Potato World dish Refreshing potato gratin T he Belgians usually know how to combine a celebration with a lovely meal. A good cut of meat, vegetables and ‘patatjes’, as the Flemish sometimes call the potato. This potato dish is refreshing and delicious and can be served at every festive opportunity. AGENDA 7-8 May 2015 Europatat congress Düsseldorf, Germany www.europatatcongress.eu 28-30 July 2015 World Potato Congress Beijing, China www.2015bjwpc.com 27 August 2015 Weuthen Kartoffeltag Schwalmtal-Waldniel, Germany www.weuthen-gmbh.com Serves 4. Side dish Preparation time approx. 15 minutes (plus 25 minutes in the oven). • 500 grams of waxy potatoes • approx. 1½ to 2 dl of cooking cream • the zest of 1 lemon (only the yellow parts!) • 4 small sprigs of thyme Pre-heat the oven (with a rack in it) to 200˚C. Warm up the cream in a saucepan with the lemon zest and the sprigs of thyme. Leave to steep for 15 minutes and pour through a sieve. Scrub the potatoes under cold running water and dry them well. Thinly slice the potatoes (2/3 mm). This is best done with a slicer or a mandolin. Grease the soufflé moulds with butter. Cut rounds from the baking paper the size of the bottom of the moulds. Place the baking paper rounds in the moulds. Place the potato slices on the baking paper. Press well. Sprinkle with salt and pepper. Spoon 2 tablespoons of cream into each mould and bake in the hot oven for approx. 25 to 30 minutes until done and golden-brown. If the tops are getting too dark, you can always cover them with a round of baking paper. Loosen the edges and turn each gratin onto a plate. You can also serve them in their moulds, in which case you can omit the baking paper. Tip: Delicious with duck breast fillet marinated in 1 dl of port, 1 dl of orange juice, and 2 tablespoons of mustard. Fry the duck breast for 10 to 14 minutes until medium rare. Thicken the marinade with small pieces of spiced cinnemon biscuits and serve as a sauce. Ingrid van den Arend 10-14 November 2015 Agritechnica Hannover, Germany www.agritechnica.de 12-13 november 2015 British Potato 2015 Harrogate, UK www.bp2015.co.uk 12-14 Januari 2016 PotatoExpo Orlando, USA www.potato-expo.com © Aardappelwereld BV No part of these articles and/or illustrations may be reproduced without the prior written permission of the publisher. Publisher and authors state that this magazine has been compiled in good faith and with the greatest care. Consequently, they accept no liability whatsoever for any damage that is the result of acts and/or decisions that are based on the information provided. Translations Ineke Touber Printer De Swart bv, The Hague NL • butter for greasing • salt, coarsely-ground pepper • extra: 4 small soufflé moulds (contents approx. 2 dl), baking paper 2-3 September 2015 PotatoEurope 2014 Kain, Belgium www.potatoeurope.com 4-6 November 2015 Variety presentations Various companies, The Netherlands Potato World magazine Publisher Aardappelwereld BV Address van Stolkweg 31 P.O. Box 84102 2508 AC DEN HAAG Netherlands tel. : +31 (0)70-3589331 fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Website: www.PotatoWorld.nl Editorial Ing. Jaap Delleman (Editorial Director) Ing. Leo F. Hanse (Editor) tel. : +31 (0)70-3589331 fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Advertising and Subscriptions Herman L. Vorst Tel. : +31 (0)70-3589331 Fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Subscription rates for 2013 € 75,00 P ota t o w or ld 30 Potato World 2015 • number 1 Pagina 29
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