Slowly but surely, stoners all over the world are waking up to the fact that cooking with cannabis means more than just throwing some broken-up buds into a can of chilli. Not that this particular recipe won’t work, it’s just that you won’t even get half of the enjoyment or benefit out of it as you would out of truly outstanding, professional-quality cannabis recipe.
Some of the most outstanding chefs and cannabis experts on earth are continually exploring the possibilities with a wide variety of cannabis strains, working with their unique flavour profiles and characteristics. Of course, the good news is that you don’t have to be the next Gordon Ramsay in the kitchen to whip up something amazing – you just have to have the right recipes to follow.
Which is why each and every week, we’ll be sharing with you a bunch of simply sublime cannabis cookery guides – all of which have been tried, tested and verified as foolproof. Well, foolproof for most…anyway!
Triple Baked Jacket Potatoes
Kicking things off this week with a beautifully simple recipe that’s good for pretty much any time of day or night and also massively cheap. In terms of what you’ll need to put these little beauties together, just make sure you have the following on hand:
- One medium sized greased baking tray
- Four large potatoes
- 50g sour cream
- 50g cannabutter
- 4 tablespoons light brown sugar
- Spring onions
- Cheddar cheese
- Bacon bits
- Salt and pepper
One thing to note with all these recipes is that when and where cannabutter or cannaoil is used, you need to tweak exactly how much you put in in accordance with how strong it is and how powerful you want the resulting dish to be. It’s entirely up to you if you want to make it mind-blowingly strong, or with just enough of a hit to give you that early morning buzz you need.
As for putting all the pieces together, this one really couldn’t be easier and looks a little bit like this:
- First of all, heat your oven to approximately 180° C (350F). If you are already toasted at the time, feel free to do this under sensible supervision.
- Put the potatoes on the baking tray, place them in the oven and give them about 1 hour to cook. They should be crispy on the outside and soft on the inside.
- Take the potatoes out of the oven and give them sufficient time to cool – at least 30 minutes.
- After this, cut each of the potatoes in half lengthwise, being careful not to squash them too much.
- Take a tablespoon or ice cream scoop and remove as much of the soft insides of the potatoes as possible. Place it all in a bowl, leaving the skins to one side.
- Add to the bowl of potato the sour cream, salt, pepper and a few of the chopped chives. Give it all a seriously good stir until it is mixed together, smooth and creamy.
- After this, transfer the mixture back to the potato skins and place them back in the oven. Give them approximately 10 minutes at the same temperature, or until you can see the top of the filling start to turn brown.
- Take them out of the oven once again, add a generous handful of grated cheddar cheese to each along with the rest of the chopped spring onions, the bacon bits and pretty much anything else you fancy.
- Return the potatoes to the oven and give them another 5 minutes or so, until it all starts to bubble and look downright irresistible.
- Serve with an additional dollop of sour cream if desired, or a spoonful of cannabis pesto for an even more intense hit.
Speaking of which, we also have a truly remarkable recipe to share for cannabis pesto, which as far as we’re concerned is quite simply the easiest and best you are likely to come across. The brilliant thing about cannabis pesto is the way in which not only can it be used in literally thousands of different ways, but it also keeps like a dream after being made and can even be frozen into ice cubes for future use. So if you find yourself with too much bud (yeah right!) on-hand at any time or are simply looking to get rid of some pot that’s past its prime, this is one recipe we highly recommend trying out.
In order to make one solid cup of pesto, you are going to need:
- A decent food processor or blender
- Four cloves of garlic
- One basil plant
- A generous chunk of Parmesan cheese
- 4 tablespoons of pine nuts
- A few tablespoons of cannaoil
Again, it’s entirely up to you how much cannaoil you use and whether or not you decide to blend your cannaoil with regular olive oil. It all comes down to exactly how strong you want it and the kind of flavour profile you’re looking for.
It really couldn’t be easier to knock out a batch of this incredible edible, with just a few simple steps to follow:
- If you don’t already have cannaoil on hand, all you need to do is take a good amount of olive oil, add some finely-ground bud and gently heat it for a few minutes. It needs to be warm to extract the essential ingredients from the cannabis, but under no circumstances should you allow it to boil or fry.
- After a few minutes, leave the mixture to cool down closer to room temperature, cut the basil leaves into small slices and place them in a blender.
- Add approximately one-third of the pine nuts to the blender, followed by a couple of tablespoons of grated Parmesan cheese.
- Begin adding the cooled oil slowly, while at the same time blending the mixture on a medium-high speed.
- Keep the blender running and continually add the rest of the oil, pine nuts and Parmesan cheese until you have a consistency and flavour profile you are happy with.
- Once finished, you can use the pesto in absolutely any way you would use the store-bought stuff, or pop it in the freezer indefinitely for future retrieval.
Flourless Chocolate Cake
Last but not least, a wonderfully easy dessert that doesn’t take a shred of experience in the kitchen to knock out of the park. You’ll need:
- One 10-inch cake tin
- A hand mixer or beater
- A small pan
- 2 cups of dark chocolate chips
- Half a cup of water
- Pinch of salt
- 1 cup of sugar
- A generous chunk of cannabutter
- 6 eggs
- 1 teaspoon vanilla flavouring
- Two tablespoons of powdered sugar.
And here’s the method:
- Heat up your oven to approximately 170° C
- In the pan, add the sugar, salt and water, heating over a medium heat and stirring until combined.
- Take a bowl and carefully melt the chocolate chips in the microwave.
- Remove the bowl and add the cannabutter, before mixing together well. Exactly how much cannabutter you decide to add is up to you – there’s always the option of adding standard butter alongside the good stuff if you’d prefer a lighter hit.
- Add the mixture from the pan and beat together thoroughly.
- Add each egg one by one, being sure to combine each fully before adding the next.
- Add the vanilla flavouring and mix well.
- Take the mixture and pour it carefully into a greased cake tin of about 10-inches.
- Place the cake in the centre of the oven and bake it for approximately half an hour, being sure to pay attention to when the top of the cake begins forming a firm, crusty surface. You’re basically waiting for it to look a bit like a brownie.
- Take the cake from the oven and give it at least 10 minutes to cool without touching it. After this, it should be hard and sufficiently firm for you to place it on a wire rack, where it can remain until it has fully cooled.
- Once the cake has reached room temperature, you can then dust it with as much or as little powdered sugar as you like. Feel free to garnish it with fruit, additional chocolate or anything else you feel like.
- Be sure to store the cake in a suitable airtight tin, placing it in the fridge to preserve it for as long as possible.
- If you’re looking for a truly indulgent experience, heat a piece of the cake gently in the microwave, before serving with a huge dollop of vanilla ice cream.
- Or for a slight twist, leave out the vanilla flavouring and use a few drops of orange essence instead – pure heaven!
Keep your eyes peeled for more fantastic recipes from our archives – we’ve got plenty more to share with you, coming soon!