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The Latest from Carroll's Heritage Potatoes

Great British Menu in October 2016 and Mark Abbot’s Winning Starter Heritage Potato Dish

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Mark Abbott is a Winner!

 

Mark Abbott is head chef at the two Michelin star Midsummer House, in Cambridge, this is his first time in the competition, and he won with ORDINARY TO EXTRAORDINARY POTATO DISH in October when he created his Humble potato starter dish. He used at least 4 varieties from Carroll’s Heritage Potatoes  and we are so proud. The varieties he used are Mayan Gold, Yukon Gold 1980, Violetta, He has been very kind and shared his recipe with us, see below, so now we can all give it a go!

To learn more about his Humble Potato Dish see HERE

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RECIPE

Note: 4 x 11.5kg boxes of Yukon Gold Potatoes (Peeled) will be enough

ORDINARY TO EXTRAORDINARY

Butter milk mash potato
Potato, truffle and onion airbag
Bacon potato salad
Garlic creamed potato
Champ croquette
Pickle onion puree
baby onion petals
Curry chives and nesturim
Pomme soufflé bacon jelly
Baked potato infusion

Butter milk mash

600g Mayan gold potato (Carroll’s Heritage Potato)
3ltr butter milk
2kg unsalted butter

Scrub potatoes, bake in oven at 220 deg until tender, scup out centres, pass through tami and mix with rest of ingredients. Blend in vita prep and bottle.

Potato air bag
1 tub potato airbag, sosa
4 lrg black truffle
Burnt onion powder (I will bring!!)
1 bottle White truffle oil

Fry airbag at 180 deg in fryer until crispy. Drain well and mix with other ingredients and season.

Bacon potato salad
3 slack of smoked streaky bacon (dry cured from udale foods)
4kg lkg Violetta salad potatoes (Carroll’s Heritage Potato)
6 bunch of spring onions
100ml olive oil
1kg Crème fraise (bourg fleuri)
Black truffle slices

Wrap bacon around copper pipe. Bake in oven until golden brown at 180deg
Bake 6 slices of and chop for crumb.
Dice purple potatoes small and place with olive oil and seasoning into vac bag. Cook at 100deg until tender and chill
Finely chop spring onions, mix with the cool potato and the cream fraise. Season and place into bacon basket to service. Add slices of truffle

Creamed garlic potato
1 (11.5kg) boxes of large Yukon gold potatoes peeled (Carroll’s Heritage Potato)
4 ltr double cream
2 bulbs garlic
1 bunch thyme
1 sack linchip potatoes
Spoon out potatoes into round balls. Bring cream garlic and thyme to the boil. Let infuse and pass. Cook the balls in seasoned cream until tender
Slice the linchips finely and bake between to sheets on parchment paper until golden and crisp. Dry on paper and finely chop
When ready to serve roll potatoes in the crumb.

Champ croquette

1 box yukon potato
8 bunches spring onion
1 kg soft flour
1 tray of eggs
2 air bag flour (sosa)
1 bottle chardonary vinegar
10 ml olive oil

Bake Yukon until tender, and pass through a tami. Finely slice spring onions and sweet in a small amount of butter and cool. Dice one Yukon and mix it with the olive oil and seasoning and cool in bag until tender. Once all cooked mix together and season. Roll into long rolls. Allow to get for 20 minutes, portion and pani in the air bag. When fried season.

Pickle onion puree
3kg (1.5kg peeled) white silver skin onions
750ml white wine
240g sugar
150ml white wine vinegar

Slice onions finely, sweet slowly with a small amount of colour. Add in rest of ingredients and reduce, blend and pass.

Baby onion shells.

4kg silver skin onion
1 ltr white wine
300g water
620g sugar

Half and peel onions, Boil other ingredients and cool onions very slowly until tender.

Chives and nesturim
8 punnets blue nesturims
3 bunches of chives

Bacon jelly
Bacon stock
3 onion
2 ltr chicken stock
1200g smoked streak bacon
3 lemons
Sweet of onion in little oil, add stock and bring to boil. Colour the bacon and add to the stock along with the fat. Infuse for 10 minutes and then pass.

Jelly
220 g of bacon stock
1 tub veggie jell sosa
Lemon juice

Put all together, bring to the boil and pass on to a flat tray that has been one sprayed. Cool and cut out!

Baked potato infusion

4 onion
8 ltr chicken stock
400g skins of Yukon potatoes
Lemon juice.

Sweet of the onion till soft and add the stock. Bring to boil. Add the skins that have been bake until golden brown, infuse for 20 mins and pass through muslin.

Pomme soufflé

8 large linchip potatoes peeled
500g egg white fresh
1kg corn flour
Slice potatoes on setting one on meat slicer. Dry very well in a cloth. Place on tray. Make a paste of corn flour and egg white. Brush onto the potatoes and then place another slice on top. Press well and cut out with a 40mm round cutter. Place on parchment paper and dry in dehydrator. Once dry fry at 180. season