|Energy (Kcal) 441||22%|
|Saturated Fat 3.3g||17%|
|Total Sugars 5.6g||6%|
Heat oven to 200°C/180°C fan-assisted/Gas Mark 6. Heat half the oil in a large non-stick frying pan and fry the onions, garlic and thyme leaves for 5 minutes until soft.
Place a layer of potatoes in a 1½ litre dish. Scatter over some of the onions, continue to layer the two until you finish with a layer of potatoes.
Pour over the stock and place in the oven to roast for 20 minutes until golden on top. Cover with foil and cook for a further 40 minutes until the potatoes are tender.
Near the end of the Boulangère cooking time heat the remaining oil in a large non-stick pan or griddle pan over a medium to high heat. Cook the steaks for 2 minutes on each side for a rare steak, three minutes for medium and four minutes for well done. Remove from the pan, cover loosely with foil and leave to rest for 5 minutes.
Place the green beans in a pan of boiling water and cook for 2-3 minutes until just tender. Drain and serve alongside the Boulangère potatoes and steaks.
1kg smooth potatoes, such as Desiree, peeled and finely sliced
1 tbsp olive oil
1 large onion, finely sliced
3 cloves garlic, sliced
½ small bunch fresh thyme, leaves picked
400ml chicken or beef stock
4 rump steaks 150g each, at room temperature
200g green beans, to serve
Cleansing Japanese Miso Potato & Chicken Broth
What better way to start your New Year health-kick, than with this hassle-free Cleansing Japanese Miso Potato and Chicken Broth. Enjoy the tasty combination of perfectly cooked potatoes and chicken along with traditional miso flavours for an interesting soup alternative.
An easy dish to make taking just 10 minutes to prep, this casserole is healthy and nutritious containing potatoes, sausages and peppers.
This campaign was originally produced in the framework of a programme co-financed by the European Union