Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 4 slices smoked streaky bacon
- 500g/1lb 2oz baby potatoes
- 1 bay leaf
- 1 tbsp pork fat
- 10g/1/3oz unsalted butter
- 1 tbsp plain flour
- 200ml/7fl oz beef stock
- 100ml/3½fl oz chicken stock
- 50ml/2fl oz malt vinegar
- 150g/5½oz curd cheese or hard mozzarella
- black pepper, to taste
Method
Fry the bacon until crisp in a frying pan over a medium heat. Allow to cool, then chop into coarse crumbs and set aside.
Place the potatoes into a pan of salted water and add the bay leaf, bring to a boil and simmer for 5 minutes to soften. Drain and allow to cool. Break into chunks and allow to cool.
Melt the pork fat and butter in a frying pan on high heat, once melted add the flour and cook for 2 minutes. Add the stocks, whisking continually until thickened. Simmer for a few minutes and season with plenty of black pepper.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C. CAUTION: Hot oil can be dangerous. Do not leave unattended.. Blanch the potatoes in the hot oil, then remove and drain on kitchen paper.
Turn the fryer up to 180C and fry the potatoes until crisp, drain on kitchen paper.
Toss the potatoes in salt and a little malt vinegar, add the cheese curds or mozzarella immediately and spoon over the gravy. Top with the bacon crumbs and serve.