Matt Moran’s Paddo Inn Bar & Grill has whipped Sydney’s iconic Paddington Inn into shape. The celebrated celebrity chef has always been reliable when it comes to a good ol’ fashioned pub refurb, so his re-focus from the venue’s up-scale pub grub to a more casual grill has unsurprisingly been a hit with the locals. One of the most tempting snacks on the new menu is Moran’s creamy Ham & Gruyere Potato Gems, and we’ve gotten a hold of the recipe for you guys so you can try your hand at turning them from a Paddo Inn classic to a [your name here] classic.
Ham & Gruyere Potato Gems
Notes: Serves 6-8 people
- 1kg potato (peeled and cut into quarters)
- 250mls water
- 60g unsalted butter
- 4 eggs
- 125g plain flour
- 180g gruyere cheese (finely grated)
- 200g double smoked ham (finely chopped)
1. Place the peeled and cut potatoes into a large saucepan of salted water and place on high heat
2. Bring to a boil and cook for 25–30mins or until all the potatoes are cooked through.
3. Strain potatoes into a sieve and allow to stream and dry for 5-10 minutes before placing through a fine mulie or ricer.
4. Place a saucepan on a medium heat and add the water and butter and bring to a gentle simmer.
5. Add the plain flour and using a wooden spoon mix until all combined with no lumps. Stir continuously over a low heat for 3 – 4 mins or until the flour is cooked out. The roux will become a sandy consistency.
6. Take the pan off the heat and place the roux into a Kitchen Aid with the paddle attachment. Whilst the roux is still hot, add the cheese and place on a medium speed to beat, start adding in one egg and mix on high until the egg is combined, then add in the next egg and repeat process until all eggs are used and a smooth paste has formed.
7. Add in the mash and the ham and mix until combined, season to taste with salt and pepper.
8. Place the mix into a piping bag, line a baking tray with baking paper and pipe.
Recipe and image supplied by Paddo Inn Bar & Grill (338 Oxford St, Paddington, Sydney).