Ingredients
20g unsalted butter
100ml whole milk
30g Plain flour
100g Sparkenhoe Blue Cheese
2 egg yolks
300g red potatoes (golf ball size)
300ml sunflower oil
2 sprigs rosemary
2 tsp Rosebud Sweet Onion Marmalade
To Serve
Chicory leaves
Walnuts
French vinaigrette
Rashers of crispy bacon (optional)
Method
- Pre heat the oven to 195°C.
- Melt the butter on a low heat then add the flour and cook until glossy, stirring constantly. Slowly add the milk and half the blue cheese, whisk until thickened. Season with generous amounts of sea salt and cracked black pepper.
- In large saucepan cover the potatoes with cold water and bring to the boil. Cook for 2 minutes then drain and cool.
- Once cool cut the potatoes in half and scoop a teaspoon of potato from the centre of each.
- Smash down the scooped potatoes mixture until there are no lumps, add the egg yolks and combine with the blue cheese sauce. Set aside.
- Place the potatoes facing upwards into a hot roasting tray and roast for 30 minutes. After 30 minutes add a sprig of rosemary to each of the potatoes and return to oven until crisp and golden brown.
- Place the potatoes on a shallow casserole dish before adding a teaspoon of Rosebud Sweet Onion Marmalade into to the whole of each potato scooped out earlier.
- Top the potatoes with the blue cheese sauce mixture, followed by the remaining blue cheese and a crack of black pepper to each. Place in the oven for further 15 minutes until golden brown.
- Serve the potato skins warm with chicory leaves, walnuts and a good quality French vinaigrette, and a few a rashers of crispy bacon if desired.