Tag: milk
-
Gratin dauphinois
There are many recipes for this classic French dish that is so perfect with roast beef but this is my favourite version. The mixture of milk and cream makes it lighter than one made with 100% cream and is easier on the arteries. The finely grated garlic added to the cream gives enough flavour without…
Written by
·
-
Gruyère, bacon and turnip gratin
I got this beautiful Mauviel stainless steel gratin dish for Christmas (I’d coveted it on James Martin’s Saturday Morning Kitchen show) and I’ve been itching to try it out since. I’m always on the look-out for interesting recipes that I can serve as a carb-substitute and this turnip gratin with bacon and Gruyère cheese really is…
Written by
·
-
Pork shoulder steaks cooked in milk with lemon, sage and fennel
I first cooked this at the Aldeburgh Cookery School on their Italian Classics course a few years ago and loved it. I lost the recipe and then came across a similar one in the Rick Stein’s Venice book for a loin joint so I adapted it to use with some pork shoulders steaks I found…
Written by
·
