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Tamahou's Recipe - Stuffed Potatoes and Dessert Parcels - 10 June


Peach and apple dessert parcels

1 box of filo pastry
1 small container of pre-made custard
1 tin of diced apples add 1 tsp cinnamon and 1 tsp sugar
1 tin of peaches
100g melted butter

Using a damp (not wet) tea towel lay the Filo pastry out on a work bench, a remove 1 sheet, using a pastry brush, brush the sheet around the edges, and place another on top, do this 3 times to create the base.

Into the middle of the pastry add 1 tbsp of apple and 1 peach and cover with custard.

Roll the ingredients into the pastry, picking up the sides and folding the edges over so that the filling does not spill out the sides and continue until you reach the end of the Filo pastry, brush the end with butter the roll and place on an oven tray. Do this as many time as needed.

Bake on a greased tray for 15 minutes or until golden brown, use left over custard and French vanilla ice cream to finish.

Broccoli, bacon and cheese stuffed potatoes

4 large potatoes
1 small head of broccoli
300g grated cheese
150g butter
1 cup of flour
1 litre of milk
1 small packet of chives
2-3 rashers of bacon, chopped

Prick the potatoes with a fork to help release the steam when cooking - don't be shy, get angry! Place them in the oven and bake for approx 20mins or until cooked (this will depend on the size of your potato). Once done, cut a cross into the potato and squeeze gently to expose the inside of the potato.

Blanch the broccoli in boiling water. Do not over cook these and try to keep them as green as possible, once done take out of the water, strain and sit to the side.

In a saucepan melt the butter and add the flour slowly to make a roux (the base for a white sauce). Slowly add the milk until you reach a smooth consistency for you sauce, add the cheese and heat till melted.

Into your sauce add the broccoli, bacon and chives and mix, then add the mix to the open potato, sprinkle with cheese and return to the oven to finish.


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