Kaiserschmarrn with drunken raisins & pataua plum compoteI spent a few years working as a chef in Austria and this is one of many dishes that stuck with me - I learnt to make it before I could pronounce it! It's a great help-yourself dessert for a dinner party.Patate e acciughe al forno - Potatoes baked with anchovies, sage & cream
by Ray McVinne | Cuisine issue #155
Photo by Kieran Scott Serves: 8.
1.5kg floury potatoes, such as Agria, peeled, cut into 4cm chunks
12 sage leaves
16 anchovy fillets
4 cloves garlic, finely chopped
1 bay leaf
300ml cream
50g butter, diced 1cm
Preheat the oven to 180°C. Put all the ingredients in a shallow ovenproof dish. Season with salt and freshly ground black pepper and mix well to combine. Place in the oven for 2 hours. As the tops of the potatoes brown, mix them up so they brown all over and the cream is absorbed into the potatoes. Serve with the pork.
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