Marquis Potatoes Recipes

MARQUIS POTATOES

Steps:

• Preheat oven to 400˚F. Line two baking sheets with parchment or a silicone liner.
• Peel the potatoes and cut into 1 inch pieces. Place in a saucepan and cover with water. Bring to a boil and simmer until the potatoes are tender, about 20 minutes. Drain and transfer the potatoes to a large bowl.
• Mash the potatoes until completely smooth using a potato ricer or masher. Fold in the egg yolks, one at a time, while the potatoes are still warm. Fold in the softened butter and cream. Season to taste with about 3/4 teaspoon salt and pinches of freshly ground black pepper and nutmeg.
• Transfer the creamy potatoes to a large piping bag fitted with a 1/2 inch star tip. Pipe a small round, enclosed circle of potato about 2 inches wide on the prepared baking sheet. Around the edge of the circle, pipe 3 layers tall, leaving a cavity in the center. Repeat with the remaining potato mixture to make about 20 Marquis Potatoes.
• Bake the potatoes in the preheated oven until the tops are golden, about 20 minutes, rotating the baking sheets around the 10 minute mark.
• Once golden, transfer the baked Marquis Potatoes to a serving platter using a spatula. Serve immediately with desired sauce.
• In a large saucepan, melt the butter over medium heat.
• Add the sliced shallot and cook, stirring occasionally, until softened. Stir in the garlic and cook just until fragrant, 30 seconds to 1 minute.
• Add the chopped roma tomatoes and cook, stirring occasionally, until the tomatoes are starting to break down to create a sauce, but still holding some of their shape, 20-30 minutes. Stir in the chopped parsley and season to taste with salt and pepper.
• Spoon the sauce into the cavities of the cooked Marquis Potatoes and serve immediately.

MCALISTER POTATOES

Steps:

• In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour.
• In large stock pot cover potatoes with water and add 2 tablespoons salt. Set heat on high and boil until fork tender.
• In a large saute pan over medium heat cook bacon and saute onions until caramelized. Transfer bacon and onions from pan on to a paper towel to absorb grease. Distribute evenly on a platter and keep warm. Leave remaining fat in pan.
• When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick.
• Reheat fat in saute pan and add 2 tablespoons olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat, adding more oil, until all potatoes are cooked crispy.
• Top potatoes with Parmesan and then with sour cream mixture.

MARZIPAN POTATOES

Steps:

• Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
• Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
• Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.

CHOCOLATE MARQUISE

Steps:

• Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little.
• Meanwhile, place the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
• Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy. To check if it's ready, make a figure-of-eight shape in the mixture with the beater - it should hold its shape for a moment. In a fourth bowl, whip the cream until thickened with soft peaks.
• Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.
• Spoon the mixture into a large piping bag with a large nozzle attached (see Gordon's steps, far right). Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days.
• Just before serving, place the marquise in the freezer for 10 mins to make it easier to slice. Place the tin, bottomside up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices.

CHOCOLATE MARQUISE

Steps:

• In the microwave or in a small saucepan over low heat, melt chocolate, stirring until smooth.
• In a bowl, cream together butter and cocoa powder. In a separate bowl, beat egg yolks. Dissolve instant coffee in water and beat dissolved coffee, sugar and honey into egg yolks until smooth. Slowly beat in slightly cooled chocolate. Beat in cocoa mixture.
• Whip cream until stiff peaks form and fold into chocolate mixture. Chill until serving.

DUCHESS POTATOES

Steps:

• Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth - use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.
• Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
• Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
• Bake the potatoes for 15-20 mins until golden-brown and crisp.