March 1, 2012

HAPPY ST. DAVID'S DAY:

Teisen Nionod (Welsh Onion Cake) (Neil Cooks Grigson, 9/02/08)

Start off by slicing 2 pounds of peeled potatoes with a food processor or mandolin. Put the slices in a bowl of cold water to rinse the starchiness away and dry them on a clean tea-towel. Next, slice a pound of onions into thin rings, do this by hand though as they cook quicker than potatoes and don't need to be super-thin. Grease and line a baking dish with foil (if you want to turn out the 'cake' at the end), and start layering the potato followed by the onions. Season and add small pats of butter between each layer, repeat as many times as possible, but make sure you finish with a layer of potato; all-in-all aim to use 3 to 4 ounces of butter. Then, melt a final ounce of butter and pour it over. This is the basic dish, but I added a small ([5 oz]) pot of cream and six tablespoons of water to it so that it was a sort of potato Dauphiniose. Cover with another layer of foil and bake for 1 ½ hours at [350], removing the foil in the last half hour, so the potatoes crisp up. Turn out onto a large serving dish if you like, and serve with bread.

Posted by at March 1, 2012 6:45 AM
  

blog comments powered by Disqus
« THE GREAT PROMISE OF AN OBAMA PRESIDENCY...: | Main | AT THE WINGS OF POLITICS...: »