Potato winter warmers

Loaded Mexican chicken stuffed potatoes

Who doesn’t love a baked potato? A filling of Mexican flavoured chicken and beans is loaded into perfectly baked potato and topped with home-made guacamole.

• Ingredients

• 4 Potatoes

• 15 ml (1 tbsp) olive oil

• ½ onion, halved and sliced

• 1 garlic clove, minced

• 15 ml (1 tbsp) paprika

• 5 ml (1 tsp) ground cumin

• 5 ml (1 tsp) ground coriander

• 1,25 ml (¼ tsp) cayenne pepper

• 1 chicken breast, cooked and shredded

• 60 ml (¼ cup) water

• 125 ml (½ cup) red kidney beans

• 125 ml (½ cup) whole kernel corn

• salt and pepper, to taste

To serve:

• 30 ml (2 tbsp) sour cream (*optional)

• fresh coriander, roughly chopped

• fresh lime, cut into quarters

For the guacamole:

• 1 ripe avocado

• 15 ml (1 tbsp) lemon juice

• 15 ml (1 tbsp) fresh coriander, roughly chopped

• 1 small chilli, finely chopped (optional)

• salt and pepper, to taste

• Directions

Rub the potatoes with oil and wrap them in tinfoil. Place in a 180°C preheated oven and cook for 30-40 minutes or until a knife can easily cut into the potato.

In the meantime make the chicken filling. Heat the oil in a large saucepan over medium heat and add the onions. Sauté for 5 minutes or until slightly translucent, then add the garlic and cook for another minute or two.

Stir in all the spices and shredded chicken. To loosen the mixture, pour in water and stir until combined

Add the red kidney beans and corn and season with salt and pepper. Set aside.

Once the potatoes are cooked through, cut a 3 cm slice lengthways down the potato, make sure not to slice it all the way through. Stuff the potato with the filling.

Top with the guacamole and sour cream.

Finish with a squeeze of the lime and a sprinkle of coriander, enjoy.

The guacamole: In a medium sized bowl, combine all the ingredients and mash well until smooth.

Lamb shanks, creamy mash and the ultimate onion gravy

This caramelised onion and stout gravy is absolutely incredible, you won’t go back to another gravy recipe after this one. Serve it with any roast you love, or these succulent lamb shanks. Or, just with this creamy buttery potato mash. This is an unforgettable feast.

• Ingredients

For the onion gravy:

• 15 ml (1 tbsp) olive oil

• 2 onions, peeled and sliced

• 2 cloves of garlic, grated

• 10 ml (2 tsp) brown sugar

• 125 ml (½ cup) stout beer or red wine (optional)

• 250 ml (1 cup) lamb or beef stock

• salt and black pepper, to taste

For the mash:

• 4 large potatoes, peeled and cubed

• 125 ml (½ cup) cream

• 45 ml (3 tbsp) butter

• 60 ml (¼ cup) Grana Padano cheese, grated

• salt, to taste

For the shanks:

• 2 x 1,2 kg ready-made lamb shanks

• Directions

For the onion gravy: Heat a pot with olive oil on a medium heat. Add the onions and sauté for about 3-4 minutes until soft and translucent. Add the garlic and sugar and cook for another 5 minutes until caramelised. Add the beer or wine (optional) and the stock. If the gravy is made without alcohol, add 125 ml extra stock or water. Season to taste.

For the mash: Boil the potatoes in water over a high heat until soft. Drain the water from the potatoes and mash. Add the cream, butter, and cheese and season to taste.

For the shanks: Preheat the oven to 180°C. Remove the lamb from the packaging and place the meat back into the foil tray. Place in the oven for about 30-45 minutes or until warmed through.

To serve, place the mash on your serving plates topped by the lamb shanks and ultimate onion gravy.

Smashed potatoes

If you are looking for the very best potato side dish, look no further! These super crispy potatoes are something special.

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• Ingredients