Name: Mexican black bean soup with chipotle charred corn
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: olive oil 2T,onion, diced 1,Woolworths chicken fajita spice mix 2 T,chicken stock 1litre,quinoa 40g,black beans, rinsed and drained 2 x 400 g cans,limes, cut into wedges 2,feta, cubed 100 g,avocado, peeled and cubed 1,sour cream ½cup,fresh coriander, chopped a handful,For the chipotle charred corn: ,Woolworths chipotle seasoning 1t,butter 100 g,sweetcorn 2–4 cobs

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“Potacos” with cheese sauce

Serves Makes 20

Difficulty Easy

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

10 large potatoes
Woolworths ghee, for brushing
3 avocados, for serving
Pickles, for serving

For the cheese sauce:

2 T butter
2 T flour
1 cup milk
1 cup mozzarella or Cheddar, grated
1⁄4 t nutmeg
Salt and white pepper, to taste

Method

Preheat the oven to 200°C. Place the potatoes on a baking tray and bake until cooked through, about 40 minutes. Remove from the oven and halve. Scoop out the flesh and place the shells back on the baking tray. Gently brush with melted ghee and grill until golden.

To make the cheese sauce, melt the butter in a saucepan over a medium heat. Whisk the flour into the butter until smooth. Gradually add the milk, whisking continually. Continue stirring until the mixture thickens. Add the cheese and stir until the cheese melts, then remove from the heat. Season with nutmeg, salt and white pepper.

Pour the cheese sauce over the potato skins and serve with the avocado and pickles.

Cook's note: When you’re making mashed potato or gnocchi, save yourself the job of peeling the potatoes (and then having to dispose of the peels) by making these “potacos”. They make a fantastic party snack.

Discover more recipes featuring potatoes here.

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