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Afternoon tea

Brinjal curry with chickpea dumplings

30 minutes

Cabbage recipes

Umfino (maize meal cooked with cabbage and leafy greens)

35–40 minutes

Beans recipes

Potato dauphinoise with green goddess dressing

1 hour

2 of 75

Potato dauphinoise with green goddess dressing

Serves 6

Difficulty Medium

Prep Time 30 minutes, plus overnight chilling time

Cooking Time 1 hour

Ingredients

1 kg potatoes, peeled and very thinly sliced
2 cups cream
¾ cup full-cream milk
2 garlic cloves, crushed
¼ t ground nutmeg
sea salt and freshly ground black pepper, to taste
butter, for frying
80 g Woolworths smoked Stanford cheese , finely grated

For the green goddess dressing, blend:

20 g fresh parsley
10 g fresh tarragon
150 g plain double-cream yoghurt
2 T lemon juice
2 T olive oil

For the chimichurri, blend:

20 g fresh coriander
20 g fresh Italian parsley
1 garlic clove
2 T red wine vinegar
3 T olive oil

Method

1. Preheat the oven to 180°C. Layer the sliced potatoes in a buttered baking dish. Heat the cream, milk, garlic and nutmeg in a saucepan, season, then pour over the potatoes. Cover with foil and bake for 45 minutes, then uncover and bake for a further 15 minutes until golden and tender.

2. Remove from the oven, allow to cool slightly, then cover with foil and place a heavy weight on top. Chill overnight until firm.

3. Cut into neat squares or rectangles. Heat a little butter in a pan and fry the portions on both sides until crisp and golden.

4. To serve, drizzle with the green goddess dressing and chimichurri, and scatter with grated smoked Stanford.

Find more potatoe recipes here

Productions: Abigail Donnelly

Photographer: Jan Ras

Food Assistants: Bianca Jones

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Crispy Szechuan pepper tofu

Three-cheese cabbage bake

Aglio e olio with spinach

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Potato dauphinoise with green goddess dressing

Potato dauphinoise with green goddess dressing

Ingredients

Method