Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Monday, 19 November 2007

Freddie and Charlotte of The Great Big Veg Challenge have ask what my favourite jacket potato filling is as part of their "P is for Potatoes" project! I love jacket potatoes - particularly in this sort of weather - as they provide instant warmth and satisfaction. They are lovely just with butter and grated cheese - or with baked beans and cheese! My favourite filling at the moment (I had it twice last week!) is herb scented mushrooms! It is delicious and so quick to make. I microwave my potatoes for 7 minutes (per potato) on high power and then transfer them to the oven to crisp the skins.
Herb scented mushrooms
served two hungry people
2 large jacket potatoes (microwaved on full power for 14 minutes and then crisped in the oven or cooked for one hour in the oven until soft)
1 small punnet of mushrooms - I used chestnut but any mushrooms would be fine
A large knob of butter
1 sprig rosemary
1 sprig thyme
1 red onion finely chopped
1 clove garlic crushed
1 tbsp chopped chives
1 good slug of calvados or brandy (omit this if cooking for children)
100ml double cream
salt and pepper for seasoning

Add the butter to a large frying pan and add the onions, garlic and mushrooms, together with the rosemary and thyme. Season with salt and pepper. Cook for approximately 10 minutes until the onions and mushrooms are soft. The mushrooms should smell nice and earthy and remind you of walking in a forest (this is Giancarlo's test for when mushrooms are cooked!) Add the chives and the calvados and cook for a few minutes until the alcohol has burned off. Add the cream and cook for a few minutes further until the sauce is thickened. Divide the mushrooms between the two potatoes and serve immediately!

Amanda from Figs Olives Wine and David from Book the Cook are also providing potato filling recipes so drop by their sites to see their delicious recipes


Rita said...

Thank you....this looks yummie! I love baked potatoes too.

Figs Olives Wine said...

Just fabulous, Hannah! We've been stuffing ourselves with baked potatoes for 2 days now, and I think we'll have to go with your mushroom version tonight!

Great Big Vegetable Challenge said...

Delicious recipe Hannah.
Thank you again for joining in - we really love seeing what you do on these round ups.