Pommes Duchess,Pomme Marquise,Pomme William and Pomme Croquette

Duchess Mix


Ingredients:

• Butter                            30g
• Egg yolks                      2
• Nutmeg                         1 pinch
• Potato Pontiac/Sebago  500g
• Seasoning                      To taste

Method:

1. Cut potatoes into even sized pieces and place in a salted water.Bring to the boil and simmer gently until tender (approx.20-25 min)
2. Drain well,return to the pan and place in the oven to dry out for a few minute.Pass the potatoes through a medium sieve or masher and place in a clean pan.
3. Add egg yolks and butter to the potatoes,season and mix in thoroughly with a wooden spatula over moderate heat.

Pomme Duchess

1. Pipe duchess mix in a cone shape onto a buttered tray.Egg wash,bake.

Pomme Marquise

1. Pipe duchess mix in a flat circle form and fill top with tomato concassées.

Crumbing William and Croquette


Ingredients:

• Duchess mix
• Flour
• Eggs
• Milk
• Breadcrumbs

Method---Pommes William:

1. Place duchess mix on floured board and mould into a baby pear shape.
2. Refrigerate so the mix becomes firm.
3. Pass the pieces of potato through the flour,egg wash and then roll in the breadcrumbs.
4. Place a clove in the bottom of the pear,bay leave for the leave,parsley stalk  for the stem.
5. Place in deep fry basket and deep fry at 180 degree until golden brown.
6. Drain.

Method---Pommes Croquette

1. Place duchess mix on floured board and roll into long cylinders 2 cm diameter.Cut into pieces approximately 5cm in length,allowing three per portion.
2. Refrigerate so the mix becomes firm.
3. Pass the pieces of potato cylinder through the flour,egg wash and then roll in the breadcrumbs.
4. Place in deep fry basket and deep fry at 180 degree until golden brown.
5. Drain.