Posted in Food, Gluten-free, Side dish, Vegetarian, tagged cheese, Cooking, Cream, Food, Gluten-free, Jacket Potatoes, Leeks, Recipe, Side, Vegetarian on 1 March 2017|
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We’re regularly left with a rogue leek in the bottom of the fridge and it usually finds its way into a dish like this, particularly if there is some cream lurking as well. Quantities don’t matter too much here so use what you’ve got.
- Baking potatoes
- Leeks, sliced finely
- Cheddar cheese, grated
Heat the oven to 220°C.
Rub the potatoes with olive oil and place on a tray in the oven to bake for 20 minutes. Turn the oven down to 200ºC and continue to cook for about another hour.
Meanwhile, melt the butter in a large frying pan and gently sauté the leeks until they are meltingly tender. Add the cream and bubble together until you have a thick sauce.
When the potatoes are soft, cut them in half and scoop out the centres, leaving a thin layer of potato on the skins. Mash the removed potato, mix with the creamy leeks and season with salt and lots of pepper. Pile this mixture back into the potato skins and sprinkle over the grated cheese. Return to the oven for a few minutes until the cheese has melted and started to brown.
Serve this on its own for a midweek supper or as a side dish with chargrilled chops or sausages.
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Posted in Food, Gluten-free, tagged Chilli, Cooking, Food, Gluten-free, Healthy, Jacket Potatoes, Mid-week, Recipe, Turkey mince on 16 November 2016|
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This is a good chilli for mid-week. It uses turkey mince which is lean, and easy to pick up now in supermarkets. It’s not lacking in flavour and we will definitely be doing it again.
Wine Suggestion: a lighter Spanish red is the trick here; make sure it doesn’t have too many tannins. Our find of the moment is a rarity from Teruel, in Aragon which has a harsh climate of hot summers and very bitterly cold winters. From a resurrected-reinvented vineyard the Jesus Romero Rubus is an unoaked blend of Garnacha, Tempranillo and Syrah. The beauty of this wine is the purity of fruit that sings and layers itself across the palate and has a very long finish. Never heavy, yet full of life. That said, it’s mid-week, so go for it, have whatever is open and it’ll be grand!
Turkey Chilli Jacket Potatoes – serves 4
- 4 large baking potato
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 300g turkey mince
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp cider vinegar
- 1 tbsp soft light brown sugar
- 350ml passata
- cheddar cheese, grated, to serve
- 4 scallions, chopped, to serve
Heat oven to 220ºC.
Prick the potatoes all over with a fork. Rub with a little oil, and bake for 20 mins, then turn the oven down to 200ºC and cook for 45 mins-1 hour depending on the size of your spuds.
Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the onion, garlic and some seasoning, and cook for 5 mins until soft. Add the turkey mince and season again, then increase the heat and break up the mince with the back of your spoon. When it’s cooked through, add the spices, vinegar, sugar and passata. Reduce to a simmer and cook for 10 mins or until the liquid has reduced.
Cut a cross in the potatoes and serve filled with the chilli, some chopped scallions and grated cheese.
(Original recipe from BBC Good Food)
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Roussillon baked potatoes
Very simple and utterly delicious. Baked potatoes reach a whole new level when you mix the cooked potato with the toppings before baking for a second time.
Roussillon baked potatoes – serves 2
- 2 baking potatoes
- 30g butter
- 4 streaky bacon rashers, 2 chopped
- ¼ onion, finely chopped
- 30g blue cheese, crumbled (we used Roquefort)
- 1 small egg, beaten
- ½ tsp finely chopped parsley
Preheat the oven to 200ºC/400ºC/gas mark 6.
Wash the potatoes and pat some salt flakes over the skin, then bake for about 1 hour or until tender.
Meanwhile, melt the butter in a frying pan until foaming, then add the chopped bacon and onion. Cook until the onion is soft but not coloured.
Halve the potatoes, scoop out the insides without breaking the skins. Mash the scooped out potato with the fried onion & bacon, cheese, egg, parsley and some freshly ground pepper (we prefer white pepper for potatoes but black is fine too). Pile the potato mixture back into the potato skins, top with the 2 uncooked bacon rashers and bake for about 15 minutes or until golden.
(Original recipe from Food From Plenty by Diana Henry, Octopus Publishing, 2010.)
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