|Energy (Kcal) 441||22%|
|Saturated Fat 3.3g||17%|
|Total Sugars 5.6g||6%|
Heat oven to 200°C/180°C fan-assisted/Gas Mark 6. Heat half the oil in a large non-stick frying pan and fry the onions, garlic and thyme leaves for 5 minutes until soft.
Place a layer of potatoes in a 1½ litre dish. Scatter over some of the onions, continue to layer the two until you finish with a layer of potatoes.
Pour over the stock and place in the oven to roast for 20 minutes until golden on top. Cover with foil and cook for a further 40 minutes until the potatoes are tender.
Near the end of the Boulangère cooking time heat the remaining oil in a large non-stick pan or griddle pan over a medium to high heat. Cook the steaks for 2 minutes on each side for a rare steak, three minutes for medium and four minutes for well done. Remove from the pan, cover loosely with foil and leave to rest for 5 minutes.
Place the green beans in a pan of boiling water and cook for 2-3 minutes until just tender. Drain and serve alongside the Boulangère potatoes and steaks.
1kg smooth potatoes, such as Desiree, peeled and finely sliced
1 tbsp olive oil
1 large onion, finely sliced
3 cloves garlic, sliced
½ small bunch fresh thyme, leaves picked
400ml chicken or beef stock
4 rump steaks 150g each, at room temperature
200g green beans, to serve
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
Twice-baked might sound complicated, but these guys are a doddle to whip up, and well worth it at the end.
Duchesse Mini Fish Pies
This twist on a classic fish pie is perfect as party finger food. With the beautiful flavours of dill, nutmeg and fish combining in a delectable potato base, these are truly a treat!