|
|
|
|
Baked potato dish
(c) Partygirl.com.au.
Personal use only
The dinner parties
This baked potato dish was
specifically de-veloped for partygirl.com.au. It features an extraordinary
blend of flavours that chal-lenge your tastebuds yet, in true partygirl
style, only takes about half an hour to prepare.
The blend of ingredients for this dish are very delicately balanced and
making sure that you use all the ingredients is therefore fairly important.
| Food type:
|
spicy and hot |
| Dominant flavour |
smoked |
| Serves |
4 |
| Serve on |
Square white plates |
| Wine recommendation |
Merlot (Mulberry Oak) |
| Preparation time |
30 minutes |
Ingredients
4 large potatoes
2 large brown onions
a hand full of pine nuts
a hand full of cashews
100g semi-sundried tomatoes
6 large fresh basil leaves
1 teaspoon tobasco sauce
1/2 teaspoon of Ketjap Manis
1 teaspoon of Sukiyaki sauce
1/2 teaspoon crushed ginger
4 chopped pickled jalapenos
4 teaspoons crushed garlic
1 teaspoon green peppercorns
1 teaspoon sambal oelek
10 slices of smoked cheddar cheese
4-6 coarsely chopped shallottes
4 portions of smoked tuna
one lemon
pickled ginger ("sushi ginger") to taste
grated cheddar cheese to taste
1/4 cup red wine
extra virgin olive oil
salt and pepper
Method:
Preheat oven to 220C
Wash and dry potatoes. Do not peel.
Thoroughly prick potatoes with a fork and microwave for 15 minutes or until
semi-cooked. Place potatoes on an open rack in the oven
Put small amount of virgin olive oil in large frypan and heat
Remove the skin and the first layer from the onions. Chop onions into
various sized fragments (i.e. chop one half finely, one medium, one half
coarse)
Add onions to hot frypan, add half the basil leaves, tobasco sauce, ketjap
manis, sukiyaki sauce, crushed ginger, garlic, peppercorns and sambal oelek.
Once onions are cooked turn down heat to simmer, add wine, the remaining
basil leaves (torn), chopped jalapenos, pine nuts and cashews. Stir
occasionally and keep over low heat until potato skins are crunchy.
Arrangement
Place ginger on one corner of each plate, arrange the smoked cheddar and the
shallottes in another corner, distribute the onion mix evenly across the
four plates placing it into a vacant corner and place the smoked tuna in the
remaining corner. Squeeze a small amount of lemon juice over the tuna.
Cut the potato into four segments, but not completely through. Open the
segments and sprinkle the grated cheddar into the open gaps.
Serve Merlot wine by filling large red wine glasses to 1/3.
Ideal wine temperature is at room temperature
Please let us know how much you
enjoyed it!
|
|
|
Soon...
Inaugural
Partygirl food links
 iVillage
(UK)
MSN
Food link
Womans Day
|
|