Friday, 19 June 2020 / Topics:
Ingredients: (Serves 4)
- 4 medium potatoes
- 1 tablespoon olive oil, plus 2 tablespoons extra
- ½ chorizo, finely chopped
- 400g tin cannellini beans, drained and rinsed
- 6 garlic cloves, thinly sliced
- 1 lemon, zested then juiced
- ½ bunch parsley, finely chopped
- ¼ cornichons, finely chopped
- 2 tablespoons capers
- ½ cup crème fraiche
- 6 anchovies, finely chopped
- 2 spring onion, thinly sliced on an angle
Method:
1. Preheat oven to 200°C. Pierce potatoes with a fork. Microwave on high for 5-6 minutes. Transfer to a lined baking dish. Bake in the oven for 20-30 minutes or until tender.
2. Meanwhile, heat one tablespoon oil in a large frying pan over medium-high heat. Cook chorizo for 2-3 minutes or until golden and fat has rendered out. Add cannellini beans and garlic and cook for a further 2-3 minutes or until beans are warmed and garlic is fragrant. Stir through lemon zest and half the juice.
3. To make the salsa verde, place parsley, cornichons, capers, remaining half the lemon juice and two tablespoons oil in a small bowl. Stir until combined.
4. Divide potatoes between serving plates. Cut open and fill with a dollop of crème fraiche. Top with cannellini bean mixture and drizzle over salsa verde. Garnish with spring onions.
