Potato Terrine

Introduction:

An impressive potato terrine, this is a delicious and simple dish, requiring only a little bit of patience to create a work of art. The duck fat makes this dish truly indulgent, but you could swap for butter if you want a slightly healthier version, or any other type of fat you wish. This recipe was created for us by chef Will Holland, one of the youngest chef’s to win a Michelin star – before he was 30!

Ingredients:

• 1000 g Blas y Tir Rudolph or All-Rounder Potatoes
• 250 g Duck Fat
• Sea Salt & Ground Black Pepper

Method

1. Pre-heat your oven to 150°C/Gas Mark 2.
2. Peel your potatoes and then slice the potatoes thinly on a mandolin… do not wash your sliced potatoes! Remember to take care when using a mandolin.
3. Melt your fat in a small saucepan on a low heat until the fat is a liquid but not boiling. Using a pastry brush, brush the fat around the insides of an oven dish. Be sure to line all the insides of the dish with a layer of fat.
4. Create your first layer by adding one layer of sliced potatoes to the bottom of your dish, before brushing with the duck fat.
5. Continue layering sliced potato, brushed duck fat, sliced potatoes, brushed duck fat until your oven dish is full, you’r likely to get approximately 15 layers. Remember to add a small amount of salt and pepper on the way.
6. Put the dish into a pre-heated oven at 150°C/Gas Mark 2 for 1 hour.
7. Remove the dish from the oven carefully allowing to cool slightly before serving.

Top Tip

You can serve this delicious terrine straight away from the oven, or cover and put in the fridge to chill overnight before bringing out for use. When needed, slice the amount desired and either put into the oven for 15 minutes until hot, or fry the slice in a saucepan, turning half way through to make sure it is heated throughout.

You can also make this dish with different vegetables following the same technique, fab!