Here's another great recipe to make for a Christmas lunch or dinner as a snack. Blue cheese tater tots with bacon jam.
Category
Snack
Servings
6
Prep time
1 hour
Cook time
1 hour
Here's another great recipe to make for a Christmas lunch or dinner as a snack. Blue cheese tater tots with bacon jam.
Ingredients
- 4 russet potatoes, peeled and diced
- 3 tbsp cornflour (cornstarch)
- 1 small wheel of blue cheese
- salt, to taste
- neutral oil for frying (e.g., vegetable or sunflower oil)
- bacon jam, to serve
- 3 tbsp olive oil
- 2 brown onions, finely diced
- 400g (14 oz) streaky bacon, finely diced
- 4 cloves garlic, minced
- 8 sprigs fresh thyme, leaves picked and finely chopped
- 1 bay leaf
- 2 tbsp brown sugar
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp balsamic reduction
- 100ml (3½ fl oz) cold water
- salt, to taste
Blue cheese tater tots
Bacon jam
Directions
Blue cheese tater tots
Place the diced potatoes into a large pot of cold, salted water. Bring to a boil over high heat, then reduce to medium heat and simmer for 25–30 minutes, stirring occasionally, until the potatoes are tender.
- Drain the potatoes well and allow them to steam dry for 5–10 minutes.
- Mash the potatoes using a ricer or potato masher until smooth.
- Mix the mashed potatoes with the cornflour and a pinch of salt, forming a firm, pliable dough.
- Divide the dough into 18 equal portions. Flatten each portion into a disc, place a piece of blue cheese in the centre, and wrap the dough around the cheese, sealing it completely.
- Heat 2–3 tablespoons of neutral oil in a large frying pan over medium-high heat. Fry the stuffed tater tots for 3–4 minutes per side, or until golden brown and the cheese begins to melt inside.
- Serve warm, topped with a dollop of bacon jam. Enjoy!
Bacon jam
Heat a large frying pan over medium-high heat and add the olive oil.
- Add the diced onions and a small pinch of salt. Sauté for 3–4 minutes until the onions become translucent, taking care not to let them brown.
- Stir in the diced bacon and cook for 4–5 minutes, allowing the fat to render out.
- Carefully remove any excess fat from the pan, leaving just enough to coat the ingredients for added flavour.
- Add the minced garlic and stir well. Pour in the cold water and use a flat wooden spoon to deglaze the pan, scraping up the browned bits (fond) stuck to the bottom.
- Add the chopped thyme and bay leaf, then cook, stirring occasionally, until the water has almost completely evaporated.
- Stir in the brown sugar, sweet soy sauce, and balsamic reduction. Mix thoroughly and taste for seasoning, adding more salt if needed.
- Continue to cook for 15–20 minutes, stirring occasionally, until the mixture reaches a thick, jam-like consistency.
- Remove from heat and allow the bacon jam to cool completely. Transfer to an airtight container and store in the refrigerator for up to one week.
