SPRING POTATO

INGREDIENTS

  • 4 large, firm boiling potatoes
  • 2 tablespoons sour cream
  • 2 spring onions
  • 200 grams of pods
  • 400 grams of leaf spinach
  • pepper
  • salt

Preparation

Boil a few thick and unpeeled potatoes in lightly salted water for 20 to 25 minutes. 

Cut 2 spring onions into fine rings and fry. Cook the pods uncovered in lightly salted water for 2 minutes. Stir the pods, together with the leaf spinach, under the spring onions and stir fry until the spinach has shrunk. Mix in 2 tablespoons of sour cream and season with salt and pepper. 

Cut the potatoes open lengthwise, but do not cut through completely and divide the vegetables over them. 

Then wrap the stuffed potatoes in aluminium foil

Let’s go outside

Start the TiGER FiRE by making a small fire of oak & beech. Make a pyramid shape. Gradually add larger blocks of wood to the pyramid.  

Rub the baking tray with oil. Preferably use peanut oil.

If the fire in the TiGER FiRE burns well it takes about 20 to 30 minutes before the maximum cooking temperature is reached.

Place the potatoes wrapped in aluminium foil on the baking plate for 15 to 20 minutes.

We are everywhere

Enjoy a delicious barbecue all year round, surrounded by the people you love.