Thursday, 17 July 2014

Sautéed Potatoes

The mix of crispness of the golden edges of the potatoes combines nicely with the soft centre and the flavours of caramelised onions.

  • 850g of potatoes, such as Maris Piper or Desiree
  • 3 tablespoons beef dripping or
    2 tablespoon olive oil and 1 tablespoon of butter
  • 2 onions, finely chopped
  • salt and pepper to taste

  1. Put a pan of water on to boil.
  2. Boil the potatoes whole in the pan and boil for 15 minutes.
  3. Drain the potatoes and fill the pan with cold water to cool them enough to handle.
  4. Chop the potatoes into pieces about 1 to 2cm cubed.
  5. Put the beef dripping or olive oil in a sauté pan and heat it on a medium-high heat.
  6. When the dripping is liquid add the onions and potatoes.
  7. Stir well and season with the salt and pepper.
  8. Cook with the lid off for 30 minutes, stirring well every 5 minutes to make sure the edges get reasonably evenly cooked.
  9. If using olive oil and butter add the butter a few minutes before the end and mix well once melted.
Serves 4 as a side dish.

Saturday, 5 July 2014

Slow Cooker Cheese Fondue

I've recently got a slow cooker and realised that it would be a very easy way to make a cheese fondue, so I came up with this recipe.


  • 600g Gruyère cheese, coarsely grated
  • 600g strong cheddar cheese, coarsely grated
  • 2 cloves garlic, crushed
  • 4 tablespoons cornflour (aka. cornstarch)
  • a pinch of ground nutmeg
  • 1 tsp mustard powder
  • 450ml dry white wine


  1. Switch the slow cooker onto low.
  2. Add the cheese, garlic, cornflour, nutmeg and powder into the slow cooker and mix around well.
  3. Add the wine and stir again.
  4. Leave for a 2 hours on low, stirring every 30 minutes.
  5. Once it is all melted and smooth turn the slow cooker down to warm and serve with vegetables and bread. Feel free to choose your own things to dip but here are some ideas:
    • crusty bread
    • croutons (bake cubes of bread in an oven at 120 degrees for about 20 to 30 minutes).
    • carrot sticks
    • celery sticks
    • chunks of raw broccoli
    • chunks of raw cauliflower
Serves 6 people. Goes especially well with a cheese galleon: