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I'm on a mission to improve a creamy gratin with the addition of teriyaki sauce. No success so far. This one went wrong when I overcooked it and the teriyaki sauce squeezed itself out of the gratin and just burned around the edges. Also the whole thing was a bit too salty.
I might try it again with potatoes though. Seems like it had potential.
I might try it again with potatoes though. Seems like it had potential.
Ingredients
- celeriac
- double cream
- milk
- butter
- thyme
For the Teriyaki Sauce:- 2 tbsps soy sauce
- ...
To add to my collection of many gratins.
You can make a small, bijou, gratin just large enough to cut into slices for your servings, rather than a giant-sized one.
This will cook in much shorter time, possibly whilst you cook a duck ballotine.
You can make a small, bijou, gratin just large enough to cut into slices for your servings, rather than a giant-sized one.
This will cook in much shorter time, possibly whilst you cook a duck ballotine.
Serves about 2 per Potato
Ingredients
- potato
- 50/50 milk & cream
- garlic, thinly sliced
- nutmeg grated
- salt
- Ribblesdale Mature Goat's Cheese, or Parmesan, grated
Pre-heat the oven to 180-190°C/Gas...
This is one of those timeless Elizabeth David dishes.
Serves 6 as a first course or 4-5 as a light lunch dish
Ingredients
- 900g/2 lb courgettes
- 2 teaspoons salt
- 75g/3 oz butter
- 450g/1 lb tomatoes, skinned, seeded and diced
- 2 tablespoons roughly chopped basil or parsley
- 2 cloves garlic, chopped
- freshly ground black pepper
For the topping:- 50g/2 oz soft breadcrumbs
- 25g/1 oz...
Yes, Globe Artichokes. I figure somewhere someone misheard Jerusalem Artichokes but then just decided to go with it.
Serves 4
Ingredients
- juice of 1 lemon
- 4 globe artichokes, hearts cut into 8 or about two jars of artichoke hearts, drained
- 4 sweet potatoes, peeled, sliced
- 1 tbsp olive oil
- 30g butter
- 1 medium onion, sliced
- 2 or 3 cloves garlic, sliced
- 200-300 ml white wine
- 100 ml vegetable stock
- salt and black pepper
- 50g...
Although salsify and its 'twin' scorzonera have been around for centuries, they have never become commonplace in our diet.
Serves 6-8
Ingredients
- juice of 2 lemons
- 2 to 2¼lb (1 kg) salsify or probably also scorzonera
- 2 oz (50g) plain white flour
- salt
- 1 oz (25g) butter
- 1 onion or 2 shallots, finely chopped
- 1 tablespoon snipped flat-leaf parsley
- 15 fl oz (450ml) double cream
- freshly ground black pepper
- 2 tablespoons grated Gruyère I...
Known variously as potato gratin, potato dauphinois, pommes de terre dauphinoise, potatoes à la dauphinoise, gratin dauphinoise etc. Opinions vary as to whether cheese (preferably Gruyère) should be involved, but lean towards not, that being more typically a gratin savoyard. Or just a gratin.
Opinions also vary as to whether the potatoes should be floury or waxy here I used Maris Pipers or if the slices should be washed free...
Opinions also vary as to whether the potatoes should be floury or waxy here I used Maris Pipers or if the slices should be washed free...
Got a tub of rotting anchovies that you bought from a local deli that was too large to eat in reasonable time? Here's the solution - cook them off with some tinned beans. Butter beans are suggested, but other varieties are available. I used kidney.
I added some gochujang chilli paste too (which seemed appropriate - given it's fermented slightly fishy flavour). And my cheese was mostly Ribblesdale mature...
I added some gochujang chilli paste too (which seemed appropriate - given it's fermented slightly fishy flavour). And my cheese was mostly Ribblesdale mature...
A slightly watery, but delicious gratin. That I (almost) invented.
I used my new favourite cheese in the whole world - the beautiful, pale, mild, nutty semi-hard goats cheese Rosso by Landana.
I used my new favourite cheese in the whole world - the beautiful, pale, mild, nutty semi-hard goats cheese Rosso by Landana.
Ingredients
- parsnip, thinly sliced
- courgette, thinly sliced
- double cream
- garlic, crushed
- Landana Rosso goats cheese
Slice the parsnip thinly on a mandoline into a bowl of cold water.
Heat a saucepan with the cream and crushed garlic. Season with...
Heat a saucepan with the cream and crushed garlic. Season with...
Ingredients
- potato
- celeriac
- olive oil
- salt & pepper
- double cream
- butter
Take equal amounts of each vegetable and peel, but keep them separate. Cut into very thin slices and blanch in boiling water using one pan for the potato and one for the celeriac. Drain and dry well, then lightly sauté a batch of potato slices in olive oil with salt and pepper. Put them in a flat layer in a buttered gratin dish. Repeat this process with the celeriac and...
Yet another gratin. I seem to have made hundreds.
This one's a bit different in that it interposes layers of leeks.
The flavours work well together, especially with just a hint of Dijon mixed into the cream, but it is rather watery.
I used Comté cheese instead of Gruyère - the taste is equally good but perhaps the texture a little too rubbery - which makes the cutting and serving quite difficult.
Oh, though that...
This one's a bit different in that it interposes layers of leeks.
The flavours work well together, especially with just a hint of Dijon mixed into the cream, but it is rather watery.
I used Comté cheese instead of Gruyère - the taste is equally good but perhaps the texture a little too rubbery - which makes the cutting and serving quite difficult.
Oh, though that...
Finally brought back my copy of French Provincial Cooking, so I thought I'd write out the original recipe in full here's what she says about the recipe:
For this recipe the courgettes are peeled and butter only is used in the dish, which is an unusually delicate one. Its disadvantage are the time it takes to prepare and the fact that, if it is served as a first course, two people can quite easily consume...
Mediterranean Salsify, noted for tasting of oysters and often called oyster plant, has been cultivated throughout Europe for centuries I ordered my salsify root specially from the local greengrocer, and then noticed packages of it in Waitrose for £8 a kilo. The greengrocer charged me £12 a kilo but then I got to pick the best roots. Fair cop.
Unfortunately, in both cases what they sold were not in fact the...
Unfortunately, in both cases what they sold were not in fact the...
This is that rare thing - a tasty fennel dish. Indeed, in her Cook, Eat, Repeat Nigella Lawson says of it I could lap up the fennel-vermouth-and-cheese-deepened cream with a spoon.
Which no doubt many would enjoy watching.
Her proportions make quite a lot of sauce for the amount of fennel, unless the bulbs are particularly huge.
So consider being generous with the fennel.
I also found the oven much too hot for the dish - I turned mine down to Gas...
Which no doubt many would enjoy watching.
Her proportions make quite a lot of sauce for the amount of fennel, unless the bulbs are particularly huge.
So consider being generous with the fennel.
I also found the oven much too hot for the dish - I turned mine down to Gas...
I made this with yoghurt, but sour cream will work better.
You don't need the peppers, the onion or the apple really, but I had some lying around that needed using up so I threw them in.
Be sure to season generously.
You don't need the peppers, the onion or the apple really, but I had some lying around that needed using up so I threw them in.
Be sure to season generously.
Serves 4
Ingredients
- half dozen potatoes
- an apple, peeled, sliced
- a chorizo
- half dozen garlic cloves
- an onion
- 2 peppers
- 2 chillies
- thyme or sage
- 8 fl oz (250ml) sour cream or yoghurt or, apparently, 50/50 cream and buttermilk
- salt & pepper
- ...
Butternut squash with red onion gratin in mustard cream.
Lots of sweet, mustardy juices here to spoon over the roast pork. - Nigel
Serves 4-6
Ingredients
- 2 medium red onions
- 1kg butternut squash about one large squash or pumpkin, unpeeled weight
- 700ml double cream
- a little milk to thin the cream (optional)
- a grating of nutmeg
- scant 3 tablespoons wholegrain mustard
Set the oven at 160C/gas mark 3.
Peel the onions,...
Peel the onions,...
Serves 3-4
Ingredients
Ingredients
- 1 lb good-quality potatoes (Edwards or Desirée) (450g)
- 1½ oz butter (40g)
- ¼ pint double cream (150ml)
- ¼ pint milk (150ml)
- 1 small clove garlic, crushed
- whole nutmeg
- salt and freshly-milled black pepper
Pre-heat the oven to gas mark 2, 300°F (150°C).
A shallow gratin dish well buttered.
First peel the potatoes and slice them very, very thinly (a wooden mandoline is excellent for this...
A shallow gratin dish well buttered.
First peel the potatoes and slice them very, very thinly (a wooden mandoline is excellent for this...
I added cauliflower and truffled pecorino to Matthew Tomkinson's gratin. Hey it worked for me!
Serves 4
Ingredients
- half a dozen/200g Jerusalem artichokes, peeled and sliced
- 3 fat florets/100g cauliflower
- 50g of smoked bacon, boiled and diced
- 25g of butter
- 80ml of double cream
- 80ml of milk
- nutmeg
- salt & pepper
- 50-100g of truffled pecorino, grated
- chives, finely...
500g large potatoes, peeled or celeriac
500g parsnips, peeled
300ml double cream
100ml milk
20-24 juniper berries
couple pieces of mace
1 tsp salt and some freshly ground black pepper
Butter for buttering baking dish
Method 500g parsnips, peeled
300ml double cream
100ml milk
20-24 juniper berries
couple pieces of mace
1 tsp salt and some freshly ground black pepper
Butter for buttering baking dish
Pre-heat the oven to 180°C/350°F/Gas 4.
Slice the vegetables very thinly indeed (Sue uses the slicing blade of her food processor. I used the wide slots on a cheese grater.), then place them in a...
Slice the vegetables very thinly indeed (Sue uses the slicing blade of her food processor. I used the wide slots on a cheese grater.), then place them in a...
By me. I think.
Ingredients Jerusalem Artichokes, par-boiled, sliced
New potatoes, par-boiled, sliced
Chestnuts, boiled, peeled, sliced
Celery sticks, sliced
Olive oil
Lemon
salt & pepper
Method New potatoes, par-boiled, sliced
Chestnuts, boiled, peeled, sliced
Celery sticks, sliced
Olive oil
Lemon
salt & pepper
Put the unpeeled artichokes, unpeeled potatoes in a pot barely covered with hot water, simmer. Cut crosses in the flat side of the chestnuts, add them to the pot. Simmer for 5 minutes until just beginning to soften. Cover the bottom of a casserole dish with...
I'd been wondering what ingredients might work in a gratin, so I basically threw everything I had in the pantry into a gratin dish to see what would stick.
It seems to be quite hard to go terribly wrong, though getting it particularly right is a different matter. I had high hopes for the avocado, but it wasn't quite as good as I'd anticipated.
It seems to be quite hard to go terribly wrong, though getting it particularly right is a different matter. I had high hopes for the avocado, but it wasn't quite as good as I'd anticipated.
Ingredients
- celeriac
- potato
- chilli
- mushrooms
- avocado
- parsley
- single cream or double
- milk
- red onion
Chop...
A nice meal I put together around Flora's Dad's beef fillet steaks.
Refer to the individual recipes for more details.
Refer to the individual recipes for more details.
menu
Fillet Steaks McPhail
Buttered Cavolo Nero with Dijon
Oyster Mushrooms with light Gorgonzola Cream
Jerusalem Artichoke and Cauliflower Gratin with Truffled Pecorino
Buttered Cavolo Nero with Dijon
Oyster Mushrooms with light Gorgonzola Cream
Jerusalem Artichoke and Cauliflower Gratin with Truffled Pecorino
Method
Prepare the gratins and set in the bottom of a low oven to keep warm. Have...
This dish is easily made in advance and then re-heated in the oven and browned at the last minute under the grill. It is a very nice vegetable to serve at a dinner party or on its own as a light vegetarian dish.
Serves 6-8
Ingredients
- 9 oz (250g) tomatoes
- 1½ oz (40g) butter
- 1 onion, or 2 shallots, finely chopped
- ½ clove garlic, crushed
- a small bouquet garni
- 1¼ lb (500g) courgettes
- salt and freshly ground black pepper
- 4 fl oz...
What the English call chicory, the French call an endive, and when the French refer to chicorée they mean what the English call endive.
So you better watch out if you're ordering this in France then!
Serves 4
Ingredients
- 4 heads of chicory, about 1¼lb (500g)
- juice of ½ lemon
- a little butter
- a pinch of sugar
- salt and freshly ground black pepper
For the sauce:- 2 teaspoons butter
- 2 teaspoons flour
- 3 fl oz (85ml) milk
- 4 fl oz...
This is a classic potato gratin which can easily be prepared in advance. With its delicious blend of garlic and nutmeg and its moist creamy texture, this dish re-heats very well in a slow oven.
Serves 4
Ingredients
- 1½ lb (750g) medium-sized potatoes
- salt
- ½ clove of garlic
- 1 pint (600ml) double cream
- 4 tablespoons milk
- freshly ground white pepper
- freshly grated nutmeg
Slice the potatoes to a thickness of about 1/10 in (2mm), using...
Giving a sweet potato gratin a bit of a kick seemed like a good idea.
Though better if it's just a hint - you can have too much of a good thing :)
Though better if it's just a hint - you can have too much of a good thing :)
Serves 4
Ingredients
- 2 sweet potatoes
- garlic, plenty of garlic
- thyme, lots of thyme
- chilli, not much chilli
- olive oil
- salt & pepper
- double cream, to coat
- gruyere, grated
Into a large bowl:
Peel and thinly slice 2 sweet potatoes.
Thinly slice a half dozen cloves of garlic.
Slice a little...
Peel and thinly slice 2 sweet potatoes.
Thinly slice a half dozen cloves of garlic.
Slice a little...
Make these in a muffin tin or a Yorkshire pudding tin.
Nagi explains you need to use starchy or all rounder potatoes as they break down when cooked, becoming nice and fluffy on the inside. The layers won’t stick if you use waxy potatoes. Best to use are Sebago, Russet, Dutch creams, King Edwards, Golden Delight, Coliban and Red Rascal all work great.
Get long large ones that are suitable to cut into cylinder shapes.
Any melting cheese works...
Nagi explains you need to use starchy or all rounder potatoes as they break down when cooked, becoming nice and fluffy on the inside. The layers won’t stick if you use waxy potatoes. Best to use are Sebago, Russet, Dutch creams, King Edwards, Golden Delight, Coliban and Red Rascal all work great.
Get long large ones that are suitable to cut into cylinder shapes.
Any melting cheese works...
As served at Andrew Fairlie's restaurant at Gleneagles. Though not as good.
I went with Gruyère cheese, but I don't think the flavour was quite right, a bit too pungent.
I mixed in some sour cream, since that's what I had - it was quite nice though.
I went with Gruyère cheese, but I don't think the flavour was quite right, a bit too pungent.
I mixed in some sour cream, since that's what I had - it was quite nice though.
Serve 2-4 potatoes per person
Ingredients
- a medium floury baking potato
- salad potatoes like Charlottes
- truffle oil or other flavoured butter/oil if you ran out
- cream or...
