Potato Leek Cakes With Blue Cheese Sauce Recipe 455

Steps:

• For the potatoes: Preheat the oven to 425 degrees F.
• In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
• For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
• Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.

Steps:

• To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
• Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
• In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
• Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
• Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
• Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
• Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

Steps:

• Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm.

Steps:

• First, combine the potatoes, bread crumbs and blue cheese in a medium bowl.
• Season with salt and pepper to taste.
• Next form the mixture into eight 2-inch cakes.
• Now chill the cakes in a single layer in the refrigerator for 30 minutes.
• Then dredge the cakes lightly in more panko crumbs.
• Heat the oil in a large saute pan over high heat.
• Turn the oil down a bit and cook the cakes until golden brown on both sides (approx 5-10 minutes depending on the heat of your pan).
• Enjoy!

Steps:

• To make the dough, tip the flour into a bowl, stir in the sugar and 1 tsp salt. Add the yeast, then make a well in the centre and add the oil. Gradually pour in 350-360ml lukewarm water, then combine the ingredients to form a dough. Knead for 5 mins until smooth. Transfer to a clean bowl, cover with a damp cloth and leave in the fridge overnight.
• The next day, heat oven to 240C/220C fan/gas 9. Cut the green ends off the leeks - leave the white ends so they stay together when cooking. Rinse in cold water, then dry and place on a baking tray. Roast for 25 mins, turning halfway through, until the outside is fully charred. Discard the outer layer, but leave a little char for added flavour. Trim the ends, then slice into 2cm rounds. Can be made a day ahead and chilled. Leave your oven on and put in two flat baking sheets (or a pizza stone, if you have one).
• To make the cheese sauce, melt the butter in a saucepan over a medium heat, then whisk in the flour. Pour in a third of the milk and whisk until smooth. Repeat twice with the remaining two-thirds. Turn the heat right down and cook for 15 mins, whisking occasionally, until it has the same consistency as double cream. Whisk in both cheeses - the halloumi won't melt - and add sea salt to taste. Pour the sauce into a baking tray and allow to cool completely. Can be made a day ahead and chilled.
• Heat the oil in a deep-fat fryer or heavy-bottomed pan to 160C. Slice the potatoes into approx 1mm slices on a mandolin. Rinse in warm water to remove excess starch, then dry with a cloth. Fry in small batches for 3-4 mins until golden (add the slices one at a time so that they don't stick together). Transfer with a slotted spoon to a baking tray lined with kitchen paper. Season with fine salt.
• To make the pides, knock back the dough on a floured surface, roll into a long sausage shape and cut into six equal pieces. Roll each piece into a ball and cover with a damp tea towel.
• Roll out a ball of dough on the floured surface into a large oval (approx 40 x 15cm) as thick as a 50p piece - it will be very elastic but will roll out eventually. Transfer to a floured baking sheet to assemble the pide.
• Leaving a 3cm border, spread a sixth of the sauce down the centre of the pide. Sprinkle over the sesame seeds and oregano, and top with leeks. Fold into a canoe shape, leaving the centre of the filling exposed. Pinch the ends to avoid unravelling when baking, and push down on the dough to ensure that it keeps its shape.
• Slide the pide onto one of the hot baking sheets. Bake for 12 mins until it has a golden, crisp exterior. Meanwhile, assemble the next one and bake on the other hot tray. Continue until all the dough is used up, setting the pides aside when they're done.
• Once they're all baked, reheat them for 2-3 mins, brush the outside with melted butter, arrange a line of potatoes down the middle and sprinkle over the crumbled cheese.

Steps:

• 1. To prepare sauce, combine first 6 ingredients in a bowl, stirring well. Cover and chill. 2. To prepare cakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; sauté 3 minutes or until tender. Place leek in a large bowl. Wipe pan with paper towels. 3. Place potato in a sieve; gently squeeze potato to remove excess moisture. Add potato, flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and eggs to leek in bowl; stir well. Return pan to medium-high heat. Recoat pan with cooking spray. Divide potato mixture into 16 equal portions, shaping each into a 1/4-inch-thick patty. Add 8 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 8 patties. Serve with sauce.