Sunday, May 31, 2009

New England Lobster Rolls


For lunch this weekend, I made these sumptuous lobster roll sandwiches. My kids enjoyed these sandwiches very much. We headed outdoors, to one of the lovely parks here in Vancouver as the weather this spring have been just great! :-)


Recipe adapted from The Dean & Deluca Cookbook

New England Lobster Rolls


Ingredients

1 lb Cooked Lobster Meat, cut into coarse chunks (approximately 2 cups)
1/4 Cup Celery, cut into the size of gambling dice
1/4 Cup Mayonnaise
Sea Salt and Pepper to taste
Pinch of Sweet Paprika
Butter for greasing the griddle and the buns
4 Hot Dog Buns

Method

Blend the lobster meat in a bowl with celery and mayonnaise. Add a few drops of cold water to smooth out the mixture. Season well with salt and pepper, and add the paprika. Place in refrigerator until mixture is very cold.

Grease a griddle or a cast iron skillet over moderate heat with a little butter. Open the hot dog buns (without separating the two halves of each one). Smear a little butter on the outside of each bun, then place them on the hot griddle or in the hot skillet, spread open, exterior side down. Place a weight on the buns (a heavy pan will do). Cook until the exteriors are golden, about 1 minute. Remove buns.

Fill each bun with one fourth of the lobster mixture, sprinkle with paprika, and serve immediately.

Friday, May 29, 2009

Granola Grabbers


Well, I’m not exactly a big cookies fan, however, I do enjoy them occasionally. So, this is one of the cookies that I do like, "granola grabbers" . I call them “power cookies” as they’re chock full of healthy ingredients like granola, nuts, and fruits. Do try this wonderful and healthy recipe when you plan to bake some cookies next. Have a great weekend!



Recipe adapted from Baking From My home to yours by Dorie Greenspan

Granola Grabbers

Ingredients

3 Cups Granola Without Fruit
3/4 Moist, Plump Raisins (dark or golden)
1/2 Cup Salted Peanuts
1/2 Cup Slivered Almonds
1/2 Cup Sweetened Shredded Coconut
1/3 Cup Wheat Germ
1 3/4 Stick (14 Tbsp) Unsalted Butter, at room temperature
3/4 Cup (packed) Light Brown Sugar
1/4 Cup Sugar
1 Large Egg
1/4 tsp Salt
1 Cup All-Purpose Flour

Method

Position the racks to divide the oven into thirds and preheat the oven to 375˚F. Line two baking sheets with parchment or silicone mats.

Put the granola in a large bowl and break up any clumps with your fingers. Add the raisins, peanuts, almonds, coconut and wheat germ and mix together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until smooth, about 2 minutes. Add the sugars and beat for another 3 minutes, or until creamy. Add the egg and salt and beat until well blended. Reduce the mixer speed to low and add flour, mixing only until it is incorporated, then steadily add the granola and fruit. Stop the mixer when most of the granola mix is blended into the batter and finish the job with a sturdy rubber spatula, making sure to get up any bits of dry ingredients left in the bottom of the bowl.

Scoop out rounded Tbsp of dough, pack the scoops between your palms and arrange the mounds on the baking sheets, leaving about 1 1/2 inches between them. Flatten the mounds lightly with your fingertips.

Bake for 10 to 12 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be golden brown but not firm. Allow them to rest on the sheets for 1 to 2 minutes before transferring them to racks to cool to room temperature.

Repeat with the remaining dough, cooling the baking sheets between batches.


Thursday, May 28, 2009

RICARDO Meals for Every Occasion Cookbook Giveaway



A very happy hello to all of you who have been loyally following my postings! Today I am not posting any recipes; but instead, I would like to announce a nice giveaway to one of you. It’s a signed autographed cookbook “Meals for Every Occasion” by celebrity chef Ricardo Larrivée! Just a small token of my appreciation for your generous support for 8 months old Seasaltwithfood. So, if you are keen to be the proud recipient of Ricardo’s cookbook, all you have to do is provide comment on any post with recipes that were adapted from his cookbook.


1. Cranberry Scones With Honey-Orange Butter

2. Asparagus Caesar Salad

3. Steamer Clams With Beer And Chorizo


A lucky winner will be announced on June 8th 2009. All the best to you and once again, I would like to thank each and every one of you for regularly visiting my site and leaving kind comments on my postings. Appreciate it very much and do keep coming back. Thank you.


Wednesday, May 27, 2009

Steamer Clams With Beer And Chorizo


The recipe for this steamer clams calls for Chorizo. Chorizo is made from pork and pork fat. They are seasoned with smoked paprika, salt, and sometimes with garlic and herbs. I like the smoky flavor of chorizo in this steamer clams and they taste great!



Recipe adapted from Meals For Every Occasion by Ricardo Larrivée

Steamer Clams With Beer And Chorizo

Ingredients

2 Cloves Garlic, peeled and halved
3 Tbsp (45 ml) Olive Oil
1 Onion, chopped
1/4 lb (115 g) Chorizo, cut in rounds
2 Plum Tomatoes, crushed
4 Sprigs Fresh Thyme
6 oz (170 ml) Beer (1/2 bottle)
2 lb (1 kg) Steamer Clams or small clams, scrubbed
Salt and pepper

Method

In a saucepan over medium heat, soften the garlic in the oil. Add the onion and chorizo. Brown over medium heat. Add the tomatoes and thyme. Simmer for about 2 minutes.

Add the beer and clams. Cover and bring to a boil. Stir, reduce the heat and simmer until all the clams open, about 5 minutes. Discard any unopened clams. Adjust the seasoning.

Tuesday, May 26, 2009

Asparagus Caesar Salad


If you like asparagus, do try making this asparagus caesar salad. Asparagus are low in calories, contains no fat or cholesterol and is just delicious. The caesar salad dressing goes very well with asparagus. Asparagus are in season now and well priced. What better time to try this beautiful and delicious salad.




Recipe adapted from Meals For Every Occasion by Ricardo Larrivée

Asparagus Caesar Salad


Ingredients

Dressing
1 Egg Yolk
1 Tbsp (15 ml) Lemon Juice
2 tsp (10 ml) Dijon Mustard
1 tsp (5 ml) Chopped Capers
1/2 tsp (2.5 ml) Anchovy Paste or 1 chopped Anchovy Fillet
1/2 Cup (125 ml) Vegetable Oil
Sea Salt and Black Pepper

Salad
2 Slices Bread, cut into 1/4 inch (0.5 cm) cubes
2 Tbsp (30 ml) Butter (approx)
1/2 lb (225 g) Bacon, cut in small pieces
2 lb (1 kg) Asparagus, trimmed
Grated zest of 1 Lemon
Parmigiano Reggiona shavings to taste

Method

In a bowl, whisk together the egg yolk, lemon juice, mustard, capers and anchovy paste. Add the oil in a thin stream, whisking constantly. Season with salt and pepper.

In a skillet, brown the bread with butter. Set aside on a plate.

In the same skillet, fry the bacon until crisp. Drain on paper towels.

Boil the asparagus in salted water until al dente, about 3 minutes. Drain.

In a bowl, toss the asparagus, lemon zest and bacon. Transfer to a plate.

Pour dressing over the asparagus in a thin stream. Sprinkle with croutons and Parmigiano shavings. Serve as an appetizer or as a side dish.


Monday, May 25, 2009

Cranberry Scones With Honey-Orange Butter


I have not baked scones for quite sometime now, but when I saw this simple recipe from Ricardo Larrivée's cookbook, I had to try it out immediately. The result was great and the scones tasted really good with honey-orange butter.


Recipe adapted from Meals For Every Occasion by Ricardo Larrivée

Cranberry Scones With Honey-Orange Butter


Scones
2 1/2 Cups (625 ml) Unbleached All-Purpose Flour
1/2 Cup (125 ml) Sugar
2 tsp (10 ml) Baking Powder
1/2 tsp (2.5 ml) Salt
1/2 Cup (125 ml) Cold Unsalted Butter, cubed
3/4 Cup (180 ml) Buttermilk
1/2 Cup (125 ml) Dried Cranberries

Glaze
2 Tbsp (30 ml) Buttermilk
1 Tbsp (15 ml) Sugar

Method

With the rack in the middle position, preheat the oven to 400˚F (200˚C). Line a cookie sheet with parchment paper.

In a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the butter pieces are pea-sized. Add the buttermilk and pulse just long enough to moisten the flour. Transfer to a bowl and fold in the cranberries. Do not overmix.

On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using 2 inch (5 cm) round cookie cutter, cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one.

Brush with buttermilk and sprinkle with sugar. Bake until golden brown, 15 to 20 minutes. Let cool on a rack.

Serve with Honey-Orange Butter. You can freeze the scones.

Honey-Orange Butter
1/2 Cup (125 ml) Butter, softened
2 Tbsp (30 ml) Honey
1 Tbsp (15 ml) Orange Juice
Grated zest of 1 orange

Method

In a bowl or a small food processor, mix all ingredients until thoroughly combined. Transfer to a ramekin and refrigerate for about 10 minutes.

Sunday, May 24, 2009

Homemade Hot Dog Relish


Well, I think the hot dog definitely taste so much better with my homemade relish. It's fresh and not too sweet compared to relish you get at the grocers. This recipe makes about 3/4 cup of relish. Do try making your own relish next time. It's so easy to make and is all set in less than half an hour.


Recipe adapted from The Dean & Deluca Cookbook

Homemade Hot Dog Relish

Ingredients


1 Red Bell Pepper, finely diced
1 Green Bell Pepper, finely diced
Juice of 2 Lemons
4 Garlic Cloves, finely minced
2 Small Red Onions, finely diced
1/4 Cup Red Wine Vinegar
1/4 Cup Light Brown Sugar
2 tsp Ground Ginger
1 tsp Ground White Pepper
1/2 Cup Water

Method

Combine all ingredients in a saucepan. Bring to boil and simmer for 15 minutes. Let cool.

Saturday, May 23, 2009

Great Grains Muffins


I baked some great grains muffins for breakfast today. Besides the plump prunes, I also added some dried dates and raisins to the muffins. If you end up with more muffins than you can eat, I suggest you freeze them in the refrigerator immediately. Then just reheat in the oven when you feel like having them. Anyway, I like to toast my muffin lightly and spread some salted butter on it. Enjoy.


Recipe adapted from Baking From My Home To Yours By Dorie Greenspan

Great Grains Muffins


Ingredients


1 Cup All-Purpose Flour
1/3 Cup Whole Wheat Flour
1/3 Cup Yellow Cornmeal
1/3 Cup Old-Fashioned Oats
1/4 Cup Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1 Cup Buttermilk
1/3 Cup Pure Maple Syrup
2 Large Eggs
1 Stick (8 Tbsp) Unsalted Butter, melted and cooled
3/4 Cup quartered moist, plump prunes or other dried fruits (cut up as necessary) and/or chopped nuts (optional)

Method

Getting ready: Center a rack in the oven and preheat the oven to 400˚F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together the buttermilk, maple syrup, eggs and melted butter. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough-if the batter is a bit lumpy, that's fine. Stir in the fruit or nuts, if you're using them. Divide batter evenly among the muffin cups.

Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool.


Friday, May 22, 2009

Pepper-Grilled Sea Scallops With Roasted Mexican Green Sauce


The weather in Vancouver today was just lovely, lots of people were out strolling the parks and beaches. Well, when the sun is out, I guess it's time for some outdoor cooking using my grill. Earlier today, I had grilled some scallops and served it with a Mexican sauce made of cooked tomatillos.

Tomatillos is a close relative of tomatoes, but hardier. They are dense, highly seeded flesh, and are bursting with a distinctive tart, lemony flavor, and slightly acidic. They are great for salsa, sauces, and for salads too. Why not give the tomatillos a try? They're in season now, and at very reasonable prices!



Recipe adapted from The Dean & Deluca Cookbook

Pepper-Grilled Sea Scallops With Roasted Mexican Green Sauce

Ingredients

1/2 lb Fresh Tomatillos (about 6 medium), husked and washed
1 Large Poblano Chili
1/2 Cup Chopped White Onion
8 Sprigs of fresh Cilantro (including stems), chopped, plus fresh leaves for garnish
2 Serrano Chilies, seeded, and chopped
Sea Salt to taste

1 lb Sea Scallops (about 28 scallops)
2 1/2 Tbsp Ground Coriander Seed
1 1/2 Tbsp Very Coarsely Ground Black Pepper

Method

Preheat oven to 450˚F.

Roast the tomatillos on a baking sheet in the oven for 10 minutes. When cool enough to handle, peel and cut into quarters.

Meanwhile, place the poblano over an open flame and cook until charred on all sides. Place the poblano in a paper or plastic bag for 20 minutes, then peel off the charred skin. Remove the seeds, and chop the p0blano.

Place the tomatillo quarters, chopped poblano, onion, cilantro sprigs, and serranos in a blender, and blend to a coarse puree. Transfer the puree to a serving dish and thin to a medium-thick sauce consistency with about 3 Tbsp water, or more if needed. Season to taste with salt.

Cut the scallops into round slices, about 1/2 inch thick. Rolls slices in the ground coriander, then in the cracked black pepper. Grill over a hot fire, or sear in a cast-iron pan that has been heating over a hot fire for 10 minutes. Turn scallops once, and remove from heat when scallops are just cooked, about 1 minute per side.

Serve the scallops hot on pools of the green sauce. Top with a little more green sauce, and garnish with fresh cilantro leaves.


Thursday, May 21, 2009

Fried Buttermilk Marinated Chicken


Who doesn't enjoy a good fried chicken occasionally, right? I indulge my family to it once in a while as it's not exactly the healthiest food option. So, when I got a craving attack for it this time, I opted for this great fried chicken recipe. Marinate the chicken pieces in buttermilk for about 12 hours, or 18 - 24 hours if you like the chicken to be marinated all the way through. Then deep-fried slowly on medium heat, in batches if required, to cook evenly. Drain well and you have these delicious fried chicken, crispy on the outside, but yet still juicy and tender on the inside. Yummy!



Recipe adapted from Apples For Jam By Tessa Kiros

Fried Buttermilk Marinated Chicken


Ingredients


1 Chicken, cut into 10 Pieces, with skin (or 12 drumsticks)
2 Garlic Cloves, peeled but left whole
2 Rosemary Stalks
450 ml (16 Fl oz) Buttermilk
About 125 g (4 1/2 oz/1 cup) All Purpose Flour
2 tsp Sweet Paprika
2 tsp Sea Salt
Light Olive Oil, for frying
Lemon Wedges, for serving

Method

Put the chicken pieces in a large bowl. Add the garlic and rosemary, sprinkle with a tsp of salt and pour in the buttermilk. Turn the chicken over to coat well - it needs to be covered by the buttermilk. Cover with plastic wrap and put into the fridge for at least 12 hours, even for over 24 hours. Turn the chicken once or twice to distribute the flavors.

Pour into a colander to drain (you don't need to keep the buttermilk marinade). Put the flour on a plate and add paprika and about 1 tsp salt. Add pepper; if you like, and mix everything together.

Pour at least 5 cm (2 inches) of oil into a large frying pan over medium heat. Heat until the oil is hot. Pat the chicken in the flour to coat it on all sides, making sure that all the nooks and crannies are covered. Add the chicken to the hot oil and fry until it is crispy and golden. It is important that the chicken is cooked right through to the bone - use tongs to turn the pieces over a couple of times until you are satisfied that they are deep golden and cooked through. Lift out onto a plate lined with kitchen paper to absorb the excess oil. Serve immediately, with a sprinkling of salt and some lemon wedges to squeeze over the top.


Wednesday, May 20, 2009

Curry Prawns


If you like seafood curry, I would like to suggest that you consider trying out this great Curry Prawns. With lots of vegetables as well, it makes a fantastic one pot dish to go with steamed rice. I’m using a ready packed curry powder mixture here. As usual, you can omit the chili powder for a milder curry. Note that I like to pan fry the eggplants first before adding it to the curry; but, this is an option. Happy eating..



Curry Prawns

Ingredients

500 g Jumbo Fresh Water Prawn
1 Red Onion, sliced
1 Large or 2 Medium Eggplant, cut into smaller chunks
200 g Okra
2 Medium Size Tomatoes, cut into smaller chunks
2 Green Chilies, halved and seeded
3 Slices (about 10 g) Ginger, finely julienned
2 Sprigs of Curry Leaves
60 g Fish/Seafood Curry Powder
10 g Chili Powder (optional)
1 Lime, juiced
1 Can (400 ml) Coconut Milk
2 Cups Water
5 Tbsp Peanut Oil
Sea Salt to taste

Method

In a heavy pot, heat the oil on low heat. Add the red onion, ginger and curry leaves. Cook until the onions are soft and lightly brown in color.

Add the curry and chili powder. Cook until they are fragrant.

Mix in the coconut milk with 2 cups of water. Bring the curry sauce to a boil and lower the heat and continue to simmer for about 20 minutes.

Then, add the vegetables and prawns. Bring the curry mixture to a boil. Then lower the heat and continue to cook further, for about 15 to 20 minutes. Season the curry with lime juice and sea salt. Serve warm or at room temperature.

Tuesday, May 19, 2009

Fried Eggs With Tomatoes


This is another effortless, but yet, delicious eggs dish. Try making it, Fried Eggs With Tomatoes. Check out the recipe here.


Recipe adapted from Sichuan Cookery By Fuchsia Dunlop

Fried Eggs With Tomatoes


Ingredients

4 Medium Eggs
200 g Fleshy Tomatoes (about 2)
2 Scallions
Sea Salt
Freshly Ground White Pepper
3 Tbsp Peanut Oil

Method

Beat the eggs together and season with salt and pepper to taste. Cut the tomatoes in half and slice the scallions.

Add peanut oil in a wok and heat over high flame until smoking. Pour in the egg mixture. As soon as the egg has formed a skin over the base of the wok, add the tomatoes. Then wait until the egg is half-cooked and mix everything together. Stir-fry gently until the egg is just cooked and the tomatoes just hot. (Don't overcook the egg: it should remain light and fluffy.) Toss in the scallions, stir once or twice and then tip into a serving dish.

Monday, May 18, 2009

Stir-Fry Mixed Vegetables


I’m starting off my week with a simple stir-fry mixed vegetables dish. Here, I have cauliflower, bell peppers, carrot, and some snow peas. As usual you can always stir fry with your favorite combination of vegetables. This dish goes very well with steamed rice.


Stir-Fry Mixed Vegetables

Ingredients

250 g Cauliflower, break into smaller florets and blanched
1/2 Green Bell Pepper, sliced
1/2 Red Bell Pepper, sliced
1 Small Carrot, peeled and sliced
50 g Snow Peas
1/2 Small Yellow Onion, sliced
1 Red Chili, sliced
2 Cloves Garlic, chopped
1 1/2 Tbsp Peanut Oil
Sea Salt to taste

Sauce
1 Tbsp Oyster Sauce
1 tsp Soy Sauce
1 tsp Corn Flour
8 Tbsp Water or Chicken Stock
2 - 3 Dash of White Pepper

Method

Heat the oil in a wok and cook the garlic on low heat. Remove the garlic when they are fragrant and golden in color.

Turn the heat on high. Toss in all the vegetables and garlic. Stir-fry for about 2 minutes and add in the sauce. Bring it to a quick boil and season with sea salt. The sauce should be thickened and the vegetables cooked but still firm. Serve immediately.

Sunday, May 17, 2009

Pasta Salad With Roasted Tomatoes


Earlier today, I prepared an easy and light pasta salad for lunch with my kids. Here is the recipe. I would also like to take this opportunity to wish all my readers in Canada a very Happy Victoria Day!


Pasta Salad With Roasted Tomatoes

Ingredients

1 Packet (16 oz/454 g) Dried Pasta
800 g Grape Tomatoes
4 Cloves Garlic
1 Small Yellow Onion, peeled and quartered
1/4 Cup Pitted Olive, chopped
1/2 Cup Chopped Basil
10 Tbsp Olive Oil
1/2 Lemon (about 1 1/2 Tbsp) juice
Sea Salt To Taste
Freshly Ground Black Pepper

Method

Preheat the oven to 400˚F. In a large roasting pan, combine tomatoes, onion, garlic, olive oil, salt and pepper. Roast in the oven for about 25 minutes.

In a large pot, bring about 5 L of water to a boil and add 1 Tbsp of salt. Add the pasta and cook uncovered, stirring occasionally until tender but firm, 6 to 8 minutes. Drain and toss in about 1/2 Tbsp of olive oil. Set aside in a large salad bowl.

Remove the roasted garlic and onion and set aside to cool briefly. Then mince the garlic and coarsely chop the onion.

Toss the pasta into the roasting pan and combine well with the vegetables. Season with lemon juice, sea salt and some freshly ground black pepper.


Saturday, May 16, 2009

Garlic-Sizzled Chicken (Pollo Al Ajillo)


I discovered this great tapas recipe recently, Pollo Al Ajillo. The chicken wings are so crispy and tasty! Make sure you have some fries or bread to dip into the fragrant oil. Do try the recipe, I bet you will like it!


Recipe adapted from Traditional Spanish Cooking By Janet Mendel

Garlic-Sizzled Chicken (Pollo Al Ajillo)

Ingredients


1 kg (2 lb 3oz) Chicken Wings
Sea Salt
Freshly Ground Black Pepper
Paprika-I used 1 1/2 tsp of Paprika & 1 tsp Smoked Paprika
10 Cloves Garlic (2 whole & 8 chopped)
5 Tbsp Olive Oil
1 Bay Leaf
150ml (1/4 pint) Sherry (amontillado or oloroso seco or dry Sherry plus a little Brandy de Jerez)-I used Brandy
Chopped Parsley

Method

Cut off the wing tips and discard (use them for stock). Divide each wing into two joints. Rub the chicken pieces of chicken pieces with, salt, pepper and paprika. Smash two garlic cloves without peeling.

Heat the oil in frying pan or cazuela and add the pieces of the chicken and the 2 garlic cloves. Fry until the chicken is golden. Add the remaining chopped garlic and continue frying.

Then add the Sherry and continue cooking until most of the liquid is absorbed and the chicken is tender, about 20 minutes. Sprinkle with chopped parsley to garnish.


Friday, May 15, 2009

Kuih Keria (Sweet Potato Doughnuts)


Today, I'm posting another kuih recipe from Malaysia. This is what's typically known as "Malaysian Doughnuts" which are made with sweet potatoes. The dough is very soft and it's meant to be that way. So, if you are going to try making them, I suggest you sprinkle some extra flour on your palm while shaping the dough. I hope you will give it a try and enjoy!



Kuih Keria (Sweet Potato Doughnuts)

Ingredients

2 Medium Size Sweet Potato (about 500 g),skinned
100 g All Purpose Flour, sifted
30 g Glutinous Rice Flour, sifted
1/2 tsp Sea Salt
Sugar for topping
Oil for deep-frying
Extra All Purpose Flour for dusting

Method

Boil the sweet potatoes until soft and cool completely. Mash and mix with all the flours and salt. Shape into doughnut rings and dust with some flour.

Deep fry the doughnuts over medium heat until golden brown. Drain the doughnuts and coat with some sugar. Serve immediately.

Thursday, May 14, 2009

Hasselback Potatoes


These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

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