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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...

Pork Loin with Chestnuts and Sweet Potato


ingredients

for 3 people
  • one pork loin, about 400g.
  • peeled chestnuts.
  • one sweet potato.
  • 120cc of sherry wine.
  • meat stock.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

preparation

Start by trimming any excess fat or skin from the loin.
Tie it up with kitchen string and place it in a dish with the wine. Let it sit overnight in the fridge.
The next day, lift the meat out of the wine and set the wine aside — you'll use it later.
Heat three or four spoonfuls of oil in a heavy pot. Season the meat with salt and pepper, then brown it well on all sides. Add the marinade wine, the sweet potato peeled and sliced into rounds, and the peeled chestnuts.
Cover the pot and cook for 8 minutes over low heat. Turn the meat over and cook for another 8 minutes, then take the meat out and let it cool down a bit.
Meanwhile, keep cooking the sweet potato and chestnuts until they're tender. If the pan looks dry, add a splash of meat stock.
Once the meat has cooled, slice it into neat pieces.
Serve it hot, with the sweet potato and chestnuts spooned around the meat and that lovely sauce drizzled over everything.


Enjoy!

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