Chiminea Cooking Recipes – Jacket Potatoes
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Cooked directly in the coals chiminea jacket potatoes are amazing and perfect to have with HERB AND SPICE-RUBBED STEAKS. Speed up the cooking time by giving them a quick zap for a few minutes in the microwave first – but for best results cook entirely in the coals.
iNGREDIENTS
- 4 large baking potatoes (as close in size as possible)
To Serve
- Butter
- Sour cream and chives
- Filling of your choice
Directions
- Clean potatoes well by scrubbing and stab holes all over with a knife.
- Wrap each potato individually in 2 layers of tin foil. Push them into glowing coleas in the bottom of chiminea (best to use charcoal for this). Leave at least 1hr 15 minutes and then pull one out to test it. It should be soft all the way through.
- Unwrap and cut a cross into the top of each potato and serve with a little butter, sour cream and chives. For making a meal of your potatos, add another filling:
- Baked beans and grated cheese
- Grated chedar
- Chicken, mayonaise and sweetcorn (personal favourite)
- Egg mayo
- Chili
- Tuna sweetcorn
TIPS
- For extra crispy skins on your potato, reduce your cooking time so they are just tender, then finish them off on the grill – delicious! Just make sure to turn them regulary and stop when they are slightly scorched.
- You can add store bought fillings like egg mayo sandwich mix if you don’t have time to make the filling.
Recipe inspiration from ‘Cooking with Chimineas‘ by Wendy Sweetser – thank you, Wendy!
