This is exceedingly simple - just layer up spuds, snips and apples, along with carmelised onions, a stong mature hard cheese grated, and seasonings, and then pour a jugfull of double cream, only slightly diluted with full cream milk.
The second time I did this, it turned out much better. I preboiled the spuds for about four minutes. I sliced the spuds more thinly with the edge that comes with the grater, and more thinly diced the snips. I used two onions, where the recipe only calls for one. I remember to season as I layered up. I baked at 200 for 50 minutes in the centre of the oven.
Hmmm!
Monday 14 July 2008
Chicken, spinach and creme fraiche filo
Start with 2 to 1 to nearly 2 of chicken, spinach and creme fraiche, and that all starts with about 4 chicken breasts. Add to that about a dozen spring onions, some tarragon and pine nuts. Then really cheat and get a packet of filo pastry - it says so, right there. Seasoning is salt, pepper and a pinch of nutmeg.
You prepare everything in their normal way, then blend everything, keeping aside the pine nuts and seasoning. There's a whole geometry involved with wrapping the filo layers (don't forget to brush with butter), and how much filling to use per pastry, but once you see it (with a little help), you'll be grand.
You prepare everything in their normal way, then blend everything, keeping aside the pine nuts and seasoning. There's a whole geometry involved with wrapping the filo layers (don't forget to brush with butter), and how much filling to use per pastry, but once you see it (with a little help), you'll be grand.
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