🌿💰 Savoring Sustainability! Chef Luis returns for Session two with wallet-friendly, eco-conscious delights.
Learn to make creamy Potato Gratin that’ll keep you warm and your budget intact. Let’s cook up a storm, all while being kind to the planet! 🍔👨🍳
In an effort to stay warm, save money, and champion environmental consciousness, Chef Luis is back with an exciting culinary twist! In the second session, he’s serving up a feast that promises both comfort and sustainability.
🌿🔥 Savoring Sustainability: Chef Luis is all about keeping the planet in mind while indulging our taste buds. This week, he’s unveiling the secrets behind creamy potato gratin that not only warms the soul but also save you a few bucks in the process.
💰 Budget-Friendly Bites: Chef Luis understands that times are tough tough, so he’s here to show you how to create delectable, wallet-friendly dishes. You don’t have to break the bank to enjoy a hearty meal – he’ll prove it.
🌍 Eco-Warrior in the Kitchen: With a strong emphasis on eco-consciousness, Chef Luis is making sustainability a priority. The ingredients and techniques he’ll be showcasing are not only delicious but also easy on the environment.
Ultimate Gratin Dauphinois with roasted leeks
As winter is approaching faster, we must put ourselves on guard to face the cold winter temperatures, and one of the best things to do is getting the right food to get in our system, what it needs to face the battle.
An absolutely inviting, almost irresistible buttery potato meal dish with an unparalleled flavour of roasted tender and delicious roasted leeks, and the best of it is that we are only using few ingredients but with bags of flavour, this is my, our super intense gratin potatoes with roasted leeks.
Chef Luis’ Recipe
- 2.5kg desirée potatoes (The Désirée potato is a red-skinned main-crop potato originally bred in the Netherlands in 1962. It has yellow flesh with a distinctive flavour)
- 800ml full fat milk
- 700ml double cream
- 3 cloves of garlic
- 2 medium stems of leeks
(white part only)
- 2 spoons of plain flower.
- 4 or 5 fresh organic thyme
(keep some for sprinkle later)
- 1 teaspoon of grated white pepper or nutmeg if you prefer
- 250g grated parmesan cheese
(or any other alternative of your preference and keep some of the cheese to sprinkle on the top before you put it to bake).
- 100 fresh oregan.
- Preheat the oven to 180C/ Gas 5/ fan oven brush the butter all over the surface of an oven proof tray, large size. Wash the potatoes and get rid of any soil or dirt, slice the potatoes to a width of a pound coin. Place the slices on a clean cloth towel and press it to dry. Keep them inside the towel the towel.
- Now finely chop the leeks and place.in the tray along with the potatoes and a pinch of pepper and mix it. Place the tray in the preheated oven for about 20 minutes while you continue with the rest of the ingredients.
- Put one spoon of butter in the medium heat pan and add the garlic and thyme for about one minute and take off the garlic and the flour. Pour the milk and cream into the saucepan and mix it. Reduce the flame from medium to low and slowly heat the milk until you reach the boiling point, and you can see the bubbles showing around the edge of the saucepan, take off from the heat and add the rest of pepper and nut meg if using. Keep warm and covered.
- In the meantime, pull the tray with the potatoes from the oven and strain them Arrange half the potato slices in the dish, slightly overlapping the slices along with the leeks and sprinkling with a little salt, nut meg and ground pepper between each layer. Do the same with the next layer but keep some for layering at the top.
- Pour the hot milk and cream over the potatoes, then lay down nicely the rest of the potatoes Pour over the remaining hot milk and cream. Scatter the cheese over the top and bake for about 30 to 45 minutes, until the top looks golden and tender. Leave the dish tray aside to cool for about 10 minutes, then serve sprinkled with a few fresh oregan.
Join the movement for a sustainable, budget-friendly, and cozy culinary experience with Chef Luis. Follow him closely as he guides us toward a greener, warmer, and more wallet-friendly future, one meal at a time.
Stay tuned for updates on this sizzling journey toward sustainable, budget-savvy, and environmentally conscious cooking! 🔥🍽️
We have partnered with @climateyouchange in order to promote a greener community and reduce our carbon footprint.
In order to practice sustainability at Renewal Programme, we are:
🍴 Using ceramic plates, cups, and cutlery, and replacing plastic cups with glasses
🥕 Cooking with plant-based foods to reduce the carbon emissions from dairy and meat
🥗 Making use of food bank items in our cooking classes
🚲 Using cargo bikes to collect food bank items in order to reduce carbon emissions
Thank you to Chef Luis for the amazing recipes and our wonderful residents who joined us! And thank you to our finders from ClimateYouChange and Cadent Foundation 💚