Jacket Potato with crunchy soya coconut

 
Jacket Potato with crunchy soya coconut (serves 4) Ingredients for Potato filling: · 4 medium size of potato with skin · 1 can of black beans (you can also use is kidney beans, soaked & boiled) · ½ cup of chopped red bell pepper · ½ cup sliced baby corn · few Basil leaves · 1 tea spoon oregano (fresh/dry) · 1 table spoon of lime juice · 1 table spoon of chopped garlic · 1 table spoon of grated ginger · 1 table spoon of sliced paprika · salt, black pepper · 1 tea spoon of red chili flakes · 2 spoons of olive oil. · ¼ cup of scallions(garnishing) · few coriander leaves(garnishing) · sour cream for topping (you can also use hung curd) Method: · Pre-heat the oven at 180 degrees Celsius. Slice the potato into two lengthwise. Brush, it with olive oil and bake it for 25 minutes. In a pan add olive oil, add garlic & ginger and sauté for a minute. Add baby corn, bell pepper and sliced paprika. Sauté for a minute. Add black beans, salt, black pepper, chili flakes, lime juice, oregano and Basil leaves. Sauté and keep it aside. Ingredients for crunchy soya coconut: · 1 cup sliced coconut · 1 table spoon of sliced paprika · 2 table spoon of soya sauce · 2 table spoons of maple syrup (brown sugar /honey is also fine) · 2 table spoons of chopped garlic · 2 table spoons of grated ginger · salt, black pepper · 1 ½ spoon of rice wine vinegar Method: · In a bowl add all the ingredients and mix well. Let it marinate for 20 minutes. Pre-heat the oven at 180 degrees Celsius. In a baking tray place butter paper, spread the coconut. Bake it for 15-20 minutes. Please keep a watch as sometimes the coconut can burn. Assembling of the jacket potato with crunchy soya coconut: · Scoop the center of the baked potatoes. Fill the center with the black beans filling. Place few crunchy soya coconuts. Put one small scoop of sour cream/hung curd. Garnish with scallions and coriander leaves.
Ingredients & methods of Jacket Potato with crunchy soya coconut

    Ingredients for Potato filling:
    · 4 medium size of potato with skin
    · 1 can of black beans (you can also use is kidney beans, soaked & boiled)
    · ½ cup of chopped red bell pepper
    · ½ cup sliced baby corn
    · few Basil leaves
    · 1 tea spoon oregano (fresh/dry)
    · 1 table spoon of lime juice
    · 1 table spoon of chopped garlic
    · 1 table spoon of grated ginger
    · 1 table spoon of sliced paprika
    · salt, black pepper
    · 1 tea spoon of red chili flakes
    · 2 spoons of olive oil.
    · ¼ cup of scallions(garnishing)
    · few coriander leaves(garnishing)
    · sour cream for topping (you can also use hung curd)

    Pre-heat the oven at 180 degrees Celsius. Slice the potato into two lengthwise. Brush, it with olive oil and bake it for 25 minutes. In a pan add olive oil, add garlic & ginger and sauté for a minute. Add baby corn, bell pepper and sliced paprika. Sauté for a minute. Add black beans, salt, black pepper, chili flakes, lime juice, oregano and Basil leaves. Sauté and keep it aside.
    Ingredients for crunchy soya coconut:
    · 1 cup sliced coconut
    · 1 table spoon of sliced paprika
    · 2 table spoon of soya sauce
    · 2 table spoons of maple syrup (brown sugar /honey is also fine)
    · 2 table spoons of chopped garlic
    · 2 table spoons of grated ginger
    · salt, black pepper
    · 1 ½ spoon of rice wine vinegar
    In a bowl add all the ingredients and mix well. Let it marinate for 20 minutes. Pre-heat the oven at 180 degrees Celsius. In a baking tray place butter paper, spread the coconut. Bake it for 15-20 minutes. Please keep a watch as sometimes the coconut can burn.

0