Technical challenge
Hello!
Apologies for the late post! Just moved to a new office and the hours have changed so I'm losing time commuting where I could be blogging.
Today's technical challenge is going to be a little different in that it will be part of a dish, so you can use it in different meals. So, without further ado, Fondant Potatoes.
This recipe will make 8 portions, or 6 if they're the kind of people who go for that second slice of cake. Like myself; you know who you are...
Ingredients:
4 large baking potatoes.
Butter (in copious amounts this time)
Thyme
1 litre Chicken stock (3 cubes/ 2 Knorr stockpots)
Prep
Potatoes can be done a number of ways. First, peel them so they're bald as a student Pastor's forehead and then cut them into medallions, usually 1 inch thick. These will feed one each. Alternatively, you can turn them; this requires practice, patience and is quite a wasteful process, hence I prefer the first method. The downside is that the medallions are likely to be uneven in shape but, if your guests aren't as picky as the ones I'm used to, go for the medallions. If you want to go a bit further and meet in the middle, get a circle metal ring cutter and cut them into perfect circles.
Cooking
Butter, 150g, in a pan. Let this melt down until it's a lovely golden yellow, NOT BROWN, and add the potatoes. Fry these in the fat and lightly salt them; then turn them over once they are golden brown and repeat. After the flip, add the thyme and get things going on the herb front. Then pour over the chicken stock, a little at a time to avoid splash back. All of this should be done over a medium-low heat. They should cook for 15mins each side; try these with roast chicken, steak and other meat dishes.
Hope you give this one a try; a nice alternative to your usual chips/roasties
BenY
Apologies for the late post! Just moved to a new office and the hours have changed so I'm losing time commuting where I could be blogging.
Today's technical challenge is going to be a little different in that it will be part of a dish, so you can use it in different meals. So, without further ado, Fondant Potatoes.
This recipe will make 8 portions, or 6 if they're the kind of people who go for that second slice of cake. Like myself; you know who you are...
Ingredients:
4 large baking potatoes.
Butter (in copious amounts this time)
Thyme
1 litre Chicken stock (3 cubes/ 2 Knorr stockpots)
Prep
Potatoes can be done a number of ways. First, peel them so they're bald as a student Pastor's forehead and then cut them into medallions, usually 1 inch thick. These will feed one each. Alternatively, you can turn them; this requires practice, patience and is quite a wasteful process, hence I prefer the first method. The downside is that the medallions are likely to be uneven in shape but, if your guests aren't as picky as the ones I'm used to, go for the medallions. If you want to go a bit further and meet in the middle, get a circle metal ring cutter and cut them into perfect circles.
Cooking
Butter, 150g, in a pan. Let this melt down until it's a lovely golden yellow, NOT BROWN, and add the potatoes. Fry these in the fat and lightly salt them; then turn them over once they are golden brown and repeat. After the flip, add the thyme and get things going on the herb front. Then pour over the chicken stock, a little at a time to avoid splash back. All of this should be done over a medium-low heat. They should cook for 15mins each side; try these with roast chicken, steak and other meat dishes.
Hope you give this one a try; a nice alternative to your usual chips/roasties
BenY
Comments
Post a Comment