A gratin with all that fresh Wicklow booty
May 11, 2012
Yes folks, the summer is coming (are you listening weather gods? The summer IS coming) but it’s a little, ahem,sluggish (hailstones??????????) in asserting itself. It’s way too chilly for May and what about all that rain? If only I could make frizzy hair work…
The cold prompted me to plan a whole day’s cooking based round the oven yesterday. The house is warm and smells amazing. I’m slow roasting lamb shanks a la Hugh Fearnley Whittingstall with olives and white wine . He calls for Gas mark 3 for 2 hours but I’ve dialled this down and am going for an all dayer on Gas mark 1. I also have a tray of slightly over the hill tomatoes roasting away with oregano and chilli. Again, these guys will be in for most of the day but we’ve just had a few of the more done ones for lunch). Earlier on I made this week’s fresh garlic and rainbow chard gratin in from Denis Healy’s farm, in Wicklow which was set off nicely with the tomatoes.
Fresh garlic is mild, tender and almost onioney so you use lots more of it than the regular kind. It’s lovely in omelettes and fritattas and gently fried with chilli will make a great pasta sauce. The rainbow chard is a favourite of mine. Tastewise, it’s like spinach but you get all those lovely colours as a bonus. I tossed the two in olive oil until tender then layered them up with some finely sliced spuds, grated cheddar and Pecorino. Yes, it was as tasty as it sounds.
Fresh garlic and rainbow chard gratin
1 bunch rainbow chard
1 bunch fresh garlic
200 ml single cream
200 ml milk
Salt and pepper
100gr cheddar cheese grated
75gr Pecorino cheese (Parmesan will also do)
Begin with the spuds – peel then slice them thinly (about 2 mm thick) If you have a mandolin this works brilliantly for this. Put them in a pot of salted water and bring to the boil and get on with things.
Wash and trim the garlic. You can keep the green parts. Roughly chop it all and begin to sweat in a generous glug of olive oil. Wash the chard and chop the stems to lengths about 1 cm long. After about 5 minutes you can add these to the pan. Shredded the chard leaves and add this to the pan after a further 5 minutes. Toss everything together until the chard wilts then take off the pan and allow to cool down a bit.
When the potatoes have come to the boil, drain them and set aside. Combine the milk and cream adding a generous pinch of fine salt and lots of black pepper.
To put the dish together lightly grease a gratin dish with some olive oil and add a layer of potatoes (about 1/5 of what you have). Follow with about 1/3 of the chard and garlic and 1/4 of your cheese.
Continue layering like this ending with a layer of spuds and a final sprinkling of cheese. Pour over the cream and milk then cover with tinfoil and put in the oven at Gas mark 5 and bake for about 50 minutes removing the tinfoil after the first 25 minutes. It’s ready when the spuds are super tender and the crust is golden. Allow to sit for about 10 minutes before serving.
Have a great weekend,