Foodie Thursday
Resident cook Nigel Barden serves up a dish for Foodie Thursday.
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Sheryl Crow
A Change Would Do You Good
- Woman (Various Artists).
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Elton John
Blue Wonderful
- Wonderful Crazy Night.
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Dave Edmunds
Girls Talk
- NOW - Yearbook 1979 (Various Artists).
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Disappointed
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Lou Reed
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Sam Hunt
Take Your Time
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Carly Simon
You're So Vain
- The Very Best Of Carly Simon.
- Global Television.
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The Maisonettes
Heartache Avenue
- History Of The 80's (Various Artists).
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Jamie Lawson
Cold In Ohio
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- 003.
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Jackson Browne
The Pretender
- Jackson Browne - The Pretender.
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Jack Savoretti
Catapult
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Aretha Franklin
I Say A Little Prayer
- Aretha Franklin - Queen Of Soul.
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Survivor
Eye Of The Tiger
- The No.1 Movies Album (Various Artist.
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LunchMoney Lewis
Ain't Too Cool
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- Columbia.
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Lynn Anderson
Rose Garden
PAUSE FOR THOUGHT
- Million Sellers Vol.15 - The Seventie.
- Disky.
Tartiflette
by Rachel Allen from Rachel’s Everyday Kitchen (Harper NonFiction)
Ìý
Each valley in the Haute Savoie region in France seems to have its own recipe for tartiflette, all no doubt making use of the area’s own Reblochon cheese.Ìý Here is my version of this wonderfully rich potato, onion & cheese gratin, which changes every time we make it at home, depending on what cheese we have in the fridge, or indeed what needs using up, such as leftovers from a roast ham.
Ìý
Serves 4-6
Prep time 15 mins
Cooking time 50 mins
Ìý
Ingredients
500g (1lb 2oz) potatoes, peeled, & halved if large, or cooked potatoes (see tip below)
Salt & freshly ground black pepper
1 tbsp olive oil (optional)
200g (7oz) rindless bacon or cooked ham, cut into 0.5cm (¼ x ¾ in) pieces
100g (3½ oz) Cheddar cheese, or a mixture of Cheddar & Gruyère, grated
1 small shallot or 1 small red onion, peeled & finely sliced
1 clove of garlic, peeled & finely chopped
1 tsp chopped thyme leaves
200g (7oz) Camembert, or other semi-soft cheese, rind left on & cut into wedges (5mm/¼in at the thickest part)
200ml (7fl oz) single or regular cream
Ìý
Equipment
25cm (10in) diameter ovenproof dish
Ìý
Method
First boil the potatoes (if cooking from scratch).
Place the potatoes in a large saucepan, cover with water & add 1 tsp of salt.
Bring to the boil & cook for 20-25 mins or until tender, then remove from the heat.Ìý Drain & allow to cool a little before cutting into thick slices.
To cook the bacon (if using), add the olive oil to a frying pan on a medium heat.Ìý When the oil is hot, tip in the bacon pieces & fry, stirring frequently, for 4-5 mins or until lightly browned.Ìý Remove from the pan & set aside.
Preheat the oven to a 220C (425F), Gas mark 7.
Arrange the potato slices on the base of the ovenproof dish, then scatter over the grated cheese with the sliced shallot or red onion, garlic & thyme.Ìý Next scatter over the cooked bacon or ham.Ìý Arrange the cheese wedges over the top then pour over the cream & season with salt & pepper.
Place in the oven to bake for 15-20 mins or until golden & bubbling.Ìý Serve with a green salad if you wish.
This dish can be assembled in advance up to the point of baking & will keep, covered, in the fridge for up to 24hrs.
Though best eaten straight away, any leftovers can be kept in the fridge & reheated again the next day in the oven (preheated to 180C/350F/Gas mark 4) for 30 mins or until hot.
The quantities in this recipe can be easily halved or multiplied, depending on how many people you’re feeding.Ìý If doubling quantities, use two dishes or one larger one, baking for a few extra minutes longer in the latter instance.
Broadcast
- Thu 28 Jan 2016 17:05Â鶹ԼÅÄ Radio 2