It’s not even a week yet – but I want my oven back. More specifically, the hobs. I hadn’t realised how much I depend on the oven for crisping up bread and potatoes, warming plates and simmering meat dishes. And the hobs – for slowly simmering soups and stews and making my lunchtime creamy scrambled eggs.
However, I did manage to make jacket potatoes with mushrooms and stilton, which were fine. Really nice in fact. I made this dish twice, the first time I tearing up the mushrooms a little too enthusiastically so they shrunk into little nuggets. The second time I pretty much just halved them, so that I got the pleasing mushroom soft bite with each mouthfull. My other improvement on a second batch was not microwaving the cheese at all. The first time I blitzed it for a few seconds on top of the cooked potato and mushrooms but although achieving a molten silkiness – the flavour was dulled significantly, so the second time I broke it into large chunks and sprinkled the potatoes and mushrooms with it afterwards.
Yes I missed the crunch of oven baked jacket skins and the caramelisation of fried mushroom edges but, freshened up with a juicy tomato (Booths supermarket – really good for this time of year) this was a quick and tasty supper, which I’ll repeat when short of time and in need of a cheese fix.
And the picture – beautiful Cumbrian coast on a beautiful spring Cumbrian day – aesthetically more pleasing than a spud.
Microwave jackets with Stilton, Sage and Mushrooms
1 jacket potato
knob of butter
1/2 teaspoon dried sage (fresh would have been nicer)
150g stilton cheese
salt and pepper
1 large tomato, to serve
1. Microwave potato for around 5 minutes or until soft
2. Tear mushrooms in half and place in a bowl with a knob of butter and a sprinkling of thyme and a good grinding of black pepper.
3. Microwave mushrooms for around 2 minutes
4. Cut the jacket potato in half and season.5. Sprinkle the mushrooms and chunks of stilton on top.
6. Serve with a tomato.