Eleanor Smallwood's, Teisen nionod, or onion cake, is Welsh comfort food at its best - layers of potatoes and onion baked in butter until meltingly soft. From uktv.co.uk/food/recipe.
Provided by Vicki Butts (lazyme)
Categories Other Main Dishes
Time 1h40m
Number Of Ingredients 5
Steps:
- 1. Preheat the oven to 200C/gas 6. (400F).
- 2. Peel the potatoes and slice very finely with a mandolin or sharp knife.
- 3. Toss with the melted butter and season with plenty of salt and black pepper.
- 4. Brush a shallow ovenproof dish with a little a little more melted butter.
- 5. Layer the potato and onion in the dish, starting with potato and finishing with a neat layer of overlapping potato slices.
- 6. Drizzle any remaining butter over the top.
- 7. Cover the dish with foil and bake in the oven for 1 hour.
- 8. Meanwhile, take the lamb out of the fridge to come to room temperature.
- 9. After the onion cake has had an hour in the oven, remove the tin foil.
- 10. Sit the lamb racks on top with their bones interlaced and tuck the rosemary sprig in the middle.
- 11. Return to the oven for 15-25 minutes, depending on the size of the racks and how you like your lamb cooked.
- 12. By now the potatoes should be beautifully tender and browned on the top.
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