Taste of the Week: Tartiflette & Carrot and Brussel Sprout Salad

Clare FM

On Thursday’s Morning Focus, Alan Morrissey was joined by, Martyn Whyte, chef at Glas Restaurant, Hotel Doolin. This week, Martyn shared a delicious recipe for Tartiflette and Carrot and Brussel Sprout Salad Tartiflette Recipe: Tartiflette - potatoes, onion, crispy bacon, cheese (St tola’s hard, Ailiwee smoked, Cratloe hills) 500g salad or baby potatoes 4 large shallots - thinly sliced 200g of bacon/lardons/guanciale 200g St tolas hard, Ailiwee cave smoked cheese, Cratloe hills mature - all grated 200ml crème fraiche 400ml heavy cream 250ml white wine 50g chopped parsley Start by cooking the potatoes- I like to simmer them in water with lots of salt, garlic, thyme and rosemary. Once cooked peel the skin off and slice into rough chunks. Start to fry the bacon, a little bit of oil at the start will help it golden faster. Add in the sliced shallot and garlic. Continue to cook on a medium heat until everything has caramalised. Deglaze the pan with white wine and reduce to a glaze. Add in the cream and reduce by half. Turn off the heat and whisk in the creme fraiche and chopped parsley. Start by layering the dish with the cooked, sliced potatoes, now a layer of the bacon and shallot mix and a layer of the grated cheeses. Repeat until all of the mixture has been used. Finish on top with a generous mix of the cheeses. Cook in the oven until golden brown and piping hot throughout. You can use streaky bacon, lardons, guanciale or simply go without to make it veggie friendly. If you want to make it vegan, swap out the cream, cheese and crème fraiche for dairy free alternatives. Want to spice it up? try adding nduja sausage. Caramalized carrot and Brussel sprout salad with smoked almonds and goats cheese recipe: 500g Carrots 500g brussel sprouts 100g shallots 50ml rapeseed oil 25ml balsamic 50ml honey Start by peeling the carrots, reserve the peelings. Cut the carrot into rough chunks, if using small or baby carrots, in half will do. Mix the rapeseed oil, butter, honey and balsamic vinegar together. Mix this with the carrots. Leave to marinade for about 30 minutes. Roast the carrots at 190 for about 20 to 25 minutes. They should be starting to caramelize at this point, with a nice crunch to them. While the carrots are cooking, prepare the sprouts. Simply cut in half and remove the outer leaves if they are scruffy. Add into the tray with the carrots after about 10 minutes. Add the shallots at this point too. They’ll take about 10 minutes to cook. They should be brown with a little crunch and bite to them. Mix the carrot and sprouts together, generously cover with the chopped smoked almonds and st tolas goats cheese. Serve hot or cold! I like to deep fry the carrot peelings in oil at 180 until they are crunchy. Makes a nice little garnish and addition to the dish. To make it vegan friendly simply swap out the dairy products with vegan friendly non dairy alternatives. Photo (c): by Mizina from Getty Images via Canva & Aesthetic squiggle line by Sandi Dwi Prasetyo from Sandidwipr via Canva