A Review, A Recipe & A Competition with Oxo Good Grips (Closed)

Scroll down for Easy Caramelised Onion Potato & Dauphinoise Recipe and Competition.

 

Review: Oxo Mandoline Slicer & Angled Measuring Jug

I was recently invited to review some products from The Oxo Good Grips range.

I’ve used and purchased some of the kitchen utensils before, and really like the well-designed handles, which are both easy to grip and ergonomically comfortable to hold.

One tool I’ve never used before is a mandoline slicer. I love the idea of slicing fruit and vegetables quickly and evenly but I’ve always been scared of the sharp blades, and the thought of slicing my fingers right along with the fruit and veg. Given how easy and safe I’ve found their other tools, I decided that if I was going to give a mandoline a chance, the Oxo Good Grips one would be a good one to try.

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Larger than I expected, it’s a sturdy device; once the non-slip legs are folded into place it feels reassuringly robust, with no worrying wobbles. A handle at one side makes it easy to hold too, though actually, I found it didn’t have any tendency to move during operation anyway. There are curvy and straight blades for slicing as well as julienne blades for cutting sticks; the blades are easy to insert (and remove) and you can adjust how thick you would like your slices. The food holder does a good job of holding fruit and vegetables securely and keeping your hands well away from the blades. To my delight, I found it really easy to use, not at all scary as I’d imagined, and quick to dismantle and wash too. (The blades need to be hand washed but the main body of the slicer, and the food holder are both dishwasher safe). As it’s quite bulky, it will take up a fair bit of space in storage, even with the legs folded flat, but it’s definitely earned its place for the moment.

Oxo’s website lists it at £61.30 but you’ll easily be able to find it for £50 or less.

OxoAngledJug
image from Oxo website

The other item I chose was an angled measuring jug. Mine holds 1 litre but they are also available in smaller sizes from 1 cup to half a litre. The plastic jug has a comfortable, soft, non-slip handle and is dishwasher safe. But the clever bit is the angled measuring units. Usually I find myself setting a measuring jug onto the work surface and then bending down low to read the units on the side, as I carefully pour in the contents. The angled measurement units let me pour contents in whilst being able to easily read the volume from above. No more bending is definitely better for my back.

 

Easy Caramelised Onion & Potato Dauphinoise Recipe

When I shared the Waitrose cookery school’s recipe for Easy Potato Dauphinoise a number of people suggested variations including the addition of onions.

More recently, I came across an Alex Mackay adaptation of tartiflette, incorporating caramelised onion alongside potatoes and bacon. His recipe includes instructions on caramelising onions. That’s not a complicated task, by any means, though it does take time and patience.

But I’ve had a jar of Asda Extra Special Caramelised Onion Chutney in the larder (from a goodie bag given to me at an Asda Leith’s blogger event) and knew it would be the perfect shortcut.

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Ingredients
3-4 tablespoons sweet and sticky well-caramelised onions (or Asda’s ES caramelised onion chutney)
500-600 grams peeled large waxy potato such as Desiree
200 ml double cream
200 ml full fat milk
2-3 garlic cloves, crushed or finely chopped
Salt and pepper

Method

  • In a large sauce pan place the double cream, milk, garlic, salt and pepper on a gentle heat.

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  • Peel and slice the potatoes, about 3mm thick. I used the mandoline slicer this time, but sliced by hand previously.
  • Preheat the oven to 170 C.
  • Add the potato slices into the cream and milk and simmer for 15 minutes, until the potato slices have softened a little.

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  • Use a slatted spoon to transfer about a third of the potatoes into an oven dish, arranging them so they’re reasonably flat. You don’t need to be too neat.

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  • Spread the caramelised onions evenly across the potatoes.

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  • Cover with the remaining slices of potatoes. Pour or spoon the remainder of the thickened cream and milk over the potatoes.
  • Bake for 30-40 minutes.
  • Check if done by inserting a knife into the dish; the potatoes should feel soft all the way through.

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  • The dish will stay hot for several minutes before serving, if you need time to finish other elements of the fish.

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COMPETITION

Oxo Good Grips are generously offering both the above products as prizes for a Kavey Eats competition.

  • The first prize is the Oxo Good Grips Mandoline Slicer.
  • The second prize is an Oxo Good Grips 1 litre Angled Measuring Jug.

HOW TO ENTER

You can enter the competition in 2 ways:

Entry 1 – Blog Comment
Leave a comment below, answering the following question:
What’s your favourite recipe featuring sliced fruits or vegetables?

Entry 2 – Twitter
Follow @KaveyF on twitter. Existing followers are, of course, welcome to enter!
Then tweet the (exact) sentence below:
I’d love to win Oxo Good Grips prizes from Kavey Eats! http://goo.gl/NM5FI #KaveyEatsOxoGoodGrips

RULES & DETAILS

  • The deadline for entries is midnight GMT Friday 28th September 2012.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The winners will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The first prize is an Oxo Good Grips Mandoline Slicer. The second prize is an Oxo Good Grips 1 litre Angled Measuring Jug. Both prizes include delivery to a UK address. Prizes cannot be redeemed for a cash value.
  • The prizes are offered and to be provided directly by Oxo Good Grips.
  • One blog entry per person only. One Twitter entry per person only. You do not have to enter both ways for your entries to be valid.
  • For twitter entries, winners must be following @KaveyF at the time of notification, as this will be sent by Direct Message.
  • Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email or twitter (for twitter entries). If no response is received within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

 

This competition is now closed. First prize winner = Esther Lewis (entry via blog). Second prize winner = @novasilence (entry via twitter).

Please leave a comment - I love hearing from you!
126 Comments to "A Review, A Recipe & A Competition with Oxo Good Grips (Closed)"

  1. Dominic

    That dauphinoise looks stunning. Lovely idea to layer in the caramelised onions. I actually have a jar of onions I could make this with and even though it’s only 8:15am I want those potatoes now!

    Reply
  2. Jane Willis

    My favourite is Dauphinoise too but I sometimes ring the changes by using butternut squash, parsnips, celeriac, sweet potatoes or a mixture.

    Reply
  3. Fiona

    Dauphinoise for me too, I cannot resist it! I always use a lot of garlic in mine, sometimes nutmeg, and often fresh flat leaf parsley, although I think I will try your idea with the onion now you have mentioned it, it sounds heavenly!
    Fiona 🙂

    Reply
  4. Catherine

    Layered fruit set in a Pimms jelly. Mmmmm Dauphinoise is such a comfort food, lots of root veggies bagged together. At christmas I made a potato dauphiniose but added leftover turhey and ham to the layers too.

    Reply
  5. Sue

    I find a mandoline invaluable when making my family’s favourite Potato Boulangere or Dauphinoise

    Reply
  6. miss mouse

    So many favourites already mentioned, however a mandolin is essential for coleslaw, those lovely thin slithers of cabbage, yum.

    Reply
  7. Lucy Pasifull

    My favourite is Hot Pot! I married a man from Lancashire and spent hours making him one thinking it would be a taste of home. Turned out he had never eaten one before!

    Reply
  8. Isabel O'Brien

    I like the sliced potatoes where you coat them in a crispy sort of batter stuff and bake them. I don’t know if they have a particular name though.

    Reply
  9. Maxine

    Spaghetti Aglio e olio with lots and lots of wafer thin garlic! (not to be eaten on a work night!)

    Reply
  10. Vicky Cole

    I follow at @smith2cole and I love to make coleslaw I think it’s so much nicer made yourself

    Reply
  11. Stuart Payne

    I love to slice apples and put them in puff pasty shaped as a pasty, then to finish I coat the cooked pasties in icing.

    Reply
  12. Caroline Hambleton

    My favourite is sliced leeks, shallow fried then covered in cream and black pepper.

    Reply
  13. Angela McDonald

    Has to be traditional apple pie with sliced freshly-picked apples!
    A perfect autumnal treat!

    Reply
  14. helen milner

    My favourite is Easy Caramelised Onion & Potato Dauphinoise Recipe, tried it and its gorgeous, thank you

    Reply
  15. Pamela Cook

    A simple tomato and cucumber salad – sliced neatly and arranged in concentric rings, dressed with a light French dressing and sprinkled with chopped chives, this is always appreciated!

    Reply
  16. Tanya Arjun

    It has to be Caramelised Onion & Potato Dauphinoise Recipe looks easy to make with Oxo Mandoline Slicer

    Reply
  17. Jane Barrett

    I love to make veggie crisps for my little ones, they are healthy and tasty. Following on Twitter

    Reply
  18. alison reid

    recently saw Jamie Oliver slice some raw beetroot, drizzle with balsamic and a few other bits of seasoning, and just eat them, looked so good…would love to give them a try

    Reply
  19. Stokey Sue

    I love many of the things already mentioned , especialy potatoes boulangere, including the variations with layers of leek, celeriac, or parsnip

    But the first thing I’d do with a mandoline would be to get a ridge cucumber, and make “proper” cucmber salad, thinly sliced, disgorged with salt, and dressed with dill

    Reply
  20. Natalie White

    My favourite is also dauphinoise – my Dad does the best EVER and every time I visit home he makes it forme… he even makes it for Christmas dinner!

    Reply
  21. Chevaune Stanley

    That looks yummy!! A mandoline would help me make Leek and Tattie soup in a flash. Ideal for these colder days! 😉

    Reply
  22. sue walsh

    APPLE TART USING PINK LADY APPLES ON A PATE SUCRE BASE:) DELICIOUS
    TWEETED AS TRUCKERMERCEDES

    Reply
  23. Andrew Halliwell

    Has to be apple pie. Bramley apples, bit of sugar covered in sweet shortcrust pastry and shoved in the oven…

    Add a bit of cream and it’s heaven.

    Reply
  24. Jenny Smurthwaite

    My favourite is Dauphinoise – I add smoked mackerel to it for an extra Omega 3 kick

    Reply
  25. Esther Lewis

    For me, one of two recipes: either sweet potato dauphinoise or Thai green papaya salad. Yum!!

    Reply
  26. Sarah

    I have a microwave crisp maker that makes lovely low fat crisps out of very thinly sliced potatoes. The mandoline looks the perfect tool for slicing the potatoes thinly enough.

    Reply
  27. Hannah Beadle

    I do love Dauphinoise potatoes but a little naughty for the waistline, My favourite food of all time is Mousaka but made with courgettes rather than aubergines, my mum calls it stuffed courgettes which I have never understood because they are sliced lol

    Reply
  28. DANIELLE VEDMORE

    Has to be coleslaw made with a mandoline – my cousin has one and always makes a huge batch of homemade coleslaw and brings it to family barbeques. Everyone always comments on it! xoxo

    Reply
  29. Sue Jackson

    Homemade coleslaw – white cabbage, red cabbage, lots of carrot and onion, mayo and mustard seeds. mmm. 🙂

    Reply
  30. Massuma Sultana

    Sliced vegetable bake 😀 Simple and yummy perfect for all including students lyk me !!

    Reply
  31. Rennene Hartland

    Easy Caramelised Onion & Potato Dauphinoise Recipe – Going to use this at christmas

    Reply
  32. Melanie Booth

    My favourite recipe made with sliced vegetables is my beef and caramelised shallot hotpot- it’s got a big generous topping of thinly sliced potatoes on top of a bubbly rich beefy filling. You use loads of butter in between layers of the potato, so they go crispy in the oven, lovely!

    Reply
  33. Joy

    Dutch apple tart, mum used to make this every Friday when we were kids, used to look forward to the end of the week!

    Reply
  34. Galina

    Hi, I could never find on your blog where you announce winners of the comps. I keep coming back to the same page, and can’t see anything. Did a search without any success

    Reply
    kaveyeats

    Hi Galina I usually just do a round up now and then.
    The winners for this competition were contacted directly, but I’ll edit to add their names to the bottom of the post.

    Reply

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