2657. BACON and CONFIT ONION BALLOTINE with GRIBICHE SAUCE and POTATO DUMPLING

500 grams ballotine shredded bacon
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

867. BACON and CRANBERRY STUFFING BALLS

makes 40


3 shallots, finely chopped
2 garlic cloves, finely chopped
butter
250 grams sausage meat
100 grams fresh white breadcrumbs
2 teaspoons walnuts, lightly crushed
1 tablespoon cranberry sauce
lemon zest finely grated
200 grams rindless streaky bacon
6 stems sage, leaves only, plus extra leaves for decoration
3 sprigs thyme
10 big slices Parma ham, each cut crossways into 4

Fry the shallots and garlic in a knob of butter until softened but not browned. Tip into a bowl and mix in the sausage meat, breadcrumbs, walnuts, cranberry sauce and zest. Pulse the bacon, sage (reserving all the small leaves for serving) and thyme leaves in the processor. Mix this into the sausage meat and season. Shape the mixture into balls the size of walnuts, wrap each one in a piece of Parma ham, arrange them on an oiled baking sheet, cover with Clingfilm and chill to firm up overnight, or for as long as suits you. Heat the oven to 220 C. Brush the balls with a little oil and roast for 20-25 minutes until crisped. Skewer with cocktail sticks, adding a sage leaf.


courtesy of: Paper Palate