Yes, here comes the rest of the prunes that were left over from the stuffed ones. I had about 100g left and was waiting for some pork to turn up, which it did in the form of 2 lovely fat pork loin steaks.
We’ll come to them later but first of all I’d like to take you through my version of dauphinoise potatoes. If you read any recipe for this it will always include cream to cook the potatoes in but I’ve got a good way of making dauphinoise “lite”.
You’ll need 3 medium potatoes. (Try to use a decent potato like a King Edward or a Maris Piper. Never ever use those generic potatoes in bags called “White Potatoes”. They are good for absolutely nothing.)
Milk. I use UHT skimmed.
Garlic. 1 nice sized clove sliced as thin as you can.
Butter. Just a few knobs or slices if it’s straight out of the fridge.
Salt and pepper.
Thinly slice the potatoes, you can use a mandolin or a sharp grating tool or if you’ve got good knives, which you should, just slice them. Arrange the sliced potatoes in a baking dish of your choice. I’ve always saved tin foil trays from various meals bought from M & S over the years. As you build up the layers, add thinly sliced garlic and butter and salt and pepper.
When you have used up all the potatoes finally add some more butter and salt and pepper and then fill the dish up with the milk till it reaches around 1 cm beneath the top layer of potatoes. Then pop the dish into a medium hot oven for around 45 minutes or until the milk has been cooked away.
Then add a little butter and olive oil to a frying pan and quickly fry the loin steaks for 2 minutes on each side, just to give them a little colour. Take off the steaks and set aside till later.
Throw in all the chopped prunes into the pan that the pork was fried in, with a little extra oil and stir the prunes around for a minute or two. Then add the loin steaks back into the pan and add a good glug of red wine and enough chicken stock so that the liquid reaches halfway up the pork and cook on a medium heat till the sauce thickens.
Turn the steaks over during the cooking, no need for a lid, and when you’re satisfied that the steaks are cooked and the sauce is nice and thick, add a little butter to make the sauce shine.
You’re ready to serve. Make sure the potatoes are slightly crispy on top and serve with some veg of your choice.
I hope you enjoy this one. The prunes added a nice sweetness to the pungent wine and stock combo. And also the steaks were exceptionally juicy and tender.