Stuffed potato skins and homemade soup (adapted from Sophie Dahl)

This is adapted from Sophie Dahl's original recipe of  Roasted tomato and thyme soup with double baked cheese and chive potatoes which I tried:

I loved the potatoes but wasn't keen on the tomato soup. So this time round I decided to do the potatoes with a bowl of my homemade chicken soup (recipe found at this link) and it worked a treat.

Just half or quarter or double this recipe as you need to:

For the potatoes

4 baking potatoes
knob of butter
2 tbsp crème fraîche
small bunch fresh chives, finely chopped
200g/7oz soft goats' cheese  (or your choice of grated cheese)
sea salt and freshly ground black pepper

(I've chosen to leave the eggs out of this recipe both times of cooking it as I'm not very much into eggs personally, I think it's delicious without but I couldn't tell you what it is like with - it's one of those things which is just down to personal preference I think)

1. Preheat the oven to 190C/375F/Gas 5/ 170-180C fan

2. Bake the potatoes directly on the wire rack of the oven for 1- 1¾ hours (depending on the amount of potatoes and your oven), or until tender.

 3. Remove the potatoes from the oven and using a cloth to hold the hot potato, cut each one in half and scoop out the insides into a bowl.

4.Mix in the butter, crème fraîche, chives and goats' cheese, and stir in the egg.
5. Season, to taste, with salt and freshly ground black pepper, and spoon the potato mixture back into the skins. Place onto a baking tray in the oven for
a further 15-20 minutes, or until golden-brown and crisp on top.
6. To serve, reheat the soup and divide among four bowls, with two potato halves each on the side.

Enjoy!

Maple Chicken with Greek Potatoes

The chicken part of this recipe has been adapted from Nigella's Maple chicken 'n' ribs taken from her "Nigella Express" cookbook. The potatoes are my own invention, inspired by a holiday to Kefalonia a couple of years ago....

Right first the Maple Chicken:

Ingredients:

8 pack of chicken drumsticks
250ml/8¾fl oz apple juice, as sharp as possible
4 tbsp maple syrup
2 tbsp olive oil
2 tbsp soy sauce
2 star anise
1 cinnamon stick, halved
4 garlic cloves, unpeeled and cut in half

Method:

1. Place the chicken drumsticks into a couple of large freezer bags or into a dish.
2. Add all the remaining ingredients, squeezing everything together well before sealing the bag or covering the dish.
3. Leave to marinate in the fridge overnight or for up to two days. (half a day works also - that's what I did on this occasion)
4. Take the dish or bags out of the fridge and preheat the oven to 200C/400F/Gas 6/ 180C fan
5. Pour the contents of the freezer bag or dish into one or two large roasting trays, making sure the chicken is skin-side up.
6. Transfer to the oven and bake for about 1 hour 15 minutes, or until the ribs and chicken are sticky and golden-brown and completely cooked through.

Ok Greek Potatoes:

These want to go into the oven once your chicken has been in for half an hour. I therefore timed the first 20mins for the chicken and then I prepared the potatoes ready to go in 10mins later.

Ingredient:

1 large potato or 2 small ones per person
1 teapoon of fennel seeds
1-2 garlic cloves, crushed
good swig of olive oil
good shake of mixed herbs
salt and pepper

Method:

1. Mix in a small dish all ingredients other than potatoes:

 

2. Chop your potatoes into bite size pieces, I personally don't bother peeling them but its entirely down to personal preference

3. Put your potatoes in a roasting dish and pour over your oil mix, now get your hands in there and turn everything over well until the potatoes are thoroughly coated:

 

4. Put in the oven for 45mins or until crispy, shaking/turning occasionally

Final dish:

 

(tip:  when you serve strip the chicken off the bone and spoon over the cooking juices - delicious!)

Don't forget - no need to waste the bones, why not boil them up for some lovely chicken soup for the soul!