Tartiflette

9 Nov 2015 19:54:53

Ingredients 

(4 Portions)

 

  • 1kg Potatoes thinly sliced
  • 1 Small Onion, sliced thinly
  • 1 Garlic Clove, crushed
  • 60g Butter
  • Thyme, pinch
  • 150g Lardons
  • Crème Fraiche
  • Small Glass of White wine
  • Rollright or Reblochon
  • Sea salt and cracked black pepper
  1. Start by melting the butter in a deep, heavy pan. Add the onions, garlic, lardons and thyme, and cook gently. Once the onions are soft, and the lardons have released their fat, add the sliced potatoes. Stir around on a medium-gentle heat until the slices of potato take up the thyme-scented fat. Add a few glugs of dry white wine, and stir about until mostly absorbed. Spoon in the crème Fraiche, and cook on a low heat so that the potatoes begin to soften, but take care not to let them fall apart.
    Slice, or cube around half of the Rollright or Reblochon and stir in to melt. Season well with sea salt, and black pepper. Be generous with the black pepper. A healthy amount of good, freshly ground black pepper makes this dish.
  2. Lay the remaining Rollright in slices over the top of the dish, and sit in a medium oven for at least 30 minutes. Don’t try to hurry the dish, or cook took quickly, or the fat will separate and the potatoes may remain hard. It make take an hour.
  3. The cheese should be melted and beginning to turn golden and crisp on the edges of the dish, and the potatoes must be completely tender.
  4. Serve with ice cold white wine (something from the East of France being preferable), and some bitter leaves dressed in a little sherry vinegar and walnut oil.
  5. An alternative take on this dish, which I often make when I can’t quite be bothered, it to par-boil Pink Fir Apple, or Ratte potatoes, arrange them in a roasting dish with halved or quartered onions, sprigs of thyme and whole cloves of garlic, and to roast them together until tender. I then lay thick slices of Rollright over the top and return to the oven for a few minutes until the cheese is molten, and eat with slices of air-dried ham, and a celeriac remoularde.  

 

History

Tartiflette has a short history. Originating in the 70’s, in the Savoie mountains, it was a dish created by the local tourism board to draw attention to one of the region’s, and indeed, the world’s greatest cheeses. I make this dish with Rollright, my own cheese, made on King Stone Farm, at the meeting point of Oxfordshire, Warwickshire, and Gloucestershire. The make for our cheese is loosely based on the French classic, Reblochon, on which Tartiflette is based on. The cheese is lightly rind washed during ripening, but allows for native yeasts to bloom and cohabit the rind eco-system .

This is a dish for cold days. It is rich and very satisfying. In the Savoie, Tartiflette could be eaten after a hard days skiing. At home, enjoy after a cold autumn or winter day outdoors. During visits to this region of France, there are two distinctly different approaches to making this dish. Either slices of the cheese are intricately layered between the slices of potatoes; or a whole, uncut cheese is placed on top of the potatoes, onions and ham, and allowed to melt into the mixture. My version follows neither method, but I think it is quite delicious.  
Posted in Recipes By Carol Moore

Savoury Baked Camembert

27 Sep 2011 14:08:47

Ingredients

(2 portions as a starter)
  • Camembert
  • 1 Garlic Clove
  • 1 sprig of Rosemary
  • 1 glug of White Wine
  • Bread to serve

Method

Preheat your oven to 180 degrees C, 350 degrees F or Gas Mark 4

Take the Camembert out of its wooden box and outer wrapping.

Make a number of incisions with a knife through the skin of the Camembert on both side.

Finely slice the garlic clove and strip the leaves from the rosemary. Push the pieces of garlic and rosemary leaves into the incisions you have made in the cheese.

Place the Camembert into the Camembert Baker and pour a small amount of white wine over the top of the cheese and put on the lid.

Bake for 20 minutes or until the cheese is softened and warm through.

Dip chunks of artisan bread into the melted cheese and enjoy!

 

Posted in Recipes By Jenny Warr

Ingredients

(4 portions)
  • 250g Cerney Goats Cheese
  • 2 leeks chopped washed and dried
  • 1 clove crushed garlic
  • 175ml Paxton & Whitfield Cotes de Duras Blanc
  • 2 tablespoons of crème fraiche
  • toasted pinenuts
  • 4 slices of lightly toasted rosemary & raisin bread
  • Few snippets of cut chives
  • Seasoning to taste
  • 2 tablespoons of olive oil 

Method

  1. In a thick base pan heat the olive oil and gently cook the leeks, garlic for 2-3 minutes add the white wine and reduce slightly.
  2. Add the crème fraiche and bring to the simmer 3-4 minutes, remove from the heat and allow to cool, add chives.
  3. Spread the creamed leeks onto the toast and a thin slice of Cerney Goats cheese, place under a hot grill and bake till golden brown, sprinkle a few pinenuts on top and serve.

Posted in Recipes By Richard McMenamin

Ingredients

Salad
  • 2 Celtic Capra goats cheese at room temperature - cut into bit size pieces
  • 100g of freshly shelled peas
  • 12 slices of Italian thin sliced pancetta

Ingredients

Dressing
  • 100g freshly shelled peas (blanched and strained)
  • 1 tsp Paxton's Whole Grain Mustard
  • Juice of one lemon
  • 200ml good quality olive oil
  • Spring of spearmint
  • Seasoning to taste
  • Water if required to thin the dressing 

Method

  1. Place all dressing ingredients except olive oil into a food processor or liquidiser. Puree until smooth.
  2. Slowly drizzle in the olive oil until it forms an emulsion, adding a little splash of water to thin if necessary.
  3. Pass dressing through a strainer and place to one side.
  4. Place the pancetta under a hot grill until crispy. Allow to cool slightly.
  5. Put the rest of the ingredients into a large bowl and pour over the dressing.
  6. Mix thoroughly. Place on serving plates. Top with the pancetta and serve.



Posted in Recipes By Richard McMenamin

Ingredients

(1 portion)
  • Cashel Blue 75g
  • 8 walnuts chopped
  • 20g watercress
  • 50g mixed salad leaves
  • ½ tsp chopped chives
  • 2 slices rye bread
  • Vinaigrette
  • Whole pear cut in half
  • 1 pint water
  • 60g castor sugar
  • 1 vanilla pod halved and de-seeded
  • Juice of ½ Lemon 

Method

  1. Peel pears, rub with lemon juice, add to poaching stock (water, sugar, vanilla, lemon) and cook  over gentle heat till soft.
  2. Dice Cashel Blue into small cubes.
  3. Dress the mixed salad leaves and watercress with vinaigrette dressing. Place salad in centre of the plate, add Cashel Blue and snipped chives.
  4. Once pears are cooked, slice further and place on salad.
  5. Serve with a slice of rye bread.
    Can substitute with Caradon Blue
Posted in Recipes By Richard McMenamin
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