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Tartiflette |
26 Jan 2007 |
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One thing guaranteed to keep you warm on cold wintry nights is Tartiflette - a classic ski chalet recipe. The cookery writer Diana Henry invited Anna McNamee into her kitchen to taste it just as a the potatoes were beginning to boil.
Roast Figs, Sugar Snow: Food to Warm the Soul by Diana Henry, published by Mitchell Beazley ISBN 1 84000 888 1
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Recipe for Tartiflette |
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Serves 6
A staple of those chalet restaurants which dot the ski slopes of the Savoie, this makes a great wintry lunch or supper dish. The traditional accompaniments are charcuterie, gherkins and pickled silver skin onions. You can leave the bacon out if you want to make a vegetarian version. A plain green salad is a good foil for the richness.
Ingredients
1.3 kg waxy potatoes, (no need to peel)
75g unsalted butter
2 tbs olive oil
250g chunky bacon lardons
1 onion, roughly chopped
2 cloves garlic, crushed
salt and pepper
1 Reblochon cheese, (about 350g)
100g creme fraiche
Method
1. Cook the potatoes in boiling salted water until just tender. Drain. When they are cool enough to handle, slice the potatoes. Heat half the butter and oil together in a saute pan and cook the potatoes until they are golden. Season with salt and pepper and put them into a shallow ovenproof dish.
2. Heat the rest of the butter and oil in the same saute pan and cook the lardons over a fairly high heat to colour them well. Turn the heat down, add the onion and cook it until soft and just beginning to colour. Throw in the garlic and cook for another couple of minutes. Add this to the ovenproof dish and gently combine with the potatoes.
3. Cut the reblochon into slices and trim the rind. Dot spoonfuls of creme fraiche all over the potatoes and cover with the slices of reblochon. Bake in an oven, pre-heated to 190 C, for 15 minutes. The cheese should be melted and bubbling. Serve immediately.
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