinch black pepper
• Sauce Finish
• 2 tbsp nduja
• 2 tbsp hot starchy potato cooking water
• 10g cold butter

1. Put the 350g new potatoes into a saucepan of salted water on the gas hob.
2. Bring the water to a boil and simmer until the potatoes are fork tender.
3. Place the 4 chilli sausages in the air fryer basket.
4. Place the 1 large halved tomato cut-side up into the air fryer basket alongside the sausages.
5. Air fry at 200C for 8 minutes until the sausages are cooked through and the tomato skin is blistered and soft.
6. Remove the sausages from the air fryer and set aside to rest.
7. Transfer the 1 blistered halved tomato and its released juices into the small personal jug of the K400 blender.
8. Add the 1 crushed garlic clove to the blender jug.
9. Add the 1 tsp tomato paste to the blender jug.
10. Add the 0.5 tsp smoked paprika to the blender jug.
11. Add the 1 tbsp extra virgin olive oil to the blender jug.
12. Add the 1 pinch salt and 1 pinch black pepper to the blender jug.
13. Secure the blade assembly onto the personal jug.
14. Blend on medium-high speed for 25 seconds until completely smooth.
15. Place a small saucepan over medium-low heat on the gas hob.
16. Add the 2 tbsp nduja to the saucepan.
17. Stir the nduja gently for 1 to 2 minutes until it melts and releases its red oil.
18. Pour the pureed tomato mixture from the blender jug directly into the bubbling nduja.
19. Stir continuously over medium heat for 2 minutes to incorporate the oil.
20. Scoop 2 tbsp hot starchy potato cooking water from the potato pan into the sauce.
21. Stir the sauce until it emulsifies into a glossy coating consistency.
22. Turn off the heat beneath the saucepan.
23. Add the 10g cold butter to the sauce.
24. Stir continuously until the butter melts and leaves a sheen.
25. Drain the 350g cooked new potatoes.
26. Lightly crush the potatoes on the plates with a fork so the sauce penetrates.
27. Slice the 4 rested chilli sausages and place them beside the potatoes.
28. Spoon the warm nduja tomato emulsion generously over the crushed potatoes and sausages.

← All recipes