Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Salad of smoked eel, kipfler potatoes and kaiserfleisch bacon

11 September 2006
Salad of smoked eel, kipfler potatoes and kaiserfleisch bacon

INGREDIENTS

(serves one)

10g honey-flavoured mustard
Salt
Freshly ground pepper
1tbs white wine vinegar
4tbs olive oil
2 kipfler potatoes (similar to Pink Fir Apple), steamed and sliced
20g smoked eel
20g kaiserfleisch bacon lardons (mild cure), cooked
60g mesclun (young salad leaves)

METHOD

Make a vinaigrette with mustard, seasonings, wine vinegar and oil. Toss the potatoes, eel and lardons in half the vinaigrette. Spread them on a tray and leave to dry out in a moderate oven for about 10 minutes.

Toss the salad leaves in the rest of the vinaigrette, and mix in the warm potatoes, eel and lardons.

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