Even when the weather is fantastically moderate, I nonetheless want food with a chunk of 
substance, especially after a busy day. Jersey royals and their deliciously waxy flesh are best for this most alpine of dishes. I actually have currently determined Nettlebed Creamery’s natural Highmoor cheese, that is brilliant here, as is its hay-aged Witheridge. Serve with an inexperienced salad and a bottle of crisp white wine.
Tartiflette with jersey royals and pancetta
You also can make this with the extra traditional reblochon or taleggio, and you could pass over the pancetta to make it meat-free.
Prep 15 min
Cook forty min
Serves 6
1kg jersey royals, scrubbed
100g butter
2 medium purple onions (approximately 250g), finely chopped
2-three bay leaves, ideally clean
1 small handful fresh thyme
150g smoked pancetta, reduce into chunks or lardons
2 garlic cloves, peeled and finely chopped
1 glass white wine
200g creme fraiche
200g Highmoor, Witheridge, reblochon or taleggio
Heat the oven to 200C (180C fan)/390F/gasoline 6. Cut the potatoes into small, similar-sized portions. Add to a pan of salted water, carry to a boil and parboil till soft but firm – about eight to ten minutes depending on size – then drain.
While the potatoes are cooking, soften the butter in a medium pan over a medium-low warmness. Add the onions, bay, thyme, and pancetta, and fry gently for 15 minutes, including the garlic after 10 mins, until the entirety is gentle and sweet.
Turn the warmth up a touch and pour inside the wine. Simmer until you best have a touch liquid left, then stir inside the creme fraiche, observed via the potatoes. Season properly, fold everything collectively, then transfer to a baking dish.
Slice the cheese thickly and lay throughout the top of the potatoes. Bake for 10-15 minutes, till the cheese, has melted and is bubbling. Serve straight away.
And for the relaxation of the week
If your music down some Witheridge cheese, soften it on toast for a quick supper restoration. Leftover jersey royals are a tremendous addition to salads – a cutting-edge favorite is one of crisp, golden slices of black pudding, child gem lettuce and a poached egg with plenty of peppery watercress. Inconvenient – This can be from the Head Chef keeping the list of the standardized recipe in his room and had it locked or having three big books of the standardized recipe and need kitchen staff to flip over one by one to get everything done. Inconvenience is the number ONE factor that led to kitchen staff not using standardized recipes.
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Standardized recipes do not necessarily have certain standards that you need to follow. There are many ways to actually personalize your standardized recipe, keep them into your book and use them for referrals in the future. Alternatively, you can also save them into your computer, and organize them well. Whatever it is, standardized recipes serve good purposes in a kitchen – Take the time to actually follow the steps, and you might just get happier guests/customers.
Thomasina Miers’ recipe for tartiflette with jersey royals
