{"id":629,"date":"2010-01-14T12:50:55","date_gmt":"2010-01-14T12:50:55","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=629"},"modified":"2010-01-14T12:50:55","modified_gmt":"2010-01-14T12:50:55","slug":"feed-that-cold-tartiflette","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/01\/14\/feed-that-cold-tartiflette\/","title":{"rendered":"Feed that cold [tartiflette]"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Manflu<\/a> struck this week. Yes, I was at death’s door for the best part of two days – my throat nothing but daggers and razor blades, my head obfuscated and giddy, my nose, oh – so runny, so, so runny. Cadaverous days followed sleepless nights. At one point I even drank some lemsip – it was that bad.<\/p>\n

But I had to eat. I’m not going to go hungry just because I feel rough. Quite the opposite in fact – it is in eating that one’s health is restored, one’s body realigns, those nasty little bacteria retreat and normality resumes. Probably. I mean, I’m not a doctor, but it would seem that eating raises the spirits and gives the body the resolve it needs to fight the pathogenic invasion. You have to feed a cold.<\/p>\n

And that’s just what I did. In fact, I was so convinced that this tartiflette would make me better that I tweeted<\/a> about it. And, as Borat might say, it was great success.<\/p>\n

Tartiflette<\/strong><\/p>\n

\"\"<\/a>
\n<\/strong><\/p>\n

Tartiflette is traditionally made with reblochon, but I am an honest man, and I used Brie. I also think the breadcrumbs were something of a bastardisation, but they worked well.<\/p>\n

Serves 1 with leftovers<\/p>\n

1 large potato<\/p>\n

3 rashers streaky bacon, chopped up<\/p>\n

half an onion, sliced<\/p>\n

1 teaspoon sage, finely chopped (dried is fine otherwise)<\/p>\n

1 tablespoon cream<\/p>\n

Brie – enough for 8 thin slices<\/p>\n

White wine<\/p>\n

Breadcrumbs<\/p>\n

Butter<\/p>\n

Preheat the oven to 150C.<\/p>\n

– Wash and thickly slice the potato, then boil in salted water for 6 minutes until just tender. Meanwhile, fry the bacon until crispy, then add the onions and sage. Fry until soft and a little brown at the edges.<\/p>\n

– Drain the spuds. [Now, if you’re cooking for yourself I’d recommend doing the next bit in the same saucepan to save yourself the washing up. If you are going for beauty points then do it in a nice ovenproof dish.] Rub a little butter into your saucepan\/dish and put a spoonful of the bacon and onion mix on the bottom. Add a layer of potatoes, then about half the cream and a few slices of Brie. Repeat (bacon and onion, potato, rest of the cream, brie) and pour over a dribble of white wine.<\/p>\n

– Sprinkle with breadcrumbs and bake for 45 minutes. Serve with green salad and cornichons.<\/p>\n

– Have a hot toddy (50ml whiskey, teaspoon of honey, slice of lemon in a mug, topped up with boiling water), go to bed, feel better in the morning.<\/p>\n

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Manflu struck this week. Yes, I was at death’s door for the best part of two days – my throat nothing but daggers and razor blades, my head obfuscated and giddy, my nose, oh – so runny, so, so runny. Cadaverous days followed sleepless nights. At one point I even drank some lemsip – it […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[47,98,140,199,284,296,496,629,776],"class_list":["post-629","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-bacon","tag-brie","tag-cheese","tag-cornichons","tag-feed-a-cold","tag-flu","tag-manflu","tag-potatoes","tag-tartiflette"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-a9","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=629"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/629\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}