On Dinner 21st March

[danieldwilliam]

Cooked dinner on Sunday. Continuing to work my way through Julia Childs French cookery book.

Tonight Parisian Beef; filet of beef in a cream and mushroom sauce. That was very nice. Served with runner beans and hasselback potatoes. Hasselback potatoes are my new favourite way of cooking potatoes.

Creme Catalan for pudding. From my Spanish cookery course. Delicious. Enjoyed using the blowtorch.

I currently have a meringue cooking for a Pavlova.

Comments

[cmcmck]

Potato method pls?

[danieldwilliam]

Dead easy.

Pre-heat oven to 180 C.

Get some medium sized potatoes. Floury ones for preference.

You'll need two wooden kitchen skewers, or a chopsticks or wooden spoon handles.

Put potato on chopping board. Put skewers etc parallel to each other, one on either side of the potato. Slice the potato in slice about as thick as a pound coin. The skewers will stop the knife before it cuts all the way through the potato and you end up with a potato that looks a bit like a book (connected at the bottom, open at the top.)

Put to potatoes on a baking tray or similar. (They should work in the bottom of a roasting pan when roasting a roast dinner if that's the way you roll.)

Bit of oil, mixed with some herbs (rosemary, thyme, oregano, marjoram, sage - sort of herbs), bit of salt. Apply the oil to the potatoes, get some in between the cuts.

In the oven for 40 minutes, pop a little bit of butter on the potatoes, back in the oven for another 10 minutes. (You can skip the butter if you prefer and just cook them straight-through for 50 minutes.

If you want to be fussier I think they benefit from some basting mid way through the cooking but it's not essential.

[cmcmck]

Sounds good!

I'm veggie so always on the lookout for interesting ways with veg. :o)