We conveniently had a lovely lovely waitrose pie - beef and horseradish - so i steamed my potatoes, glided the skins off, sliced thickly and sauted. Meanwhile, I thinly an sliced onion (a red one needed using up) and slowly sauted til browned.
I steamed some spring greens and topped with a bit of butter.
We were both starving and wolfed it down. It was very good.
The sauteing wasn't half as good on a home cooker, compared with the heavy black saute pans and fires at college. They produce so much heat, that the potato caramelises within a few seconds, and you have to keep moving them around. You're able to get a really even beautiful golden colour across all the potato. Much harder at home. Still, saving up for that £2k range to slot in at home ;)
No comments:
Post a Comment