The dauphinoise is enough for four, I usually keep some for the next days lunch.
This is a quick and easy version adapted from Jamie Oliver. I much prefer it to the dish I made in Paris.
Put the kettle on to boil.
1 small red onion
500g Maris piper potatoes.
1-2 cloves of garlic, depending on taste.
2 anchovies in oil chopped
( the rest will freeze for another dish, see Fish tray bake above)
2 tbs of reduced fat creme friache or quark
2 bay leaves
small bunch of thyme or about 2 teaspoons of dried thyme according to taste
handful Parmesan cheese grated. ( aprox 200g)
Olive oil spray.
Peel and halve the red onion and wash the potatoes leaving skins on. Slice in food processor, (make sure you use the slicing attachment not the chopping attachment! ) or slice very thinly.
Tip into a small sturdy metal roasting tray. ( see illustration for size. aprox 19cm x 25cm)) and season.
Grate over the nutmeg
Crush in the garlic
Add the chopped anchovies
Mix the creme friache with the skimmed milk to make up to about 150mls.
add bay leaves and thyme.
add half the Parmesan (optional) around 100g.
Spray with oil
Mix everything together with your hands
Add around 100 mls boiling water .
Cover tightly with foil. and cook over a medium heat for around 15 minutes. Shake periodically to stop it catching on the bottom.
Heat up the grill or oven and meanwhile prepare the chicken.
After 15 minutes, remove the foil from the daupinoise, scatter the rest of the Parmesan.on top,
mix some dried or fresh Thyme with a little oil spray and scatter on top
Place on the top shelf of the hot oven or under a medium grill until golden brown and bubbling
This is was inspired by a slimming world recipie and works just as well with pork.
Mushrooms, wiped clean and sliced
Olive oil spray
squeeze lemon juice
2 chicken breasts, skin removed and cut into 3 pieces.
2 teaspons English mustard powder or English mustard from a tube or jar.
Red pepper sliced (optional)
150 mls chicken stock
Caramelise the mushrooms first by getting the frying pan very hot, spray with oil, add mushrooms and cook quickly till browned. (2-3 minutes) be careful not to overcook.
Add a little lemon juice and salt and remove from pan, keep to one side on a plate
Make sure your pan is very hot, spray again with oil and then brown the chicken in the pan for around 5 minutes.Press the chicken down to aid browning.
Make sure the chicken is nicely browned on the outside. This gives it taste.
Spread the mustard on the browned chicken.
toss in the sliced red pepper for a minute or two
Add the chicken stock and continue to simmer to reduce the stock to a thick sticky sauce.
Takes around 10 minutes.
Add the caramelised mushrooms just before serving. Just enough to heat them.
Black pepper to taste.
Love from Bolton