The spicy crust on these potato wedges makes them irresistible, especially when served with a zesty chilli dip.
Ingredients:
Serves 2
2 baking potatoes, about 225 g/8 oz each
30 ml/2 tbsp olive oil
2 garlic cloves, crushed
5 ml/ 1 tsp ground allspice
5 ml/1 tsp ground coriander
15 ml/1 tbsp paprika
salt and freshly ground black pepper
For the dip
15 ml/1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
200 g/7 oz can chopped tomatoes
1 fresh red chilli, seeded and finely chopped
15 ml/1 tbsp balsamic vinegar
15 ml/1 tbsp chopped fresh coriander, plus extra to garnish
1-Preheat the oven to 200oC/400oF/Gas 6. Wash the potatoes, cut in half, then into 8 wedges.
2-Place the potato wedges in a saucepan of cold water. Bring to the boil, then lower the heat and simmer gently for 10 minutes, or until the potatoes have softened slightly. Drain well and pat dry on kitchen paper.
3-Mix the oil, garlic, allspice, coriander and paprika in a roasting tin. Season with salt and pepper. Add the potatoes and shake to coat thoroughly. Roast for 20 minutes, turning occasionally.
4-Meanwhile, make the chilli dip. Heat the oil in a saucepan, add the onion and garlic and cook for 5-10 minutes until soft and golden. Add the tomatoes with their juice and stir in the chilli and vinegar.
5-Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and pepper. Stir in the fresh coriander and serve hot, with the potato wedges. Garnish with salt freshly ground black pepper and fresh coriander
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Showing posts with label V. Vegetable DIP. Show all posts
Showing posts with label V. Vegetable DIP. Show all posts
Chick-pea Falafel with Coriander Dip
Little balli of spicy chick-pea puree deep-fried until crisp, are served with a zesty rianderflavoured
mayonnaise.
Ingredients.
Serve 4
400 g/ 14 oz can chick-peas, drained
6 spring Oions, finely chopped
1 egg
2.5 ml/ 1/2 tsp ground turmeric
1 garlic clove, crushed
5 ml/ 1 tsp ground Cumin
60 ml/ 4 tbsp chopped fresh Coriander oil for deep-frying
1 smail fresh red Chilli, seeded and finely chopped
45 ml/3 tbsp Mayonnaise
Salt and freshly ground Black Pepper
Sprig of fresh Coriander, to garnish
1-Put the chick-peas into a food processor or blender. Add the spring onions and process to a smooth puree.
Add the egg, ground turmeric, garlic, cumin and about 15 ml/ I tbsp of the chopped coriander.
Process briefly to mix, then season with salt and pepper.
2-Working with clean, wet hands, shape the chick-pea mixture into about 16 small balls.
3-Heat the oil for deep-frying to 180oC/350oF or until a cube of bread, when added to the oil, browns in 30-45 seconds. Deep-fry the falafel in batches for 2-3 minutes or until golden. Drain the falafel on kitchen paper. Place in a serving bowl and keep warm.
4-Stir the remaining chopped coriander and the chilli into the mayonnaise. Garnish with the coriander sprig and serve alongside the falafel.
mayonnaise.
Ingredients.
Serve 4
400 g/ 14 oz can chick-peas, drained
6 spring Oions, finely chopped
1 egg
2.5 ml/ 1/2 tsp ground turmeric
1 garlic clove, crushed
5 ml/ 1 tsp ground Cumin
60 ml/ 4 tbsp chopped fresh Coriander oil for deep-frying
1 smail fresh red Chilli, seeded and finely chopped
45 ml/3 tbsp Mayonnaise
Salt and freshly ground Black Pepper
Sprig of fresh Coriander, to garnish
1-Put the chick-peas into a food processor or blender. Add the spring onions and process to a smooth puree.
Add the egg, ground turmeric, garlic, cumin and about 15 ml/ I tbsp of the chopped coriander.
Process briefly to mix, then season with salt and pepper.
2-Working with clean, wet hands, shape the chick-pea mixture into about 16 small balls.
3-Heat the oil for deep-frying to 180oC/350oF or until a cube of bread, when added to the oil, browns in 30-45 seconds. Deep-fry the falafel in batches for 2-3 minutes or until golden. Drain the falafel on kitchen paper. Place in a serving bowl and keep warm.
4-Stir the remaining chopped coriander and the chilli into the mayonnaise. Garnish with the coriander sprig and serve alongside the falafel.
SPICED CARROT DIP
This is a delicious dip with a sweet and spicy flavour. Serve wheat crackers or fiery tortilla
chips as accompaniments for dipping.
Ingredients
Serves 4
1 onion
3 carrots, plus extra to garnish
grated rind and juice of 2 oranges
15 ml/ I tbsp hot curry paste
150 ml/ 1/4pint/ 2/3 cup natural yogurt
handful of fresh basil leaves
15-30 ml/1-2 tbsp fresh lemon juice, to taste
red Tabasco sauce, to taste
salt and freshly ground black pepper
1-Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange rind and juice, and curry paste in a small saucepan. Bring to the boil, cover and simmer gently for 10 minutes, until tender.
2-Process the mixture in a 2blender or food processor until smooth. Leave to cool completely.
3-Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture.
4-Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot.
DIP WITH CRISPY BREAD
This delectable Middle Eastern dish isflavoured with tahini (sesame seed paste), which gives it a
subtle hint of spice.
Ingredients:
Serves 6
2 small aubergines
1 garlic clove, crushed
60 mi/4 tbsp tahini (sesame seed paste)
25 g/l oz/1/4 cup ground almonds
juice of 1/2 lemon
2.5 ml/ 1/2 tsp ground cumin
30 ml/2 tbsp fresh mint leaves
30 ml/2 tbsp olive oil
salt and freshly ground black pepper
chips as accompaniments for dipping.
Ingredients
Serves 4
1 onion
3 carrots, plus extra to garnish
grated rind and juice of 2 oranges
15 ml/ I tbsp hot curry paste
150 ml/ 1/4pint/ 2/3 cup natural yogurt
handful of fresh basil leaves
15-30 ml/1-2 tbsp fresh lemon juice, to taste
red Tabasco sauce, to taste
salt and freshly ground black pepper
1-Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange rind and juice, and curry paste in a small saucepan. Bring to the boil, cover and simmer gently for 10 minutes, until tender.
2-Process the mixture in a 2blender or food processor until smooth. Leave to cool completely.
3-Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture.
4-Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot.
DIP WITH CRISPY BREAD
This delectable Middle Eastern dish isflavoured with tahini (sesame seed paste), which gives it a
subtle hint of spice.
Ingredients:
Serves 6
2 small aubergines
1 garlic clove, crushed
60 mi/4 tbsp tahini (sesame seed paste)
25 g/l oz/1/4 cup ground almonds
juice of 1/2 lemon
2.5 ml/ 1/2 tsp ground cumin
30 ml/2 tbsp fresh mint leaves
30 ml/2 tbsp olive oil
salt and freshly ground black pepper
SAFFRON DIP
Serve this mild dip with fresh vegetable crudites - it is particularly good with florets of
cauliflower.
Ingredients:
Serves 4
Small pinch of Saffron strands
200 g/7 oz fromage frais
10 fresh Chives
10 fresh Basil leaves
Salt and freshly ground Black Pepper
Vegetable crudités, to serve
1-Pour 15ml/ 1 tbsp boiling water into a small heatproof bowl and add the saffron strands. Leave to infused saffron for about 3-4 minutes, stirring occasionally.
2-Beat the fromage frais until smooth, then stir in the infused Saffron liquid.
3-Use a pair of scissors to snip the chives into the dip. Tear the basil leaves into small pieces and stir them in.
4-Season with salt and pepper. Serve immediately with vegetable crudites.
V A R I A T I 0 N
Leave out the saffron and add a squeeze of lemon or lime juice instead. Alternatively, substitute
the saffron strands with ready-ground saffron powder.
cauliflower.
Ingredients:
Serves 4
Small pinch of Saffron strands
200 g/7 oz fromage frais
10 fresh Chives
10 fresh Basil leaves
Salt and freshly ground Black Pepper
Vegetable crudités, to serve
1-Pour 15ml/ 1 tbsp boiling water into a small heatproof bowl and add the saffron strands. Leave to infused saffron for about 3-4 minutes, stirring occasionally.
2-Beat the fromage frais until smooth, then stir in the infused Saffron liquid.
3-Use a pair of scissors to snip the chives into the dip. Tear the basil leaves into small pieces and stir them in.
4-Season with salt and pepper. Serve immediately with vegetable crudites.
V A R I A T I 0 N
Leave out the saffron and add a squeeze of lemon or lime juice instead. Alternatively, substitute
the saffron strands with ready-ground saffron powder.
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