The perfect baked potato should: 1) a crisp exterior and 2) white and soft inside. Serving grilled meats and fish, while a compulsory dish at barbeques.
Baked potato recipe
1 potato per person
PERFORMANCE
Preheat oven to 180o C, air.
Wash and remove the soil from the potato. And dry very well. Pierce it with a fork, wrap it with foil and bake for 1 hour or until soft. Unwrap, cut into four and a drizzle of the following sauces.
Tips:-If the potato is moisture will soften the skin when open it will be wet.
-Using a brush or even a ball of aluminum foil you can remove the dirt.
First hole-potatoes after the wrap. If you do upside down as it will pierce with a fork in foil, chips will enter the potato, which will then discover eating!
Sauces:
Soft cheese and pesto
Makes 8 servings
MATERIALS
2 / 3 cup soft white cheese, Philadelphia
1 / 3 cup pesto sauce
salt and freshly ground pepper
PERFORMANCE
Soften more cheese using a fork. In a small bowl thoroughly mix all ingredients, taste and add salt and pepper. Keep the mixture in the refrigerator until needed.
Tips:-Do not get tempted and use prepared pesto. It's really easy to prepare your own delicious and unrivaled by any ready. You will need 2 cups of fresh leaves of broad-leaved basil, 1 / 3 cup roasted pine nuts, 2 cloves garlic, ½ cup grated Parmesan cheese, ½ cup extra virgin olive oil, salt and pepper.
-You can substitute half the amount of cheese with yogurt. It will become lighter and cool.
Yogurt with lime and chili
Makes 8 servings
MATERIALS
2 / 3 cup yogurt
2 small red chili peppers (hot), seedless and chopped
1 teaspoon lime zest
2 tablespoons coarsely chopped fresh coriander
salt and freshly ground pepper
PERFORMANCE
In a small bowl thoroughly mix all ingredients, taste and add salt and pepper. Keep the mixture in the refrigerator until needed.
Tips:-The coriander should be fresh. The special and unique taste gives a distinctive tone to the sauce dried unable to give.
-Use any type of yogurt you like. Just the type of bag will become the sauce more "tied".
-Depending on your preferences, you make more or less spicy.
-The seeds from the peppers must be removed using a spoon and not with their hands because they are too sweet and cause burns.
Butter and walnuts moustada
Makes 8 servings
60g. soft butter at room temperature
1 generous teaspoon of mustard with whole mustard seeds
2 tablespoons roasted and ground walnuts
In a small bowl thoroughly mix all ingredients until it becomes a uniform paste. Keep the mixture in the fridge to solidify until use.
Tips:-If you hurry, put the bowl in the freezer for a while. In a few minutes will solidify.
-I prefer the version of Dijon mustard with whole grains. It is more spicy.
-If you can not find roasted walnuts, put simply in a pan and roasted in the oven to grill for a few minutes. Once cooled put it in the blender. |
