Last Wednesday my kids fancied jacket potatoes – they wanted the ones I do with parmesan and butter. But I had other ideas…..and I had a block of feta! So once the jacket spuds were cooked- olive oil rubbed and salted, I let them cool and split them. Then into a bowl I added the feta, cubed small ( do not forget to rinse your feta first to desalt it ) , 5 spring onions chopped, a red chilli deseeded and chopped, a generous knob of butter and a little pepper and a grind – only a grind mind – of rock salt.
Then once the potato flesh had cooled, I scooped it out and added it to the bowl, taking care not to split the silken crispen skins.
Then after a hearty mix to melt the butter and break down the feta, I restuffed the skins – this amount was more than enough for 8 halves. Then pop them back into the oven at 160c for 10 minutes.
I served these tuberous gems with rocket salad and bresaola.
A simple yet phenomenally taste bud tingling supper – perfect for warming one up in sub zero temperatures. Or simply dispelling the damp January blues that pervade my corner of Hampshire at present.
Last night was a joyfully easy evening – good company, good wine plus tastes and flavours to salivate the soul. It began with a nice, crisp and fruity Sancerre whilst we waited for my good friend Annie’s starter to appear – gorgeous medjool dates stuffed with stilton and wrapped in parma ham, drizzled in olive oil and baked in an oven at 200c for 20 minutes til crisp and unctuous.
Main course was based on a recipe from Nigel Slater’s new book ‘Eat’ – highly recommended!
Chicken thighs marinated for an hour in olive oil, dried chilli flakes and crushed garlic, roasted in the oven at 200c for 30 minutes – I added more fresh red chilli to Nigel’s recipe and a little squeeze of fresh lemon. I baked potatoes, and when they were ready, split them, scooped out the flesh and mixed it with butter and grated parmesan – popped them back in the oven for 5 minutes once the chicken was ready. Best part was the silky cannellini bean dish.
2 x 400 gm of cannellini beans in a pan with 200 ml of crème fraîche – warm it through then add a little salt and a couple of grinds of black pepper. Mash with a potato masher and serve with the chicken and spuds. Dreamy…really dreamy!
The gorgeous juices left over from the chicken I put to one side and used as the base for a New Year’s day vegetable soup.
I kept to white last night – prosecco, champagne and Sancerre. I enjoyed every minute of the evening – and the simple supper sumptuously eased in the new year.
Have a great year everyone! So many recipes to look forward to – so much to share! Cheers!