Thursday, December 16, 2010
Thursday, December 2, 2010
This is a variation on the traditional way of cooking potatoes in a cast-iron frying pan over an open fire. They’re delicious on their own with just a salad or try serving simply with grilled fish or a steak.
Peel the potatoes and slice thinly on a mandolin or with a very sharp knife.
Heat the butter and oil in a heavy-based frying pan that is about 20cm (8in) in diameter and about 5cm (2in) deep. Remove from the heat and cover the base with a layer of the potatoes.
Add a layer of onions over the potatoes and another of grated cheese, seasoning generously as you go. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.
Cover tightly with tin foil and cook over a very low heat for 45 minutes to 1 hour until potatoes on top are just cooked through with pierced with a sharp knife.
Preheat the grill. Uncover the stoved potatoes and place straight under the grill for 2-3 minutes to brown. Serve straight from the pan.
Chef’s top tip –Choose firm-fleshed potatoes for this recipe such as Roosters or Maris Piper as they will keep their shape during cooking and don’t break up. Of course this recipe could also be baked in the oven if you’d prefer.
Tuesday, October 12, 2010
Tuesday, June 22, 2010
Monday, June 21, 2010
Sunday, June 13, 2010
Monday, June 7, 2010
Tuesday, June 1, 2010
Tuesday, May 25, 2010
Monday, May 24, 2010
Tuesday, May 18, 2010
Saturday, May 15, 2010
Friday, May 7, 2010
Monday, May 3, 2010
Makes about 16-18
FOR THE SHORTCAKE
73g (3oz) plain flour plus extra for dusting
25g (1oz) icing sugar, plus extra for dusting
Finely grated zest of 1 lime 50g (2oz) butter, softened
FOR THE FILLING
100g (4oz) raspberry or strawberry jam
Quarter tsp vanilla extract
1 tbsp crème de cassis
To make the shortcake, sift the flour and icing sugar into a bowl. Stir in the lime zest. Then beat in the butter with a wooden spoon to give rough crumbs. Bring the mixture together with your hands to form a soft, smooth dough. Wrap in Cling flm and chill for at least 30 minutes.
To make the jam flling, place the jam, vanilla extract and crème de cassis in a small saucepan and simmer over a low heat for eight to 10 minutes, until melted and slightly thickened. Allow to cool completely.
Preheat the oven to 190°C/375°F/Gas mark 5. Roll out the dough on a lightly floured work surface to a thickness of 3mm (one eighth inch). Stamp out about 32- 36 circles using a 4cm (1.5 in) fluted cutter and arrange on baking sheets lined with non-stick baking paper. Using a 1cm (half in) plain nozzle (metal is best) stamp out holes in the centre of half of the circles. This will allow the jam to show through later. Bake the biscuits for eight to 10 minutes, until crisp and lightly golden.
To assemble, spoon a teaspoon of the jam mixture onto the centre of each unstamped shortcake. Dust the remaining shortcakes with icing sugar and then place on the jam-topped biscuits, pressing down lightly so that the jam squeezes out just a little bit through the hole. Arrange on plates to serve.