Wednesday, 7 December 2011
The recipe is quite simple for 4 persons:
1,5 kg of potatoes
800 g of red onions
300 g of organic bacon
The potatoes are peeled and cut into smaller pieces to make them cook quicker.
The bacon is cut into pieces (something like 5*5*20mm) and fried on a pan The onions are cut into slices and fried on the bacon pan – but after discarding most of the excess fat. Fry at a lower temperature so that they are not burned but long enough that they become soft and caramelized.
Boil the potatoes in unsalted water for about 15 minutes until very tender. Mash with butter and a bit of the potato water. Finally add salt and pepper. If you salt the water or add salt early in the mashing procedure, the mash will get an undesired gluey texture. The goal is to get a fluffy snow-like mash. Serve bacon and onions on top of the mash (or if you dare, mix them all together), serve with red beats or other pickled vegtable and use Worcestershire sauce or even ketchup, if you have to. Despite the initial skepticism this was hugely successful and all was eaten. Even M, who is not fond of bacon had to have a second helping. Of course this was not good for the wasteline, but that will not be a great surprise to anyone. 7/10 We had a bottle of Cotes du Rhône 2009 from Domaine Charvin 8/10, who we visited in September and it was really good and could stand up to the bacon and onions. 8/10