KNOW YOUR ONIONS
TWICE-BAKED POTATOES WITH CREAMY LEEKS AND CROTTIN
“My dad introduced me to leeks and I fell in love immediately! As a kid, I was drawn to brassica and allium flavours and loved something pungent and challenging, which is a big part of my goat’s cheese and chicken liver obsession today. These creamy leeks make everything they touch delicious.”
Serves 4 EASY GREAT VALUE Preparation: 25 minutes Cooking: 1 hour
medium potatoes 4, washed
butter 100 g
extra virgin olive oil ¼ cup
leeks 300 g, washed and roughly chopped
sea salt and freshly ground
black pepper, to taste
Woolworths double-thick cream 1 cup
Woolworths goat’s medium-fat
semi-soft crottin cheese 2
Preheat the oven to 200°C. Prick the potatoes with a fork and wrap each one in a single layer of tin foil. Roast the potatoes for 35 minutes, or until cooked through. Keep the oven on. Heat a pan and add half the butter and olive oil. Fry the leeks over a medium heat until softened and slightly caramelised, about 10 Remove the potatoes from the foil and place on a baking tray. Season and spoon over the leek mixture. Cut the crottin in half and top each potato with a half. Add the remaining olive oil and butter and bake for 10–12 minutes or until the cheese melts. Serve immediately.
