Garlic Potatoes (Dauphiniose)

You would be forgiven for thinking that the hardest thing about this recipe is the sauce, because after all the flavour of this dish is all about the sauce.

However I think it is also in fact all about the potato, they have to be boiled to the right stage before going into the oven.

If they are under cooked no amount of baking will make them soft enough and if they are over cooked you will not be able to slice them.

So boil the potatoes until you can put a fork into them with just a little bit of resistance then follow my instructions for the sauce and you will have just the best garlic potatoes you have ever tasted.

Garlic Potatoes (Dauphiniose)

You will need

1 Kg – Potatoes

3 – Cloves Garlic (crushed)

1 teaspoon – Dijon Mustard

50 Ml – White Wine

300 Ml – Single Cream

2 tablespoons – Plain Flour

1 teaspoon – Dried Parsley

30 Gm – Butter

A sprinkle of grated cheddar

Keep the potatoes whole and around the same size and part boil them for about 15 minutes (see above).

Cook the parsley and garlic in a pan with the butter for 5 minutes.

Add the flour and mix into a dry paste.

Add the wine and make a wet paste.

Now add the cream, Dijon mustard and mix well then simmer for 10 minutes, taste and season as you go.

Wipe some butter around a casserole dish and slice the cooked potatoes thinly then line the bottom of the dish with them

Cover with some sauce then more potatoes and so on.

Sprinkle some grated cheddar over the top and place into a pre heated oven at 180°c for about 25 minutes.

Serve and enjoy.

Chilli Callennoli Stuffed Peppers

I don’t use beans anywhere near often enough in my cooking, I have no idea why as they are so versatile.

The humble baked bean of course has had many variations over time, and has been a favourite especially with kids in the UK for many years.

This dish if you like is a grown up version with a kick.

Chilli Callennoli Stuffed Peppers

You will need

2 – Red Peppers

1 – Yellow Pepper

2 – Red Chillies (deseeded and finely chopped)

1 – 400 Gm can of Callennoli Beans

60 Gm – Tomato Paste

½ teaspoon – Dried Basil

½ teaspoon – Dried Coriander

100 Ml – Red Wine

25 Ml – White Wine Vinegar

A little olive oil

Cut off the top and deseed 1 red pepper and the yellow pepper then roast in the oven at 180°c for 25 minutes.

Finely chop the other red pepper and cook in a little olive oil along with the white wine vinegar, chillies, basil and coriander on a medium heat for about five minutes.

Add the red wine and tomato paste mix well and cook for 10 minutes.

Now add the beans and cook for a further 5 minutes then fill the roasted peppers and serve.

Honey Crisp Supreme of Chicken

For those of you who don’t know how to cut a supreme of chicken joint from a chicken you can find out here or alternatively you could use a skin on chicken breast.

I love to cook chicken this way, very slowly in the oven so that you keep all that beautiful moistness then a quick blast under the grill to crisp up the skin.

Honey Crisp Supreme of Chicken

(with a simple red wine and tomato sauce)

You will need (for each supreme cut)

1 – Chicken Supreme Cut (or chicken breast skin on)

1 tablespoon – Honey

1 teaspoon – Hoisin

For the sauce

1 – 400 Gm can of Tomatoes

50 Ml – Red Wine

50 Gm – Tomato Paste

1 teaspoon – Dried Basil

Seasoning (including plenty of freshly ground black pepper)

Place the chicken in the oven at 150°c for 30 minutes or until cooked through.

While the chicken is in the oven you can make the sauce.

Put all the sauce ingredients in a wok or large pan, mix well and reduce on a medium to high heat for 10 minutes.

Take the chicken out of the oven and allow to cool a little.

Make up the honey and hoisin mix.

Rub a little salt into the skin and coat with the mix.

Put under a hot grill for about five minutes.

Serve with some pasta and the sauce.

Chilli Mustard Relish

This is what your steak has been waiting for, mustard with a hit of chilli and the smooth taste of roasted yellow peppers and onion.

Chilli Mustard Relish

(with roasted onion and peppers)

You will need

50 Ml – White Wine Vinegar

50 Ml – White Wine

50 Ml – Water

A little Olive Oil

2 – Red Chillies (deseeded)

2 – Yellow Peppers

3 table spoons - Dijon Mustard

1 – Large Onion

Quarter and deseed the peppers then peel and halve the onion.

Place them in a baking tray with a drizzle of olive oil and place in a preheated 180°c oven for 25 minutes.

Plaice the chillies roughly chopped in a saucepan along with the white wine vinegar, white wine, mustard and water, mix well then bring to the boil and simmer for 10 minutes.

Allow to cool then liquidise the chilli mix along with the peppers and half of the onion (save the other half for the next stage.)

Chop the other onion half very finely and add it to the mix in the pan then simmer for another 10 minutes.

Allow to cool in the fridge before serving.