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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...

Cod with White Bean and Piquillo Pepper Cream




ingredients

for 4 people
  • 4 loins of desalted cod.
  • 200g home-cooked white beans.
  • 1 ladle of the cooking liquid from the beans.
  • 1 spring onion.
  • 2 garlic cloves.
  • chopped parsley.
  • 250cc evaporated milk (or heavy cream).
  • plenty of black pepper.
  • 1 tsp sweet paprika.
  • salt.
  • extra virgin olive oil.

preparation

The white bean cream: Start by browning the onion and garlic, both chopped, in a pan with a splash of oil.
Add the beans and then the cooking liquid, parsley, and peppers.
Next, pour in the milk and let everything simmer together for about 5 minutes, stirring constantly so it doesn't stick. The milk thickens the cream quite quickly, so keep an eye on it.
Taste and adjust for salt and pepper, then take it off the heat and run it through a food mill.
Chop the piquillo peppers into very small pieces and stir them into the cream. Set aside.
Cook the cod on a very hot griddle with just a few drops of oil.
Place the cod on the plates and spoon the creamy sauce over top.
Serve piping hot.


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