On a crisp autumn day in picturesque Marylebone Village, let Orrery’s Sunday Menu be your weekend highlight. Relish our tender Beef Tournedos, pomme purée, and aromatic sauce Périgourdine – a perfect ode to the season’s splendor
Tomaat 🍅 • aubergine 🍆 • parmezaan • basilicum
🇺🇸 Tomato • eggplant • parmigiano • basil
Langzaam geroosterde tomaatjes en aubergine geserveerd met een schuim van parmezaanse kaas en basilicum. Dit allemaal in een cylinder van filodeeg.
Een heerlijk vegetarisch voorgerecht om je gasten mee te verassen.
Bekijk het recept op mijn @gronda profiel.
#gronda#foodstagram#foodporn#tomato
IN STYLE - Potato gratin Dauphinois
Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. This French classic – with a gorgeous caramelized top – is absolutely irresistible! These potatoes are the perfect accompaniment to a special meal! They go great with Roasted Chicken or my famous Beef (osso buco) in red wine ( the recipe can be seen in the Reels feed )
This French classic shouldn’t be confused with Pommes Dauphine ( I will definitely cook the Pommes Dauphine dish next time). Although my recipe calls for (two types of) cheese, critics often insist that a true Gratin Dauphinois should not include cheese. If it included cheese, it could technically be called a Gratin Savoyard. You can make it without cheese, if you’re concerned about authenticity, but know that nowadays most chefs use cheese and still call it Dauphinois/Dauphinoise.
Ingredients:
-Potatoes 1 kg
-Milk 350 gr
-Heavy cream 150 gr
-Nutmeg to taste (1/3 tsp)
-Salt and pepper to taste
-Thyme sprigs
-3-4 cloves of garlic
-A little butter to grease the pan
-Hard cheese (your favorite) 100 gr and Cheese Gruyere 150 gr (you don’t have to add it, the authentic recipe doesn’t add it, but if you add it you won’t regret it)
Steps to make it:
-Pour milk and cream into a saucepan, add garlic cloves, grated nutmeg and thyme sprigs. Bring to a boil over low heat
-Peel and thinly slice potatoes (you can use a mandolin or the slicing attachment on a food processor). Add the potatoes to the heated cream mixture.
-Simmer for 6-7 mins, stirring occasionally until the potatoes arout of the pan and arrange them in the baking dish. Sprinkle over a little grated cheese
-Repeat until you’ve run out of potatoes. Finish with a layer cheese
-Place in the oven and bake for 25-30 minutes, until the cheese is golden.
Parboiling the potatoes helps to ensure the potatoes will be fully cooked and tender after 20-25 minutes in the oven. Using raw potatoes would increase the cooking time substantially, meaning the cheese could be too brown by the time the potatoes are tender
Roast Chicken with Honey and Garlic Gravy and Parmesan Courgettes 🍗
Follow us for the best picked daily recipes: @globaledible
Description & Full credit goes to: 👩🍳👨🍳
𝐁𝐲 👨🍳 @weerascal
𝑾𝒂𝒈𝒚𝒖 𝑻𝒂𝒓𝒕𝒂𝒓𝒆
From a crispy potato gratin base to diced MB9+ Wagyu and horseradish foam...this welcome canape is a must try. Included in this season’s Winter Kojin menu. Reservations via the link in bio @akaiitonmelbourne