Gravy Queen
Head Chef
How come bolas has a Scouse accent ? We're you born in Wales and moved to Liverpool at some point ?
Harry's Smoked Mackerel Dauphinoise
- Thread starter Harry Cobean
- Start date
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If you have answers, please help by responding to the unanswered posts.
Bolas De Fraile
Executive Chef
- Joined
- Oct 28, 2010
- Messages
- 3,191
My noses has been broken three times and I lived on M'side for about 30yrs.
Another winner, H. Can't beat a combo of gruyere, heavy cream & potatoes. I may have to skip the mackerel, though, but like the rest of the recipe. I've been saving this Garlicky Potato & Mushroom Gratin for Thanksgiving (served w/ turkey), but may sub out the parsley w your bay leaf. I wanted to do a search on conversions to get a general idea (even though I cook much as you do - glug of this & pinch of that). Do you like mushrooms?
Garlicky potato & mushroom gratin recipe - Recipes - BBC Good Food
Garlicky potato & mushroom gratin recipe - Recipes - BBC Good Food
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OP
OP
Harry Cobean
Executive Chef
i know C.i do find it difficult when i'm posting recipes 'cos,as you say.i just look at something & think "that looks about right" or taste & add/adjust til it tastes right.
my oh my oh my that mushroom gratin is the business.....it is basically the mackerel dauphinoise with mushrooms instead of the fish.like you i think i would leave the bay out of the mushroom frying stage & add it to the spuds instead.not sure why they boil the spuds first other than to speed up the cooking time tho'?
that recipe is a gem c,thanks for that,i lurvvvve mushrooms
!!Gravy Queen
Head Chef
My noses has been broken three times and I lived on M'side for about 30yrs.
Ah, gotcha
the broken nose hasn't spoiled your swarthy good looks though . Thanks for the reply .
