• fashion,  food,  style

    Jacket Potato with a Twist

    As mentioned in the previous post, it is the Year of the Pig in Chinese culture. I thought it would be fun to go along with the pig theme, and try out some other ingredients from pigs. Lard has been used throughout culinary history; however, in recent years it has fallen out of favour with the health-conscious consumer due do its high saturated fat content. Like its animal fat cousins: beef dripping and goose fat, lard is often used to roast potatoes with.

    A recipe that sprung to mind was first lady Jackie Kennedy’s baked potato. But instead of Beluga caviar, I will opt for the poorwoman’s substitute: lumpfish caviar. I tried this recipe several months ago, but this time I’m going to coat the potatoes with lard instead of oil.

    For these jacket potatoes with a twist, you will need:

    (serves one)

    1 baking potato 
    1 tablespoon lard
    50g tin of lumpfish caviar
    200g pot of crème fraîche or sour cream to taste
    Sea salt to taste
    Few sprigs of chives

    1. Wash and drain potato.
    2. Prick the potato skin with a fork.
    3. Rub the potato with lard and a small sprinkling of sea salt
    4. Bake between 180-200°C for 1 hour, give or take 15 mins depending on size of potato.
    5. After it’s cooked, score a cross on the potato, and top with lashings of crème fraîche, lumpfish caviar and chives.

    Plating up my little potato. I’m about to be a couch potato EATING an actual potato.

    A perfect palette: both in a visual and gastronomic sense.

    As I’m undergoing textile design training at the moment, I use my textiles as part of my plate settings. This is one of my favourite experimental samples. It is super weird and different – woven with materials such as sponge and paper yarn. Click below for more photos and my personal tips.