Ingredients;
4 baking potatoes, about 300 g each
2 tbsp olive oil
200 g small open-cup mushrooms, about 5 cm (2 in) in diameter
1 large turai, about 170 g, sliced
1 tsp vinegar
1 tsp Dijon mustard
4 tbsp chopped parsley
salt and pepper
Method;
Preheat the oven to 200°C. Push a metal skewer through each potato. (Pushing a metal screwer into the potatoes helps to conduct heat through to their centres so that they cook more quickly.) Place the potatoes directly in the oven and bake for 1 1/4 hours or until they are tender. Make the turai and mushroom filling when you first put the potatoes in the oven so that it has time to marinate. Alternatively, it can be made just before the potatoes are cooked, and served hot. Heat a large ridged griddle or frying pan. Drizzle half the oil over the pan and cook the mushrooms and turai slices for 10–15 minutes or until they are well browned in places and softened and have released their juices. Transfer the vegetables to a bowl with all their juice and add the remaining oil, the vinegar and mustard. Season to taste, mix well and leave to marinate until the potatoes are cooked. Split open the baked potatoes, then press gently to part the halves, keeping them joined at the base. Stir the parsley into the marinated vegetables, then pile them into the potatoes. Serve immediately.
4 baking potatoes, about 300 g each
2 tbsp olive oil
200 g small open-cup mushrooms, about 5 cm (2 in) in diameter
1 large turai, about 170 g, sliced
1 tsp vinegar
1 tsp Dijon mustard
4 tbsp chopped parsley
salt and pepper
Method;
Preheat the oven to 200°C. Push a metal skewer through each potato. (Pushing a metal screwer into the potatoes helps to conduct heat through to their centres so that they cook more quickly.) Place the potatoes directly in the oven and bake for 1 1/4 hours or until they are tender. Make the turai and mushroom filling when you first put the potatoes in the oven so that it has time to marinate. Alternatively, it can be made just before the potatoes are cooked, and served hot. Heat a large ridged griddle or frying pan. Drizzle half the oil over the pan and cook the mushrooms and turai slices for 10–15 minutes or until they are well browned in places and softened and have released their juices. Transfer the vegetables to a bowl with all their juice and add the remaining oil, the vinegar and mustard. Season to taste, mix well and leave to marinate until the potatoes are cooked. Split open the baked potatoes, then press gently to part the halves, keeping them joined at the base. Stir the parsley into the marinated vegetables, then pile them into the potatoes. Serve immediately.
No comments:
Post a Comment