| Truffade is the signature dish of the Auvergne | | | | Con Carne) and does not require a great deal of |
| region in France. Learn how to make this hearty | | | | preparation (15 mins). |
| feast for yourself. | | | | To serve 4 people you will need: |
| If you are a carbohydrate junkie like me then you | | | | 1,5 kg potatoes (waxy variety such as Cara or |
| will undoubtedly enjoy one of my favourite dishes | | | | Charlotte)*, thinly sliced 30g Duck fat (traditional - |
| - truffade, originating in the rustic Auvergne region | | | | use lard or vegetable oil if not available) Garlic, |
| of France. | | | | finely chopped 400g Cantal , St. Nectaire or |
| In fact, the inhabitants of the Auvergne have a | | | | Gruyere if preferred, sliced Salt & pepper 10 inch |
| saying: | | | | non-stick frying pan |
| 'If you can't afford Truffles you indulge in | | | | * If you are unsure of which variety you have |
| Truffade'. | | | | mix 1 part salt to 11 parts water in a measuring |
| The rural heart of France lies in the plateaus and | | | | jug. Add the potato. A waxy potato will float (a |
| mountains of the Auvergne, whose cows provide | | | | floury potato will sink). |
| the milk from which no less than 5 Appelation | | | | Method: |
| Controlee cheeses are produced. One of these is | | | | 1. Melt the fat in the pan and add the chopped |
| Cantal which is one of the primary ingredients in | | | | garlic. Fry for 1-2 minutes and then add the sliced |
| Truffade (although sometimes St. Nectaire or | | | | potatoes. Add salt and pepper to taste. |
| even Gruyere can be used). The other main | | | | 2. Reduce heat, cover and cook for 5 minutes. |
| ingredient is potato, sliced a la dauphinoise and | | | | Remove lid and cook for a further 20-25 minutes, |
| combined with the cheese to create a simple but | | | | stirring and tossing until the potatoes are tender |
| very tasty and filling dish. The traditional way to | | | | and are starting to brown. |
| serve truffade is directly from the pan at the | | | | 3. Stir in the cheese and continue to cook on high |
| table and this is how your food will arrive in most | | | | until the base is browned - 3-4 minutes. Keep the |
| restaurants, accompanied by a crisp green salad | | | | mixture bound together by periodically pushing |
| and a generous helping of cured meat. The taste | | | | down on it to compress it. |
| varies with the type of cheese used so if you | | | | Serve with cured meats and green salad and a |
| have a liking for one cheese over another check | | | | carafe (or two) of full bodied red wine. |
| with the restaurant before ordering. | | | | Some recipes include sliced bacon or 'lardons' |
| It is warming and filling; just what you need after | | | | (about 150g) which you can fry along with the |
| a hard mornings skiing down the side of the | | | | garlic and remove and add back with the cheese. |
| Sancy Mountains. Believe me you will need an | | | | Some people like to include chopped onions with |
| afternoons skiing to burn all the calories from you | | | | the garlic. |
| lunchtime repast. | | | | Such simplicity, but what great reward! A treat |
| Now, I am no great chef but this dish is well | | | | for those of you who like your food rustic and |
| within my compass (along with Jumbalaya and Chilli | | | | hearty. |