So here is my hat trick recipe, recipe number 3 from May/Junes Ocado Life Magazine, delicious baked sweet potatoes with yummy melting Brie and garlicky wild mushrooms and set on peppery watercress. I have to admit that watercress is one of my favourite things to eat and is gorgeous drizzled with a little balsamic vinegar, to be honest this dish brings together a few of my favourite things, so works very well for me. The recipe does say to drizzle with olive oil, you could use either or both, it is entirely up to you. I personally prefer the sharpness of the balsamic and loved how it cut through the sweetness of the potato.
Just thinking of this dish makes me smile, I love Brie, I loved it melted all over these sweet potatoes, I love it in a bacon baguette and I just love it on its own, so it is all rather heavenly for me, one of the world’s best-known soft cheeses, Brie originated in north-east France, I love it, but then I just love cheese and would choose it over chocolate any day. Please excuse how bad this old post is, but this is one of my favourite ways to use Brie https://www.gelsominascucina.com/2010/05/tartiflette-another-rosie-favorite.html a stunning tartiflette is not only one of my favourite dishes but also my daughter Rosie’s.
The wild mushrooms in this dish were rather expensive, £4 for 200g, but you could choose a cheaper variety that you like or maybe if you are one of those very clever foragers that can safely identify one mushroom from another you could use the little beauties that you forage from the countryside, making this a great autumnal dish. Its a talent I would love, but a little to scared to get it wrong !
What is great about this dish is its simplicity, so easy to prepare but delivers on robust flavours and is so filling.
Anyway, just a short post, I have had a really busy day today, its my first day back from being away, so lots to do and catch up on and of course Chelsea Flower Show is on at 3pm and I have missed it all so far, so time to catch up.
Buon appetito
Serves 4
2 tablespoons extra virgin olive oil (plus extra for rubbing)
4 medium/large sweet potatoes
200g wild mushrooms
1 clove garlic, crushed
180g French Brie, sliced
150g watercress
1 lemon, juiced
Preheat the oven to 220C, 200C Fan, gas 7.
Rub a little olive oil over the potatoes and sprinkle with a little sea salt. Make a cut into the middle of each and place on a baking tray. Bake for 30 minutes.
Just before the potatoes are ready, gently fry the mushrooms and garlic in the olive oil for 2 minutes. Set aside.
Split the potatoes open and pile the mushrooms and Brie into each. Divide the watercress between plates or large serving bowls, top with a potato, season and drizzle some olive oil over the top. We drizzled ours with a little balsamic vinegar and it was delicious.
Finish with a squeeze of fresh lemon and serve immediately, its that simple.
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