NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Tapas prickers (or saté prickers)

INGREDIENTS

• 10 small firm texture potatoes
• 50 grams shelled walnuts
• 80 grams Roquefort cheese (or some other blue cheese)
• 30 grams of butter
• 2 tablespoons olive oil
• salt and pepper

METHOD OF PREPARATION

• Scrub or rub the potatoes clean with water.
• Add salt to a pan of water and boil the unpeeled potatoes for about 10 minutes. Allow the potatoes to cool in cold water.
• Pan-fry the potatoes in a frying pan in the butter, 2 tablespoons of olive oil, a pinch of salt and a pinch of pepper for about 4 to 5 minutes until light brown.
• Finely chop the nuts and mix them with the Roquefort cheese in a bowl.
• Cut off both outer ends of the potatoes so that they can stand upright.
• Cut the potatoes in half as shown in the photo. Then cut both halves in half once again.
• Spoon a layer of the cheese-nut mixture between the two pieces of each halved potato.
• Fasten the two pieces of potato together with a pricker.
• Place the ‘lollipop’ on a baking sheet lined with non-grease baking paper and place in a preheated oven (190 degrees) for 4 to 5 minutes. Delicious as tapas or as a side dish!