Tonight we had our lovely friends Rachael and Gareth around for dinner (and some wine of course) so we thought we would try out another of Jamie's 30 minute meals. Luckily I had looked at the recipe well in advance and discovered it was going to take significantly longer than 30 minutes to cook. I mean, the dauphinoise alone was going to take at least 30mins in the oven - seriously Jamie I don't know how you cook your potato bakes but it was never going to happen! Actually I do know how Jamie cooks his potato bakes - he puts it on the stove top first and then in the oven. But honestly, who has a lasagne sized dish that can go on the cook top and then in the oven? And as Nathan said it took 30mins just to slice the potatoes... well that might be a slight exaggeration but you get the point. HOWEVER the meal did taste amazing so all is forgiven :) Unfortunately we were too caught up in conversation to remember to take any photos but here is an abbreviated version of the recipe:
Dauphinoise (aka Potato Bake) ~
- spanish onion, finely chopped
- 5 medium potatoes, very thinly sliced
- 1/2 nutmeg, finely grated
- 2 bay leaves
- 275mL pouring cream
- a few sprigs of thyme
- 2 cloves garlic, crushed
- 1/4 cheese, grated
Combine everything and put into a lasagne dish. Pour 200mL of boiling water over the lot. Cover with foil and bake for 15mins. Remove foil and bake for another 15mins or until potato is tender.
Mustard Chicken ~
- few sprigs rosemary, leaves removed
- 4 chicken breasts
- 4tsp mustard powder
- 1 leek, finely sliced
- 4 cloves garlic
- slosh white wine
- 25mL pouring cream
- 1 heaped tsp mustard of choice
- olive oil
Rub mustard powder, rosemary and some olive oil into the chicken. Then put in pan (we used a big electric frypan) over medium heat. After about 5mins add the leek. After another 5mins add the wine and garlic. After another 5mins turn the chicken. Cook for 5mins more or until chicken is cooked through. Add cream and let it heat through. Then remove chicken from pan and spread with mustard of choice and serve.
Greens ~
- 1 bunch silver beet
- 1 bag baby spinach
- 1 lemon
- olive oil
- salt
Put the baby spinach in a salad dish. Wilt the silver beet with some salt and then add the baby spinach. Squeeze the juice of one lemon over the greens and drizzle with olive oil. Toss and serve.
Affogato ~
- 1tbsp instant coffee
- 3 tsp raw sugar
- 4 shortbread biscuits
- tinned cherries
- dark chocolate
- vanilla ice cream
Make 1 large mug worth of coffee and add the sugar. Take 4 mugs and crumble a shortbread biscuit into the bottom of each. Add two scoops of ice cream to each. Divide the tin of cherries amongst mugs. Pour coffee over each mug evenly. Grate dark chocolate over the top of the mugs. Serve with a spoon.
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