Ordinary to Extraordinary

Mark Abbott

Mark Abbott

14th December 2016
Mark Abbott

Ordinary to Extraordinary

⁣As part of The Staff Canteen Live, Mark Abbott will be creating ⁣his Great British Menu dish, Ordinary to Extraordinary ⁣for his demonstration ⁣at
the Great Hospitality Show 2017 - supported by Westlands, and in association with Chefworks.


⁣If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel-


  • Note: 4 x 11.5kg boxes of Yukon Gold Potatoes (peeled)will be enough.
  • ⁣Butter milk mash potato:
  • Potato, truffle and onion airbag
  • Bacon potato salad
  • Garlic creamed potato
  • Champ croquette
  • Pickle onion puree
  • baby onion petals
  • Curry chives and nesturim
  • Pomme soufflé bacon jelly
  • Baked potato infusion
  • ⁣Butter milk mash:
  • 600g Mayon gold potato (heritage potato)
  • 3ltr butter milk
  • 2kg unsalted butter
  • ⁣Potato air bag:
  • 1 tub potato airbag, 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 potatoes (heritage
  • potato)
  • 6 bunch of spring onions
  • 100ml olive oil
  • 1kg Crème fraise (bourg fleuri)
  • Black truffle slices
  • ⁣Creamed garlic potato:
  • 1 (11.5kg) boxes of large Yukon gold potatoes peeled
  • 4 ltr double cream
  • 2 bulbs garlic
  • 1 bunch thyme
  • 1 sack linchip potatoes
  • ⁣Champ croquette:
  • 1 box yukon 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 nesturim:
  • 8 punnets blue nesturims
  • 3 bunches of chives
  • Bacon jelly
  • Bacon stock
  • 3 onion
  • 2 ltr chicken stock
  • 1200g smoked streak bacon
  • 3 lemons
  • ⁣Jelly:
  • 220 g of bacon stock
  • 1 tub veggie jell sosa
  • Lemon juice
  • ⁣Baked potato infusion:
  • 4 onion
  • 8 ltr chicken stock
  • 400g skins of Yukon potatoes
  • Lemon juice
  • ⁣Pomme soufflé:
  • 8 large linchip potatoes peeled
  • 500g egg white fresh
  • 1kg corn flour


⁣⁣Butter milk mash potato:
⁣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.
⁣⁣Potato air bag:
⁣Fry airbag at 180 deg in fryer until crispy. Drain well and mix with other ingredients and season.
⁣⁣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.
⁣⁣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.
⁣⁣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.
⁣⁣Pickle onion puree:
⁣Slice onions finely, sweet slowly with a small amount of colour. Add in rest of ingredients and reduce, blend and pass.
⁣Baby onion shells:
⁣Half and peel onions, Boil other ingredients and cool onions very slowly until tender.
⁣⁣Sweet of onion in 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.
⁣Put all together, bring to the boil and pass on to a flat tray that has been one sprayed. Cool and
cut out.
⁣⁣Baked potato infusion:
⁣Sweet of the onion till soft and add the stock. Bring to boil. Add the skins that have been baked until golden brown, infuse for 20 mins and pass through muslin.
⁣⁣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

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