Blue cheese tater tots

Directions

Blue cheese tater tots

1. 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.

2. Drain the potatoes well and allow them to steam dry for 5–10 minutes.
3. Mash the potatoes using a ricer or potato masher until smooth.
4. Mix the mashed potatoes with the cornflour and a pinch of salt, forming a firm, pliable dough.
5. 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.
6. 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.
7. Serve warm, topped with a dollop of bacon jam. Enjoy!

Bacon jam

1. Heat a large frying pan over medium-high heat and add the olive oil.

2. 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.
3. Stir in the diced bacon and cook for 4–5 minutes, allowing the fat to render out.
4. Carefully remove any excess fat from the pan, leaving just enough to coat the ingredients for added flavour.
5. 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.
6. Add the chopped thyme and bay leaf, then cook, stirring occasionally, until the water has almost completely evaporated.
7. Stir in the brown sugar, sweet soy sauce, and balsamic reduction. Mix thoroughly and taste for seasoning, adding more salt if needed.
8. Continue to cook for 15–20 minutes, stirring occasionally, until the mixture reaches a thick, jam-like consistency.
9. 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.