Rooster Potato & Leek Pie

More From Michel

20th November 2009

If the disappearance of MasterChef: The Professionals from your television screen has left you pining for another taste of Michel Roux Jr (the nation’s latest and most unlikely foodie heart-throb), then this selection of recipes is just for you.

Michel has created these himself, to inspire readers to get creative in the kitchen. All the dishes are simple to make but have a certain je ne sais quoi, and are sure to satisfy even the most hardened critics…

Rooster Potato & Leek Pie

pictured above

Serves 6

750g Rooster potatoes
300g well washed leeks
1 onion
50g butter
300g puff pastry
4 tablespoons of chopped flat parsley
1 egg
100ml boiled double cream

1). Peel the potatoes and then slice on a mandoline.

2). Finely slice the onion and leeks. Melt the butter in a pan, add the onion, and sweat for 2-3 minutes without browning.

3). Add the leeks and cook together until softened.

4). Add the sliced potatoes and cook for 5-6 minutes. Season and leave to cool. 5). Roll out two thirds of the puff pastry and line a 20 cm dish. Roll out the remaining pastry to make a lid and rest in fridge for 30 minutes.

6). Mix the parsley with the cooled potato and leek mixture, and spoon into the pastry case.

7). Brush the edges with beaten egg and cover with puff pastry lid. Press the edges together to make a small hole in the centre and brush the top with the rest of the beaten egg.

8). Bake for 45 minutes –1 hour at 180°C. Cover if it becomes too brown.

9). Once cooked, leave to rest for 30 minutes before pouring the boiled cream into the pie through the hole in the centre.

10). Leave to cool and serve at room temperature

Roast Potatoes With Blue Cheese & Nuts

Can be a perfect accompaniment for a roast or event a meal in itself.

Serves 6

6 medium Rooster peeled and cut in half
3 tablespoons vegetable oil
2 tablespoons mixed nuts (hazels, almonds, pecans)
80g crumbly blue cheese (Stilton, Roquefort)
salt, pepper

1. Place the potatoes in a pan, cover with cold water, add a little salt and bring to the boil. Simmer for 5 minutes then drain in a colander.

2. Shake a little to bruise and leave for 3 minutes or until no more steam.

3. Heat up a roasting tin with the oil until smoking hot then carefully put in the potatoes. Turn them around in the tin to get an even coating of oil.

4. Place in oven at 190ºc. Cook for 20 minutes turning twice.

5. Then add the coarsely chopped nuts and a generous amount of pepper return to the oven for 2-3 minutes.

6. Now place the potatoes and nuts in an ovenproof dish, crumble the cheese over the hot potatoes, place under the grill to melt and serve.

Traditional French Tartiflette

Serves 6

1kg Rooster potatoes boiled in salted water for 15mins
200g Smoked bacon
500g Reblochon cheese* (You can also use a good soft cows milk cheese)
2 tablespoons vegetable oil
Salt and Pepper

1. Once the potatoes have cooled remove from the water and peel, then cut into large dice.The potato should still be firm and undercooked.

2. In a large frying pan, heat up the oil and then add the potatoes, shaking the pan to make sure they colour evenly. Cut the smoked bacon into large dice and add to the pan. Lightly season with salt and generously with pepper.

3. Once the potato and bacon have coloured, drain and place into an ovenproof dish.Cover the potatoes with the sliced Reblochon (do not remove the skin of the cheese).

4.Place in an oven at 180C for15 mins and then under the grill for a few seconds to completely melt and brown the cheese.

Rooster And Chorizo Gratin

Serves 4

6 Rooster peeled
1 clove garlic
20 slices chorizo sausage
250g crème fraiche
60g mature cheddar or Lincolnshire poacher
salt, pepper

1. Slice the potatoes and boil in lightly salted water until tender but not fully cooked. Drain but do not rinse.

2. Place in a bowl with the crème fraiche, crushed garlic and thinly sliced chorizo. Fold gently and then lightly season.

3. Layer this mix into an ovenproof dish and place in an oven at 180c for 15 minutes then sprinkle over the cheese and continue to cook for a further 10 minutes.

Rooster Salad With Grilled Mackerel And Horseradish

Serves 4

4 fillets mackerel trimmed and pin boned
4 tablespoons sour cream
4 Rooster potatoes
2 spring onions
1 tablespoon olive oil
1 stick fresh horseradish
salt, pepper, lemon juice

1. Boil the potatoes in salted water until fully cooked. Leave to cool then peel.

2. Cut into dice and fold in the thinly sliced spring onion, sour cream, seasoning and as much grated horseradish as you can take.

3. Lay the fish skin side up, brush with olive oil and season with salt and pepper. Place under a hot grill and cook for 6-8 minutes.

4. The skin should be browned and crisp. Finish with a little lemon juice and lay the fish on top of the potato salad. Decorate with a little spring onion.

Crispy Potato Pancakes With Smoked Salmon And Sour Cream

Serves 4

6 washed Rooster potatoes
1 peeled Onion
2 eggs
3 tablespoons of plain flour
1/2 teaspoon of baking powder
salt, pepper, and vegetable oil
8 slices of smoked salmon
4 tablespoons of sour cream
1 bunch of chopped chives

1). Coarsely grate the potatoes and leave for 30 minutes. Then drain and rinse under cold water. Gently press between your hands to dry.

2). Add the finely sliced onion, eggs, flour and baking powder. Season well with salt and pepper.

3). Pour a generous amount of oil in a frying pan and heat until smoking hot.

4). Spoon the potato batter to form little patties about 5cm wide. Then flip over to colour on each side. When brown and crisp, drain on paper towel.

5). Serve warm with the smoked salmon and sour cream mixed with the chopped chives

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