A side dish not to be side lined! This mouth-watering Potato Gratin recipe from the team at Shepherds Purse uses their award winning Harrogate Blue Cheese to create an indulgent and flavoursome accompaniment to any meal. For more recipe inspiration and to buy online visit www.shepherdspurse.co.uk
To make the Sponge Disperse the pinch yeast in tepid milk (around 20°C) In a bowl mix the milk and yeast with the flour until the dough comes together. Cover the bowl with cling film & ferment in a warm place (18 to 20°C) for 16 to 20 hours Final Mix Soften the butter until very soft but not melted Warm the milk until tepid then crumble the yeast into the milk & mix until dissolved – Place the milk/yeast mixture in a large mixing bowl Add flour and the pre prepared sponge to the mixing bowl Bring ingredients together & knead for around 3 minutes, then add the salt. Knead for a further 5 minutes until gluten is well developed Add butter & knead until incorporated then add the honey & knead again until incorporated. Ferment the mixture in a warm place (around 24°C) for 2 hours. Fold the dough twqice throughout this period, leaving at least a 45 minute interval between each fold. Once fermented divide the dough into 2x 500 gram pieces and shape each one into your desired shape
1.Tip the rhubarb into a large bowl or pan and add the sugar, lemon zest and juice, and chopped ginger. Finely grate the fresh ginger over the rhubarb. Stir, cover, and leave for a few hours, stirring occasionally.
Boil a pan of water and add the cauliflower florets. Cook for about 10 minutes or until tender and then drain. Fry the bacon lardons until coloured, remove from the pan and set aside but leave the fat in the pan. Add the mushrooms and fry for 2 -3 minutes then set aside. Melt the butter in a saucepan and add the flour to make a roux. Stir in the mustard powder, grated cheese and double cream. The mixture should be thick and creamy once the cheese has melted. Season to taste, then add the bacon and mushrooms. Preheat the oven to 180°C/350°F/Gas 4. Place the cauliflower in an ovenproof casserole dish and pour over the sauce. Sprinkle a pinch of freshly ground nutmeg over the top. Mix the breadcrumbs with the parmesan/monchego cheese and sprinkle over the mixture. Cook for 15 minutes or until the topping is golden-brown and bubbling. Spoon the cauliflower cheese onto plates and serve with a crisp salad and crusty bread.
Crush the chillies and garlic together with a pinch of salt with a pestle and mortar (or in a blender) to make a fine masala paste. Put the batter ingredients and the masala paste in a medium bowl and gently mix, working the spices through it, to form a relatively runny batter. Cut the potatoes in 5mm-thick slices. Mix the coriander seeds and pepper in a small bowl. Heat the frying oil – about 15cm deep – in a large pan over a high heat (or in a deep fat fryer, if you have one) and when you think it is hot enough, test the temperature by sprinkling a few drops of batter in the oil. When it is up to temperature, the drops will quickly spring back up to float on the surface. Reduce the heat to medium. Put four potato slices in the batter and work them around to make sure they are fully coated. Lift one slice out of the batter by its edge, hold over the bowl for a moment to allow any excess batter to drip off, then turn to hold horizontally. Sprinkle the top surface with seed-pepper mix and carefully place in the oil sprinkled-side uppermost. Repeat with the other three battered slices. Some batter droplets may run off the potato slices – use a tea strainer or small sieve to remove them so that they do not burn. After three minutes turn the slices over with a slotted spoon or strainer to cook the other side. Cook for a further 4-5 minutes until the batter is a crispy golden brown and the seeds are dark brown. Remove from the oil and leave to rest on absorbent kitchen towels while you batter and fry the remaining potato slices in batches of four at a time.