-
Cep-stuffed potatoes with a coulis swirl
- October 2017
Warm up the winter months with these melt in the mouth stuffed potatoes!
Ingredients – 4 servings
- 12 small Charlotte potatoes
- 600g minced beef
- 200g beef marrow
- 200 g ceps
- Beetroot and Ginger Crayon de Coulis
- Basil Crayon de Coulis
- Daregal frozen basil
- 800g chicken stock
- 1 onion
Instructions
- Chop the onion and sweat it, then add the cubed ceps and brown the mixture.
- Add the minced meat and the beef marrow cut into little cubes to the cooled cep mixture.
- Hollow out the Charlotte potatoes with a spoon and fill them.
- Place the potatoes in a baking dish and add the chicken stock. Bake at 120°C for 1 hour, basting regularly.
Plating
- Serve three potatoes per person, adding a fine slice of raw cep on each one and sprinkling with basil just before serving. Make a swirl of basil coulis and beetroot and ginger coulis on each plate.
