I had some left over double cream, and as I hadn’t made Pommes de Terre Dauphinoise for a while, decided to use it up making some.
Pommes de Terre Dauphinoise, otherwise known as gratin dauphinois (not to be confused with pommes dauphine), has to be one of the richest and most decadent ways of serving the humble spud. Sliced potato which is slathered in nutmeg and garlic flavoured double cream, before being baked until meltingly soft, what’s not to like?
As I don’t really have a dish small enough to make Pommes de Terre Dauphinoise for one, I decided to use one of the frying pans I use for making tortilla española. Even though it’s non-stick, I still buttered the inside, as that’s just what you do. Rather than also rubbing a garlic clove over the inside, which you’re supposed to do, I crushed as small one and added it to the double cream along with some freshly grated nutmeg.
Then it was into a relatively moderate oven, 150°C for 25 minutes. I then raised the temperature to 180°C, for what was supposed to be only a further ten minutes, but I didn’t think the top had taken on the correct look, so left it in for a further ten minutes.
I ate it along with a simple salad of rocket, olives, halved cherry tomatoes and crumbled feta, which was left over from the previous day. The peppery leaves and salty cheese certainly helped to cut through the richness of the cream. I’m not sure I could have eaten any more of it on my own though, it was getting a bit much by the time I got to the end. Utterly delicious though and perfect for an autumnal or wintery evening meal.
I missed out on the wild garlic harvest last year, I wasn’t going to make the same mistake this year. This wild garlic pesto is dead easy to make and tastes great.
The recipe comes from the River Cottage Handbook No.7 Hedgerow, but is essentially just a normal pesto recipe, with the basil and garlic being replaced by wild garlic and the pinenuts by pignuts. Everything goes into the food processor and you whizz it up, adding the oil until till you get the consistency you want.
As I have no idea what a pignut looks like, or where you get one from, so I decided to use hazelnuts instead. You could of course just use pinenuts, but I didn’t have any to hand. What ever you do, don’t use walnuts, their flavour is too much, especially if you roast, or toast them, as the recipe calls for.
The resulting pesto is pretty strong when raw and leaves you with a proper garlic hum. I found that it wasn’t nearly as strong after it had been frozen and the defrosted in the pan while the pasta was draining. Just like any homemade pesto, it’s far, far tastier than any bought from a supermarket and as you can freeze it, there’s no excuse to not make an absolute bucket load.
I’d been at the gym after work on Tuesday and by the time I got home, it was far too late to cook anything but a snack. We all know that beans on toast is quick and easy, and all those beans aren’t too bad for you when you need a bit of protein after a workout. The only issue with beans on toast, is that it’s a bit boring, so I decided to pimp mine with a few extras.
I added a teaspoon of homemade harissa to the beans, for a bit of added kick. Once the beans were on the toast, I ground a load of pepper on top and added a sprinkling of grated cheddar cheese. Finally, two fried eggs were placed on top, and drizzled with some homemade saucy haw harissa sauce.
Granted, that poached eggs would have been better for me than fried, but at half ten at night, I went for the quick and easy option. Tasty, tangy and filling, it hit the spot; I’m not sure I’ll ever have plain beans on toast again.
I’ve made this Yotam Ottolenghi Mango and Coconut Rice Salad a number of times, it’s a firm favorite. A couple of things though; don’t use rancid coconut flakes, make sure they’re relatively fresh, nothing worse than munching on rancid coconut flakes. Also, it’s currently the arse end of the alphonso mango season at the moment, so do yourself a favour and pop down to your local exotic ingredients shop and buy some; your taste buds will thank you.