Wednesday, 7 March 2012

Baked Sweet Potato with Chilli, Mozzarella and Basil

  • It was one of those days. You know the kind? The kind of day when one thing comes along after another and all of a sudden you find yourself scrambling to put something on the table for dinner. After parent/teacher interviews, visits from family and the usual after-school-disorganisation, I had minutes left before we had to be out the door for football training. Help! But a quick wander around our garden for inspiration put things to rights - good, kind, abundant garden. Chillies and basil to the rescue! I bunged some sweet potatoes in the oven before we left and when we entered the house an hour later dinner was practically made. A little Chocolate Yoghurt Snack Cake to finish and that's dinner - done.

  • Baked Sweet Potato with Chilli, Mozzarella and Basil 
  • from Jamie Oliver's Jamie's Dinners

4 sweet potatoes or baking potatoes
olive oil
sea salt
1 fresh red chilli
a couple of sprigs of fresh basil
4 small or 2 large buffalo mozzarella
1 lemon
extra virgin olive oil
sea salt and freshly ground black pepper

Preheat the oven to 190 degrees C.

Wash the potatoes under cold running water, and scrub them with a brush to get rid of any dirt.
Prick them all over with a fork so they don’t explode in the oven. Drizzle them with a little olive oil.
Sprinkle over a pinch of salt, then rub this into the potatoes.Cook in the hot oven for 1 hour to 1 hour and 20 minutes, depending on how large your spuds are.

Deseed and finely chop the chilli. Pick the basil leaves and discard the stalks.

Once the potatoes are cooked, split them open and tear over the mozzarella. Scatter with chilli and basil leaves, then squeeze over a little lemon juice.

Drizzle each one with a little extra virgin olive oil and sprinkle with a pinch of salt and pepper.

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