BAKED POTATO - 3 WAYS

- METHOD -

Preheat oven to 210˚C with the fan on. Then wash and gently scrub the potatoes and dry them thoroughly with a clean dish cloth. This can be done in advance to ensure they dry out.

Pierce prepped potatoes all over with a fork and rub them with olive oil.

Season generously with Cape Herb & Spice Atlantic Sea Salt and Bold Black Peppercorns.

Place on a baking tray well spaced apart so the air can flow well between them in the oven and bake potatoes until easily pierced with a knife, 50 minutes to an hour, depending on the size of the potatoes.

Remove the potatoes from the oven and slice them down the middle and open gently to allow the steam to escape.

Serve them loaded up with 3 different delicious toppings!

Greek Style Baked Butter Beans (Serves 4; Prep time: 5 mins; Cook Time 30 mins)

Ingredients:

2 Tbsp olive oil

1 onion, finely diced

2 cloves garlic, minced

2 Tbsp tomato paste

125ml water

1 x 400g tin diced tomatoes

1 x 400g tin butter beans

Cape Herb & Spice Greek Lemon & Herb Rub

100g feta cheese

Fresh parsley, chopped

Lemon wedges, for serving

Method:

Preheat oven to 190˚C. Then heat the olive oil in a large oven safe frying pan.

Add the onion and cook until softened, then add the garlic and cook until fragrant. Add the tomato paste and cook for a minute and pour in the water and tinned tomatoes. Mix well and bring to a simmer. 

Add the butter beans and season the dish well with Cape Herb & Spice Greek Lemon & Herb Rub. Bring to a simmer again and then transfer to the oven. Bake until the sauce has thickened and the top layer turns a light golden brown, about 20 minutes.

Using a teaspoon, scoop a little flesh out of each potato for more space for filling. Then fill baked potatoes with a generous amount of baked butter beans and sprinkle over the feta and parsley.

Serve with lemon wedges on the side and enjoy!

Croque Monsieur (Serves 4; Prep time: 5 mins; Cook Time 10 mins)

Ingredients:

*Béchamel sauce

20g butter

20g flour

200ml milk

60g cheddar cheese, grated

Cape Herb & Spice Mediterranean Roasts Rub

100g thinly sliced ham

60g cheddar cheese, grated

Sliced chives, for serving

*Top tip - for speed and convenience you can use store bought white sauce and just add cheese or even buy ready made cheese sauce! Just spice it all up with Cape Herb & Spice and you are good to go! 

Method:

Preheat oven on grill setting. Then melt butter in a small saucepan over medium heat. Once melted, add flour and whisk vigorously for 1 minute until it smells like biscuits. Slowly whisk in milk until smooth, bring to a boil, and cook until thick. Then switch off the heat.

Add the cheese and season generously with Cape Herb & Spice Mediterranean Roasts Rub.  Mix until the cheese has completely melted and the sauce Mornay is smooth. Remove from the heat and allow to cool until thickened.

Using a teaspoon, scoop a little flesh out of each potato for more space for filling. Then layer the cheesy sauce Mornay and the sliced ham inside the potato. Finish each one with the extra grated cheddar.

Place potatoes under the grill and broil until the cheese is deeply golden brown and bubbling. Serve scattered with sliced chives and enjoy!

Tuna Salad & Lemon Mayo (Serves 4; Prep time: 10 mins; Cook Time 0 mins)

Ingredients:

Lemon mayo:

2 Tbsp high quality mayonnaise (thick French style)

2 Tbsp fresh lemon juice

Tuna salad:

1 x 170g tin tuna, drained

1 handful mixed lettuce, roughly chopped

2 spring onions, thinly sliced

50g cucumber, finely diced

50g olives, roughly chopped

50g feta cheese, crumbled

100g cherry tomatoes, chopped

1 Tbsp capers

Dressing:

1 tsp Dijon mustard

2 Tbsp sherry vinegar

1 Tbsp olive oil

Cape Herb & Spice Sprinkle Veggie Seasoning

Fresh dill, for serving

Method:

Combine the mayonnaise and lemon juice together and whisk well.

Combine the salad ingredients together. Drizzle lightly with dressing and season well with Cape Herb & Spice Sprinkle Veggie Seasoning. Toss to combine.

Using a teaspoon, scoop a little flesh out of each potato for more space for filling.

Fill baked potatoes with a generous amount of dressed tuna salad. Drizzle over the lemon mayo.

Sprinkle each one with fresh dill and enjoy!

 

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/