Yet another article I'm writing without having my blog online . This is really starting to annoy me now! It's been a week and a half for fk's sake!
Anyway, I only heard of potatoes boulangere a few weeks ago. As I'm always on the lookout for new carbs or ways to prepare them I thought I'd give it a go.
Now, I've been told that my blog needs more photos of food in progress. Well, fair enough, I'll do my best. Sometimes it's a little difficult when you're on your own and up to your elbows in food though!
The potatoes Boulanger were easy enough to photograph in the middle of preparation. It is made by thinly slicing floury potatoes and layering them with thinly sliced onion and seasonings. I used 4 medium sized white potatoes, which was enough for two people as an accompaniment. In a 30cmx15cmx10cm pyrex dish, I put down a layer of potato, topped it with onion, garlic , pepper and crushed bay leaves, like this.
Then I put down another layer of potato and repeated until the dish was full. Next I poured over chicken stock until it just reached the top layer of potatoes, topped the entire thing with some chopped thyme and baked it for about 20 minutes on gas mark 6.
The result was surprisingly good. I honestly expected it to be a bit bland but it was delicious. The poussin was great too. I stuffed the skin with garlic and herb cream cheese, stuffed it with lemon wedges and roasted it stuffed with lemon. The flesh was lemony and garlicky from the cheese. I was very proud indeed. I served it on a bed of creamed savoy cabbage with bacon and had the potatoes on the side.
Yet another article I'm writing without having my blog online . This is really starting to annoy me now! It's been a week and a half for fk's sake!
Anyway, I only heard of potatoes boulangere a few weeks ago. As I'm always on the lookout for new carbs or ways to prepare them I thought I'd give it a go.
Now, I've been told that my blog needs more photos of food in progress. Well, fair enough, I'll do my best. Sometimes it's a little difficult when you're on your own and up to your elbows in food though!
The potatoes Boulanger were easy enough to photograph in the middle of preparation. It is made by thinly slicing floury potatoes and layering them with thinly sliced onion and seasonings. I used 4 medium sized white potatoes, which was enough for two people as an accompaniment. In a 30cmx15cmx10cm pyrex dish, I put down a layer of potato, topped it with onion, garlic , pepper and crushed bay leaves, like this.
Then I put down another layer of potato and repeated until the dish was full. Next I poured over chicken stock until it just reached the top layer of potatoes, topped the entire thing with some chopped thyme and baked it for about 20 minutes on gas mark 6.
The result was surprisingly good. I honestly expected it to be a bit bland but it was delicious. The poussin was great too. I stuffed the skin with garlic and herb cream cheese, stuffed it with lemon wedges and roasted it stuffed with lemon. The flesh was lemony and garlicky from the cheese. I was very proud indeed. I served it on a bed of creamed savoy cabbage with bacon and had the potatoes on the side.
