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.
Whilst you wait for the potato to cook, prepare your drink of choice. I love craft sodas, like the elderflower one I’m having in the photos. But very often, I make my own tangy sparkling tea:
1/2 cup club soda
1 cup cooled brewed green tea
1/2 tablespoon apple cider vinegar
2 tablespoons maple syrup
Here are some recommendations for serving Halal or Vegan guests.
- Substitute lard with goose fat.
- Substitute lard with coconut oil, crème fraîche with Veganaise, and caviar with roasted seaweed.
Now for the final taste verdict. Most of the lard melted off the curved surface of the potato during the baking process, and it doesn’t really impart any particular taste or aroma. I enjoyed the delicious umami flavour of the lumpfish caviar the most. Still a recipe I keep coming back to, but I might omit the lard in the future (sorry piggies).
I hope my readers enjoyed my take on a food favourite of style icon Jackie Kennedy. I’m about to be MIA again for some time, but I’ll see you soon at my next wild idea.💡