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Potato recipes

IDDSI Level 4 Recipe – Lyonnaise Potatoes

Originating from the French gastronomic city of Lyon Lyonnaise Potatoes is a delicious potato bake and a wonderful accompaniment to a whole range of lamb dishes from roasts and casseroles to barbeques.

Reform Processes: Exclude, Tenderise, Finely Process and Texturise

Ingredients

1kg Maris Piper Potatoes (or other floury/mealy potato that is in season)

200ml Whole Milk

Light Lamb Stock (as required)

30ml Oil (such as Rapeseed)

400g Onions

1 Rosemary Sprig

3 Cloves of Garlic

Milk (as required)

Salt

 

Reform Processes

Floury/Mealy Potato

  1. Exclude the skins
  2. Tenderise the potato for the purpose of finely processing
  3. Finely process so the potato is completely smooth
  4. Texturise the potato to the correct consistency so that it passes the IDDSI Fork Drip and Spoon Tilt tests

Onion

  1. Exclude the skin
  2. Tenderise the onion for the purpose of finely processing
  3. Finely process so the onion is completely smooth
  4. Texturise the onion to the correct consistency so that it passes the IDDSI Fork Drip and Spoon Tilt tests

Garlic

  1. Exclude the skin
  2. Tenderise the garlic for the purpose of finely processing
  3. Finely process so the garlic is completely smooth
  4. Texturise the garlic to the correct consistency so that it passes the IDDSI Fork Drip and Spoon Tilt tests

Method

  1. Peel the potatoes  to exclude the skins, cut into 1cm slices and simmer in seasoned water until tender.
  2. Drain the potatoes when they are cooked through and immediately pass through a sieve to finely process and ensure there are no lumps.
  3. Whisk in the milk and enough lamb stock so that the IDDSI Fork Drip test is successful (you will find the mixture is too sticky to pass the IDDSI Spoon Tilt test at his stage). Cover and keep warm.
  4. Exclude the skin from the onions and slice finely.
  5. Add the onions, rosemary and some salt to a heavy based pan and caramelise in the oil over a medium heat – this may take u to 15 minutes.
  6. Exclude the skin from the garlic and crush to a pulp and add to the onion mix and cook for a further 5 minutes.
  7. When the onion and garlic mix is cooked through, remove the rosemary stalk and finely process in a blender until completely smooth.
  8. Check the consistency of the onion puree using the IDDSI Fork Drip and Spoon Tilt tests and texturise by thickening or thinning as appropriate.
  9. Mix half the onion puree with an equal quantity of the potato puree and carry out the required IDDSI Testing Methods
  10. If required, texturise by thickening or thinning down to the correct consistency.
  11. Taste the potato puree and the onion puree and season if required.
  12. To serve pipe layers of alternate purees to create the effect of a ‘Lyonnaise’ gratin.

IDDSI Audit – Use appropriate IDDSI Level 4 – Pureed Audit Sheet

IDDSI Testing Methods:

  • No lumps
  • IDDSI Fork Drip Test
  • IDDSI Spoon Tilt Test

Quality Audit: 5/5

Nutrition – 1/1
Flavour – 1/1
Colour – 1/1
Smell – 1/1
Composition – 1/1

Label

Audit and serve the food at a temperature of 65C.