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Jekk Joghgobkom 26.01.2019

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FISHY POTATO SKINS

 

Serves 6

Ingredients

6 medium baking potatoes about 250g each

For the filling

40g butter

1 leek very finely sliced

1 large red onion, finely chopped

3 cloves garlic, crushed

2 anchovy fillets, finely chopped

100g skinless salmon, cubed

100g skinless cod, cubed

100g small peeled prawns, chopped

200g crème fraiche

1 tbsp chopped parsley

1 tbsp chopped chives

1 tbsp wholegrain mustard

Salt and pepper to taste

For the topping

1 tsp fine sea salt

50g gruyere cheese

1 tbsp crème fraiche

 

 

Method

-          Preheat the oven to 200C/Gas6; put the potatoes on a baking tray and bake for 1-1 ½ hours, until the skins are crispy and inside soft; remove from the oven and allow to cool until you can handle them

-          Heat the butter in a frying pan over a medium heat; add the leek, onion and garlic and fry for about 5 minutes, stirring occasionally; take off the heat and add the remaining filling ingredients and stir to mix well

-          Halve the potatoes and scoop most of the flesh into a bowl; leave about 5mm of flesh against the skin; fill each potato skin with the fish filling and place on a baking tray or use a 12-hole muffin tin so the filled potato halves don’t fall over

-          Mix the potato with the cheese and crème fraiche until fairly smooth then spread it on top of the fish filling in each potato skin; bake for 20-30 minutes until the potato is slightly coloured

 

PATATA MIMLIJA BIL-HUT

Ghal 6 persuni

6 patatit ta’madwar 250g kull wahda

Ghal mili

40g butir

1 kurrat imfella rqiq

 

Basla hamra kbira mqatta’rqiq

3 sinniet tewm mghaffga

2 incoviet mqattaghin irqiq

100g salamun bla qoxra, mqatta’f’dadi

100g merluzz, imqatta’f’dadi

100g gamble zghar bla qoxra, imqattaghin

200g crème fraiche
mgharfa tursin  imqatta’

Mgharfa kurrat salvagg (chives) imqatta’

Mgharfa mustarda biz-zerriegha (Wholegrain Mustard)

Bzar u meh kemm tiggosta

Ghall-wicc

Kuccarina melh tal-bahar fin

50g gobon gruyere

Mgharfa crème fraiche

 

-          Sahhan il-forn ghal 200C/Gas6; poggi l-patata fuq dixx tal-forn u sajjar ghal 1 – 1 ½, sakemm il-qoxra titbaskat u gewwa jkun artab; ohrog minn gol-forn u hallihom jikshun bizzejjed biex tkun tista zommhom f’idejk

-          Sahhan il-butir go tagen fuq nar medju; zid il-kurrat, il-basla u t-tewm u ghaqli ghal madwar 5 minuti, filwaqt li thawwad minn hin ghal iehor; nehhi minn fuq in-nar u zid l-ingredjenti kollha l-ohra tal-mili u hallat sew

-          Aqsam l-patata minn nofs u nehhi hafna mill-qalba u poggiha go skutella; halli madwar 5mm mil-qalba hdejn il-qoxra; imla l-qxur tal-patata bil-mili tal-hut u poggihom fuq dixx tal-forn jew go dixx tal-muffins bi tnax il-toqba biex il-patata ma’tinqalibx fuq il-genb

-          Hallat il-qalba tal-patata mal-gobon u l-crème fraiche sakemm tkun lixxa mhux hazin u ifrixha fuq il-mili tal-patata; sajjar ghal 20-30 minuta sakemm il-patata tihu ftit kulur

 

 

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