serves
6
prep
5 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Memory Bites with Matt Moran
series • cooking
PG
series • cooking
PG
Ingredients
- 6 medium King Edward potatoes
- 100 g butter
- 200 g crème fraîche
- 2 hard-boiled eggs, yolks pushed through a fine sieve
- 2 eschallots finely diced
- 1 bunch chives, finely sliced
- 50 g best-quality caviar you can buy
- Best quality vodka (optional)
Instructions
- Preheat oven to 200°C. Bake potatoes until a knife easily pierces through. Allow to cool slightly then cut a cross into the top of each potato. Using a tea towel or spoons to protect your fingers, press the edges of the potato to open it up.
- Top first with some butter and salt, then a good dollop of crème fraîche, some egg yolk, eschallots, chives and caviar. Serve with a shot of vodka.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Memory Bites with Matt Moran
