Head Chef Mark Abbott of Midsummer House shares his Great British Menu 2016 Banquet dish Ordinary to Extraordinary showcasing Heritage Potatoes.

Mark Abbott’s Ordinary to Extraordinary
Serves 4

Ingredients

  • Butter milk mash
  • 600g Mayon Gold Heritage Potato
  • 3ltr butter milk
  • 2kg unsalted butter
  • Potato air bag
  • 1 tub potato air bag, Sosa
  • 4 lrg black truffle
  • Burnt onion powder
  • 1 bottle White truffle oil
  • Bacon potato salad
  • 3 slack of smoked streaky bacon (dry cured from Udale foods)
  • 4kg lrg purple salad Heritage Potatoes
  • 6 bunch of spring onions
  • 100ml olive oil
  • 1kg Crème fraise
  • Black truffle slices
  • Creamed garlic potato
  • 1 (11.5kg) box of large Yukon Gold Heritage Potatoes peeled
  • 4 ltr double cream
  • 2 bulbs garlic
  • 1 bunch thyme
  • 1 sack Lovers potatoes
  • Champ croquette
  • 1 box Yukon Gold Heritage 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
  • Pickle onion puree
  • 3kg (1.5kg peeled) white silver skin onions
  • 750ml white wine
  • 240g sugar
  • 150ml white wine vinegar
  • Baby onion shells
  • 4kg silver skin onion
  • 1 ltr white wine
  • 300g water
  • 620g sugar
  • Chives and nasturtium
  • 8 punnets blue nasturtium
  • 3 bunches of chives
  • Bacon jelly
  • Bacon stock
  • 3 onion
  • 2 ltr chicken stock
  • 1200g smoked streak bacon
  • 3 lemons
  • Jelly
  • 220g bacon stock
  • 1 tub veggie jel Sosa
  • Lemon juice
  • Baked potato infusion
  • 4 onion
  • 8 ltr chicken stock
  • 400g skins of Yukon Gold Heritage Potatoes
  • Lemon juice
  • Pomme soufflé
  • 8 large Lovers potatoes peeled
  • 500g egg white fresh
  • 1kg corn flour
Method
  1. For the butter milk mash

    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.
  2. For the Potato air bag

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

  3. For the bacon potato salad

    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.
  4. For the creamed garlic potato

    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.
  5. For the champ croquette

    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.
  6. For the pickle onion puree

    Slice onions finely, sweet slowly with a small amount of colour. Add in rest of ingredients and reduce, blend and pass.
  7. For the baby onion shells.

    Half and peel onions, Boil other ingredients and cool onions very slowly until tender.
  8. For the bacon jelly

    Sweat off the onion in a 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.

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

    Sweat off 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.
  10. For the pomme soufflé

    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.