Potatoes just like the dog’s bollocks

Tonight – in between beers and smokes on the patio – the Sharkmeister is pleased to bring you a recipe.

I’m making it tonight in fact.

It’s a variation of a well-known potato dish.

It’s delicious and it’s very bad for you.

It’d make a government-whore nutritonist have a fucking seizure, so make it and enjoy.

After all, you might be ridding the country of one more over-zealous, overpaid fuck-knuckle.

Here goes.

No specific quantities – it’ll taste fucking superb however you make it.

Pommes de Terre a la Shark

Ingredients:

Old potatoes

Grated cheese – Gruyere, Comte or Beaufort all work well, either singly or in a mixture. Emmenthal lacks ZING

Butter

Single cream

Method:

Peel and boil the potatoes until parboiled. Drain and slice thinly.

Grate the cheese.

Layer the ingredients in a shallow ovenproof dish. Potatoes, knobs of butter, cheese and so on. Finish with potatoes and a bit of cheese over the top.

Pour the cream over the top.

We’ve found it needs no other seasoning – no salt or pepper. The cheese adds flavour enough. Besides, it’s better for you without salt…

Cook in the oven – gas mark 6 (if you’ve got an electric oven then the equivalent setting).

It’s ready when the top is really well browned – about an hour.

Eat with a salad for a simple warming meal or with a steak if you want to piss off the vegantarians. Runner beans go nicely with it, too.

Not healthy, but fucking delicious.

Now, fuck off and stop laughing at me in my apron.

Bonus culinary content:

From here:

In 1971, the evening news on BBC1 was broadcast at around 5.45pm. At 6.00 they went over to the local news and at around 6.20 there was “Nationwide” – a magazine programme introduced by Michael Barratt. I think Nationwide stopped around 1983, so for anyone who doesn’t remember it, it could have all sorts of “general interest” articles rather than serious news.
On the notorious evening, Fanny Craddock was doing a cooking demonstration. Everything was live so she sets about a demonstration of making doughnuts. She gives out all the details of the ingredients and takes the doughnuts out of the oven. The camera goes back to Michael Barratt, who has to link the cooking demonstraion to the next item. He says (bear in mind that he is in the same studio as Mrs Craddock), “Mmmmmm. These smell delicious. If you try that recipe at home, I hope your doughnuts turn out like Fanny’s”.

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2 Responses

  1. Nice one Must say Gruyere is the best cheese on the planet

  2. Many thanks for the comment.

    100% Gruyere works best in this. It imparts a sweet nuttiness that is full of flavour but not overwhelming. More subtle.

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