Chef Gary Kilminster takes us through how to slice an onion. A simple process that requires good practice, this is used as a basic preparation for young Chefs and industry professionals as part of their basic training.
To make Pommes galette we’re going to first of all roast the potatoes in their jackets in their skins, we do this in the oven to make a nice fluffy mashed potato, depending on the size, the time will vary. Once the potatoes are ready very simply scoop out the flesh of the potato into a ricer discarding the skins into the bowl, this should give you a nice fluffy, dry mash potato, once our potato is ready, to this I’m going to add melted butter and cream, salt and pepper again don’t mix it too much, you want a fairly dry consistency, don’t forget to taste.
Once our potato puree is ready to take equal amounts onto the board, roll it into a ball with your hands and very easily shape them into nice thin cakes, nice rounded finish, to cook these
we’re going to pan fry, so we are going to glaze the butter score the top, to cook these you’ll need a nice hot pan, add some rapeseed oil, touch of butter and allow it to melt, I’m placing our potato cakes into the pan presentation side down with allowing these brown on one side.
Once the potatoes are ready to turn over and repeat the process on the other side, once their glazed on either side, place in an earthenware and place them in the oven to warm them through. After a few minutes remove them from earthenware dish and let drain on a drain cloth to remove any excess oil and butter before plating the Pommes galette and here we have Pommes galette.
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