Sunday, 19 August 2012

Jackets with Mushrooms and Pancetta

I had a wonderful couple of days food wise. This recipe is also delicious, such a good combination. Just as good if not better than yesterday and so simple! I made a fantastic tomato salad to go with the jacket potato and served it with pea shoots.

Jackets with Mushrooms and Pancetta (from WeightWatchers Magazine Sept 2012)
(Serves 4)
(8 WW ProPoints per serving)

4 200g baking potatoes
75g pancetta, I used cubes but you could buy the slices and chop
400g mushrooms, a mixture is nice
200g reduced fat sour cream or creme fraiche
2 tbsp parsley, finely chopped

Preheat the oven to 200C. Scrub the potatoes and pat dry. Prick all over with a fork and place on the oven shelf. Bake for 1 hour or until tender with a crisp skin.

About 20 mins before the potatoes are ready add the pancetta to a large warm frying pan. Fry, stirring for 5 mins or until crisp and browned. Remove from the pan with a slotted spoon and set aside on kitchen roll to drain.

Add the mushrooms to the pan. Season with black pepper and fry over a medium heat, stirring frequently, for 10-15 mins or until the mushrooms are golden and any liquid has evaporated.

Return the pancetta to the pan with the sour cream and parsley. Stir to mix and heat for 1 min to warm through. Taste, season and set aside.

Split the jacket potato and fluff up the insides with a fork. Place the jackets on 4 serving plates and divide the mushroom and pancetta filling between them. Serve with green salad and tomatoes.

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