Nightshade recipes Archives

Christmas recipes

Abi’s potato-and-halloumi scarpaccia

40 minutes

Cheese recipes

Potato bake with browned butter cheese sauce

1 hour 5 minutes

Italian recipes

Traybake tomato and lemon dal with pickled green chillies

1 hour 30 minutes

Bread recipes

Twice-baked potatoes

1 hour

Twice-baked potatoes

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

4 medium potatoes, washed
100 g butter
¼ cup extra virgin olive oil
300 g leeks, washed and roughly chopped
sea salt and freshly ground black pepper, to taste
1 cup Woolworths double-thick cream
2 Woolworths goat’s medium-fat semi-soft crottin cheese

Method

1. Preheat the oven to 200°C. Prick the potatoes with a fork and wrap each one in a single layer of tin foil. Roast the potatoes for 35 minutes, or until cooked through. Keep the oven on.

2. Heat a pan and add half the butter and olive oil. Fry the leeks over a medium heat until softened and slightly caramelised, about 10 minutes. Season with salt and pepper. Stir in the cream and allow to bubble until it thickens slightly, about 3–4 minutes. Stir once more and remove from the heat.

3. Remove the potatoes from the foil and place on a baking tray. Season and spoon over the leek mixture. Cut the crottin in half and top each potato with a half. Add the remaining olive oil and butter and bake for 10–12 minutes or until the cheese melts. Serve immediately.

Cook's note: My dad introduced me to leeks and I fell in love immediately! As a kid, I was drawn to brassica and allium flavours and loved something pungent and challenging, which is a big part of my goat’s cheese and chicken liver obsession today. These creamy leeks make everything they touch delicious.

Find more potato recipes here.

Photographs: Willow Tucker

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Spanish compose salad

Abi’s potato stacks

Abi’s potato-and-halloumi scarpaccia

Potato bake with browned butter cheese sauce

Ostrich and tomato rigatoni

Ostrich sausage shakshuka

Romesco-style stuffed peppers

Traybake tomato and lemon dal with pickled green chillies

Potato-topped focaccia

Abi’s fondant potatoes

Mini potato pizzas

Twice-baked potatoes

Twice-baked potatoes

Ingredients

Method