| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Travels, A, La, Carte |
4 |
servings |
INGREDIENTS
| 900 |
g |
Floury potatoes; boiled in their |
|
|
; skins |
| 25 |
g |
Butter; softened |
| 50 |
ml |
Double cream |
| 75 |
g |
Plain flour; sifted |
| 65 |
g |
Dried pears; sliced and soaked |
|
|
; for 10 minutes in |
|
|
; warm water |
|
|
Salt; pepper and nutmeg |
| 75 |
g |
Smoked speck or streaky bacon; cut into narrow |
|
|
; strips. |
INSTRUCTIONS
Preheat the oven to 190c/375f/gas 5.
Peel the cooked potatoes while they are still hot and pass them through a
fine blade of a mouli-legume (or mash very, very thoroughly). Beat in the
butter and cream, then sprinkle in the flour. Beat hard to mix thoroughly.
Drain the pears well and add those too, and season with salt, pepper and
nutmeg.
Grease a 30x30cm baking tray and spread the mixture out thinly in it - it
should be no more than 1cm thick at most. Scatter over the pieces of speck
or bacon. Bake in the oven for 30-40 minutes, until browned and crisp on
top. Cut into large squares and eat hot or warm.
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