Braised Oxtail is my idea of heaven on a cold winter’s day. So, with the frost on the ground and minus five on the thermometer I decided the time was right to get cooking.
For me Braised Oxtail is the pinnacle of meat eating. Its not difficult to cook, but it does take a little time. If the idea of having the oven on for such a long cook, use a slow cooker to do most of the cooking.
These Italian delicate almond cookies with a melt in the mouth centre are usually enjoyed during Christmas time in Tuscany. Try them out as an alternative to or in addition to mince pies when entertaining guest over the holiday.
Gratin Dauphinoise Potatoes are an absolute classic crowd pleaser, and so versatile. The lusciously rich creamy potato with a boost of garlic is a great accompaniment to both red and white meats. Its easy to make and can be made ahead and reheated if needed. I’m going to show you the correct method for making the gratin, so forget what you may have had in the past and try these out.
Try them out with the Christmas Turkey, they make a great alternative to the humble roast potato.
This is not the solid slab of potato with a hint of cream you may be familiar with but a soft, rich, flavourful potato you never tire of. Commonly grated cheese is sprinkled on top before baking, but it shouldn’t be needed.
The delicate flavour of a Dauphinoise is created by a reaction of the fat in the cream, the garlic, and the starch in the potatoes. Properly mix and cooked together the flavour will naturally develop to a luscious experience of garlic and cream . Cooking the potatoes on the hob releases the starch into the cream and starts the process off.
Restaurants often don’t cook Dauphinoise correctly (see below) and add a layer of cheese to catch up’.
Of course, if you like the cheese don’t let me stop you, just use a really good one!
When the gratin is made in a restaurant the chefs want a product that is easy to make, looks good and is easy to serve.
To that end most restaurants make the dish like this-
The garlic cream is made separately, then sliced potatoes are laid in a deep tray with a layer of cream poured between. When the tray is full a layer of cream and cheese is put on top then the whole thing is cooked in the oven.
When cooked a second tray is placed on top and weighted down. This compresses the potato which when cool provides a firm slab of potato which can be cut into shapes according to the presentation required. The shapes can then be refrigerated and re-heated as needed.
Hence the uninteresting dry, firm, block of potatoes you may have been served in the past.
Peel the garlic, remove any visible green shoot and chop. Sprinkle the salt onto the chopped garlic then use your cook’s knife to crush the garlic and salt to a paste.
Pour the cream or milk/cream mix into the pan and add the garlic. Mix the garlic well into the cream then bring the pan to the simmer. When simmering remove the pan from the heat and leave to stand. This is your garlic cream mix.
Peel the potatoes and cut into 1 …mm slices using a mandolin or food processor. If that’s not going to be possible to do safely, check out our alternative ideas below. Whatever you do, DO NOT RINSE THE POTATO, you will wash off the starch we need in the cream.
Return the pan to the heat and start to add the sliced potatoes. Don’t just add then all at once, add the slices as if you were dealing cards. This will ensure each slice is covered in cream.
Cook the potatoes and cream together carefully for about 10-15 minutes. Push the potatoes down gently so they stay below the surface. Check the bottom of the pan from time to time to check the potato is not burning.
When ready the starch will be released into the cream, thickening it, and forming a sauce. While the pan is cooking butter the inside of the baking dish to avoid sticking
Add a little milled black pepper and check the seasoning adding a dash of salt if needed. Chefs often use white pepper because they think if you see black bits in your potato, you will think its been burnt. Do that if you wish but for me its black pepper every time.
Be carful not to overdo the seasoning. The dish should taste just slightly under seasoned before going into the oven. As the cream evaporates in the oven the seasoning will catch up
Lift the contents of the pan into the baking dish trying to keep the layers of potato as flat as possible. Lightly press the potato to level everything up and keep a tin layer of cream on top.
Bake in the oven for 50 minutes to 1 hour. The top should be golden brown and the potatoes tender.
The texture of the cooked dauphinoise should be not dissimilar to a ripe Brie cheese. Slightly oozing from the edges but not running all over the place.
If serving this at home, I let my guest help themselves directly from the serving dish.
If you do want to portion out the potato, I would recommend serving it as a side dish. It’s much easier and a lot quicker! Have a look at the alternatives below for another suggestion on how to cook and serve the potatoes.
This one is great for serving with well flavoured meats like game, and one for the cheese lovers.
Substitute 200g of potato in the recipe above for peeled and very thinly sliced celeriac. Cook on the hob as above then spoon half the mix into the baking dish. Sprinkle on 30g of parmesan cheese then add the balance of the potato mix.
Dust a further 30g of parmesan on top and bake in the over as before.
Great for serving with the Sunday roast. Add 1 to 2 tbsp of freshly grated horseradish to the garlic cream as it cooks, then bake as normal.
This really copies the idea of a Tartiflette, a French potato dish of cream, bacon, and cheese.
Take 200g of dry cured bacon pieces and fry then in a little olive oil until cooked. Proceed as for the main recipe up to the point of putting the potato mixture into the baking dish. Mix 60g of grated extra mature cheddar cheese and 60g of grated parmesan. Now start to fill the baking dish with the potato. Layering it up with a sprinkling of the cheese and bacon pieces. Top off with the remaining cheese and bake.
You may have used too rich a cream mixture, or more likely it has been baking at too high a temperature. Originally the dish was baked in a water bath to avoid overheating. With today’s modern accurate ovens, it shouldn’t be needed. If you are suspect your oven runs a little hot, reduce the cooking temperature.
There is an alternative, a little like a potato crumble, which is also very easy to serve.
Make the garlic cream as in the main recipe. Peel and cut the potatoes into cubes just over 1cm across. Cook the cubes in the cream been carful they don’t start to break up. Then spoon the mixture into butter heatproof ramekins. Cover the surface with some breadcrumbs and a little parmesan cheese then bake in the oven. They should only take 30-40 minutes. Serve the dish in the ramekins as a side dish.
No problem, simply mix 300ml double/heavy cream with 100ml of milk to bring the fat content down.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
©John Webber. 2023
This Easy, Banana and Blueberry Overnight Oats breakfast is great. Fresh fruit, and oats. What’s not to like!
Syrup and Spice Overnight Oats are simply breakfast comfort food. Childhood memories of steamed sponge pudding come flooding back when tucking into these oats.
These Tropical Overnight Oats are my favourite overnight oats recipe. I love the rich, smooth texture of the oats. Combined with the background of coconut and mango. The addition of passion fruit and Greek yoghurt on top give a sharp contrast.
This is easily made directly in the storage jar. I use 330ml screw top Kilner jars and this recipe just about fills the jar.
Slice the banana and place the jar with the sugar. Mash the banana with the back of a fork, the sugar will help the banana break down.
Work the coconut milk into the banana, then stir in the oats, Chia seeds, and desiccated coconut.
You may need to chop the dried mango into smaller pieces to fit onto a spoon. Stir the mango into the mix, and you’re done!
Put the lid on the jar, and place in the fridge overnight. There’s no dairy in this recipe so it should be fine in the fridge for three to four days.
Spoon the oats into a serving dish, drop on a dollop of Greek yoghurt on top. Add some sliced fresh mango, then scoop some passion fruit seeds and juice over the top.
Add a sprinkling of desiccated coconut and serve.
Enjoy life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
©John Webber. 2023
These, Easy and Delicious, Apple Crumble Overnight Oats make the perfect Autumn breakfast. Layers of apple compote, oats, yoghurt, and shortbread. What more could you want?
These Mocha Overnight Oats are packed with flavour. Rich peanut butter and Maple syrup are backed up with a kick of coffee to get your day started.
I like to serve the Mocha Overnight oats topped with a crunchy layer of muesli. Choose a variety with plenty interesting ingredients or add some more dried fruits if needed. We are looking for some texture and interest rather than adding more oats to our breakfast.
Easy Overnight Oats, make the perfect lazy breakfast. Packed with goodness they are one of the most versatile breakfast options around. Very little, is any cooking is required and the simplest versions can be made in minutes.
If you’re the type of person who doesn’t have time for breakfast, then these are for you! A healthy tasty, interesting breakfast can be in front of you in less time that it takes to make toast.
And if that’s not enough, take some overnight oats along with you. I sometimes take a jar with me if I’m of on an early morning photo trip been both easy to carry and eat.
I like to use screw top Kilner jars to assemble the oats and all the recipes below are made for that size of jar. Of course, you can use any container you like even old well-washed jam jars.
Essential, well you couldn’t have overnight oats without oats, could you? Ordinary rolled oats are fine for any recipe. Jumbo oats can be added into the mix to give a different texture if needed.
DON’T use quick cook oats as they are part processed already. Oatmeal is also unsuitable particularly pinhead oatmeal (known as steel cut oats in the U.S.A.)
I should say liquid, water you do, but might not be worth getting out of bed for. You can use any of the plant-based milks, coconut, almond, oat, or fruit juices. Try experimenting to impress your guests.
Loads of options here. Try honey, unrefined sugar, maple syrup, golden syrup, or artificial sweeteners. Don’t overdo the sweetener at first as some ingredients like dried fruit will add sweetness.
I like to add a little vanilla to form a background flavour, but like the sweetener don’t overdo it.
A spoonful of yoghurt mixed into the oats adds a richness of the oats and a dollop on top does no harm.
Chia seeds.
These are optional, they provide a richer texture to the oats and add bags of nutrition to the dish. High in fibre’ Omega 3 and loaded with antioxidants. You don’t need a great deal a small packet will get you going.
Flax seeds are a great addition to any cereal. Like Chia they are rich in Omega 3 and have numerous health benefits including controlling cholesterol and gut health.
Good toppings make the difference between good and brilliant overnight oats. The options are endless but as a start try, berry fruits, fruit compotes, dried fruits, nuts, seeds, spices, chocolate, muesli, or crushed biscuits.
Good quality Greek yoghurt will add a fresh creamy texture. Try adding into the soaking oats and adding a spoonful on top before serving
Basically, any way you like. For your guests dress them with some really good yoghurt and plenty of fresh fruit. If you’re in need of a quick breakfast just tuck in straight from the jar.
Don’t be afraid to try serving the oats warmed in the microwave. Great for the winter to get you going. Our Syrup and Spice overnight oats are ideal for this.
For a basic mixture try 1 part (by volume) of oats to 1 ¼ parts milk, plus 1/8thpart chia seeds. Mix the whole lot together in a jar and leave overnight in the fridge. If you wish you could then add sweeteners and toppings as you want.
As long as the milk is fresh the prepared oats will keep up to five days in the fridge. Adding items into the mix will shorten the life of the oats.
I prefer to make a dedicated recipe with all the flavours added in at the start. This makes life much easier first thing in the morning. All my recipes below will make two breakfasts and will keep up to three days in the fridge.
Enjoy Life !
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
©John Webber. 2023
This Easy Thai Salmon Burger brings all the flavours of the east and marries them with the traditional burger, and a healthy one at that. We are using salmon instead of beef to produce a lighter version of a burger that is packed with flavour.
This simple Duck Confit is both rustic and refined. The process of curing and cooking the meat in fat produces a flavour unobtainable buy any other method. And I love it! I’m serving the confit with a Lentil, Bacon, and Chestnuts Stew, a great winter warmer.
These Irresistible Chocolate Custard Cookies are so easy to make. Which is a good job as they don’t last long when people start tucking in. They are great just served as a cookie, adults and children both love them. Alternatively serve alongside a dessert that needs some added texture such as a Crème Brûlee. The dough can be kept in the freezer ready to bake as a useful standby when needed.
Make sure your butter is at room temperature and soft enough to spread. Place the butter and sugar into a mixing bowl or food mixer then cream the two together until the mixture becomes light and creamy, (about 3-4 minutes).
Using a spatula fold the chocolate drops and vanilla into the mix. When combined sieve the flour and custard powder together into the butter/sugar mixture. Don’t beat the flour in just gently fold together.
When the flour is incorporated add the ready to eat custard, again folding gently.
Break off a sheet of greaseproof paper roughly the size of an A4 sheet of paper. Turn the paper landscape format then spoon half of the dough just above the bottom edge. Using the pallet knife form the dough into a sausage of about 4cm in diameter.
Roll the bottom of the paper up and over the dough, tightening the wrap as you go. Twist the ends of the paper to resemble a Christmas cracker then repeat the process with the second half of the dough.
The dough now needs to go into the fridge for at least half an hour or can be frozen for later use.
To cook, take the dough from the fridge and unwrap. Slice the dough across into discs 6mm thick. Place the biscuits onto baking paper and cook in a 175°c oven for 10 to 12 minutes.
When cooked the biscuits should be golden and still be moist inside. Let the cookies stand for 5 minutes then place on a cooling wire and let them cool completely. Store the cookies you haven’t already eaten in an airtight tin for up to four days.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
This Thai Chicken and Prawn Soup for me sums up the joy of Thai cooking. Been both fresh and light yet with plenty of substance in the flavour department.
If you are a lover of long cool drinks, then this is for you. They are easy to make and all you really need is some space to store the gin while it is steeping and the patience not to get stuck in too quickly. I always fill hold of some 250ml bottles to use as Christmas presents, always welcome gifts.
