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.

Traditional Quiche

Traditional Quiche

I personally love this recipe as it is so versatile and simple to do, you can put whatever your heart desires in this recipe. You can also serve this into a starter or find something just as simple and extravagant to accompany it as a main-course. Happy Baking! And don't forget to leave your feedback either in the post box at the bottom, or email us direct at threecoursesource@gmail.com. We treasure your feedback and will be sure to reply!

Ingredients:

200g Plain Flour

50g Butter

50g Lard

250ml milk or single cream

3 eggs

Possible Options (this is only a guide, it is yours to explore with): 75g cheese, 50g sweetcorn, 1 chopped onion, 4 rashers bacon, 50g mushrooms, 2 fresh tomatoes.

Method:

1. Heat the oven to 190°C Gas No 5.

2. Place flour, margarine and white fat into a mixing bowl, rub in until the mixture looks like fine breadcrumbs.

3. Add 4 tablespoons cold water and stir to mix with a round bladed knife.

4. When mixture starts to hold together remove from the bowl and knead LIGHTLY.

5. Mould pastry into a disc shape and wrap tightly in cling film and chill in fridge for 20-30 minutes.

6. Roll out and line a flan dish with the pastry.  Trim edge.

7. Return to chill in fridge for a further 10 minutes.

8. Blind bake without beans for 4 minutes. Remove from oven.

9. Grate cheese, chop bacon, slice tomatoes, chop onion, slice mushrooms ACCORDING TO CHOICE.

10. Arrange all filling ingredients, except egg and milk, in lined flan case.

11. Whisk eggs and milk together and carefully pour over flan filling DO NOT OVER FILL.

12.Place on a HOT baking tray and cook for approximately 30-40 minutes until golden brown and firmly set (for one bigger quiche) or 20-25 minutes for smaller, individual quiches.

Beer Battered Halloumi with Tomato & Chilli Chutney

Beer Battered Halloumi with Tomato & Chilli Chutney

This is a great way to start of a meal, Halloumi is a slightly nutty, Cyprotic cheese. It is very delicate to cook which is why using a smooth beer batter is the perfect way to serve it! I was first introduced to this recipe at college and since then it has become a family favourite.

Ingredients:

For the Battered Halloumi:

400g Plain Flour

95g Cornflour

400ml Lager

600ml Sparkling Water

4 Blocks (cut into 4 long strips)

For the Tomato & Chilli Chutney

1tbsp. Olive Oil

2 Shallots (Brunoise, finely diced)

6 Tomatoes  (Concasé, diamond cut)

2 Garlic Cloves (Minced)

2 Red Chillies (seeded, brunoise)

2tbsp. Balsamic Vinegar

2tsp. Soft Dark Brown Sugar

Method:

For the Halloumi:

1. Mix the flour, Cornflour, lager and water to make a smooth batter. If the batter is lumpy, pass it through a strainer.

2. Roll the strips of Halloumi in some season flour, then plunge into the batter

3. Place the battered cheese into the deep fat fryer.

4. When cooked (approx. 3-4 minutes) place them neatly on a plate with an appropriate garnish and a small ramekin of the chutney (method below).

For the Chutney:

1. Heat the oil in a small saucepan

2. Add the shallots, tomatoes and garlic and sweat for 6-8 minutes.

3. Add the vinegar and sugar and cook for another 3-5 minutes or until the chutney has caramelised slightly.

4. Remove from heat and serve warm with Halloumi.