
Matt Tebbutt
from
Market Kitchen
Matt Tebbutt plays with texture in this sensational starter of savoury bacon and creamy Jersey Royal potatoes
Matt Tebbutt plays with texture in this sensational starter of savoury bacon and creamy Jersey Royal potatoes
Jellied bacon and parsley with potato salad
Method
2. Shred the bacon meat, then set aside. Pass the stock through a sieve lined with fine muslin, and pour over the meat to cover. Add the chopped shallots, garlic, thyme and parsley, then season to taste with salt, pepper and white wine vinegar. Transfer to the fridge and chill for 1-2 hours, or until set.
3. For the potato salad: mix the cooked potatoes in a large bowl with all of the other salad ingredients until well combined.
4. To serve, pile the potato salad onto serving plates and serve with slices of the jellied bacon.
Prep:
20 min, plus 2 hours chilling
Cook: 2 hrs 20 min
Cook: 2 hrs 20 min
Ingredients
For the jellied bacon
2kg unsmoked bacon collar1 split calves’ foot
2 Onions
2 Carrots
1 bunch Celery
3-4 Bay leaves
2 Shallots, finely chopped
1 garlic cloves, finely chopped
1 sprig Thyme, leaves only
1 handful Parsley, finely chopped
white wine vinegar
For the potato salad
500g Jersey Royal Potatoes, cookedvinaigrette dressing, to taste
2 Spring onions, finely chopped
2 tbsp chopped Chives
2 tbsp chopped Parsley
1 tsp capers
salad Cream, to serve
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