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Emile Henry & you
Ingredients
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- 2kg / 4.4 lbs large potatoes
- 2 cloves of garlic, unpeeled
- 1 bay leaf
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Fresh curry sauce
- 250g / 1/2 lb fromage blanc
- 2 tsp curry powder
- 5 fresh mint leaves
- juice of 1 lime
- Fine salt and ground pepper
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Creamy mustard and thyme sauce
- 200ml / 7 fl oz double cream
- 2 tbsp strong mustard
- 2 tbsp traditional mustard
- 1 sprig of fresh thyme
- 1 tbsp acacia honey
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Hot, melted Cheddar sauce
- 1 onion
- 6 slices Cheddar cheese
- 20g / 1.5 tbsp butter
- 300ml / 1/2 pint full-fat liquid cream
- Fine salt and ground pepper
Method
1/ Wash the potatoes, drain but do not dry. Place them in the potato pot, add 2 cloves of garlic and the bay leaf. Put the lid on the pot. Either bake in the oven (for 1 hr 15 mins at 200° C / 400°F / Gas Mark 6 , without turning) or on the stove, on a medium heat.
2/ If you use a direct heat source (stove or rings), turn the pot over every quarter of an hour, using the handles designed for this purpose, until the potatoes are cooked.
Serving:
Open up the top of the hot potatoes, making an incision with a knife. Gently part the flesh and pour the sauce of your choice on top.
Fresh curry sauce:
Chop up the mint very finely. Mix the fromage blanc with all the ingredients and leave to infuse for one hour in the refrigerator.
Creamy mustard and thyme sauce:
Mix the two mustards with the honey using a whisk, to obtain a fairly thick «syrup», then sprinkle the thyme into the mixture. Gradually stir in the double cream and place in the refrigerator for one hour.
Hot, melted Cheddar sauce:
Finely chop the onion and sweat with the butter. Add the cream, bring to the boil, then add the Cheddar and reduce until you obtain a smooth consistency. Add salt and pepper at the end. Pour the hot sauce over the potatoes.