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