A simple yet tasty way to serve potatoes in a different way a little more special, and perhaps a little guilty as it involves baking it in cream and garlic, but if you’re out to impress having a side of dauphinoise potatoes is a good way to impress and it is a pretty simple dish to make yourself.
To make dauphinoise you have to begin by slicing thin slices of potatoes into a cooking dish, crush in some garlic then finely dice some red onion into the dish and spread evenly. Layer in some more thinly sliced potato and then add double cream until everything is coloured. Repeat this for as many layers as you would like and this would make your basic dauphinoise potato mix.
You can adapt this dish by mixing in cooked meats or vegetables or even grated cheese for some tasty alternatives, however the basic version itself is pretty special.
Place in the oven at 200Degrees and cook until it starts to bubble and brown on top, this is how you’ll know it’s cooked and you can test this out by piercing it in the middle and feeling if the potato has softened up suitably.
Enjoy as a side dish with any main of your choice, sauce optional as this is a very creamy dish on it’s own although it will be more solid after cooking. This is my mom’s favourite dish and one I wanted to show off because it’s so easy to make something special.
One of the nicest meals growing up was a homemade quiche, probably because it was something a little different and also very cheesy and ever since then I’ve always thought that a true quiche isn’t a quiche without cheese especially as my mom also sometimes made an “egg custard” which I never liked and seems a lot more like what modern supermarket quiches are without the cheese. As meals become “healthier” salt and fat contents get reduced and unfortunately that usually means that ingredients like cheese get reduced to the level that you don’t really get to taste them and enjoy them so if you want a really good quiche these days you have to make it yourself
Of course it wouldn’t be wacky kitchen if we made just an ordinary quiche so I’ve made a few little changes here and there like including the leftover mashed potato from the night before in the mix and some frekeh flour to add a little variance but for the most part the standards are there from using double cream, eggs and four different cheeses.
The cheeses you decide to use are important depending on what you want out of the quiche, I’ve included mozzarella for a nice gooey texture, I’ve included double Gloucester because it was my favourite cheese growing up and would be a satisfying taste, some cheddar as this stands up well to cooking and keeps that strong cheesy flavour, I’ve also included some wendsleydale because it’s meme value from Wallace and grommit, mmm cheese.
The best part is that once you’ve finished with your mix you can also use leftovers to stuff peppers and I’m sure with a few variations you could adapt this into other recipe’s too. I kept the filling fairly standard with a cheese garlic and onion filling but you could add anything from cooked bacon, mince or even cauliflower. This is your base filling that you can adapt to be any quiche recipe you choose, and you don’t have to add mashed potato or unusual flour’s I just did this for fun and experimentation and the quiche will work well without these.
Always remember to preheat and blind bake your pastry dish before putting the filling in if you don’t want a soggy bottom.
The most british of meals is the sunday dinner and everyone has their own idea of what makes the perfect roast dinner, my choice is of course a good roasted beef with burnt ends, a tasty mashed potato along with roasted vegetables, roast potatoes and Yorkshire puddings, of course with a good gravy.
Seems simple enough right? Well of course you need to get everything right, from the perfect unlumpy mash cooked well enough to absorb enough butter to get a good flavour and consistency and then use the starchy water to deglaze the cooking tin after the roast and add your gravy granules for the ultimate gravy.
Homemade Yorkshire puddings are good if you’ve got the time, with an egg plenty of whisked flour and some water, however you could opt for shop bought if you simply don’t have the time and ingredients.
I would definitely say a roast sunday dinner is a tradition deeply british that remains to this day, and has to be done right.
Home made spicy potato wedges can be easier to make than you think, as long as you think about how to cut your wedge shape without making a mistake and prepare your wedges properly for the way you wish to cook them, if you want a harder skinned wedge then the ideal method would be to microwave the wedges a little to dry the outer layer before adding any coating and cooking in the oven whereas if you wish to have a light fluffy wedge which is more of a cross between a chip shop chip and a wedge then you would want to lightly boil your wedges before cooking, this heats them up and prepares them for the oven allowing you to lightly oil and spice the surface without prolonged baking and also speeds up the cooking process.
You would need to take care not to overboil your wedges however as this will cause them to fall apart as you transfer them to the oven or even when you flip them in the oil and spice coating. However much spice and the types of spice you wish to use are entirely up to yourself and you can personalize these entirely to your own tastes. The final cooking method is also down to yourself, as frying these rather than oven roasting them would be more ideal for a traditional wedge with a crispy skin and remaining light and fluffy inside, however the oil itself will get very spicy, and I lack any form of fryer at present, so shallow frying these in the oven at the same time was my best solution.
The oven should be on full (250) to ensure that you crisp up and cook your wedges in the way you desire, checking occasionally that everything is loose with an occasional shake of the tray, perhaps flipping and re-coating the wedges as necessary to ensure an even coating of seasoning and even frying of the wedge on all sides. The cooking process should not take long and should be 20 minutes in total at most, without preheating your wedges this could take longer and also leave the inside of your wedges hard while the outside looks cooked.
Once cooked you can freeze these as long as you rapidly cool them first, a good way to do this would be to seal them in an airtight bag and run cold water from the tap over the bag, keeping the inner product dry but rapidly cooled, or even submerse into an ice bath sat inside a plastic tub, this too would remove heat rapidly enough to place into a freezer without contaminating and warming everything you have in there.
These are a perfect accompaniment to any meal, and I chose to have these with a steak and gravy pie, but would sit nicely alongside any main meal you would choose to prepare.
Inspired by the release of portal 2 as it was close to my birthday I decided to bake some companion cube cakes for me and my friends, obviousely things didn’t quite go to plan but since when do they ever for me. I think they turned out okay suprisingly to be honest and people recognised them as companion cubes.
I Apologise for the changes in video quality between the old recording footage and the new and I hope that the show is watchable. Ideally I would like to make a much better show but circumstances in life may make that completely impossible to be honest unless things change for me soon which I highly doubt.
Wacky Kitchen 003 Pancake Day Special, Sweet and Savoury
19 April, 2011 (22:06) | Chicken | By: WackyKitchen
This is the Valentines day special, focusing on making a visually romantic meal as the main course (involving a cluster of heart shaped foods) and sharing meals for starters and desert as I feel this is a more romantic way to enjoy a meal together.
The start sequence has been altered to add a drumline of me beatboxing to try to add another layer, in the next video I will add a main tune layer to the intro in the aim of creating a full intro tune.
Obviousely baking nacho’s at a low temperature in an oven would improve the consistancy and texture, and have plenty of sweet things to dip in the chocolate fondoo at the end for a good finish.
This is the first episode. I appreciate your feedback and comments. I plan on altering the start sequence music, and would have liked my elements to fly in at seperate times over the intro however I lack any software that can perform this so my intro will remain like this for the forseable future unless I can find suitable software to fix this problem however I will make a better tune, this is temporary to avoid posting a silent start sequence.