Jellied bacon and parsley with potato salad

By: Matt Tebbutt From: Market Kitchen

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This recipe is classed as easy

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Prep time:
20 mins, plus 2 hours chilling
Cook time:
2 hrs 20 mins
Serves:
4

Matt Tebbutt plays with texture in this sensational starter of savoury bacon and creamy Jersey Royal potatoes

Ingredients

For the jellied bacon

For the potato salad

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Method

1. For the jellied bacon: bring a pot of water to the boil and add the bacon, calve’s foot, onions, vegetables, and bay leaves. Simmer for 1-2 hours, or until the meat is tender. Remove from the heat and allow to cool in the stock.

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.

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Latest Comment

This is the nicest dish I have tried, and I give it 5 star. Mervyn Lindsley

Anonymous Anonymous Posted 29 Jun 2009 5:20 PM