Self Saucing Potato Gems

Por Andy Cooks · 90 min

Ingredientes

Modo de preparo

1. Brown the beef trimmings in a deep pan over medium heat for 6 to 8 minutes, stirring, until well browned and the fat has rendered.
2. Add the carrot and shallots and cook a few minutes until softened.
3. Stir in the garlic, thyme, bay leaf and celery, then deglaze with the wine. Bring to a simmer and cook until the wine has reduced by half.
4. Add the demi-glace, bring to a simmer and cook, stirring now and then, until reduced by half and thickened slightly into a gravy.
5. Strain the gravy through a fine sieve into a clean saucepan. Heat until simmering, stir in the vinegar and season with salt to taste.
6. Pour the gravy into a shallow tray and refrigerate until solid.
7. Boil the potatoes in salted water over medium-high heat for 15 to 20 minutes until fork tender. Drain and let them steam in the colander for a couple of minutes.
8. Return the potatoes to the pan and mash them with a masher or ricer.
9. Warm the milk and butter in a microwave until the butter melts, then add to the potato with the cheese in two batches, stirring gently. Let cool, then refrigerate until well chilled.
10. Cut the chilled gravy into cubes of about 2 cm. Shape the mash around each cube into golf-ball-sized balls, put them on a lined tray and refrigerate for 30 minutes.
11. Roll the balls in flour, dip them in beaten egg, then coat in breadcrumbs.
12. Heat oil in a deep pan to 180°C (355°F). Fry the balls in batches for 2 minutes until golden brown. Drain on paper towel and serve immediately.

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