Gherki-what? Gherkiham, write it down, gherkins + ham. Gherkins, pickles, pickled cucumber… who cares about the name, JUST DO NOT USE CUCUMBER YOU IDIOT! Got it or do you want me to explain what potatoes are as well?
This wonder of the gastronomic heritage is an excellent dish for either very hot days or hangover days. Study it well before your next summer trip to Ibiza, trust me!
- Take as many potatoes as you want to eat. Peel them and make slices half-a-finger thick.
- Boil them for about 7 minutes. As soon as they are not crunchy they’re ready! If you’re not sure leave them a couple of minutes more, better soft than undercooked. Rinse them with cold water until they’re cold and let them dry.
- While the potatoes are being cooked, mix ham and gherkin (50/50) in a cup/beaker and blend it. DON’T ADD THE LIQUID OF THE GHERKINS, GODDAMNED! If it’s too sticky (probably) you can add a spoon of mayonnaise, and blend again.
- Pour the Gherkiham sauce over the potatoes and you’re done.
A FUCKING TIP: You can save it for later in the fridge but store it separately and add the sauce just before eating.
Chef 1 – Hangover 0