Recipe
for :
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Rooster and Chorizo Gratin
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 This
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
 How
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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