Pommes Dauphine With Tomato Salsa - cooking recipe

Ingredients

None None basic pate a choux dough
5.25 oz mashed potatoes
1 tbsp fresh parsley, finely chopped
1 tbsp olive oil
1 None small onion, finely chopped
1 clove garlic, minced
4 None tomatoes, chopped
1 tbsp tomato paste
2.5 oz pitted black olives, finely chopped
None None oil, for deep-frying

Preparation

Prepare basic pate a choux recipe. Add mashed potatoes and parsley during final stage. Transfer to a piping bag fitted with a 3/4 inch fluted tip. Set aside.
To make the salsa, heat olive oil in saucepan over high heat. Saute onion and garlic for 1-2 mins. Add tomatoes and tomato paste. Simmer for 4-5 mins, until tender. Add olives. Transfer to a serving dish and set aside.
Heat oil for deep-frying in a frying pan. Working in batches, carefully pipe 4 inch lengths of pate a choux into oil. Cook for 3-4 mins, turning, until golden. Drain. Serve with salsa.