3-4 white onions, finely sliced
4 slices parma ham
pickled thyme
100 grams butter (½ for sweating onions)
25 ml olive oil
teaspoon capers
chopped chervil + parsley
seasoning
50 grams diced potato
Gribiche sauce:
1 teaspoon diced gherkin
1 teaspoon capers
1 teaspoon chopped parsley
1 teaspoon chopped chervil
1 grated egg, hard boiled
1 teaspoon mustard
vinegar
sunflower oil
Potato dumplings:
20 grams parmesan
75 grams flour
175 grams mash potato
20 grams butter
chopped herbs
seasoning
1 egg
breadcrumbs
oil for frying eggs
Sweat finely sliced onion and thyme in half the butter and olive oil. Add bacon and warm through. Season mix and add remaining ingredients, except for the parma ham. Allow to cool slightly. Lay the parma ham on a sheet of cling film, slightly over lapping the meat. Place the mix at one end, in line of Parma ham. Then roll the Parma around the mix, making sure to keep it tight. Roll the ham, filled with the mixture in cling film and place in fridge. Allow to chill.
Gribiche Sauce: Mix grated egg yolk and mustard. Then add the vinegar and whisk in oil slowly to make a type of mayonnaise. Finally add the remaining ingredients and serve.
Potato Dumpling: Firstly warm up the potato. Then add flour, butter and other ingredients. Divide and roll into balls. To finish, flour and egg wash the balls before deep frying the dumplings.
bacon recipe courtesy of: Thomas Haughton, RTÉ Food, Raidió Teilifís Éireann (Ireland's National Public Service Broadcaster), Donnybrook, Dublin 4, Ireland
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