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All about the Sides, 21 of 50. Potato Terrine, a classic dish that has been around for decades in various form. A takes a long time but the actual work time isn’t huge to be fair. Invariably people question whether it’s worth the effort but I can tell you it is. The dish itself is similar in design to a pomme Anna as in layers of butter and potato but the pressing is really what makes it a terrine rather than an Anna. Layered potato dishes have been always been popular… for good reason. There is many around and many different versions this is just how I make it. Peeled and very thinly sliced potato I used Maris piper. Basically you need enough to fill whatever mould you’re using. 200g clarified butter/ghee/duck fat/beef dripping (all of these work well) 6 garlic cloves 6 sprigs fresh thyme 6 sprigs fresh rosemary Generous pinch of salt 1. It’s important to get the potato as thin as you can it’s should be almost see through, to achieve this really a mandolin is best. To create straight edges for the corners flip the potato round as you slice it. 2. I find seasoning the butter or your chosen fat is the most efficient way to flavour the terrine and you need the flavour to be present through the layers. Infusing the butter with the garlic, herbs and salt over a low heat will achieve this. I like to infuse it for at least 1 hour to really impart the flavour. 3. Line your terrine mould or loaf tin with baking parchment and layer the potato ensuring you brush every single layer with the flavoured butter or fat. The salt is in there too remember so that’s seasoning the potato at the same time. 4. When the layers are complete top with another piece of parchment and press firmly with your hand. Then bake it at 160c/320f for 2 hours importantly the potato must be tender throughout or it needs longer. 5. Press the potato overnight in a fridge with something heavy. 6. The following day, trim and portion the terrine. Keep the trimmings and deep fry them as a snack, I like to cook the slices of terrine in a hot pan with some oil to crisp it up don’t forget the edges! #series #reels #potato #potatoes #recipe #recipes

Duration: 47 sPosted : Sun, 14 May 2023 16:39:30

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All about the Sides, Volume 2. Part 3 of 20… Gratin Dauphinois. An undeniable classic and the key to it all… is time. It’s a simple recipe and if you want to whack a load of gruyere on top then I’m not stopping you. Sometimes I do, sometimes I don’t… I see many people chilling it and slicing it but I’m not fussed about that at home, just want delicious spud for a family meal. 1kg Maris piper potatoes 400ml double cream 200ml milk 3 garlic cloves + 1 for rubbing Salt & pepper 90g frozen salted butter 1. Peel your potatoes and slice as thinly as you can manage I used a mandolin but a sharp will do. 2. Season with salt and pepper 3. Mix the cream, milk and garlic 4. Layer up the potatoes and half way through grate on half of your butter pour in the cream when it fills up let it soak in and settle then add the rest. Finish with more grated butter 5. Into an oven at 150c for 1 hour then reduce the heat to 130c for a further 2 hours if the top is looking a bit crispy cover with a lid or foil. 6. Let it rest for 15 mins then serve. #potato #sidedish

All about the Sides, Volume 2. Part 2 of 20. Miso Braised Leeks with Crispy Chilli Oil. A nice little plant based side this, packing big flavours, comes together pretty quickly too. 2 large leeks 1 heaped tbsp miso paste 2 tbsp dark soy 2 tbsp maple syrup Juice of 1 lime 1 large shallot 3 large garlic cloves 1 tsp salt 1 tbsp sugar 1 tbsp chilli powder 1 tsp smoked paprika 2 tbsp chilli flakes 150ml veg oil 1 tbsp dark soy 1. cut the leeks into chunky rounds save the top part for something else like making an oil 2. Char one side in a hot pan with a little oil, remove from the pan and discard the oil. 3. Whisk together the miso, soy, maple and lime with a little water to loosen then add this to the pan 4. Add the leeks back in bring to a gently boil then baste the liquid well in the liquid then put them into the oven for approx 20 mins at 200c giving them another baste half way through cooking 5. Thinly slice the shallot and garlic, cover with veg oil and over a medium heat take them to a golden brown colour 6. In a bowl mix the salt, sugar, chilli powder, smoked paprika and chilli flakes strain the hot oil into the bowl keeping the crispy shallot and garlic in the sieve. Once cooled add the crispy bits back in with the soy sauce 7. Serve the leeks drizzled generously with the chilli oil #leeks #sidedish

All about the Sides, Volume 2. Part 1. Twice Baked Garlic and Chive Mash. So why bake it? And why baked it twice? Baking your potatoes for mash will up the flavour you get significantly. The second bake is to get a nice crispy edging and they are also enriched by the egg yolk. 1kg Maris piper potatoes 180g butter 8-10 garlic cloves 100-150ml hot milk Chives 1 egg yolk Salt/Pepper Cheese of your choice for the top. 1. Bake the potatoes at 180c for 50-60 mins or until tender 2. Meanwhile confit the confit in the butter on a low heat, when totally soft and a little browned mash the garlic up. The butter needs to be cooled completely 3. Pass through the potatoes through a sieve or ricer (save the skins for something else) 4. While the potato is still hot work through the butter in stages then add the milk 5. Season to taste with salt and pepper, add the egg yolk and chives 6. Add to an oven proof dish smooth over the top, create some groove with a fork and top with cheese 7. Bake at 200c for 20 mins #potato #sidedish #mashedpotatoes

All about the Sides is back! Welcome to series 2. Over the coming weeks and months I’ll be dropping another 20 sides - some interesting twists on some classics and some dishes that are completely new to me. Let me know your favourite sides… #series #reels #sides #cooking #sidedish

Wild Garlic butter. Keeps for up 6 months in a freezer. 80g wild garlic leaves 30g flat parsley 4-6 garlic cloves (depending on how strong you like it) 50ml olive oil Pinch of salt 200g softened butter 1 tbsp chilli flakes Zest of a lemon 1. blend the wild garlic, parsley, garlic, salt and olive oil 2. Mix through the butter with chilli flakes and lemon zest and then chill to set. 3. Brush onto crusty baguette and bake at 220c for 15-20 mins or until it’s golden brown #wildgarlic