FONDANT POTATOES RECIPE - BBC GOOD FOOD
Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast
Provided by Esther Clark
Categories Side dish
Total Time 48 minutes
Prep Time 8 minutes
Cook Time 40 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Slice the ends off the potatoes so they lie flat on either side.
- Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
- Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
Nutrition Facts : Calories 409 calories, FatContent 29 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium
CHOCOLATE FONDANT RECIPE - BBC GOOD FOOD
A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...
Provided by Gordon Ramsay
Total Time 1 hours
Prep Time 45 minutes
Cook Time 15 minutes
Yield Makes 9 fondants
Number Of Ingredients 8
Steps:
- First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
- Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
- In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
- Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
- Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.
- Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.
- Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Nutrition Facts : Calories 581 calories, FatContent 40 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 30 grams sugar, ProteinContent 9 grams protein, SodiumContent 0.55 milligram of sodium
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BEST FONDANT POTATOE RECIPE - HOW TO MAKE FONDANT POTATOES
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Reviews 4.2
Total Time 45 minutes
Category side dish
- Preheat oven to 450° F. Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper. In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes. Top with rosemary and serve.
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- Preheat oven to 350 degrees F. Lightly grease and flour baking two 8 or 9 inch cake pans or a 9 x 13 baking pan (Batter makes great cupcakes too!) In the bowl of your mixer, add the cake mix, 5 Tablespoons flour, (hand whisk to blend the flour into the cake mix, sugar, vegetable oil, vanilla, pumpkin, milk, cinnamon, pumpkin pie spice, and eggs. Beat on medium speed for 2 minutes until well blended. Scrape the sides and bottom of the bowl half way through. Transfer to the cake pans. Bake in preheated oven for 25 to 30 min. or until it springs back to the touch. Frost with cream cheese frosting or Spiced Cream Cheese Frosting
FONDANT POTATOES RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 48 minutes
Category Side dish
Calories 409 calories per serving
- Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
CHOCOLATE FONDANT RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Cuisine French
Calories 581 calories per serving
- Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
BEST FONDANT POTATOE RECIPE - HOW TO MAKE FONDANT POTATOES
From delish.com
Reviews 4.2
Total Time 45 minutes
Category side dish
- Preheat oven to 450° F. Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper. In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes. Top with rosemary and serve.
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