Gratin Dauphinois

Gratin Dauphinois

Cheese or no cheese?!? That’s the question!
Cheese for me of course and you …well it’s for you to decide.

Gratin Dauphinois

serves 3-4

½ kg potatoes, peeled and thinly sliced
½ tsp butter
2 tsp plain flour
3-4 tbsp cheddar cheese, grated
100 ml double cream
100 ml milk
fresh chives, few springs, chopped

Boil potatoes in hot water for 5 minutes and then drain and cool for few minutes.
Layer the slices of potatoes in a buttered dish, sprinkling each layer with chives, salt and pepper.
Gently beat milk and double cream with the flour until smooth and pour over the potatoes. Sprinkle cheese over the top and bake at 200ºC for 30-40 minutes till brown at the top. When ready sprinkle more chives and serve hot!

Voila! Enjoy!


Rosemary wedges

Rosemary wedges 700

Crusty and delicious. And what’s more they are extremely easy to make! Great with tomato ketchup and mayo!

500-600 g potatoes, cut into wedges
6-8 fresh rosemary springs
3 tbsp oil
black pepper
sea salt

Preheat oven to 190°C.
Cut potatoes into wedges; no need to peel them.
Place in a roasting tin, pour 3 tbsp of oil over and scatter rosemary. Season well with salt and pepper and bake for 35 minutes, or until crisp on the outside and lovely and fluffy on the inside.

Voila! All ready to serve.

Aloo Gosht

Aloo Gosht

Aloo Gosht

400-450g lamb, cubed
8-10 baby potatoes, halved or cubed
large onion, chopped
400g tinned chopped tomatoes
6-8 slices fresh ginger
2 cloves garlic
1-2 tbsp madras curry paste
3-4 tbsp oil
1 tbsp sugar
250-300 ml water
4 fresh springs coriander

In a large pan, heat the oil and fry onions, garlic and ginger for 5 minutes and then add meat and cook for 10 minutes, stirring occasionally. Add tomatoes, potatoes and madras paste. Season with salt and sugar. Bring to the boil and simmer for further 30 minutes.
Garnish with fresh coriander and serve with naan or pita bread.