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Risotto recipes

Gorgonzola and watercress risotto with toasted pine nuts

Approximately 30 minutes

Baked potatoes with fromage frais, chives and mushrooms

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time about 1 hour

Ingredients

200–250 g fromage frais, for serving
fresh chives, for scattering
dressed chicory leaves, for serving

For the potatoes

4 large baking potatoes
olive oil, for coating
coarse sea salt, for dusting

For the mushrooms

400 g mixed mushrooms, cleaned
1 T olive oil
1 clove garlic, crushed
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200ºC.

Slit a cross in each cleaned potato. Roll in olive oil and sea salt then place on a baking tray lined with nonstick paper. Bake for about 1 hour or until soft. Set aside to keep warm.

To grill the mushrooms: Leave whole the small mushrooms and thickly slice the larger ones. Mix with the oil, garlic and seasoning. Turn onto a grill pan and arrange in a single layer.

Slide under a hot grill for 5 minutes or until just cooked, but still fleshy. Toss to moisten then check seasoning.

To serve: Using a tea towel, squash the split ends of the potatoes to fluff the steamy insides. Top with scoops of fromage frais, scatter with herbs and serve with the mushrooms and dressed chicory leaves.

For special occasions: Instead of white or button mushrooms, splurge on luxury varieties such as porcini or shiitake. Add curls of smoked salmon trout.

Per serving: 1247.7kJ, 8g protein, 14.1g fat, 29.1g carbs

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Baked potatoes with fromage frais, chives and mushrooms

Baked potatoes with fromage frais, chives and mushrooms

Ingredients

Method