Red Potato, Onion and Herb Cheese ‘Brik’

Name: Red Potato, Onion and Herb Cheese ‘Brik’
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 3 large Desiree potatoes, peeled and cut lengthways into slices 3mm (⅛ in) thick; 200 g (7 oz) Neufchâtel cheese, cut into 1cm (½ in) dice; 100 g (4 oz) unsalted butter; 2 tablespoons chopped mixed herbs, such as chives, basil, parsley, chervil and tarragon; 2 tablespoons chopped mixed herbs, such as chives, basil, parsley, chervil and tarragon; 2 tablespoons chopped mixed herbs, such as chives, basil, parsley, chervil and tarragon; 2 tablespoons chopped mixed herbs, such as chives, basil, parsley, chervil and tarragon; 2 tablespoons chopped mixed herbs, such as chives, basil, parsley, chervil and tarragon; 2 tablespoons chopped mixed herbs, such as chives, basil, parsley, chervil and tarragon; 6 tablespoons double cream, lightly whipped; 2 tablespoons olive oil; 2 red onions, thinly sliced; 1 tablespoon brown sugar; 125 g (4½ oz) Swiss chard (or spinach), leaves only; 125 g (4½ oz) Swiss chard (or spinach), leaves only; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 150 ml (¼ pint) chicken stock; 100 ml (3½ fl oz) double cream; 1 tablespoon chopped mixed herbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Briks are a staple of Moroccan cooking, deep-fried parcels of thin, filo-like pastry stuffed with various fillings such as egg, tuna and vegetables. In this recipe, the briks are made using potato slices to replace the pastry. Is this heresy or creativity?

Ingredients

3 large Desiree potatoes, peeled and cut lengthways into slices 3mm (⅛ in) thick
100 g (4 oz) unsalted butter

Africa
Morocco
Side dish
Snack
Mediterranean
Gluten-free

Method

Place the potato slices in a bowl and season with salt and pepper. Melt 75g (3oz) of the butter and pour it over the potatoes while it is still hot. Leave them to soften for about 30 minutes. Meanwhile, carefully mix the diced cheese with the herbs and whipped cream and place in the fridge.

Gently heat the oil in a pan, add the onions and cook for 4-5 minutes, until softened. Add the su