Self Saucing Potato Gems:
Makes: 12
Prep time: 35 mins + chilling
Cook time: 1 hour 30 mins
Ingredients
250g beef trimmings
1 carrot, chopped
2 shallots, quartered
2 cloves garlic, crushed
4 sprigs thyme
1 bay leaf
1 stick celery, chopped
1 cup (250ml) red wine
500ml Demi-Glace (see my demi-glace recipe)
2 tsp sherry vinegar
1kg sebago potatoes, peeled, chopped
sea salt, to season
โ
cup (80ml) milk
40g (1ยฝ oz) butter
ยฝ cup grated parmesan cheese
1 cup (150g) plain flour
2 eggs, beaten
2ยฝ cups panko breadcrumbs
vegetable oil, for deep frying
Method
Cook the beef trimmings in a deep frying pan over medium heat for 6-8 minutes, stirring, until well browned and fat has rendered.
Add the carrot and shallots, continue to cook for a few minutes, until softened.
Stir in garlic, thyme, bay leaf and celery, then deglaze the pan with wine, bring to a simmer and cook until wine reduces by half.
Add demi-glace to the pan, bring to a simmer and cook. Until reduced by half, and thickened slightly to a gravy, stirring occasionally.
Strain the gravy through a fine sieve into a clean saucepan. Return to the heat and bring to a simmer. Stir in vinegar, season with salt to taste.
Pour the gravy into a shallow tray and refrigerate until solid.
Place the potatoes in a large saucepan of salted water. Bring to a boil over medium-high heat, cook for 15-20 minutes until fork tender.
Drain potatoes and let them steam in the colander for a couple of minutes to remove excess water.
Return the potatoes to the saucepan and mash them using a hand masher or potato ricer.
Combine milk and butter in a jug and microwave until warmed and butter melts.
Add to the mashed potatoes along with cheese in two batches, stirring gently to incorporate without overworking. Allow to cool, then refrigerate until well chilled.
Turn gravy out into a chopping board and slice up into cubes roughly 2cm cubes.
Shape mashed potato around the gravy cubes into golf ball sized balls. Transfer to a lined tray and refrigerate for 30 minutes. Reserve any leftover pieces for a later use.
Roll balls in plain flour, then dip in egg and lastly roll in breadcrumbs.
Heat oil in a deep frying pan to 180ยฐC (355ยฐF). Fry balls in batches for 2 minutes until golden brown. Drain on a tray lined with paper towel, then serve immediately.
I'm imagining a sweet version of these. With vanilla ice-cream.
That looks yum!
Not Gems bro but holy shit they look amazing. Gems are shredded like hash brown nuggets. These are like upgraded Mashies.
Your amazing Chief ๐คค๐คค๐คค
๐คฏ๐คฏ๐คฏ๐๐๐๐
Going to do this on a 1000 man mining facility tonight
Andy you are cooking on a scale that is amazing but unrelateable to the average person. I don't mind. I still enjoy your videos.
Soup leather, my favorite.
Ohhhhhh ๐๐
I am gob smacked. I did a soup dumpling project that was amazing, but this tops mine. What I did was surf and turf: I did a 3 day sous vide with beef cheeks to get a super beefy gelatin, then I used it with lobster and a traditional Chinese soup dumpling wrapper. Actually, it was amazing, but I was not as far out of the box as this potato dish.
Brazilian brigadeiroes
Took me a second listen to hear the beginning โwhite person soup dumplingsโ๐ญ๐คฃ๐คฃ๐คฃ
I had to repeat what you said! ๐๐ ๐๐๐พ
Hot damn, I need to change underwear now
Ermmm… I think I will stick with Jamie's 15 minute meals. Ta
What is the real time it takes to makes those? Start to finish? 3 days?
Were these inspired by salteรฑas?
Thats relleno de papa ๐ .
Can you make chocolate babka?
ใผใฉใใณใจใๅ ฅใใชใใฆใๅบใพใฃใฆใใใใใชใฎ่ฏใใชใ็พๅณใใใ
Does the dude hurt that much that he needs to call it a "white person" soup dumplings so he doesn't offend someone? Might get arrested for that over there.. forgot ๐
They look like papas rellenas! I like mine with fish inside
Imma need a dozen Chef, please and thank you