Beetroot gratin
4. Add the red wine vinegar, red wine and seasoning and leave to simmer for 5 minutes. 6. Transfer the pan to the oven and bake for 2-3 minutes, or until the cheese has melted. 7. Remove the pan from the oven and spoon the gratin into a dish for ... [... more]
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Gratin mussels
2. Heat a large pan until hot. Add the mussels with a splash of water and place a lid on. Cook for 4-5 minutes until the mussels have opened, discarding any that do not open. 3. Remove and discard the empty half-shells. Arrange the mussels in ... [... more]
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Lamb chops with olive potato gratin
2. For the potato, bring a pan of water to the boil and cook the potato with the thyme and garlic for 8-10 minutes. 3. Drain the potato and return to the pan. Add the cream, nutmeg and pepper and stir. Transfer the potato mixture to an ovenproof ... [... more]
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Gratin of butternut squash
2. Hollow out the flesh from the squash and keep to one side. 4. Bake in a hot oven for 6-7 minutes or until it just begins to soften. 5. Blend the bread and herbs in a food processor to make breadcrumbs. 6. Wilt the spinach in the butter. 7. ... [... more]
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Berry gratin
1. Put all the fruit in a sauce pan with half the sugar, all the butter and all the lemon zest. Cover and simmer for 3 minutes, then set aside. 2. For the sabayon, mix the egg yolks, white wine and remaining sugar in a bowl. Place the bowl in pan ... [... more]
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Mushroom and blue cheese gratin
2. Gently melt the butter in a large saucepan. Sauté the mushrooms and garlic in the pan for a few minutes. 3. Add the wine and cream and reduce the heat. Simmer for 2-3 minutes. 4. Stir in the cheese and chives and heat for a further two ... [... more]
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For the gratin potatoes
2. Heat the oil in a pan and pan-fry the chicken breast for 6-8 minutes on each side, or until the chicken is thoroughly cooked. 3. For the potatoes, layer the potato slices in an ovenproof dish and arrange the mozzarella on top. Drizzle with oil ... [... more]
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Honey duck breast, turnip gratin, bok choi and beetroot jus
4x170-200g/6-7oz duck breasts (preferably Barbary but any will do - make sure they are plump) 150ml/5fl oz red wine jus (can use granules and add red wine and reduce) 3. Add the sliced turnip to one pan and the sliced potatoes to the other. Bring ... [... more]
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Celeriac gratin
1. Carefully slice the celeriac very thinly using a sharp knife or on the fine setting on a mandolin. 2. Gently melt the butter in a frying pan and add the garlic cloves to the pan. 3. Add layers of the celeriac to the pan, seasoning in between ... [... more]
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Seared Tuna Batons with Leek and Cheese Gratin
1. Blanch the leek in boiling water for two minutes until tender. Drain well. 5. Stir continuously until it begins to boil and simmer for one minute. 9. Season with salt and black pepper and pan fry for 1-2 minutes in oil. 55g/2oz cheese ... [... more]
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Broccoli wrapped in bacon with a blue cheese gratin
4. Place the broccoli in the pan and cook until the bacon is golden, for about two minutes. 6. In a saucepan melt the double cream and the blue cheese together for 1-2 minutes. 7. Pour over the broccoli and place under pre-heated grill. Grill for ... [... more]
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Potato gratin
2. Gently melt the butter in a large non-stick frying pan and fry the garlic for 1-2 minutes. 3. Stir in the cream and cheese and simmer gently for a few minutes, or until the cheese has melted. Season. 4. Drain the potatoes, and once cool enough ... [... more]
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