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Rooster and Chorizo Gratin

Michel Roux of Le GavrocheThis recipe for Rooster and Chorizo Gratin by Michel Roux comes from Albert Bartlett (www.albert-bartlett.co.uk), Britain’s leading grower and packer of root vegetables. A family business for more than 50 years, they are fiercely committed to natural farming with minimum interference.

Michel Roux is one of Britain’s most famous chefs. Since 1991 he has been Chef de Cuisine at Le Gavroche, his family’s celebrated London restaurant and the first in the UK to enjoy one, two and three star status in the Michelin Guide. A regular writer and broadcaster, Michel has won numerous culinary awards and was recently elected to membership of the prestigious Maitre Cuisinier de France.

This is just one of the range of recipes he has created to take advantage of the Rooster potato’s unique texture and flavour.

Ingredients for Rooster and Chorizo Gratin

6 Rooster peeled
1 clove garlic
20 slices chorizo sausage
250g crème fraiche
60g mature cheddar or Lincolnshire poacher
salt, pepper

Rooster and Chorizo GratinHow to make Rooster and Chorizo Gratin

  • Slice the potatoes and boil in lightly salted water until tender but not fully cooked. Drain but do not rinse.
  • Place in a bowl with the crème fraiche, crushed garlic and thinly sliced chorizo.
  • Fold gently and then lightly season.
  • Layer this mix into an ovenproof dish and place in an oven at 180°C for 15 minutes then sprinkle over the cheese and continue to cook for a further 10 minutes.

www.albert-bartlett.co.uk

 

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