Pan Fried Potato Cake with Bacon and Dried Fruits Recipe By :fresh magazine Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 40 grams unsalted butter -- (1-1/2 oz) 200 grams smoked bacon -- (7 oz) chopped 1 onion -- finely chopped 1 tbsp sage 125 grams dried fruits -- (4-1/2 oz) (e.g. apricots soaked in cold water for 30 minutes, cut into 1/2 cm (1/4 in dice)) 450 grams Potatoes, Mashed -- (1 lb) 100 grams flour -- (3-1/2 oz) 4 eggs 6 tbsp double cream 75 grams Gruyere cheese -- (2-3/4 oz) Salt freshly cracked black pepper ground nutmeg 2 tbsp vegetable oil Pre-heat the oven to 180*C/350*F/gas 4 Heat a frying pan with half the butter. When hot, add the bacon and fry until golden Add the onion, sage and dried fruits and cook for eight-ten minutes, then transfer to a bowl Cool Add the mashed potato and floor and mix well. Beat in the eggs and cream and add the cheese, season with salt, pepper and nutmeg and mix well. Butter a 900 gram (2lb) loaf tin well (preferably non-stick), then fill with the prepared potato mix Cover the tin with buttered foil and then place in the oven to cook for an hour to an hour and a quarter. Cool, then refrigerate overnight. To serve, turn out the cake from its tin and cut -into eight thick slices. Fry in hot oil and the remaining butter until golden on both sides, then serve. Serves eight S(mc formatted by): "chef dave" Copyright: "fresh 2006" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 16g Fat (54.6% calories from fat); 9g Protein; 21g Carbohydrate; 2g Dietary Fiber; 128mg Cholesterol; 234mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fat. NOTES : This potato cake is best made the day before you need it. This not only enhances the flavours within, but helps it firm up better for frying. I have prepared many variations of this potato dish over the years with great success
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