I had a bit of a culinary disaster the other night. I had planned to make a lactose free macaroni cheese and had gone to great pains to get my ingredients. Buffalo milk, goats butter & sheeps cheese, all ready to go. I had planned to make a bechamel and sink the macaroni in it with some manchego & blue cheese throughout and panko breadcrumbs and manchego on top. Alas, it wasn’t to be, my buffalo milk was unpasteurised and was already sour having bought it on Sunday. I was devastated! I had been building up to it for a few days buying my ingredients. So, stranded in my kitchen, with the makings of a bad macaroni cheese and so annoyed I was ready to give up and sulk and watch trash tv with a glass of wine, I reviewed my options. We had had braised sausages and mash the night before and had baked potatoes for the mash in order to get a better texture for our mash. We still had the skins. I had a kilo of broad beans from the farmers market. I had goats cream from St Helens Farm for the dish that shall not be spoken of. Some leeks and a nice big block of roquefort. I started to feel better. In the end, waste of food aside, I was almost happyto have failed as I was so pleased with the outcome of the stuffed potato skins. They were delicious! I served them with grated raw beetroot dressed with balsamic and some redcurrants and washed it all down with a glass of robust red wine.
It was all a bit slap dash given my frustration with preceding events, and while I had a kilo of broad beans, they actually weren’t the best and I had to bin some, so this recipe is approximate. I don’t think changes in the ingredients will compromise this dish though, it’s very rustic and the flavours work well so a little more of one and less than the other should be fine, so feel free to play. It’s the flavour combinations that work well here.
As with all dishes, you’ll get a better result with the best ingredients but I would particularly encourage using a good bacon for this. We get ours in our farmers market from Grassmere Farm and it’s so good! It retains its moisture and the flavour is really distinct, even alongside the strong blue cheese, it really stood up to it. Roquefort is one of my favourite blue cheeses, it’s made from sheeps milk so is great for lactose free dinners.
We were hungry and our potato skins were small so we had three each but two might suffice per person if they were large enough.
Here’s the recipe: Continue reading