Salmon, spinach & potato gratin. The perfect post pub supper. Construct and place in oven, set the oven to turn on, heat for 90 mins at 170, then turn itself off. It stays warm in the oven and ready for you to dive into when you get home. Layer sliced potatoes, smoked salmon, spinach (optional), salt & pepper, repeat, then fill the whole dish with cream.
cheesy topped mash.... boil ya spuds and mash as you do with cream and butter then mash through fried crispy bacon and raw onion (I prefer red onion for this and make sure its not too old as its a bit s pungent then) both finely diced. put the mash on a suitable dish, put fuck loads of grated mature cheddar on top and whack under the grill till golden brown with a bit of a crust... perfect as a side to a nice bloody steak. don't know why but grated cheese tastes better than sliced and don't smooth of the mash before putting the cheese on. if having with a steak another good side is fry of cherry toms and sliced onion that has been soaking in balsamic for an hour or so.. ill be having this tonight (minus the cherry toms) and don't forget rock salt in the mash and lots of cracked pepper on top of the cheese before grilling....
cheesy topped mash pie!!! (without pastry.. is it still a pie? I think so) the key to a good pie, stew or even rustic Bolognese is roast off ya veg first... dice ya chick breasts or beef (the only difference would be the gravy you add to either) season heavily ( salt cracked pepper) and flash fry to brown but not cook trough. mix with ya roasted veg, ( chunks of potato, carrot, onion, peppers, sweet potato, garlic (basically what ever you fancy). put in a deep pie or casserole dish and pour over ya gravy. my gravy for chicken is made from chicken stock with white wine and appropriate chicken herbs and for beef red wine and beefy herbs/spices, or ya can just use cheapy gravy granule stuff if you like it. now layer on cabbage leaves, followed by sliced ham or bacon, top with ya mash and cheese and bake at a medium heat for about 45 mins...
why Kobe beef? bit expensive to mince up with brown sauce!!!! whats wrong with a good bit of Scottish beef? when I had my lil bbq business, me and my chef mate sampled about 15 different cuts from different regions and suppliers and we settled on Aberdeen angus rump from a butcher in Fulham... perfect for a bbq and probably good enough for ya tatties and brown sauce!
we feed the dug the good cuts, so its just some old scraps we have left over. hate throwing out grub.
