Tag-Archive for » stuffed «
I tagged this one to make in a recipe game I play, I have not had a stuffed spud in years, only jacket potato with sour cream, cheese and chives. So to make a filling reminded me so much of when I was pregnant as this one of the few things I could eat that did not upset my tummy. I practically lived on stuffed spuds, be it tuna, baked beans, cheese etc.. So these brought back memories for me and they were really tasty too. I loved how minimal the effort was in making these, with maximum taste. I made my mornay sauce from scratch and I also added some gruyere cheese to the sauce as well as topping the potatoes with it. Serving the extra sauce on the side was a spot on idea from Pat as we poured all of it over our spuds and it was totally delicious. I did not change a thing in the recipe but to view this recipe please click here. Be sure to check out all of her fab recipes while you are there she has some really yummy ones.
Ingredients
8 Potatoes (large)
425g Mornay sauce (cabonara was specified) (I made mine from scratch and added some gruyere to it.)
425g Tuna, canned in water
2 Spring onions (scallions chopped)
1/2 Cup cheese, grated
Method
1. Preheat oven to 180C (160C fan forced).
2. Wrap each potato in aluminium foil and put on a shallow tray and put in the oven and cook for 1 hour or until tender.
3. Heat carbonara sauce in a small saucepan until simmering.
4. Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.
5. Make a cross in the cooked potatoes and carefully push open.
6. Spoon in the tuna sauce and then sprinkle with cheese.
7. Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.
If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.
All photos taken by me unless otherwise stated.
This is quite a simple stuffed chicken recipe to put together and tastes good too. I served ours over tagliatelle and asparagus with a sauce and I have listed ingredients for this below, but feel free to serve it however or with whatever you would like. I mainly made the sauce to toss through the pasta although I did serve the remainder in a gravy boat to drizzle over the chicken.
Ingredients
2 Chicken breasts
1/2 Avocado, sliced thinly
4 Sun-Dried tomatoes, sliced
2 Tablespoons sun-dried tomato pesto
100g Basil mozzarella, sliced
200g Fresh tagliatelle
200g Asparagus spears, chopped
4-6 Prosciutto slices (2 per breast if the slices are wide and 3 per breasts if they are thinner, enough to secure around breast.)
Sauce
50ml Dry white wine
3 Tablespoons sun-dried tomato pesto
1 Cup cream
2 Teaspoons seeded mustard
1/2 Teaspoon lemon pepper seasoning
3/4 Cup Parmesan cheese
1-2 Teaspoons cornflour
Method
1. Pre-Heat oven to 180 degrees Celsius.
2. Slice breast down the center length ways, careful not to cut all the way through, open breast out, pound with a meat mallet until of equal thickness.
3. Spread 1 tablespoon of sun-dried tomato pesto over one side of the chicken, lay avocado, tomatoes and mozzarella on top of pesto, fold breast over to cover filling, wrap the prosciutto slices around the breast to secure. Repeat with remaining breast.
4. Place breasts in an oven proof dish, drizzle a little oil over, bake for about 30 Min’s or until chicken is cooked through.
5. While chicken is cooking, cook tagliatelle and asparagus, drain and set to one side.
Sauce
1. In a saucepan add wine, pesto, cream, mustard and lemon pepper seasoning, stir well, add cheese and stir until melted, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
2. Pour enough sauce over pasta and asparagus to just coat, toss through. Serve remaining sauce in a jug on the side to drizzle over chicken.
To Serve: Place pasta on a plate top with chicken either whole or cut in half, Drizzle extra sauce over and garnish with fresh basil if desired.
All photos taken by me unless otherwise stated.
