What a fun thread and shall be making notes!
I'm having roast breast of lamb for dinner, that's a first for me but it's crying out for roast potatoes.
rolled breast of lamb one of my favourites. So full of flavour, and usually quite inexpensive. Ace with garlic/rosemary dauphinois.
I shall report back Stoner and good to hear that it goes well with dauphinoise. 🙂
What stoner says - roast lamb or beef goes very well with dauphinoise
Un gratin dauphinoise
Deux Shirley ?
If I may digress a further example of my ineptitude at language, 1982 in a tiny village in the mountains behind Perpignan grocery van arrives and I go shopping ...
Me: Beure svp
Artisan: Du beurre
Me: Non une
Que friends collapsing to floor laughing and quizical look from the seller
the one on the right was made in a deeper dish with more cream, the one on the left with less cream, but more fat in a shallower dish.
Not a lot in it flavour wise, but for texture I still prefer the one cooked in more goose fat.
Now if you'll excuse me I have some more testing to do. Yes. Testing. that's it.
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Dauphinois? Ugh!
Boulangere FTW!
I'll never forget where I was when I first read about goose fat and rosemary in a dauphinoise. Not tried it yet but suspect it may be touched with genius. Thank you Mr Stoner. I will try that.
Here's my 2p worth. It's fail safe.
Thinly slice the potatoes with a mandolin. Try to get a few that slice to paper thin and keep them aside for the last layer. Soak them in water for a minute, then take out and dry completely on a clean towel. Butter a glazed stoneware dish (about 2" deep) and start layering with potatoes, overlapping 50% of each slice as you do it. With each layer, sprinkle with salt and a little crushed garlic and shake your booty for a lap of the kitchen with Bob Marley playing in the background*. Use the slices with extra thin wispy bits on the last layer (these crisp up deliciously). Then take a jug and fill 3/4 double cream to 1/4 milk. Fill your dish to about 1cm below the top of the potatoes (and make sure that the liquid runs over all of the surface potatoes as you pour (seems to stop them catching). Then with a cheese slicer or knife take 3 shavings of butter and place on the surface. Then grate fresh nutmeg all over the top and put in a pre warmed oven at 150 degrees for 2 hours.
Then go out for a ride.
If you're veggie, you could have it with a crispy salad and chiiled white wine whilst reflecting on why there isn't a slab of Welsh Black fillet on your plate.
Never fails. Delicious. I know, I know - you'll have burned off the calories from all the cream whilst having your ride. Chill.
*This burns extra calories
For those wondering why Jambalaya's friends were laughing "une beure" is a lady of north African origin.
Nice work there Stoner and top tip Tinners for the wafer thin top slices, feeling hungry ....
Well, that was disappointing so won't be buying breast of lamb again! Smelled delicious whilst cooking and thought that all that fat would give it a sweet flavour. It didn't and was rather chewy, such a let down. 🙁
erm, how did you cook it? It's one of my 1-2x a month dishes. I love it.
I do mine rolled with a thin stuffing, tied and sliced, then laid in a casserole. Roasted for 35-45mins depending on the depth of the slices.
I'm also partial to breast of lamb, typically whole rather than boned, just slow roast in oven. So much fat it won't be dry. Bit of a mess eating but that's half the fun.
@stoner: The one on the left may taste best but the one on the right looks magnificent. Difficult choice
Liking Tinners cream/milk ratio but not sure my belt could handle both that and goose fat.
Thread of 2016 this, like already.
Boulangere FTW!
@colournoise I love both ! In fact I have a major potato addiction
@Edukator, you are operating at too high a level, it was just me mixing up "some" and "two" 😳
erm, how did you cook it? It's one of my 1-2x a month dishes. I love it.I do mine rolled with a thin stuffing, tied and sliced, then laid in a casserole. Roasted for 35-45mins depending on the depth of the slices.
Stoner - oops, think it was probably over-cooked. 😳 It was ready prepared from the butcher, rolled and stuffed.
