Pommes Arlié

Pommes Arlié

Pommes Arlié is a traditional French recipe. It translates to Arles Potato, Arles is a city within the South of France. This recipe is a great way to enjoy a meal in a different way, you can also enjoy it as a tasty snack. Please leave your feedback in the posting box below or email us direct at threecoursesource@gmail.com. We are also more than happy to answer any questions you may have either about this recipe, or just food in general. Happy Eating!

Ingredients:

2 Jacket Potatoes

½ White Onion, finely diced

2 Chicken Breasts, diced

2 sprigs thyme leaves

1 ½ rashers bacon, diced

Field Mushrooms, peeled and diced

Double Cream

Method:

For the Potatoes:

1. Put the jacket potatoes in the oven to cook thoroughly, this should take about 20 minutes depending on size.

For the Filling:

1. Put a knob of butter in a medium sized saucepan, add the onion and sweat until translucent

2. Put in the thyme leaves and stir.

3. Add the bacon and gently fry off.

4. Add the mushrooms and gently fry until slightly moist.

5. Add the diced chicken and fry off until the chicken is half coked.

6. Pour in the double cream, just enough to bind the mixture together.

7. Bring down to a simmer to thicken, stirring occasionally.

For the Potatoes:

1. Take your potatoes out of the oven, cut in half and scoop out the potato into a bowl as quickly as possible.

2. Add some butter to the potato and stir until incorporated.

3. Put all the potato through a drum-sieve and place in piping bag with a big star nozzle.

4. Once the chicken mixture is fully cooked take off hat and scoop evenly into the jacket potato skins.

5. Pipe the potato on top in a style of your choice, remember PRESENTATION IS KEY!

Leek & Potato Soup

Leek and Potato Soup with Crispy Leeks

This is a great tasting, simple recipe for a lovely heart-warming soup. You can have it as something to warm you up in winter or just add stock to transform it into a light snack for the summer! Enjoy!

Ingredients:

2 White Onion (brunoise, small dice)

1tbsp. Vegetable Oil

4 Leeks (Including green tops, washed and sliced)

3 Medium Potatoes (peeled and thinly sliced)

1 Litre Light Vegetable Stock

For Garnish:

200g White of Leek (washed and julienne, for crispy leek)

Method:

1. In a medium sized saucepan. Heat the vegetable oil and sweat the diced onions for 3-4 minutes without colouring them.

2. Add the leeks and sweat for another 2 minutes.

3. Add the potatoes and the stock. Bring to the boil and cook until the potatoes are soft. This will not take too long since you have sliced the potatoes thin.

4. When the potatoes are nice and soft, remove the pan from the heat and blitz the soup for 4-5 minutes, until the soup is smooth. Pass if necessary.

5. Check and adjust seasoning. Store hot for service.

For Garnish:

1. Deep fry the 200g of julienned leek until golden brown. Remove from fryer, and place on paper to drain. Season and set aside.

2. Ladle the soup into a bowl. Top with a generous amount of crispy leeks. Serve.