Recipe
for :
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Baked Potato Croquette, Ham, Mushroom
and Pepper
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 One
of the UK's favourite chefs, Brian
Turner, has smashed his way into the supermarket
to show the many tempting ways to use convenience potato
products and devised the ultimate recipe plan for the
British Potato Council - 'Seven Ways with Potatoes for
Seven Days'.
This
is one of the recipes he has created for the British
Potato Council.
A
well-known TV chef, Brian Turner's early mentor was
the late food writer and broadcaster Michael Smith.
He has worked at many prestigious restaurants, including
Simpson's-in-the-Strand and Claridge's.
As
well as regular TV appearances on Ready Steady Cook
and Food and Drink, Brian was also resident chef
for many years on Granada's This Morning, eventually
having his own series Out to Lunch and Anything
You Can Cook.
Ingredients
4
large field mushrooms
1 garlic, crushed
Olive oil
Sea salt
2 tbsp white wine vinegar
1tsp salt
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1tbsp olive oil
4 slices ham
8 pre-prepared potato croquettes
2 shallots, finely chopped
Salt & pepper
Method
- Take
the stalks out of the mushrooms. Mix the oil, garlic
and sea salt, dip the mushrooms in the mixture and
grill for 2 minutes
- Bring
the vinegar to the boil with the salt. Plunge the
peppers into the vinegar and bring back to the boil
- Strain
off the peppers from the vinegar and add a little
olive oil and pepper to them
- When
mushrooms are cooked drain off and pat dry. Lay the
mushrooms in earthenware dish and lay the ham on top
- Cut
the potato croquettes in half lengthways
- Lay
these on top of the ham, cut side down
- Sprinkle
the pickled peppers over the potato croquettes
- Bake
in oven 180°C / gas mark 4 for 15 minutes and
serve sprinkled with shallots
Serves
4
Preparation Time: 10 mins
Cooking Time: 15 mins
Brian
Turner
For
recipes and more information about potatoes, log on
to www.potato.org.uk
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