Preparing Tartiflette

Tartiflette

So, it’s the New Year, the gales are blowing, and rain is lashing down and you are wanting something substantial after partying out 2017.  Tartiflette is a truly indulgent dish, a hearty, rich, starchy treat for your taste buds, traditionally served after a strenuous morning on the ski slopes — or at least a brisk winter’s morning walk.  We do not get the opportunity to ski very much on Jersey and the last snow created travel chaos. My Tartiflette recipe is a memory of times spent on the slopes and ideal if you have been brave enough to start the New Year blowing out the cobwebs on a preamble along the cliff tops and building up a very hearty appetite.

Preparing Tartiflette
Making Tartiflette

When making Tartiflette it is important to use the right cheese, usually a ripe Reblochon, which you can find in a good deli. It is a rind washed cheese with a soft centre and light bloom of fine white mould from cellar ageing, traditionally produced in the French Alps. The richness of the cheese and its very name derives from the tradition of the farmers withholding a little milk from their landlords by not milking the herd fully. The withheld milk was creamier resulting in a superior cheese. The cows were milked twice, and the name Reblochon literally translates as ‘twice pinched udder’.

Tartiflette     serves 8

3 kg medium-sized Red Potatoes, such as Desirée, thoroughly washed

2 large White Onions, peeled and finely diced

12 thick rashers of Smoked Streaky Bacon, diced

200 gr Button Mushrooms, wiped clean and sliced ( optional )

2 large Carrots, peeled and thinly sliced ( optional )

50 gr Butter

1 Garlic clove, peeled and cut in half

Sea Salt and freshly ground Black Pepper

1 ripe Reblochon Cheese

Preheat the oven to 200 C / 400 F/ Gas Mark 5. Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes. Meanwhile, cook the onion, bacon, and carrots in the butter in a heavy frying pan over a medium heat, they should soften but not brown. Drain the potatoes and as soon as they are cool enough to handle peel them — the quicker the better and slice thickly.

Take an ovenproof earthenware dish and rub it well with the halves of garlic. Layer half the sliced potatoes across the base, season, then scatter over the onion, bacon, carrots and the mushrooms if included. Add the remaining potatoes and more seasoning. Place the whole Reblochon on top in thick slices. Bake for ten minutes, then reduce the heat to 180 C / 350 F / Gas Mark 4 for a further twenty to twenty-five minutes. The Reblochon should melt within its skin and the melted cheese drip down while the potatoes crisp.

Allergens in this recipe are;

     Milk

Please see the Allergens Page

Raspberry and Whisky Cranachan

Happy New Year – My Recipe for Cranachan

I thought my last post of the year should be something suitably festive and suitable for New Year’s Eve, so my mind turned to Hogmanay, in Scotland, they really know how to bring in the New Year in true party fashion. And what could be more Scottish than Cranachan a delicious blend of cream, oats, raspberries, and whisky. I first learned about Cranachan from Donald, the Scottish born pastry chef at the Island Hotel, Tresco. Now I know this isn’t the raspberry season, but it is well worth the expense and you can then make the recipe again during the abundant summer growing season.

Raspberry and Whisky Cranachan
Fresh Raspberry Cranachan with Granola

My Cranachan recipe is entirely my own twist which I first used in a restaurant in Jersey with fresh raspberries folded into cream flavoured with honey, whisky and the crunch of delicious homemade Granola*. As it ticks the alcohol and cream boxes how could I resist Cranachan and well oats lower your cholesterol don’t they?

*You can use the remaining Granola for breakfast.

Cranachan                         serves 4

300 gr fresh Raspberries

350ml double cream ( I use thick Jersey double cream)

6 tablespoons homemade Granola

30 gr Caster Sugar

2 tablespoons Scottish Heather Honey

2 to 3 tablespoons good quality Whisky

Mint and Icing Sugar to garnish

First purée half the raspberries and caster sugar in a blender and sieve. Whisk the double cream until just set, thick Jersey cream really only takes a few turns of the whisk, then gently stir in the honey and whisky. Do not over whip or the mix will separate.

Fold in the raspberry purée in light ripples then serve in bowls alternating layers of the cream, the granola, and the remaining whole raspberries. Chill before serving and top with raspberries, mint, and dust with icing sugar.

Allergens in this recipe are;

   Milk

Please see the Allergens Page