Cooked Dauphinoise Potatoes

Meals for Michael – Creamy and Spicy Carb Fest

I was asked today by David to share for our friend some of my favourite meals.   The easiest way to transfer recipes to those that ask for help could be to send them the respective cook books but in this case as the person in question is an avid reader of my blog and twitter I thought to salute their support by blogging instead.

Proper Blokes’ Sausage Fusilli from Jamie Oliver’s Cook

  • 2 heaped teaspoon of Fennel Seeds (don’t leave this out Michael its key to the dish)
  • 1 teaspoon of dried chilli flakes (you cannot cheat and use powder!)
  • Olive oil
  • 600g or a pack of Cumberland Sausages (removed / squeezed out of their skins)
  • 1 tablespoon Oregano (use a heaped dessert spoon if you don’t have a tbsp)
  • Glass of dry white wine (not for drinking while making)
  • 500g Fusilli ( you need the spirals to hold the meat)
  • Grated Parmesan (two good handfuls)
  • 1 tablespoon of chopped fresh flat-leaf parsley (dried does not cut it)
  • Zest and Juice of a lemon (Jiff will not do, but if you do cheat don’t try and grate  it)
  • Knob of butter (only you can define what a knob is)

You will need a skillet pan or maybe a small wok for this.

  1. Crush/smash up the fennel seeds until broken up and put to one side
  2. Squeeze the meat out of the sausages throwing away the skins
  3. Heat some oil in your pan
  4. Place the meat into a pan and start to break it up with a wooden spoon, keep working the meat for a few minutes until it starts to colour to a brown
  5. Then add the fennel seeds and chilli (watch out the vapours can whack you in the face)

    Your are trying to make the meat look like minced meat

  6. Cook for a further 10 minutes keeping the meat moving until it begins to crisp
  7. Put your kettle onto boil while you are doing this
  8. Add the Oregano (tablespoon) stir once.
  9. Add the white wine (if you’ve not drank it);  lemon juice and zest; turn the light down to low
  10. Cook your pasta
  11. If the meat is looking dry add a spoon or two of the pasta water
  12. Chop the parsley and grate the Parmesan if you have not already
  13. Drain the pasta, toss the meat in to the pasta or vice versa, add the butter stirring to coat
  14. Add the parsley, and Parmesan and serve  into warmed bowls
  15. If you love Parmesan like we do grate a bit more on top.

Now this is an odd side dish, but if you like carbs with carbs here you go..

 Potatoes Dauphinose

We love this french classic and it is best eaten on the night it does not reheat well.   You can do 50/50 and use milk as well as cream if the ladies in the house prefer the lighter version.

  • Peel 1kg of potatoes (we only use Lady Balfours)
  • 300ml Double Cream
  • 3 Cloves of Garlic
  • Freshly Grated Nutmeg (1/4 teaspoon) or leave out
  • 1/2 teaspoon of salt
  • Generous mill of black pepper
  1.  Peel the potatoes and put into a bowl of cold water
  2. Chop the garlic or crush into fine pieces
  3. Pour cream into a large bowl; add garlic, pinch of salt, black pepper and nutmeg (if you want it
  4. Grease an oval bowl  about this size, well with butter

    This size should suffice for this amount of potato
  5. Slice the potatoes as finely as you can

    Ideally the potatoes need to be this thin to give the best and fastest result.
  6.  Once the potatoes are sliced work fast to layer them in the dish, side by side, making layers upon layers, keeping flat .
  7. When you have run out of potato slices pour over the seasoned cream.

    Cooked Dauphinoise Potatoes
    This is the look you are trying to achieve when your slice into the Dauphinoise
  8. Press down gently with a fork.
  9. Place into the oven on the middle shelf for 50-60 minutes at 160°c

Eat with sighs of ooh and aahh.

Happy cooking Michael and if you need to consult on any of the above my number is only at the rate of £1.00 per minute from a land line.

Love Louise x




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