POTATO& CHIVEBREAD,
MAPLEAND CRISPY BACON
SERVES 6-8
500gflourypotatoes(KingEdward or
desiree),peeled,chopped
50gunsaltedbutter,chopped
(^1) / 2 cup(75g)plainflour
(^1) / 2 tspbakingpowder
2 tbsfinelychoppedchives
(^1) / 4 cupflat-leafparsley,finely chopped
2 tbsextravirginoliveoil
200gstreakybacon,rind removed
2 tbsmascarpone
2 tbsmaplesyrup
Finelygratedmanchego cheese,
to serve
Placethepotatoin a mediumsaucepan,
coverwithcoldsaltedwaterandplace
overhighheat.Bringtotheboilandcook
for8 minutesoruntiltender.Drainandset
asidein a colanderfor5 minutestodry.
Returnpotatotothepan,addbutter
andmashuntilsmooth.Combinemashed
potato,flour,bakingpowder,1 tspsalt
flakesandherbsin a largebowl(the
potatomixtureshouldcomeawayfrom
thebowl;if themixtureis a littlewet
add1-2tbsmoreflour).Turnoutonto
a flouredworksurface and knead into
a smoothball.
Divide dough into 2 equal portions and
setasideona flouredworksurface,loosely
covered,tocoolcompletely.Rollouteach
portionintoa 15cmcircle and cut each
circleinto4 triangles.
Heathalftheoilin a largeovenproof
frypanovermediumheat.Addhalfthe
potatobreadtrianglesandcookfor
3-4minutesononeside,thenturnand
cookfor2-3minutesoruntilgoldenand
firm.Removeandsetaside.Repeatwith
remaining1 tbsoilandpotatobread
triangles,thenremoveandsetaside.
Addthebacontothepanandcook,
turning,for3-4minutesoruntilcrisp.
Transfertoa plateandsetaside.
Preheatovengrilltohigh.In 2 batches,
returnpotatobreadstothepan,dollop
withmascarponeanddrizzlewithmaple
syrup.Placeundergrillandcookfor
1-2minutesoruntilthemascarponeis
meltedandthemaplesyrupis bubbling.
Serve topped with bacon and manchego.
BACON& KIMCHI POT STICKERS
SERVES 4-6
1 tbseachsesameoilandsunflower oil
200grindlessstreaky bacon,
finelychopped
50gdriedvermicellinoodles
1 cup(190g)kimchi
1 tbscornflour,plusextra 3 tsp
1 tbs oyster sauce
1 tbstoastedwhitesesameseeds
30 roundgowgee(wonton) wrappers
2 tbsblackvinegar
1 tbssoysauce
1 tbsshreddedginger
Baby shiso leaves, to serve
Heatoilsin a largenon-stickfrypanover
mediumheat.Addthebaconandcook
for5-6minutesoruntilcrispy.Strainoil
andbaconthrougha sieveintoa bowl,
reserving2 tbsoiland1 tbscrispybacon
in separatesmallbowls.Placeremaining
baconin a largebowlandsetaside.
Placethevermicelliin a heatproofbowl
andcoverwithboilingwater.Setaside
tosoakfor5 minutes.Drainvermicelli
wellandcarefullytransferontoa clean
teatoweltosqueeze out excess water.
Finelychop.
Placethekimchiin smallfoodprocessor
andwhizuntilfinelychopped.Add
choppedkimchi,cornflour,oystersauce,
sesameseedsandvermicellitothebacon
inthelargebowlandcombinewell.
Workingwith1 wontonwrapperat a
time,brushwithwaterandplace2 tsp
fillingin thecentre.Foldin halftomake
a semicircle,thencrimpedgestoseal.
Repeatwithremaining wonton wrappers
andfilling.
Whisktheextracornflourwith1 cup
(250ml) water. Heat half the reserved oil
BACONIS SOmuchmorethana saltysidetoeggsorthe‘B’in a BLT,andI hopemy
recipesmakepeoplere-imagineitsroleasa merestaple.I thinkbaconcanbevarious
things,andallatthesametime– smoky,sweetandsalty;sticky,caramelisedand
crispy.It’sdefinitelyappealingtotheeyesandespeciallythenose.I can’t think of
amoregeniusingredientthatbringsthecomfortfactorin food.
I loveusingbaconin unlikelyflavourcombinations,too.Thebaconandkimchipot
stickersfeaturetwostrongflavours,yettheymakea perfectmatchin thedumplings.
There’salsothetangysournessoftamarindandsaltinessoffishsauce,whicharethe
surprisingingredientsusedtomarinatestreaky-bacon-wrapped chicken wings. Again,
distinctflavoursbuta stellarcombination.
Baconcanalsobea staradditionin dishesthattaketimetoprepare(butarevery
quicklydevoured).In mybraisedthick-cutbaconrecipe,chunkyslicesareslowly
cookeduntilcaramelisedandtender.Whilecooking,thesmokiness is released into
the soak-it-all-up barley, leaving a sweet, tender meat.
@foodbyjessica
SPOTLIGHT ON.