FOOD + DRINK
SEASONAL
SIDES
Cranberry & Camembert Potato Bake
Recipe by : Seasonal Spuds www . seasonalspuds . com
Prep Time : 1 hour Cook Time : 1 hour 20 minutes Serves : 6
Ingredients :
For the jam :
• 2 tbsp olive oil
• 1 half inch piece ginger , peeled and finely chopped
• 2 red chillies , finely sliced , seeds removed ( optional )
• 250g fresh or frozen cranberries
• 50g caster sugar
• 50g light brown sugar
• 30ml red wine vinegar
• 40ml water
• Sea salt and freshly ground black pepper
For the bake :
• 1.5kg even-sized fluffy potatoes ( Maris Piper would work well for this )
• 1 tbsp butter for greasing
• 250ml double cream
• 125ml milk
• Sea salt and freshly ground black pepper
• 4 sprigs rosemary
• 2 tbsp olive oil
• 250g Camembert
Method :
1 . To make the cranberry chilli jam , heat the olive oil in a large pan over a medium-low heat . Add the ginger and chillies and cook for 4-5 minutes , or until the chillies have softened . Add in the cranberries , sugars , red wine vinegar and water , and season . Simmer for 30 minutes , stirring and mashing often , until the cranberries have turned jammy and everything is combined and thickened . Spoon into a sterilised jar . Best eaten within a week .
2 . To make the rosemary and camembert potato bake , preheat your oven to 180 ° C , 160 ° C fan , gas mark 4 and give the potatoes a scrub .
3 . Using a mandoline , or sharp knife , slice the potatoes into very thin rounds . Grease a roughly 26cm round oven dish lightly with butter , then start placing the potatoes around the sides , overlapping them slightly as you go . Keep going , working your way into the centre of the dish . When you have a space roughly the size of your Camembert left , place a similar size ovenproof dish , or ball of foil in its place . This will stop the potatoes from collapsing and make sure you still have room to place the Camembert in the centre once ready . Tuck any remaining potato slices into any gaps you can see .
4 . Pour the cream and milk over the potatoes and season well . Nestle the rosemary sprigs in between the potatoes , drizzle over a tablespoon of olive oil and bake for 1 hour , or until the potatoes are tender .
5 . Remove the small dish or ball of foil and baste the potatoes with the cream mixture . Place Camembert down in the centre ( remove any packaging ), cut a cross in the middle and drizzle the potatoes with the remaining olive oil . Increase the oven temperature to 200 ° C , 180 ° C fan , gas mark 6 and bake for another 15-20 minutes , or until the cheese is gloriously melted and gooey .
6 . Spoon over some of the cranberry chilli jam and serve with the rest in a dish on the side .
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