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Potato, onion, ham and Caerphilly galette with hogget bonbons and laverbread mayonnaise
Serves 4-6 Starters and mains
Ingredients
- 1kg floury potatoes, such as desiree or King Edward, peeled and thinly sliced using a mandoline
- Halen Môn sea salt crystals, to season
- 100g Castle Dairies butter with Halen Môn salt, cut into small cubes, plus extra to grease
- 250g onions, quartered and thinly sliced
- 120g Caerphilly, coarsely grated
- 100g thinly sliced Carmarthen ham
For the hogget bonbons
- 150g onions, roughly chopped
- 500g Pembrokeshire Lamb hogget mince, or Welsh lamb mince
- 2 large garlic cloves, finely grated
- 25g laver loaf crumbs
- 2tbsp toasted pine nuts
- 1tsp Halen Môn sea salt crystals
- 1tsp freshly ground white pepper
- 1tbsp dried laver seaweed, such as The Pembrokeshire Beach Food Co Sea Herbs
- 20g Caerphilly, finely grated (optional)
- 1 large egg
- 2tbsp rapeseed oil, such as Pembrokeshire Gold, or sunflower oil
For the laverbread mayonnaise
- 8tbsp rapeseed oil mayonnaise, such as Blodyn Aur
- 3tsp laverbread
Method
Put the potatoes in a large colander. Season with a scattering of freshly ground white pepper and the salt – you won’t need much as the cheese and ham are quite salty.
Preheat the oven to 180C/ 160C F/Gas 4. Grease a 23cm- 25cm ovenproof dish and layer up a third of the potatoes along the bottom.
Dot with around one-third of the butter, then add a layer of half the onion, half the cheese and half the ham slices.
Repeat the layering, ending with a top layer of potato and dot with the remaining butter. Bake for 45 minutes, then cover with foil and bake for a further 35 minutes. Remove the foil and bake for a final 10-15 minutes to crisp off the top. Keep checking with a pointed knife to see if the potatoes are tender.
Meanwhile, to make the hogget bonbons, put the onions in a mini processor and pulse to finely chop. Put the mince in a bowl and add all the remaining ingredients, apart from the oil. Mix together with your hands, then form into 16 round bonbons.
When the galette is almost ready, heat a wide, ovenproof frying pan and add the oil. Fry the bonbons, without moving them, until browned on the bottom, then turn them to sear each side. Transfer the pan to the oven with the galette and cook for around 5 minutes until just done.
Meanwhile, make the laverbread mayonnaise by mixing the mayonnaise and laverbread together in a bowl. Serve the galette and bonbons with the mayonnaise on the side.
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