Dauphinoise Potatoes Recipe

Dauphinoise Potatoes (Serves 4)

A wonderful potato dish, can be perfectly partnered with beef, lamb or game...

Ingredients:   350ml Double Cream
                           8 Sprigs of Thyme
                           4 Cloves of Garlic
                           30g Salted Butter (Diced)
                           700g Potatoes (Peeled & Sliced 2mm Thick)

Method:

1. Preheat the oven to 160 degrees Celsius.

2. In a baking dish, layer and overlap the potatoes seasoning each layer as you go until 1cm from the top of the dish.

3. In a measuring jug, pour the cream and grate the garlic into the cream. Add the thyme leaves and mix thoroughly.

4. Pour over the potatoes until the cream is just below the top layer of potatoes and distribute the butter evenly over the top of the potatoes.

5. Place in the oven for 1 hour or until the potatoes are fully cooked through.

6. Serve immediately.

Mussels cooked in Cider Recipe

Mussels cooked in Cider (Serves 4)

A quick, tasty lunch on the cheap...

Ingredients: 2kg Mussels (Cleaned & De-Bearded)

                          25g Salted Butter

                          4 Shallots (Peeled & Finely Diced)

                          4 Cloves of Garlic (Peeled & Finely Sliced)

                          300ml Cider

                          150ml Double Cream

                          8 Rashers of Smoked Bacon (Sliced)

                          Small Handful of Parsley (Roughly Chopped)

Method: 

1. In a large based saucepan, melt the butter on a medium heat and fry the bacon for 3-4 minutes until browned. Than add the mussels, shallots, garlic and cider. 

2. Cover with a lid for 3-4 minutes until the mussels are all open, discarding ones which have failed to open. Transfer to serving bowls.

3. To finish the sauce add the cream and fresh parsley and cook for a further 1-2 minutes.

4. Pour the sauce over the mussels and serve with chunks of fresh bread.