Bacon Jam has been around for a while on these here Internets, and there are numerous ways of preparing it. It is a highly savoury spread or relish that can be used in a multitude of ways. In the picture you can see a BLT toast sandwich prepared with bacon jam – much speedier than grilling bacon rashers. You can also stir it through rice or pasta for a frugal insta-meal, use it to top baked potatoes or spread over the bread of your fried egg sandwich.
This recipe is my own, and very much from the That’ll Do™ School of Cooking, in that you can be as extravagant or as miserly as you like, with the ingredients that you have.
You can also customise it to your own personal tastes – mine stretch to a few fresh red chillies to add a bit of feisty heat and to catch the eye, strong coffee, some Henderson’s Relish for sharpness and, contrary to a great many recipes, no added sugar (the kecap manis is sweet enough). Just because it’s called jam doesn’t mean you have to drown it in sugar. Call it a jam for all the things you can spread it on/in.
You can choose any cut of bacon you like: streaky rashers, back bacon, smoked or unsmoked. Personally I buy cooking bacon as it is ridiculously cheap (less than £2/kg). Some supermarkets (Sainsbury’s) occasionally have packs of cooking bacon that contain the trimmings and ends of gammon joints, and if you turn the packs over and there is a hint of orange about the meat, then you’ve got some smoked bacon in the mix. Others are just filled with chopped bacon trimmings, so it can be worthwhile rummaging around, as each batch can vary.
I cannot stress enough how much the recipe below is a rough framework. Got more bacon? Bung it in. Like caramelised onions? Add more. Garlic fiend? Shove a load in.
I prefer to blitz my bacon jam in the food processor down to the consistency of pesto. It makes it much easier, not to mention quicker, when using it in other things, but you might prefer to keep it chunky, so the individual ingredients can still be discerned.
Whilst this recipe WILL make some delicious bacon jam, it is what *I* consider delicious bacon jam, which might be quite far removed from what YOU consider delicious bacon jam. So you will probably need to tweak it to your own personal tastes. Below you will find a list of spices and relishes that you can add to find tune the basic recipe.
Important points to remember:
- There is no right or wrong way to make bacon jam – it it totally up to you and your tastebuds.
- Speaking of which, you HAVE to taste it as you go, and then decide firstly if it needs anything extra, and secondly, what that extra thing might be.
- Don’t feel you have to add 101 extra ingredients – it is, first and foremost, supposed to taste of bacon. Don’t lose sight of that.
- Another don’t – Don’t forget to write down what you add, as you might hit on a million pound winning combination and want to recreate it later!
This would make an ideal home-made gift for the upcoming festive season: just pack the finished hot jam into a hot, sterilised jar and seal with a layer of bacon grease/lard/clarified butter. It will keep for 2 weeks in the fridge if no-one knows what it tastes like. Good luck with that. 😉
This and the next few recipes are my contribution towards festive baking and making – delicious additions to your own table, delightful as presents for others. I hope you enjoy!
Suggestions for flavourings for your Bacon Jam
In addition to – or even instead of – the ingredients in the recipe below, you could add some of the following
- Onions – brown, white, French, vidalia, red, shallots, spring onions, chives, garlic
- Spices – chilli powder, coriander, cumin, paprika (sweet/smoked/hot), cayenne, mustard(dry, mixed, wholegrain, dijon, artisan), ginger, nutmeg, cinnamon, mace
- Sauces – Worcester sauce, anchovy essence, mushroom ketchup, walnut ketchup, light/dark soy (be careful, as v. salty, as is bacon), oyster sauce, Tabasco, hot sauce, sweet chilli
- Sweeteners (just because I don’t like them, doesn’t mean you have to miss out – go easy, though) Maple syrup, light-brown sugar, muscovado sugar, treacle, molasses, agave nectar
- Liquids – cider, beer ale, stout, whisky, brandy, ginger wine, bourbon, balsamic/sherry/rice/black/cider/red wine/white wine vinegar
Bacon Jam should be warmed before use, to bring out the flavours. A quick zap in the microwave or toss in a pan is all it takes.
700g cooking bacon
2 onions, peeled and chopped – or halved & cut in semi-circles if you’re not blitzing to a pesto
4 fresh red chillies, de-seeded and finely diced.
250ml strong coffee
60ml kecap manis
2-3tbs Henderson’s Relish
1tsp coarse ground black pepper
- Put the bacon into a pan and cook over medium heat. Use a spatula to break it up into smaller pieces. You can cook it as long or as short as you like, but I prefer well done, with specks of rusty caramelisation starting to appear, and the fat fully rendered.
- Lift the bacon from the pan with a skimmer and drain in a metal sieve.
- Add the onions and chillies and cook in the bacon fat ( for added flavour) until softened and caramelised. If you have a large excess of fat after the bacon has cooked, then drain some of it off, but I’ve never had that problem. Of course, this will also depend on the quantity of bacon you’re cooking.
- Return the bacon to the pan and add the rest of the ingredients.
- Simmer for 10 minutes.
- Transfer to a food processor and blitz until the mixture resembles a coarse pesto.
- If you think there is too much liquid, return to the pan and simmer gently until the excess has evaporated.
- Taste and add further flavourings as liked.
- Spoon into jars and seal. Add a layer of melted fat if liked, to aid preservation.
- Store in the fridge and use on everything.
Haven’t done one of these for a while – it’s Deja Food!
Softly spiced vegetable ‘meatballs’ in a rich and creamy onion gravy.
Actually, the ‘gravy’ is worth making by itself – it’s SO creamy and SO flavourful, I could eat it as is with bread to dip and a crunchy salad – Nom!
Many Malai Kofta recipes have the cheese grated and mixed with the vegetables and potatoes. I prefer to have a cube of sharp-tasting cheese in the middle to act both as a surprise and to cut through the richness of the sauce. The downside of this approach, of course, is that without the cheesy ‘glue’ to hold them together, the vege-balls are a little less sturdy. Chilling in the freezer and gentle handling whilst cooking on the pan should reduce the possibility of them falling apart. Alternatively, grate the cheese and fold in with the rest of the ingredients.
This recipe is perfect for using up leftover vegetables and potatoes, yet glamorous enough to pass off to the family as a freshly-created dish.
*poker-face* Not that I’d ever do that.
The recipe can be adapted to whatever vegetables you have to hand. Suggestions for alternative ingredients are given in the recipe.
Originally published in The Guardian Readers’ Recipe Swap: Meatballs.
Cheese-Stuffed Malai Kofta
Serves 4 children, or 4 adults as a starter, or 2 hungry adults as a main course, or 1 peckish adult and 2 ravenous children, or a family of 4 as a side dish, or….you get the gist.
For the kofta:
400g mixed cooked vegetables
200g cooked potato (1 large)
0.5tsp coarse-ground black pepper
0.5tsp garam masala
0.5tsp amchoor (dried mango powder) or sumac or 1-2tsp lemon juice
1 heaped tablespoon cornflour
60g cheshire/feta/goat cheese or paneer or vegetarian cheese – cut into 12 cubes
3tbs oil for frying
- Chop the vegetables.
- Grate the potato.
- Mix together with the salt, pepper, spices and cornflour.
- Divide into 12 x 50g balls.
- Make a hole in each ball and press in a cube of cheese.
- Mould the vegetables around the cheese and shape into a ball.
- Put the koftas onto a plastic tray and place in the freezer to firm up while you make the sauce/gravy.
For the gravy
2 large onions
1 thumb-sized piece of ginger
60g cashew nuts
60ml plain yoghurt
1tsp dried fenugreek leaves
2tsp garam masala
60g tomato paste concentrate
1tsp chilli powder (optional)
250ml double cream or crème fraîche or unsweetened evaporated milk
- Peel the onions and the ginger and blitz to a puree in a food processor.
- Make a puree of the cashews and the yoghurt with a mortar and pestle or spice grinder.
- Heat the oil in a pan.
- Add the onion mixture and fry over a low heat for several minutes until translucent.
- Add the cashew mixture, spices and tomato paste. Stir for 2-3 minutes until thoroughly combined.
- Add the cream and milk and stir thoroughly.
- Bring to a simmer and cook, stirring, for 5 minutes.
- If you prefer a smooth sauce, give it a quick blitz either with a stick blender or in a liquidiser. Additionally, if the sauce is a little thick, add water to thin it to the right consistency.
- Return to the pan and set aside to keep warm while the koftas are cooked.
1. Heat 3tbs oil in a wide, shallow pan.
2. Add the chilled koftas and brown them on all sides. Toss gently, otherwise they might break apart.
3. Ladle the sauce into a warmed serving dish and arrange the koftas on top. Alternatively, go crazy and arrange the koftas in the warm dish and pour the sauce over the top.
4. Serve with naan breads to mop up all the sauce.
An unusual and simple cake for you this week, with the bonus of being gluten-free!
Following on from the gluten-free Brazilian Cheese Breads of last week, it might look as if I’m following a theme here, but I assure you it’s juts a coincidence – a DELICIOUS coincidence!
Last week, I got a request from my publisher to write a short paragraph for publication on their foodie website, on my favourite baking book. As you can imagine, with my book collection, this took quite some time to narrow down. As I was perusing the shortlisted books, I came across this recipe – not in any specific allergy-related book or even chapter of a book. No, it was just included with a bunch of other recipes in a book aimed at the commercial baker, dating from the early 20th century. I have scaled the recipe down from the originally huge quantities, but otherwise, it is unchanged.
This cake is made using potato flour. IMPORTANT: Potato flour is made from RAW potatoes and is a bright white and very fine powder, with no discernible taste. It is NOT dehydrated cooked potato, which is coarse, yellowish and tastes of potato. That makes mashed potatoes when reconstituted and will add a similar texture to your cake. Readers in the US: use potato starch flour.
At first, I thought the cake got its name from it colour, because, as you can see from the photo, it is indeed a very pale cake. However, after tasting the cake, I’m now of the opinion that its name comes from its texture. It has the same quality of settled snow, in that there is a thin ‘crust’ on the top and soft, friable, almost powder-like substance underneath. The cake dissolves in the mouth – but in a different way to, say, Melting Moments. It’s incredibly light and tender and is best enjoyed simply, where it can really shine.
That said, the cream that I have teamed with it is pretty awesome itself. It is a variation of the filling I used for the mille-feuilles in the final of The Great British Bake Off. The mixture of sweetened cream cheese and whipped double cream is given a firmer set by the addition of gelatine, which helps to hold in the moisture and makes for a very luscious, rich, creamy and mousse-like texture. Just to continue the frozen theme, it’s like the very best soft-serve ice-cream, without the cold.
I’ve brightened the filling with some of the Apricot Jam I made a couple of weeks ago, but any other sharp jam would also work well.
I bought the potato flour at Holland & Barrett.
112g unsalted butter – softened
112g caster sugar
2 large eggs
zest of 1 lemon
2 level tsp baking powder
225g potato flour
- Preheat the oven to 170°C, 150°C Fan.
- Grease and line the base of a 20cm diameter, tall cake tin – not a sandwich tin. The high sides will help shield the cake from the direct heat of the oven and keep it from becoming over-coloured.
- Beat the butter and sugar together until light and fluffy – 5-10 minutes.
- Add the eggs one at a time, beating well each time.
- Add the remaining ingredients and beat thoroughly – a good 5-10 minutes. Ordinarily, you’d run the risk of over-beating a cake mixture, which would develop the gluten in the flour, leading to a tough cake. Since the potato flour has no gluten, there’s no need to worry about this. You want to try and get as much air into the mixture as possible to make for a light texture in the cooked cake.
- Turn the mixture into the prepared tin and smooth the surface.
- Bake for 20 minutes, then turn the tin 180 degrees and bake for a further 10-15 minutes, for a total of 30-35 minutes. When you turn the cake after 20 minutes, slip a sheet of baking parchment over the top of the tin to keep the colour from getting too dark.
- When cooked, remove from the oven and let rest for 10 minutes, then remove from the tin and cool on a wire rack.
Luscious Cream Filling
50ml double cream
50g caster sugar
2 leaves gelatine
1tsp vanilla extract
150g cream cheese, room temperature
250ml double cream
- Soak the leaves of gelatine in cold water for 15 minutes.
- Warm the double cream and caster sugar until the sugar is dissolved.
- Shake off the excess water from the gelatine and add to the pan.
- Stir until the gelatine has melted, then remove from the heat and set aside.
- Once the mixture has cooled a little, pour it into a bowl and add the remaining ingredients.
- Whip the mixture until the cream has thickened and it is soft and pillowy.
Even though this is a light sponge cake, the weight of the top half will be too heavy initially, to avoid squidging (technical term) the cream out of the sides of the cake. Therefore, I strongly recommend using the following method to assemble your cake.
200g apricot jam – warmed and pureed
- Using cocktail sticks, mark the midpoint of the cooled cake around the edge and cut it horizontally.
- Spread the cut side of each cake half with apricot jam.
- Put the bottom half of the cake back into the tin in which it was baked.
- Slip a band of parchment or food-grade acetate around the inside of the tin, between the cake and the inside of the tin.
- Smooth or pipe the cream filling over the bottom of the cake, making sure it reaches the edges of the cake.
- Place the other half on top and press gently.
- Cover with cling-film and chill for 2-3 hours, until the gelatine in the cream has set.
- Remove from the fridge and allow to come to room temperature.
- Remove the cake from the tin and gently peel the parchment/acetate from around the filling.
- Smooth with a knife if necessary.
- Dust with icing sugar to serve.
This week’s recipe is another great comfort food and snack item that originates in eastern Europe, and migrated from Russia, through Germany and travelled with the food traditions of German immigrants to North America. Variations are also known as Fleischkuche, Runza’s, Kraut Pirok and Cabbage Burger.
A soft, white bread dough is stuffed with a mixture of seasoned beef mince, onion and cabbage – and that’s it. You’re thinking it sounds a bit plain and dull? Yes, me too when I first read about these, but reading the reviews of these buns on recipe sites and blogs, you discover that these simple stuffed rolls have a huge fan base out there – so much so that they are made commercially in the US. The mix of meat, onions and cabbage is moist and savoury and comforting. Sometimes the most flavourful things come from the simplest of ingredients.
These rolls are best served warm, and served with salad they can be a simple and tasty lunch. Alternatively, they also freeze well – great for grab-and-go weekday lunches, they will have defrosted by lunchtime can be warmed up either in an oven or microwave.
Although the basic recipe is delicious, you can also add a little extra flavourings to your taste. The most popular variation includes a little sauerkraut with the cabbage: I personally wasn’t keen, but then I only had shop-bought sauerkraut to try it with. Home-made sauerkraut is probably much better. The second variation I tried was to add a little cheese. I went with some grated Grana Padano (a strong Italian cheese similar to Parmesan, but much cheaper) for maximum flavour without adding too much bulk to the filling. I really liked this little addition, but please do try the original mixture too – it really is delicious.
You can use any cabbage, but I like both the colour and texture of the Savoy cabbage – it holds its colour really well and makes the filling look fresh and juicy as well as taste that way.
Bierocks – Makes 12
500g strong white flour
1 sachet fast action yeast
1 large egg
1 tsp salt
1.5 tsp sugar
100ml whole milk
100ml boiling water
500g lean beef mince
1 large onion, finely chopped
1 small Savoy cabbage, finely shred
1 teaspoon black pepper
1 teaspoon salt
grated Grana Padano cheese (optional)
- Make the bread dough:
- Put the flour, yeast, egg, salt and sugar into a bowl.
- Add the boiling water to the milk and add gradually to the mixture until it comes together into a soft dough. You may need more liquid, depending on the moisture in the flour and egg.
- Knead the mixture for ten minutes, cover and set aside to rise for an hour.
- Make the filling.
- Heat a non-stick saucepan over a medium high heat and crumble in the meat. No need to have any oil, even lean mince has a certain amount of fat in it which will come out as the meat cooks.
- Stir the meat around until it is browned and shiny.
- Add the onion and continue stirring while the onion softens.
- Finally add in the cabbage and cook until the cabbage has softened – probably no more than 2-3 minutes.
- Stir in the salt and pepper, remove from the heat and set aside to cool.
- When the dough is risen, tip out and pat down.
- Divide dough into pieces weighing 75-80g.
- Roll dough out into a 15cm square.
- Put a measure of the cooled filling into the middle of the dough. I use an 80ml measuring cup.
- Add 1 teaspoon of the grated cheese, if using.
- Bring the corners of the dough together and pinch along the edges to seal in the filling. What you will end up with looks like the back of an envelope.
- Turn the buns over and place onto a parchment-lined baking sheet.
- Dust the buns with flour and set aside to rise for 15-20 minutes.
- Preheat the oven to 180°C, 160°C Fan.
- Bake the buns for 15-20 minutes until lightly browned.
- Remove the buns from the oven and immediately cover the baking sheet with some tea-towels. This will trap the heat and create steam, which will soften the crust of the buns.
- Eat warm.
I love this recipe for lots of reasons: it’s Deja Food, it’s comfort food, is simple, cheap, quick to put together and it’s deliciously tasty.
I’ve included a couple of twists in this seemingly simple recipe that elevates it into something really special.
The pastry is a new version of shortcrust that I have adapted from a Victorian bakers’ book. It includes cornflour, which makes the pastry extra crispy, which isn’t always easy with an all-butter pastry, and it has a really smooth, dry feel which makes it very easy to handle. I’ve thrown in some rosemary to pump up the flavour in the pastry, and the filling is simplicity itself – just diced, cooked potatoes and cheese – but with a secret ingredient that makes these pies completely awesome.
I like chutney. I’ve always liked the sharpness from the vinegar, the spiciness, the touch of sweetness – and I’ve made my fair share of them too. The secret to a good chutney is time – leaving it for two to three months after it’s made so that the flavours can develop and the throat-catching harshness of the vinegar can mellow. Taste it too soon and everything is much too strong. Which brings me to the secret ingredient: Sainsbury’s Basics Tomato Chutney. Now, you know I love you, Sainsbury’s, but you’re just not aging your Basics chutney, are you? Pop that jar open and whoosh! The whiff of vinegar and spice is mighty powerful. However, if you bake a little of this chutney into these pies something magic happens: all the harshness of the vinegar disappears and just add a piquancy that breaks up the pastry/cheese/potato combo. Don’t worry if you don’t live near a Sainsbury’s – Basics Tomato Chutney seems to be a staple in most of the major supermarkets.
These pies are great for packed lunches and picnics or just a quick and comforting lunch at home.
Cheese and Potato Pies – makes 6-8 individual pies
225g plain flour
60g cornflour or rice flour
2 teaspoons dried rosemary
ice cold water
4-5 medium cold boiled potatoes
strong cheddar cheese – grated
Basics tomato chutney
1 large egg, whisked
Individual foil pie dishes
- Put the flours, rosemary and butter into the bowl of a food processor and blitz until the mixture resembles breadcrumbs.
- With the machine running, gradually add the cold water a tablespoon at a time until the mixture comes together in a ball.
- Tip the mixture onto a floured surface, knead smooth then wrap in clingfilm and chill for 30 minutes.
- Cut the potatoes into centimetre cubes and put into a bowl.
- Add grated cheese to your taste and season with salt and pepper.
- Preheat the oven to 200°C, 180ºC Fan.
- Remove the pastry from the fridge and cut off two thirds.
- Roll this piece out thinly to a thickness of 3-4mm and line your greased pie dishes, making sure there is enough pastry over the sides of the dishes to allow for joining the lid.
- Put a layer of cheese and potato into the bottom of each pie shell.
- Add 2-3 teaspoons of tomato chutney and spread into a thin layer.
- Fill the pies with the remaining cheese and potato mixture
- Roll out the pastry for the lids. Wet the undersides with a pastry brush dipped in waterand press them onto the tops of the pies firmly.
- Trim off the excess pastry with the back of a knife.
- Crimp the pastry edges by pressing into them with the tines of a fork.
- Wash over the tops of the pies with beaten egg and cut a small hole in the pastry lids to let out steam.
- Bake for 25-30 minutes, depending on the size and shape of your pies, until the pastry is crisp and golden.
- Cool on a wire rack.
So, it’s that time of year when the Seville Orange crop brings a splash of colour to the fresh produce section. It’s marmalade season, especially for those of a competitive nature, because The World’s Original Marmalade Awards are accepting jars for their annual competition. Thousands of marmalade lovers participate in this popular contest, including myself last year, where a jar I made following an 1840 hand-written recipe won a gold award. Have a bash yourself – it’s worth it for the fabulous feedback you get from the judges (yes, they send comment cards for every single jar that is entered!). There’s even a section where it doesn’t matter what the marmalade tastes like, because the prize is for the label design!
I’m not suggesting any marmalade recipes here, rather some ideas for what to do when that initial enthusiasm wears off and the sacks of Seville Oranges you gleefully purchased at the start of the season are still sitting in the fruit bowl and Stuff™ has eaten up all of your spare time and got in the way of your marmalade plans. This happened to me a few years ago, and here is my suggestion for dealing with a mound of Seville Oranges and no enthusiasm/time/jars to make marmalade.
First of all, don’t throw the oranges away. Grate the zest, then cut them open and squeeze the juice. Mix all together and pour into large ice-cube trays and freeze. When frozen, seal them in a ziplock bag. Each frozen cube is roughly equivalent to one Seville Orange, so it’s easy for later use, for flavouring curds, cakes, icing, custards, tarts, ice-creams and savoury dishes. The strong, bitter-sharp flavour packs a real punch that sweet oranges just can’t match. And, of course, they make an amazing curd. Even on the years where I make marmalade, I make sure I stock up on Seville Orange ice cubes so that I can enjoy some Seville Orange curd throughout the year.
Before moving on to the recipe, let us pause a moment and talk butter. Specifically, clarified butter.
Clarified butter is butter that has had all the imperfections and unnecessary ingredients removed so that all you are left with is the very purest form of butter. Many of us might be familiar with the Indian cooking ghee sold in distinctive green tins in the UK. The ghee from these tins has a wonderful, perfumed aroma which immediately brings to mind the warms spices of India, and I do try and ensure I always have a tin in the cupboard for spur-of-the-moment curries. However, it isn’t necessary to buy all your clarified butter because t is simplicity itself to make your own.
In the context of this post, clarified butter is definitely the only choice when making fruit curds and will extend the shelf-life of your fruit curds drastically. You might think it a faff, but if you do make a batch of clarified butter, it will keep in the fridge for weeks and is therefore on hand, not just for curd, but also for lots of other cooking uses. Melted butter separates itself into three distinct layers: the top layer consists of little pieces of casein that float on the surface, the middle layer is the butter itself, and the bottom layer is composed of all the milk solids and salt that are present in regular butter. The middle layer is the only one we want, the rest can be discarded, and without the casein and milk solids, there’s nothing left in the clarified butter to spoil or go off.
500g unsalted butter
- Put the butter into a small saucepan and set it on the lowest possible heat.
- Leave it until completely melted and the milk solids have sunk to the bottom. Don’t stir.
- Turn off the heat and let it cool for 15 minutes.
- Skim the debris from the surface, the either pour or spoon the clarified butter into either a jar or a seal-able plastic box.
- Don’t let any of the milk solids become mixed with the clarified butter. Stop pouring when this looks like happening.
- Cover the clarified butter and allow to cool. Store in the fridge.
- Pour the remaining butter and milk solids into a glass and allow to solidify.
- Cut around the disc of butter and remove.
- Rinse the disc of butter in cold water, making sure all milk solids are removed.
- Add the disc of washed butter to the rest of the clarified butter.
Seville Orange Curd
zest and juice from 3 Seville Oranges
200g caster sugar
112g clarified butter
3 large eggs
- Whisk the eggs, pour into a jug and set aside.
- Put the remaining ingredients into a bowl and place over a pan of simmering water.
- Whisk the ingredients together until the butter has melted and the sugar has dissolved.
- Gradually pour in the eggs, whisking the mixture vigorously so that the eggs don’t curdle on contact with the warm liquid.
- Keep whisking until the mixture heats up and begins to thicken. Remember, the curd will thicken as it cools, so if it coats the back of a wooden spoon when hot, that’s it.
- Pour into sterilised jars if you like, but I find a sturdy plastic box that I can keep in the fridge is simpler. And to be honest, despite its long shelf life, its demolished in days.
P.S The deliciously crunchy, wholemeal toast in the pic is cut from a Grant Loaf.
I love the versatility of potatoes and doing something a bit different with them can really brighten up an otherwise ordinary weeknight meal. Not every part of meal has to be gussied up in finery – just change one thing to make everything else that bit more special. We had these potatoes last night, with (97% pork) sausages and steamed broccoli. It was fab.
Dauphinois potatoes are a traditional speciality of Dauphiné region of France – sliced potatoes, double cream, garlic and seasonings are baked for about an hour and a half to a rich, golden finish.
And there lies the downside of this delicious dish – the length of time it takes to cook. Be a bit heavy-handed with your potato slicing, and cooking time will start nudging two hours. Great if you’ve got an Aga and can set them cooking just after lunchtime – but that’s not very practical for most of us.
Also, the generous use of cream makes this dish extremely rich, which then relegates it to something one might have just occasionally, as a treat.
So here is my solution to both these problems. Dauphinois potatoes with all the creaminess and flavour of the original, but with a fraction of both the fat and cooking time. Ideal for busy people, as the preparation takes only 15-20 minutes, which means it can be thrown together before work. The dish can then rest during the day, to let all the delicious flavors mingle. After work, into the oven it goes, 20-30 minutes and bish-bash-bosh Vwa-as they say-La!
A few notes on ingredients:
- Potatoes – Must be the floury type. Varieties to look for include Desiree, King Edward, Maris Piper.
- Milk – Whole milk, unskimmed, ordinary. Some might call it ‘full fat milk’ but please, before anyone starts shrieking about unhealthiness here, let’s be realistic: Whole milk = 3.7% fat, double cream = 48% fat.
- Creme fraiche – Low fat. Just 15% fat, before you ask. The amount will depend on the shape of your baking dish.
- Nutmeg – freshly grated. It’s awesome.
- Cheese – No.
800g floury potatoes
400ml whole milk
salt & pepper
1/4 nutmeg- grated
30g unsalted butter
3 garlic cloves, sliced thinly
100-200ml Low fat crème fraîche
- Peel the potatoes and slice thinly. I use the thin slicing disc on my food processor. NB Do not rinse the slices. It’s the potato starch that will be giving the sauce its creaminess.
- Put the potato slices into a broad, heavy-bottomed pan with the rest of the ingredients except the crème fraîche.
- Bring to the boil then lower the heat and simmer for about 10 minutes. NB Stir gently with a spatula to avoid breaking the potatoes or letting them stick to the pan. At the end of the cooking time the slices will be coated with a creamy sauce. Taste to check the seasoning and adjust as necessary.
- Spoon the potatoes into the baking dish and level the top. If your timetable allows the dish to rest, cover with plastic wrap until required. To bake immediately, continue as below – don’t wait to pre-heat the oven, just put the dish in and turn the oven on.
- To bake:
- Spread a thin layer of low fat crème fraîche over the top of the potatoes.
- Preheat the oven to 200°C, 180°C Fan.
- Bake for 20-30 minutes until golden brown and bubbling. Test for done-ness with the point of a sharp knife – if the potatoes are fully cooked, there should be no resistance.