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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...

Pickled Quail with Strawberry Vinegar


This is an excellent recipe for pickled quail that comes from a good friend of mine, Soqui Xaire. I'm sharing it here in her honor.




Resources

cost: 1.20 € per person
preparation time: 80 minutes




Ingredients

for 4 people
  • 4 quail
  • 1/2 liter of chicken broth
  • 150cc of wine vinegar
  • black peppercorns
  • red peppercorns
  • white peppercorns
  • 1 clove
  • a bouquet of aromatic herbs
  • 10 garlic cloves
  • 2 medium onions
  • salt

for the strawberry vinegar

  • 80gr of strawberries
  • 50cc of wine vinegar

Preparation

To make the strawberry vinegar, blend the cleaned strawberries with the vinegar. Set aside.
In a large pot, place everything in raw and cold: the cleaned quail, the herbs, the peppercorns, the clove, the garlic cloves unpeeled and crushed, the onions peeled and sliced, the 150cc of vinegar, salt (just a little), and cover with the chicken broth.
Put the pot on the stove and cook for 60 minutes over low heat, counting from when it starts to boil. After 60 minutes, add the strawberry vinegar and cook for another 20 minutes.
I decorated each plate with a strawberry, though you can also use lemon slices if you prefer.
You can also store them in glass preserving jars and seal them by boiling in a bain-marie. This way you'll have them ready whenever you need them.

Enjoy!


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