As Bonfire Night approaches, it’s time to ditch the standard snacks and elevate your get-together with a culinary masterpiece. Chef Sophie Nahmad from Gousto has crafted a truly delightful recipe that combines comfort and flavor – baked potato soup paired with cheesy Marmite pinwheels. This dish is not just a delicious treat, it’s also a perfect way to use up leftover ingredients and add a touch of excitement to your celebration.
Nahmad describes this combination as “comforting yet tangy, and the perfect party food to make for your guests as you gather to watch the firework display.” And we couldn’t agree more! The rich and creamy potato soup provides a warm base, while the cheesy Marmite pinwheels offer a delightful salty and savory contrast.
Here’s what you’ll need to create this winning combination:
For the Baked Potato Soup:
* 2 Maris Piper potatoes
* 1 brown onion, diced
* 2 garlic cloves, minced
* 1 Knorr vegetable stock cube
* 700ml boiling water
* 1/2 pot of sour cream (50g)
* Butter
* Olive oil
* Salt and pepper to taste
* Chives, chopped
For the Cheesy Marmite Pinwheels:
* 40g cheddar cheese, grated
* 1 toasted sesame seed sachet (5g)
* 2 Marmite pots (16g)
* 1 spring onion, sliced
* 120g traditional puff pastry
Instructions:
Baked Potato Soup:
1. Preheat oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.
2. Pierce the Maris Piper potatoes with a fork and microwave for 6-7 minutes, or until slightly softened.
3. Transfer potatoes to a baking tray, drizzle with olive oil, season with salt and pepper, and bake for 12-15 minutes, or until cooked through and the skins are crispy.
4. Meanwhile, bring a kettle of water to a boil.
5. Peel and finely dice the brown onion and garlic.
6. Dissolve the Knorr vegetable stock cube in 700ml of boiling water.
7. Heat a large pot over medium heat and add a knob of butter. Once melted, add the diced onion and cook for 5-6 minutes, or until softened.
8. While the onion is cooking, grate the cheddar cheese.
9. Once the potatoes are cooked, add them to the pot with the onions, and mash them slightly with a wooden spoon.
10. Add the minced garlic, another knob of butter, and cook for 1-2 minutes, or until fragrant.
11. Pour in the vegetable stock and blend until smooth using a stick blender.
12. Stir in half of the sour cream and season generously with black pepper.
13. If the soup is too thick, add a splash of boiled water.
14. Serve the baked potato soup in bowls and swirl in the remaining sour cream. Garnish with chopped chives and a drizzle of olive oil.
Cheesy Marmite Pinwheels:
1. Unwrap the puff pastry and cut into two squares.
2. Place the pastry squares on a baking tray lined with non-stick baking paper.
3. Cut a diagonal slice in each corner of the pastry squares, but don’t cut all the way to the center.
4. Spread each square with Marmite, top with sliced spring onion and half of the grated cheese.
5. Fold every other corner into the center to create a pinwheel shape.
6. Top each pinwheel with the remaining cheddar cheese and sesame seeds.
7. Bake for 8-10 minutes, or until puffed up and golden.
Serving:
Serve the baked potato soup in bowls and place the cheesy Marmite pinwheels on the side. This simple yet flavorful meal is sure to impress your guests and add a touch of warmth and excitement to your Bonfire Night celebration. Enjoy!
