Pavlina’s cooking demonstration at the Sunday Market at the Streatham Food Festival was a huge success, and she’s adapted one of the recipes she made to incorporate more of the ingredients in this week’s VegBoxes, including a ‘no-potatoes” variation using our ever-popular biodynamic eggs from East Sussex:
Crushed Potato Nests with Broad Beans and Mushroom Filling
- 2 medium-sized potatoes (it’s the Bakers kind this week)
- 1 shallot bulb, finely chopped
- 3 shallot stalks, finely chopped
- 1 fresh garlic bulb with stalk included, all finely chopped
- A punnet of mushrooms
- Shelled broad beans (these can be eaten raw, after shelling them out of their pods, or soak them in boiling water for 15 mins)
- Fresh herbs (oregano and thyme go well)
- Grated cheese (optional)
Method:
- Steam the potatoes with the skin on for 15-20 mins.
- Preheat the oven, ready for the final baking stage.
- While the potatoes are steaming, begin preparing the filling by stir-frying the shallots, finely chopped fresh garlic and the chopped mushrooms. Add salt, paprika and soy sauce. Stir-fry for 3-4 mins.
- Add the broad beans and fresh herbs just before the filling is ready.
- Grease a baking tin and crush each potato into a nest shape.
- Place the filling on top or into the potato nests and finish with grated cheese.
- Bake in the oven until the cheese has melted.
For a no-potato option, fold the ingredients into an omelette and top with cheese just before the egg is completely cooked.
Recipe with love from The Food Fairy