The Excellent thing about this Menu you can prepare everything ahead.
We had a dinner for the Beloved's Birthday on Sunday. Thinking of what delights to feed the Family, I came across and older blog which featured a couple of substantial Salads. Good for a crowd
Flounder Scapece and A Poached Tuna Salad
Click here for recipes for these dishes. meanwhile to accompany these Salads, I wanted to serve Cheesy Potato Pie.
I saw Chef Michael Smith on his 'Chef at Home' programme, On Food TV, demonstrate this delicious looking pie.
Basically its really just a different version of Potatoes Dauphinois.
I have been working on this pie... in fact I have made it about 4 times in the last 2 weeks and
By George I think I have finally 'got' it.
You need a pan which will go into the oven or a Springform Cake tin will do.
Its important to heat the pan and also to heat the cream and milk mix. This kicks off the cooking process and helps to get a nice crust.
One hint, place the potatoes inside the pan it will give you an idea how many to use
Potato Pie
6 med to large potatoes
1 cup cream
1/2 cup full cream milk
Sea salt, Freshly ground black pepper
Good grind nutmeg
1/2 cup grated Gruyere
1/2 cup tasty grated Cheddar cheese
A little oil to grease the pan
Bake potatoes at 180C approx 50 minutes
Remove from oven and set aside to cool
When cool enough to handle
Peel and Grate the potatoes
Pre heat the oven to 170C
Grease the pan and into the oven about 5 minutes to get it good and hot
In a pot bring the Cream, and milk to simmer
Season with S & P and nutmeg
Add grated potatoes
Gently mix to coat all of the potatoes
Keep them slowly heating for a minute or two
Add grated cheese,
Stir again and pour into hot pan
This will take at least an hour to cook
Let it cool before unmolding
Now here's a couple of ideas for leftovers
Grilled Tomatoes topped with a perfectly poached egg on Top
Make Breadcrumbs of course
Red Cabbage Slaw.
This was beautiful and worth making, it improves with time in the fridge.
I took this picture just a short time ago and of course had a taste.
Yum.
1/2 Red Cabbage finely sliced
1 red chili finely chopped
For the dressing
1/4 Cup Sour cream
1/4 cup cider vinegar
1/2 cup gherkins chopped
1 Tablespoon of Gherkin Juice
1 Tablespoon sugar,
Salt and freshly Ground Black Pepper
Pour over cabbage and chili
Place in Fridge...At least for 4 hours
The longer the better really.
You may have noticed the Grandchildren up there Top of Page.
Well they weren't too interested in 'My Menu'
So Burgers for them
Alex Guarnaschelli, Star of 'Alex's Day Off' currently screening on Food TV
Inspired me. The Red Cabbage Slaw was her recipe and also the mix for the Burgers
This is excellent.
Got lots of hidden vegetables in there...
Sour Cream instead of an egg to bind
and Breadcrumbs which soften the burger.
I used
1 kg of best beef mince
1 carrot
1 stalk celery
1 medium onion
1/4 cup mayonnaise
1/4 cup breadcrumbs
Sea salt and Freshly Ground Black Pepper
2 tablespoons Rice bran oil
Place carrot. celery and onion into food processor
Blitz to a paste.
Place into a pan with Rice Bran Oil
Cook
Season meat with S & P
Add Mayo and breadcrumbs,
Then cooked vege
Mix well and shape into Burger
Grill in hot pan
Add sliced cheese on top after turning them
Place on a warmed bun with some Tomato Ketchup and Mayo
Slice of Tomato on top and anything else you need for an excellent Burger
It was very popular. They ate it all up
Good choice Grandma
Next Blog...what to do with the leftover. Burger Mix.
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