• salifemag

On today's comfort food menu – cheesy potato and herb bake with Capsicum Culinary Studio.


Capsicum Culinary Studio – South Africa’s largest chef school – has asked its chef lecturers to come up with some easy dishes, perfect for the whole family during the current lockdown.


Twenty-six-year-old Marlon De Freitas from Grassy Park is part of the Capsicum Culinary Studio team in Cape Town. He gives you an easy potato bake recipe – real comfort food and perfect for those spuds that may need to be used soon.


COZY CHEESY POTATO AND HERB BAKE


Ingredients:


Potatoes - 3 large

Herbs fresh or dried - 20grams

Oil - 10ml

White Sauce - 600ml (see recipe below)

Garlic - 3 cloves

Salt and Pepper – 6 grams each

Cheese -100 grams (any cheese that melts well)

Smoked paprika – 6 grams (optional)




Method:

  • Preheat oven to 160 C.

  • Thinly slice garlic and set aside.

  • Cut potatoes into medium sized cubes season, with salt and pepper and then toss into oil with herbs and thinly sliced garlic.

  • Once potatoes are fully coated place into baking dish and place into the oven to crisp up.

  • Warm up white sauce.

  • Remove potatoes once golden in colour and pour over white making sure they are fully coated.

  • Grate over cheese until fully covered

  • Turn oven up to 200 C and place bake inside, bake for 20-25mins until completely golden and potatoes are soft.

  • Top with herbs before serving.


IMPORTANT NOTES:

Add left over roast chicken and different vegetables such as butternut, onions or cauliflower to bulk it up and improve the flavour.


WHITE SAUCE RECIPE


Ingredients:


Milk - 1 litre (warm)

Salt and Pepper- 6 gram of each

Flour - 200grams

Butte r- 200grams

Finely Chopped Onion - 150grams (optional)


METHOD:

  • Add butter to a pot on medium heat and melt (be careful not to burn).

  • Once butter is melted, add flour and whisk until fully incorporated cook for about 8 mins if this is not done the sauce texture will be grainy because the flour has not been cooked out.

  • Once the flour and butter paste (called a roux) is ready, add in your warm milk into four stages doing consistent whisking so that it mixes well and you get a smooth thick texture.

  • Season with salt and pepper add more seasoning if needed to taste.

  • Sauce should be done once its thick enough to coat the back of a spoon.



IMPORTANT NOTES:


A good whisk helps a lot.

Do not let your sauce boil over as it will burn at the base and spilt the sauce.

Add the finely chopped onion with the butter if you are using.

Warming your milk before the time allows the sauce to cook faster and thicken faster.

©2019 by SA Life Magazine.