SLOTTED SPATULA RECIPES

Name: Creamy tartiflette
Total time: 50 min
Yield: 2
Cuisine: French
Ingredients: 2medium waxy potatoes , about 350g/12oz (try Vivaldi); 2 tbsp olive oil; 1large onion , sliced; 175g smoked back bacon , not too thinly sliced, rind removed, cut into 1cm strips; 100g vignotte cheese , cut into 1.5cm cubes (including the rind); 100ml double cream; sprinkling of crushed chilli (optional); 25g fresh white breadcrumb

CREAMY TARTIFLETTE RECIPE | BBC GOOD FOOD

Creamy tartiflette recipe | BBC Good Food image

This rich and luxurious potato dish straight out of the French Alps makes an indulgent supper for two

Provided by Orlando Murrin

Categories Supper

Total Time 50 minutes

Yield 2

Number Of Ingredients 8

Ingredients

2medium waxy potatoes , about 350g/12oz (try Vivaldi)
2 tbsp olive oil
1large onion , sliced
175g smoked back bacon , not too thinly sliced, rind removed, cut into 1cm strips
100g vignotte cheese , cut into 1.5cm cubes (including the rind)
100ml double cream
sprinkling of crushed chilli (optional)
25g fresh white breadcrumb

Steps:

Peel and thickly slice the potatoes into about 1.5cm slices. Boil them in salted water for 6-8 minutes until just tender, then drain.
While the potatoes are boiling, heat the oil in a large frying pan. Fry the onion over a medium heat for 5 minutes until it becomes transparent. Add the bacon to the pan and carry on frying for 5-7 minutes, stirring occasionally, until the onion turns lightly golden. With a slotted spoon, remove the onions and bacon from the pan to a bowl, leaving as much fat in the pan as possible.
Heat the grill to high. Add the potatoes to the pan and brown briefly in the fat. If your potatoes are on the floury side they may break up or stick a bit, but this isn’t a problem, just keep everything moving and avoid too many burnt bits. Return the onions and bacon to the pan and lightly mix everything together.
Nestle the chunks of cheese among the potatoes and bacon then drizzle with the cream. Sprinkle with the chilli, if using, then evenly scatter over the breadcrumbs. Protect the pan handle with foil if necessary and grill for 5 minutes, until lightly browned and just on the point of bubbling.
Transfer to plates with a wide spatula – no hurry, the dish will not spoil – and savour with a glass of wine.

Nutrition Facts : Calories 876 calories, FatContent 66 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, FiberContent 4 grams fiber, ProteinContent 26 grams protein, SodiumContent 4.17 milligram of sodium

CHICKEN THIGH - SOUS VIDE RECIPES

Chicken Thigh - Sous Vide Recipes image

Chicken thighs most often come either bone-in and skin-on, or boneless and skinless. I recommend using the former if cooking thighs alone. Some recipes have you remove the bone before cooking. I find this unnecessary. Unless you’re experienced with a boning knife, it’s far easier to remove the bone after the chicken has been cooked.One step I do find convenient is to chill the chicken down in an ice bath after cooking. This allows you to give the chicken leg a longer time over moderate heat in a skillet just before serving in order to get extra crispy skin without overcooking the chicken underneath.TEMPERATURE AND TIMING FOR CHICKEN THIGHTexture: Firm, very juicy, slightly toughTemperature: 150°F / 66°C Timing Range: 1 to 4 hoursTexture: Tender and very juicyTemperature: 165°F / 74°C Timing Range: 1 to 4 hoursTexture: Fall-off-the-bone tenderTemperature: 165°F / 74°C Timing Range: 4 to 8 hours

Provided by J. Kenji López-Alt

Total Time 01 hours 00 minutes

Prep Time 005 minutes

Yield Ingredients for 1

Number Of Ingredients 11

Ingredients

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