Flat Iron ‘Steaked’ Potato

LunchServes 2

A new take on a British classic, this Flat Iron ‘Steaked’ Potato created by Chef Stephanie Moon and family-owned Bannisters Farm, is an inventive spin on a lunchtime staple. Marinating a Bannisters Farm Baked Jacket Potato, before gently smashing and searing gives it a delicious sticky, smoky flavour minus the meat. For more recipe inspiration visit www.bannistersfarm.co.uk

Ingredients

For the marinade:

10g molasses dark unrefined sugar or dark muscovado unrefined sugar

10g chopped fresh peeled ginger

10g chilli jam

10g dark soy sauce

50g BBQ sauce

For the crispy onion butter:

100g butter or vegan butter

1 handful of chopped fresh parsley

2 heaped tablespoons of crispy onions

Method

  1. Mix the marinade ingredients in a bowl and rub over the frozen baked potato. Leave to defrost and marinate in the fridge overnight.
  2. Once defrosted, place the potato between two sheets of greaseproof paper or cling film. Put a heavy flat pot on top, gently pressing down. Leave for half an hour to get the best results but, don’t squash down too much or the potato will split.
  3. Mix the butter with the crispy onions and chopped parsley and set aside.
  4. Heat a frying pan with a little vegetable oil, remove the grease proof paper and place the potato best side down in the pan to sear. After two minutes, turn over, then place in the oven at 180°c for 8-10 mins or until piping hot throughout. You can also use an air fryer for this, baking for 7-9 mins at 170°c making sure it’s piping hot in the middle.
  5. Once cooked, place on a board and top with a dollop of crispy onion butter and extra crispy onions. Allow the butter to melt down the sides.
  6. To serve, add a generous blob of BBQ sauce and top with some thin slices of chilli – enjoy!