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Meat-Stuffed Potatoes

ingredients for 4 people 4 medium potatoes. 200g ground meat (beef, chicken, or pork). 1 onion. 2 garlic cloves. 2 hard-boiled eggs. 150cc cognac and rancio wine. salt. freshly ground black pepper. extra virgin olive oil. you'll also need: 2 tablespoons chopped parsley. 120cc extra virgin olive oil. grated cheese (something creamy that melts well). preparation Start by boiling the potatoes — scrubbed clean but with their skins on — in salted boiling water for about 30 minutes. Check that they're cooked through, then let them cool right there in the cooking water. Once they're cool enough to handle, peel them and carefully hollow them out. You want to keep the potato shells intact, so take your time here... Take the scooped-out potato flesh and mash it smooth with a fork. Set this aside for now. In a small bowl, mix the chopped parsley with the 120cc of olive oil. Set that aside too. Now, in a deep skillet with a good glug of hot oil, brow...

Salmon and Prawns with Braised Onions and Peas




ingredients

for 4 people
  • 4 salmon fillets (boneless and skinless).
  • 16 prawns.
  • 3 medium onions.
  • 2 cloves of garlic.
  • 500g peas.
  • 1 tablespoon chopped parsley.
  • 150ml dry white wine.
  • 200ml vegetable stock.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

preparation

Peel the prawns, season them with salt and pepper, and sear them on a hot griddle pan for about a minute and a half on each side with just a drizzle of oil. Set them aside off the heat while you get on with the rest.
Peel the onions and slice them nice and thin. Chop the garlic into small pieces...
Gently cook the onions in a deep skillet or a smallish casserole dish with a good splash of oil until they turn soft and translucent. This is where the sweetness comes from.
Add the peas, give everything a good stir, and let them cook together with the onions for a couple of minutes. Pour in the wine first and let it bubble away, then stir in the chopped parsley and the stock...
Put the lid on and let it simmer gently over low heat for 15 minutes.
Nestle the salmon fillets right on top of the peas and season them with a pinch of salt and pepper...
Cover again and cook for 6 minutes. After that, take the pan off the heat and tuck in the prawns. Let everything sit for a couple of minutes with the lid on, then bring the whole casserole straight to the table.
Serve it up with the fish sitting proudly on top of that lovely pea sauce...


enjoy!


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