Simmer on very low heat, add nutmeg and salt & pepper to taste. If the mixture thickens too much, simply add more heavy cream to a desired thin, batter-like consistency. When cream begins to lightly bubble, slowly add shredded Raclette and whisk until creamy. In the same sauté pan, slowly heat the pint of heavy cream. Transfer onions and any juices to a bowl or plate and set aside. Slowly add water a couple of tablespoons at a time and sweat the onions until translucent. Add onions with a pinch of salt and sauté over medium heat until golden. Reserve in a bowl of cold water with salt and set aside (this prevents your potatoes from oxidizing). Use a mandolin or slice thinly and evenly about 1/8". The fruit intensity and supple tannins of our Coombsville Cabernet Sauvignon work so well with the creamy texture and savory goodness of this dish! - Mark Herold We always make enough to have leftovers for breakfast-reheat and top with a poached egg. Serve topped with a poached egg and oven-roasted tomatoes.My wife's version of au gratin potatoes is an absolute crowd pleaser and a staple at our Easter table. Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. Place in the fridge for 10-15 minutes to chill. Dust the worktop and your hands with the flour, then form the mixture into small, round patties about 2cm thick. Combine well then leave to cool.ĭivide the mixture into 8. Mix in the salad onions, cheese, rosemary and theĬooked cabbage. Add the butter then season and mash until smooth. Drain the potatoes in a colander then return them to the pan. Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes. Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Place a lid on the pan and bring to the boil. Put the white potatoes in a pan and cover with a little cold water.
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