Dauphinoise with an African Twist is a modern Fusion recipe (based on a French original) for a classic dish of potatoes with chillies cooked in a cream and parmesan cheese base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Dauphinoise with an African Twist.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Potatoes Dauphinoise, potatoes cooked in cream is a classic French side-dish. However, though the potato is classic it’s not the only starchy tuber/root vegetable from which this dish can be made. OK, potato remains the star, but you can mix that with sweet potatoes, eddoes (cocoyams/amadumbe), yams, cassava, plantains etc). Add some chillies and you have a classic European dish with a distinct (and distinctive) African influence.
Ingredients:
1 red chilli (cayenne is good), thinly sliced into rounds
90ml (6 tbsp) white-wine vinegar
2 tsp caster sugar
Fine sea salt
75g (3/8 cup) unsalted butter
1 tbsp rosemary leaves, finely chopped
1 onion (about 150g [1/3 lb], peeled and thinly sliced
1½ tsp ras el hanout (or use bharat)
1kg (2 1/3 lb) root veg (should include 200g (1/2 lb) King Edward potatoes or similar), roughly chopped at an angle into 4cm x 2cm pieces
175ml (7/10 cup) double cream
25g (3 tbsp) parmesan, grated
10g (4 tbsp) parsley leaves, finely chopped
Method:
In a small bowl, combine the sliced chilli, vinegar, sugar and a teaspoon of salt and set aside to pickle.
Put a shallow, round, 28cm (11 in) casserole dish (for which you have a lid) on a medium-high heat, add the butter and, once it has melted, add the rosemary, onion, spice mix and two tsp of salt, and cook for five minutes, until the onions are pale and translucent. Add all the root veg, cook, stirring occasionally, for two minutes, then pour in 150ml water, cover and cook for another 15 minutes, stirring once halfway through, until the vegetables are cooked.
Turn on the grill (broiler) to its highest temperature. Stir the double cream into the root vegetable pan, cook uncovered for five minutes, then take off the heat and stir in half the cheese. Sprinkle the remaining cheese on top, then grill for three minutes, until the top is golden and bubbling.
Leave to rest and settle for 10 minutes, then scatter over the pickled chilli and a teaspoon of the pickling liquor. Serve hot with the parsley scattered on top.
Click on the image, above to submit to Pinterest.