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Posts Tagged ‘Roasted peppers’

Cheesy Jacket Potatoes with Sweetcorn & Roasted Peppers

Weeknight dinners in our house largely consist of dishes constructed from whatever happens to be lying in the fridge after the weekend. We rarely go shopping mid-week and consequently rarely waste food. This week we had some tinned El Navarrico Piquillo peppers which we had used in a paella. These are fabulous, but not cheap, and don’t keep for long once opened. We used them to stuff some jacket potatoes with a bit of cheddar cheese, the last of the chives in the garden and the dregs from a tin of sweetcorn leftover from sandwich filling for school lunchboxes. Serve with any salad leaves you have in the fridge drawer. Also a suitable filling for a quesadilla!

Wine Suggestion: a juicy Garnacha from Spain to match the mid-week casual dinner and the smoky Piquillo peppers

Cheesy jacket potatoes with sweetcorn and roasted peppers – serves 4

  • 4 x 200g floury potatoes – roosters work well
  • 175g mature Cheddar cheese, grated
  • 100g sweetcorn, either defrosted if frozen of drained if from a tin
  • 1 roasted red pepper (from a jar or tin), diced
  • 1 tbsp snipped chives
  • lightly dressed green salad, to serve

Preheat the oven to 200C/400F/Gas 6.

Pierce the potatoes a couple of times with a fork and rub all over with a little olive oil and salt. Bake for about 1 hour, until soft.

Taking care not to burn yourself, cut the potatoes in half. Use a spoon to scoop out the potato from the middle but don’t break the skins. Put the scooped out potato into a bowl.

Use a fork to mash the potatoes, then add 100g of the cheese with the sweetcorn and roasted pepper and mix well. Season to taste and stir in the chives.

Arrange the potato skins on a baking tray and scoop the potato mixture into them. Sprinkle over the rest of the cheese and bake for 15-20 minutes, until golden.

Serve with some extra chives over the top and a green salad on the side.

(Original recipe from Nevan Maguire’s Complete Family Cookbook, Gill Books, 2016.)

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Chickpea & Rainbow Chard Pork

We made this with some fabulous rainbow chard from one of our best friends’ vege patches. So simple and super tasty.

Wine Suggestion: Find a youthful Tempranillo with little or no oak influence, juicy fruit and not too much extraction (tannins). Chill it for 30 minutes and enjoy. Our choice, the Paco Garcia Rioja Seis.

Chickpea & Chard Pork – serves 4

  • 400g pork fillet, seasoned with salt and black pepper
  • 1 x 480g jar of roasted red peppers in brine, drained and diced into 1cm cubes
  • 300g rainbow chard, finely sliced including the stalks
  • 1 heaped tsp of fennel seeds
  • 1 x 660g jar of chickpeas

Heat a large shallow casserole over a high heat. Put 1 tbsp of oil into the pan along with the pork and sear for 5 minutes, turning over halfway (you can cut it in half if it fits easier).

Remove the pork from the pan, then add the fennel seeds, peppers and chard to the fat left behind. Stir fry for a couple of minutes before pouring in the chickpeas and their juice. Season, stir well and bring to the boil. Nestle the pork in to the chickpeas so that it’s touching the bottom of the pan and pour over any juices from the plate. Cover and simmer gently for 12 minutes or until the pork is just cooked through, turn the pork over now and then as it cooks.

Rest for 2 minutes, then slice the pork and check the chickpeas for seasoning. Add a splash of red wine vinegar and a drizzle of oil before serving.

(Original recipe from ‘5 Ingredients’ by Jamie Oliver, Penguin, 2017.)

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