All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Potato, Swede and Bacon Dauphinoise

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Festive Potato Gratin
Roast potatoes are important in any roast dinner. Sometimes I find I can pay them a bit too much attention and end up spending less time on the other vegetables. This dauphinoise recipe is a great way to use some swede to make a great side dish and also incorporates potatoes so you can do a two in one. Not to be greedy but there’s no reason you couldn’t have this and roast potatoes for a roast!

Ingredients

You will need (for 4 as a side):

  • 350g potato, peeled and thinly sliced
  • 350g swede, peeled and thinly sliced
  • 1 garlic clove, crushed
  • 4-5 rashers smoked, streaky bacon
  • Oil for frying
  • 150ml double cream
  • Salt and pepper
  • Butter

Method

Fry the bacon in a little oil until crispy then set to one side.

Layer up the potatoes, swede, garlic, bacon, and add a little salt and pepper to each layer, finishing with a layer of potatoes and swede in an ovenproof dish.

Pour the double cream over the veg then dot the top with butter.

Place into an oven at 170C for 1 and 1/4 hours or until soft through when tested with a knife.

If you find it’s browning too quickly cover the dish with some foil before returning to the oven. read more

The Cornish Pasty

By 18 Comments

Ingredients for making Cornish Pasties
The Cornish pasty is an absolute classic. If you’re ever in Cornwall you won’t be far from one, you’ll probably smell it before you see it. Originally from humble origins the pasty is now a celebrated meat and vegetable filled pastry. For those who don’t know the pasty was the food of Cornish miners. The way it is folded over (with a thick edge of pastry on one side) meant that the miners didn’t have to put their hands in their mouths when eating. It’s a clever bit of pastry this and it got even cleverer when you had a savoury and sweet end separated by a wall of pastry. Meat and vegetables in one end and fruit or jam in the other. If I had one of these for my lunch I’d consider it pretty luxurious.

Before the pasty police come out in force and criticise my ingredients or method, I think it’s important to point out that I am not Cornish. However, my better half is half Cornish and his Grandmother a full on Kernow woman and she has passed on some of her pasty knowledge.

Making pasties is quite personal; only you know what proportions of vegetables and meat you like, how full you want your pasty to be and how big. Because of this I can provide a guide but you can change proportions at will. To make four large pasties I used: one large and one medium potato, half a swede, three small onions and 500g of skirt steak. For the pastry I used 400g of plain flour, 200g butter and enough cold water to make a dough. read more

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