Potatoes with Spices and Mustard

New potatoes cooked with mustard and spices in the creole style, Potatoes with Spices and Mustard makes a delicious accompaninmit to grilled lamb chops. sufficient vegetable oil for deep-frying 2 lb. small new potatoes, parboiled and drained 2 teaspoons prepared French or

German mustard 12- oz. butter, melted – teaspoon cayenne pepper , until the top is golden brown.

Allow one potato per person. The quantities of savoury fillings given below are sufficient to fill four potatoes.

To prepare the potatoes, bake the potatoes in their jackets, remove them from the oven and place them on a board. With a sharp knife remove a -inch slice from the top flat side of the potato. Using a teaspoon, scoop out the inside of each potato to within -inch of the shell, being careful not to pierce the skin. Place the flesh in a medium-sized mixing bowl and arrange the potato shells in a roasting tin or in the grill pan. Prepare the filling and spoon it into the potato shells, piling it up and rounding the top. Place the potatoes in an oven preheated to fairly hot 375°F (Gas Mark 5, 190°C) and bake them for 10 to 12 minutes or until the top of the filling is golden brown. Alternatively, place the potatoes under the grill , preheated to hot, and grill FOR 5 TO 8 minutes or until they are golden brown’. Serve immediately. the flesh from

4 potatoes baked in their jackets

2 oz. Brie cheese

2 teaspoon dried chives

½ teaspoon salt

1 egg yolk

2 oz. butter, softened

In a medium-sized mixing bowl, combine the potato flesh, Brie, chives, salt, egg yolk and butter. Beat them with a wooden spoon until they are all thoroughly mixed. the flesh from

4 potatoes baked in their jackets

2 oz. Gorgonzola cheese, crumbled

1 tablespoon single cream

2 teaspoons tomato puree

2 teaspoon black pepper

½ teaspoon dried basil

2 oz. butter, softened

In a medium-sized mixing bowl, combine the potato flesh, Gorgonzola, cream, tomato puree, pepper, basil and butter. Beat them with a wooden spoon until they are thoroughly mixed.

FILLING the flesh from 4 potatoes baked in their jackets

A simple but tasty Potato Salad sprinkled with chives and leeks.

4 oz. Cheshire cheese, crumbled

1 small eating apple, peeled, cored and finely chopped

1 teaspoon prepared mustard

2 teaspoon salt

2 oz. butter, softened

In a medium-sized mixing bowl, combine the potato flesh, Cheshire, apple, mustard, salt and butter. Beat them with a wooden spoon until they are thoroughly mixed.

FILLING the flesh from

4 potatoes baked in their jackets

4 oz. Cheddar cheese, grated

2 teaspoons sour-sweet chutney

1 small celery stalk, trimmed and finely chopped

2 oz. butter softened

In a medium-sized mixing bowl, combine the potato flesh, Cheddar, chutney, celery and butter. Beat them vigorously with a wooden spoon until they are thoroughly

FILLING the flesh from

4 potatoes baked in their jackets

4 slices streaky bacon, grilled until golden brown and crumbled

1 oz. butter

4 oz. mushrooms, wiped clean and chopped

2 teaspoon salt

½ teaspoon black pepper

In a medium-sized mixing bowl, combine the potato flesh and the bacon. Set aside. In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the mushrooms and fry, stirring constantly, for 3 minutes. Remove the pan from the heat and pour the contents of the pan into the mixing bowl. Add the A selection of tempting fillings for Potatoes Stuffed and Baked. salt and pepper. Beat the ingredients with a wooden spoon until they are mixed.

FILLING the flesh from

4 potatoes baked in their jackets

4 oz. shrimps or prawns, shelled

4 spring onions , chopped

2 teaspoon grated lemon rind

1 teaspoon chopped fresh parsley

1 teaspoon cayenne pepper

2 oz. butter, softened

In a medium-sized mixing bowl, combine the potato flesh, shrimps or prawns, spring onions , lemon rind, parsley, cayenne and butter. Beat with a wooden spoon until they are thoroughly mixed.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus