SHE did try several times to make these savoury cakes but somehow.. they never worked.. they fell apart and generally behaved in a most delinquent fashion.. so SHE had given up until last month.
Now what happened last month to rectify this culinary situation? Well, what happened was SHE was watching Professional Masterchef one night and HER culinary hero, Michel Roux Jr, announced that, for his skill test, the four contestants would have to cook a Gateau de Savoyard..
SHE practically exploded with excitement as there, on the screen, he told HER the secret.. that YOU have to wring the water out of the potatoes.
Who knew, not HER as SHE had never seen or watched Paulette make them.
Now bear with US because WE make these in bulk.. for SHE sees absolutely no point in heating an oven for one little potato cake.. so SHE makes several at a time.. for chilled and wrapped in tin foil they travel happily at the bottom of a basket.. they go to work with HER and several of HER friends love them too..
Ingredients:
Red potatoes.. about 6 of a large size.
Equal number of large onions.
Lots of strips of air dried ham or streaky bacon.
Chopped Prunes & whole Raisins.
Salt and Pepper.. some dried Sage.
Butter.
A small bowl, but not too small!
A rack which fits over a roasting pan.
Pre-heat oven to Gas mark 3.
Peel the potatoes and then grate them over a large bowl.
Then taking a small handful at a time, place the potato onto a dry cloth, gather the cloth up and twist the water out of the vegetable.
This takes some doing as the least water left the better they will be!
Repeat until all the grated potato has been done.
Then finely chop the onions and fry gently in the butter until they are transparent.. NOT coloured.
Mix the onions with the potatoes, add salt and pepper and not too much dried sage, mix well.
Taking the ham / bacon, line the bowl so that the sides are not visible and the ends hang over the edge.
Then fill the bowl with the potato & onion mix and put in the fruit.
When the bowl is full, press the mix down and fold over the edges of the ham so that it covers the vegetable mix.
Invert the bowl, slide the little cakes out and place them on the rack and roast for about an hour.. the ham / bacon should be cooked.
They are equally delicious hot or cold..
To get the proper weights & measures, YOU can go on line and search for Gateau de Savoyard / Michel Roux Jr and they will be there.
For HER.. it is such a treat to eat these very delicious things.. they make HER think of HER lovely friend Paulette.. whom, upon hearing of the death of her friend Constance, wrote to HER the most charming condolence letter remembering those happy times spent with Constance in the 1950's and 1960's, of picking hops and other fruit for local farmers, driving vans for Meals on Wheels and starting the local branch of Riding for the Disabled with Mary Ireland and Jean Palmer.
The power of food to unlock emotions.. SHE is a
'little' wet-eyed with these memories.. all brought back by a simple potato cake.. made with love.
GeeGee Parrot.
December 14th, 2013.
Now what happened last month to rectify this culinary situation? Well, what happened was SHE was watching Professional Masterchef one night and HER culinary hero, Michel Roux Jr, announced that, for his skill test, the four contestants would have to cook a Gateau de Savoyard..
SHE practically exploded with excitement as there, on the screen, he told HER the secret.. that YOU have to wring the water out of the potatoes.
Who knew, not HER as SHE had never seen or watched Paulette make them.
Now bear with US because WE make these in bulk.. for SHE sees absolutely no point in heating an oven for one little potato cake.. so SHE makes several at a time.. for chilled and wrapped in tin foil they travel happily at the bottom of a basket.. they go to work with HER and several of HER friends love them too..
Ingredients:
Red potatoes.. about 6 of a large size.
Equal number of large onions.
Lots of strips of air dried ham or streaky bacon.
Chopped Prunes & whole Raisins.
Salt and Pepper.. some dried Sage.
Butter.
A small bowl, but not too small!
A rack which fits over a roasting pan.
Pre-heat oven to Gas mark 3.
Peel the potatoes and then grate them over a large bowl.
Then taking a small handful at a time, place the potato onto a dry cloth, gather the cloth up and twist the water out of the vegetable.
This takes some doing as the least water left the better they will be!
Repeat until all the grated potato has been done.
Then finely chop the onions and fry gently in the butter until they are transparent.. NOT coloured.
Mix the onions with the potatoes, add salt and pepper and not too much dried sage, mix well.
Taking the ham / bacon, line the bowl so that the sides are not visible and the ends hang over the edge.
Then fill the bowl with the potato & onion mix and put in the fruit.
When the bowl is full, press the mix down and fold over the edges of the ham so that it covers the vegetable mix.
Invert the bowl, slide the little cakes out and place them on the rack and roast for about an hour.. the ham / bacon should be cooked.
They are equally delicious hot or cold..
To get the proper weights & measures, YOU can go on line and search for Gateau de Savoyard / Michel Roux Jr and they will be there.
For HER.. it is such a treat to eat these very delicious things.. they make HER think of HER lovely friend Paulette.. whom, upon hearing of the death of her friend Constance, wrote to HER the most charming condolence letter remembering those happy times spent with Constance in the 1950's and 1960's, of picking hops and other fruit for local farmers, driving vans for Meals on Wheels and starting the local branch of Riding for the Disabled with Mary Ireland and Jean Palmer.
The power of food to unlock emotions.. SHE is a
'little' wet-eyed with these memories.. all brought back by a simple potato cake.. made with love.
GeeGee Parrot.
December 14th, 2013.
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