Baked potato with mushrooms and biltong

A uniquely South African twist to a popular dish.
 
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Recipe from: 18 January 2011
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • 4
    large potatoes, boiled until soft in the centre - but not mushy
  • olive oil
  • salt and pepper
  • 1
    small onion, sliced
  • 250
    g
    button mushrooms
  • 1
    sprig
    rosemary
  • 250
    ml
    sour cream
  • 125
    ml
    chicken stock (5 ml Ina Paarman's stock powder and 125 ml water)
  • pinch
    paprika
  • salt and pepper to taste
Servings: Change Serving
 
 

Method

 
Preheat the oven to 220°C and prick a few holes in the cooked potatoes, sprinkle with olive oil, salt and pepper. Roast for 20 minutes.

Sauté the onions until golden and soft, add the mushrooms in batches and fry until browned or until the liquid has cooked away.

Over medium heat, stir in the cream and stock and simmer gently for +- 5 minutes. Adjust seasoning to taste. This can be made in advance and reheated too!

Remove the potatoes from the oven - the skin should be crisp with a soft centre. Cut each one and squash open. Top with creamed mushrooms and end off with some biltong and black pepper.

Reprinted with permission of Bits of Carey. To see more recipes, click here.
 

Read more on: recipe  |  sauté  |  starch  |  bake  |  easy weekday meals
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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