Recipe of the month from Head Chef Jay Moore at Creake Abbey Cafe and Food Hall

Head Chef Jay Moore at Creake Abbey Café & Food Hall has come up with a yummy recipe for potato cakes using Creake Abbey Norfolk black bacon available in the Food Hall. Perfect on a chilly winter’s day!

See Jay perform a Cookery Theatre Demonstration at the East Anglian Game and Country Fair on Saturday 25th April 2015.

You will need:

2 large potatoes, unpeeledOLYMPUS DIGITAL CAMERA

6 rashers of Creake Abbey Norfolk black bacon

1 leek, sliced

1 shallot, sliced

150g Mrs Temple’s Alpine cheese or gruyere, grated

1 pack of butter (not all needed)

Method:

Take the unpeeled potatoes and bring to the boil. Simmer for five minutes.

Remove from the heat and allow to cool until easy to handle then grate and set aside.

Cut the bacon into lardons and fry until crispy. Add the leeks and shallots then cook for a further two minutes. Remove from the heat and add to the potato.

Melt 100g butter and pour into the mixture, then add the grated cheese. You could also add chives, lovage or flat parsley.

Mould the mixture into small three inch round cakes and fry until golden brown on both sides.

Serve with our Creake Abbey homemade chilli jam

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