Ingredients
- 1kg bacon bones
- 1 brown onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 12 cups (3 litres) water
- 2 tablespoons olive oil
- 1 leek, thinly sliced
- 2 garlic cloves, crushed
- 1kg Red Jacket potatoes, peeled, cubed
- 3 cups (750ml) water, extra
- 3/4 cup (185ml) pouring cream
- Snipped fresh chives, to serve
- Ground black pepper, to serve
- Bread, to serve
Directions
- Step 1
Place bacon bones, onion, carrots, celery and water in a large saucepan. Cover and bring to the boil. Simmer, partially covered, for 1 1/2-2 hours or until the meat falls off the bones. Remove meat and set aside. Strain the stock, discarding vegetables. Shred the meat when cool.
- Step 2
Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 8-10 minutes. Stir in potatoes, water and 3 cups of stock. (see note) Simmer, partially covered, for 15-20 minutes. Stir in cream and simmer, uncovered, for 10 minutes.
- Step 3
Slightly mash the potatoes. Add the shredded meat and stir over low heat until heated through. Serve topped with chives and pepper and accompanied by crusty bread.
Serving size: 6
Recipe courtesy of taste.com.au