FF- Your community Magazine


Page 30


Female Focus


It’s BBQ season again and after getting fed up last year of baked potatoes each time here are some different options.


Sweet potato salad


2 potatoes 1 sweet potato 4 eggs


2 stalks celery, chopped


1/2 onion, chopped 3/4 cup mayonnaise


1 tablespoon prepared mustard salt


1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.


2. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.


3. Combine the potatoes, eggs, celery and onion.


4. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.


BBQ bacon potatoes


4 baking potatoes, scrubbed salt


12 slices bacon olive oil for brushing 1 cup brown sugar


freshly ground black pepper 1. Preheat an outdoor grill/ BBQ for medium-high heat.


2. Make 4 cuts into each potato without going all of the way through so that each potato has been cut into 5 thick slices.


3. Place potatoes onto squares of aluminum foil. Sprinkle a little salt inside each potato, then wrap with 3 slices of bacon and secure with toothpicks if needed. Brush the potatoes with olive oil, then sprinkle with brown sugar and black pepper. Wrap the potatoes loosely in the aluminum foil.


4. Grill potatoes until the bacon has crisped, and the potato is soft in the middle, about 45 minutes depending on grill temperature.


Bacon and cheese baked potatoes


4 large baking potatoes 250g bacon


4 tablespoons butter 1 large onion, chopped


1/2 cup chopped fresh mushrooms 1 teaspoon crushed red pepper


1 teaspoon garlic powder 1 teaspoon chopped fresh chives salt and ground black pepper 1 (200g) container sour cream 250g grated Cheddar cheese 1 teaspoon dry bread crumbs


1. Preheat oven to 200ºC. Use a fork to pierce the potato skins. Bake the potatoes unwrapped for about 1 hour, or until soft, in the oven.


3. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


4. Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.


5. Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and mix until all ingredients are well blended.


6. Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon. Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.


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