This dish is really quick – but good ♥
This recipe will serve two people with an Italian style meal, accompanied by a fresh green salad
I use my halogen oven for this dish, so it’s economic power-wise also. Ingredients 2 medium sized baking potato (each app. 125 to 150 gm) ½ tsp virgin olive oil ½ tbsp mature cheddar cheese, grated 227 gm can of chopped tomotoes 2 Quorn fillets ½ tbsp fresh basil ½ tbsp fresh oregano freshly ground sea salt and pepper to tasteMethod
- Wipe the potatoes with a damp cloth and remove any blemishes
- With a sharp skewer, pierce the potato several times on both top and bottom
- Using a paper towel, lightly apply the olive oil over surfaces of each of the potatoes
- Place onto the rack at the bottom of halogen oven, preheated to 180°C; set time for 30 minutes
- Whilst the potatoes are cooking, place the quorn fillets in a small lidded casserole dish (app. 600ml)
- Pour the canned chopped tomatoes over the fillets and sprinkle the basil and oregano leaves over the surface and put the lid on the dish
- Put the casserole dish to one side until the oven timer has switched off. When the oven switches off, lift the lid and give the contents a quick stir.
- Put the casserole dish it on the same rack as the potatoes, and using tongs, turn the potatoes over
- Set the timer for 20 minutes, and at the same temperature of 180° C
- When the oven switches off, check the potatoes with a skewer to see if they are done. If they are cooked, using the tongs, transfer them to the bench
- With a sharp knife, make a light cut down the length of each potato and another at right angles to the first
- Gently squeeze each potato to open it up a bit, then scatter the grated cheese over the exposed potato flesh
- Put the potatoes back in the halogen oven (cheesy side up), and set the timer for 5 minutes, or until the cheese has melted and has just started to brown. Repeat this step for another 3 to 5 minutes if necessary
- When potatoes are ready –
serve and savour the flavour!