Webversion here

31 August 2023

LOADED CHEESE AND ONION BABY POTATOES

Upgrade your classic baked potato with this loaded cheese and onion version - they're perfect for appetisers at a gathering

1kg baby potatoes

Salt and pepper

Oil

2 onions, peeled and diced

3 garlic cloves, peeled and minced

1 tub cream cheese or 1 pack of Boursin cheese

1 big bunch chives, finely chopped, plus extra to garnish

Butter

Gruyére cheese

Fresh parsley, to garnish

Step 1. Preheat the oven to 200C/gas mark 4. Prick the baby potatoes all over then toss with some oil, salt and pepper. Place onto a baking tray - you may need two - then bake in the oven until the flesh of the potatoes is tender when pricked or squeezed.

Step 2. In the meantime, add a good glug of oil to a pot over a medium heat. Add the onions, season well, then cook out for about ten minutes, stirring so they don't catch. Add the garlic and a good knob of butter, then cook for a further five minutes. Reduce the heat to low and cook until sweet and caramelised. You can add a splash of water to make sure they don't stick. Once deeply caramelised, remove from the heat.
Step 3. Once the potatoes are cooked, remove from the oven then, using a tea towel if they're too hot for you to handle, half the potatoes and scoop all the flesh into a bowl. Lightly oil the potato skin interior, season and place back onto the tray. Reduce the temperature to 180C then leave the skins to crisp up while you make the filling - you don't want them to burn, so take them out at any point if you need to.
Step 4. Mash the potato flesh with the cream cheese or boursin, a good knob of butter and season well. When you're happy with the consistency - add a splash of milk if you need to - and the seasoning, stir through the chives and a good handful of grated Gruyére. Remove the potato skins from the oven and spoon in a generous amount of the mash mix into each. Top each potato with some grated Gruyére, then place back in the oven to allow everything to heat through and for the cheese to melt.
Step 5. Remove the potatoes from the oven, garnish with some chives and parsley, then serve.

TIP: Crispy bacon or pancetta works really well in this mix

Serves 4-6 as a snack or appetiser|Difficulty: Easy|

Time: About an an hour

DARK CHOCOLATE RYE BROWNIES

If you're craving a brownie like our editor Gillian Nelis, then this indulgent version from Stephen Chisholm is perfect to try this weekend. Get the recipe here

BANANA FOSTER BROWN BUTTER TART

In the mood for some delicious dessert? This recipe from Donal Skehan is inspired by the world famous dish from Brennan's restaurant in New Orleans. Get the recipe here

BOMBITAS DE MORCILLA

Also known as black pudding and potato bombs, this recipe from Spanish restaurant Las Tapas de Lola is perfect for recreating the taste of your summer holidays from the comfort of your own kitchen. Get the recipe here

BAKED AUBERGINE PARMIGIANA

This Italian recipe is perfect to enjoy alongside The Bear, which dropped on Disney Plus recently. Created by Riccardo Grande of La Cucina restaurant in Dublin, it's an Italian classic. Get the recipe here

BASIL AND LEEK PASTA SALAD

The weather is warm which means I want to eat something filling, but not too heavy. Enter this delicious pasta salad. It's endlessly customisable, plus you can scale it up or down as needed - it's great at barbecues. Get the recipe here

FETA AND TAPENADE TARTINES

Summery and easy to whip up, these tartines work for snacks, appetisers, light lunches and more, but we used them as part of last week's 'girl dinner', the trend that's taking over TikTok. Get the recipe here

LITTLE LEMON CAKES

The recipe for these pretty little cakes comes from celebrity chef Donal Skehan, who says that they're perfect for a party. Get the recipe here

BLACK PEPPER SQUID

This delicious recipe from Taweesak Trakoolwattana of Saba is a must try this summer. Get the recipe here

MINI STRAWBERRY AND RHUBARB TARTS

This delicious summer recipe comes from celebrity chef Donal Skehan. It featured in an old edition of Food&Wine Magazine from 2012, but we thought the season was right to reshare this tasty treat. Get the recipe here

RICOTTA AND CUCUMBER DIP WITH SPICED NUTS

This recipe comes from our resident chef Domini Kemp. An homage to chef Ixta Belfrage, this was part of Kemp's recipe spread from the June issue of Food&Wine Magazine, but you can try it out now - get the recipe here. Get the recipe here

Follow us on:

You are receiving this email because you signed up to our email newsletter.

Our mailing address is:

[email protected]

Webversion here

Unsubscribe here