Hedgehog Potatos Latimes Recipes

HEDGEHOG MEATBALLS

Steps:

• In a large bowl, combine the beef, rice and egg beat. Mix well with hands, making mixture into medium sized meatballs. Set aside.
• Pour soup into a large saucepan, and dilute with 1 can of water. Heat to simmering over medium heat.
• Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes.

HEDGEHOG ROASTED POTATOES WITH CHEESE AND HERBS

Steps:

• 1. Preheat the oven to 400 degrees F. Using a fork, mash together the butter, Monterrey Jack, herbs, Parmesan, smoked paprika, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until combined. Spoon onto a piece of nonstick aluminum foil and, using one side to press, form into a 6-inch log. Wrap the foil around the log, twist the ends closed and place in the freezer until firm, about 20 minutes.
• 2. Using a sharp knife, cut a series of slits into each potato, with about 1/8-inch between slits and cutting about three-quarters of the way through. Unwrap the butter log and thinly slice two-thirds of it into about 24 rounds. Slip the butter slices into every 3 to 4 slits of each potato, using about 6 slices per potato. Wrap each potato tightly in nonstick aluminum foil, sealing the foil on the top side of the potato.
• 3. Place directly on the oven rack and bake until very tender, about 1 hour. Carefully open the top of each potato package to let out the steam and expose the tops. Bake until browned and crisped, about 10 minutes more. Unwrap each potato and drizzle with any accumulated flavored butter from the foil.

CRISPY HEDGEHOG SPUDS WITH SAGE

Steps:

• Heat oven to 200C/180C fan/gas 6. Make 3-4 deep slashes length- and widthways in each potato, to make a criss-cross pattern. Sprinkle over a little sea salt and insert a sage leaf into slits of each hedgehog. Put in a roasting tin, add the fat or oil and roast for 45 mins. You can do this up to a day ahead; keep in fridge until ready to cook. Increase oven to 220C/200C fan/gas 7. Roast for 30 mins until crisp and golden.

HEDGEHOG POTATOS - LATIMES

Steps:

• Total time: 1 hour, 15 minutes Servings: 6 to 8 1. Heat the oven to 375 degrees. Prepare the potatoes: Place a potato in a tablespoon and cut it into one-fourth-inch slices joined at the base (the spoon will prevent the knife from slicing all the way through). Open the slices just slightly and place a piece of bay leaf and a sprig of thyme inside the potato. Repeat with the remaining potatoes and place them in a roasting pan just large enough to hold them. 2. Drizzle the fat over the potatoes and season them with three-fourths teaspoon of salt and one-fourth teaspoon of pepper, or to taste. Place the pan on the stove top on medium-high heat and cook just until the fat begins to bubble, 2 to 3 minutes. 3. Place the pan in the oven and roast the potatoes, basting them occasionally with the fat, until browned and crisp, 45 minutes to 1 hour. (The recipe can be prepared up to this point one day ahead; cool the potatoes slightly, then cover and refrigerate them overnight.) 4. To reheat the potatoes, warm in the roasting pan briefly on the stove top over medium-high heat, about 2 to 3 minutes, then transfer to a 375-degree oven for 15 to 20 minutes until thoroughly warmed. Each of 8 servings: 312 calories; 5 grams protein; 44 grams carbohydrates; 5 grams fiber; 14 grams fat; 2 grams saturated fat; 0 cholesterol; 239 mg. sodium.

HEDGEHOGS

Steps:

• In a large bowl combine the beef, onion, rice, thyme, sage, rosemary, salt, pepper and beaten egg.
• Mix well with hands, making mixture into medium sized, meatballs, (about the size of a large walnut).
• Set aside.
• Pour soup into a large saucepan, and dilute with 1 can of water.
• Heat to simmering over medium heat.
• Add the sage leaves.
• Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes or until the tomato soup has thickened.
• Remove the sage leaves.
• Serve with creamy mashed potatoes and green beans.