Recipe: Roast Dinner Loaded Skins

ROAST DINNER LOADED SKINS

I couldn't have loaded these potato skins up with any more fantastic tasting food. If there's one battle recipe you cook make it this one.

Ingredients

  • 4 ea baking potatoes
  • 2 tbsp olive oil
  • 2 tbsp coarse polenta
  • 200 g baby carrots
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 100 g eggs
  • 100 ml milk
  • 75 g plain flour
  • 25 g beef dripping
  • 2 ea thick sirloin steaks
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 sprig thyme
  • 1 pinch sea salt
  • 1/2 tbsp plain flour
  • 2 tsp ground black pepper
  • 250 ml beef stock
  • 1 tsp dijon mustard
  • 25 ml double cream
  • 2 tbsp horseradish sauce
Cook the Skins

Step 1

Cook The Skins

Preheat the oven to 180ºC. Toss the potatoes with oil, salt and pepper and place onto a baking tray. Bake for an hour, then leave to cool at room temperature. Increase the oven temperature to 240ºC. Slice the potatoes in half and scoop out the middles into a bowl. Drizzle a little extra oil over the skins and coat in the polenta. Lay them onto a baking tray, crush the garlic cloves and toss them onto the tray then bake for 10-15 minutes, until the skins are really crispy. Keep an eye on them in the hot oven!

Cook the Carrots

Step 2

Cook The Carrots

Preheat a frying pan over a high heat and add the carrots. Cook over a high heat without moving them until they are well coloured, then turn and do the same on each side. When the carrots are a golden brown all over, finish by adding the butter and frying for a few more minutes.

Make the Yorkshire Puddings

Step 3

Make The Yorkshire Puddings

Pour a teaspoon of beef dripping into small dariole moulds. Put the moulds on a tray and into the oven for 5-10 minutes, until very hot, then carefully pour in the yorkshire batter so that it reached almost halfway up the moulds and bake for 15 minutes.

Cook the Beef

Step 4

Cook The Beef

Preheat a frying pan over a high heat until smoking hot. Season the steak with oil, salt and pepper. Place the steak in the pan and cook over high heat for 2-3 minutes Turn the steak over and cook for another 2 minutes, then add the butter and thyme and baste for another minute. Let the steak rest for 5 minutes before serving.

Make the Gravy

Step 5

Make The Gravy

Add the flour to the pan and coat everything well. Cook it out for a few minutes, then pour in the beef stock. Let it reduce over a medium heat for 10 minutes then add the mustard and cream. Keep it warm.

Serve

Step 6

Serve

Serve up your crispy potato skins, spread over a little horseradish sauce and fill with beef slices, carrots, and a yorkie. Load up on gravy and dig in! Serves 4

Comments

Barry

I couldn't have loaded these potato skins up with any more fantastic tasting food. If there's one battle recipe you cook make it this one.

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