Miso-tamarind roasted potatoes wedges with locally sourced, garden salad items

6 Jun

Miso-tamarind roasted potatoes wedges with locally sourced, garden salad items

I tasted cucumber flowers yesterday and they were a joy. See how I got straight into it today?

Miso-tamarind roasted potatoes wedges with locally sourced, garden salad items

 

They looked so pretty but what surprised me the most was the intense cucumber flavour of the stem. I was very spoilt at the London produce show. My toddler and I were picked up so that we could travel into town and along the way my boy remembered which roundabouts led to the oriental supermarket and which ones to London zoo. His childhood is so different to how mine was.  He knows his spices, including mixes like ras-el-hanout and he is just two.   Anyway, as I arrived at the Grosvenor house hotel there was a wonderfully quiet area where we were shown fabulous produce such as tomatina, purple carrots, red oxtail, pea shoots, wonderfully juicy asparagus, salad fennel and I took home some salty, shrub-like okahijiki, warm pinks steam radish, pepper salad fennel and some sea buckshorn! Oh and I was also given Valentine Warner’s new book, ‘what to eat next’.

We were given a master class and they made the most superb salad with simple ingredients from the collection above and lightly dressed with sharpness and oil but you know simple and fresh ingredients show off lots, and quite rightly too. The funny thing is, that whilst I was nibbling away at natures best stuff and chatting to fellow foodies about lifestyle choices such as ecological household items, living near farms and eating locally sourced eggs, bread and walking in the fields or even building eco-friendly homes…it reminded me of how each choice I make on a daily basis affects my body. Someone I know moved to the Cotswolds to nurture their family away from London, and you know I love London but there is something to this isn’t there.  I love being outdoors, fresh air, picking my own fruit and veg and then returning with bundles of fresh stuff to cook or freeze. What a life. Far cry from the underground and shopping centres of the city eh?

Miso-tamarind roasted potatoes wedges with locally sourced, garden salad items

I couldn’t let all that fresh and beautifully wrapped stuff that still smelt of the garden go to waste so the very next day I made this salad and I think it looks pretty. But let’s move onto those miso-tamarind roasted potatoes before I pop. They are really very, ‘oh my goodness’. I think miso is fabulous for its deeply mellow and gentle tones that are lasting and ‘brown’. Tamarind is spiky, tangy, sweet and sharp in a tantalising way. I wouldn’t have imagined them tasting good together but they REALLY do. Try it. (Oh and serve with a few dollops of garlic mayonnaise).

Miso-tamarind roasted potatoes wedges with locally sourced, garden salad items

Ingredients to serve 2

500g king Edward potatoes

4 tbsp. miso paste

2 tbsp. tamarind chutney

2 tbsp. oil

A few dabs of garlic mayonnaise

My salad had in it;

–          ½ cup of petit poi’s

–          8 spears of asparagus

–          A handful of Okahijiki

–          5-6 radish shaved or very thinly sliced

–          2-3 baby beetroot

Method

  1. Cut the potatoes into thick wedges and then boil them (skin on) for 7-8 minutes or until barely tender
  2. Drain the potatoes and let them cool and dry completely.
  3. In a large bowl mix the potatoes with the miso, tamarind chutney and oil and toss them all until there is even coverage.
  4. Roast the potatoes in the oven at 180 degrees until they are crisp and sticky brown.
  5. To make the salad simmer the asparagus, beet, peas for approximately 4-5 minutes and then drain them.
  6. Plate the salad and the potatoes and serve with garlic mayonnaise.

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45 Responses to “Miso-tamarind roasted potatoes wedges with locally sourced, garden salad items”

  1. simplyvegetarian777 June 7, 2014 at 3:02 am #

    I think this is gorgeous! I never thought of combining miso with Indian tamarind. Though tamarind is used in Indonesian and Malaysian cuisines but fat from Japanese. This is super cool and beautiful pictures :).

    • Deena Kakaya June 7, 2014 at 8:42 am #

      Exactly that Sonal, I didn’t think of it either but oh my goodness does it work! Xx

  2. Sally June 7, 2014 at 3:58 am #

    VERY pretty indeed. My children’s childhood is so diametrically opposed to mine that it’s beyond belief. Must try this combination of miso and tamarind especially with the garlic aoili.

    • Deena Kakaya June 7, 2014 at 8:46 am #

      Hi Sally, great to hear from you.

      Do your children reflect on, or recognise how different their childhood is to how yours was? I hope I can somehow instill that understanding and appreciation in my son. I mean I had a happy childhood as a loved first born, but it was in Leicester. None of this international travel or eating in restaurants of world cuisine on a regular basis.

      I’m so glad that you like the recipe, I’m quite taken with the combination of miso and tamarind. X

  3. prachi agarwal June 7, 2014 at 6:27 am #

    wow yummy tangy………….

  4. VEGGIE DESSERTS June 7, 2014 at 6:49 am #

    What an amazing day! I love the thought of trying cucumber flowers. And as usual you flavour combinations sound soooooo good. I’m going to try these miso tamarind potatoes… Mmmmmm…..

    • Deena Kakaya June 7, 2014 at 8:47 am #

      Hello Kate, wonderful to hear from you! Those flowers were immensely exciting sensations to savour. And thank you so much, I’m really excited about the marriage of miso & tamarind x

  5. I love your photography on this post! #extraveg

    • Deena Kakaya June 7, 2014 at 8:48 am #

      Thank you Nadine, natural colour and fresh veg made it an easier job to photograph this plate x

  6. matchamochimoo June 7, 2014 at 8:53 am #

    Lovely, I haven’t use the tamarind to roast potato chips before, I think it will be quite good to try it next time, thanks! 🙂

  7. shaheen June 7, 2014 at 2:26 pm #

    Thank you so much for sharing in Eat Your Greens, this is such a pretty plate. If I was tucking into it right now, I would be feeling both Virtuous for the salad and naughty from the wedges.

    • Deena Kakaya June 7, 2014 at 6:57 pm #

      Thanks Shaheen! The wedges aren’t so naughty, only 2tbsp oil x

  8. Traditionally modern food June 7, 2014 at 6:41 pm #

    Crispy wedges:) looks yumm

  9. Sylvia @superfoodista.com June 7, 2014 at 7:53 pm #

    Wow, what an interesting combination, miso and tamarind!! Yum – I must try this! And really love the photos, beautiful color combination and so vibrant!! Thanks for sharing! hugs

    • Deena Kakaya June 7, 2014 at 8:56 pm #

      It’s very lovely to hear from you Sylvia and I’m so glad that you agree on the curiously fab combination of miso & tamarind. Do let me know how you find it when you try it x

  10. Elaine @ foodbod June 8, 2014 at 6:05 am #

    Wonderful, what a great experience for you both xx

  11. Anita Menon June 9, 2014 at 7:01 am #

    These roasties sound delightful. I think salad is right up my alley. Love everything about it.

  12. Aneela Mirchandani June 9, 2014 at 10:35 pm #

    Love the combination of miso with tamarind. Another creative combination Deena! 🙂

    • Deena Kakaya June 9, 2014 at 10:36 pm #

      Thank you Aneela, I love the combination so much I’m thinking of new ways to use it x

  13. EA-The Spicy RD June 10, 2014 at 4:19 am #

    That is just about the prettiest salad I’ve seen in a long time my friend! Truly dazzling! And I imagine it is most fresh and delicious too, although I must admit that I haven’t a clue as to what Okahijiki is. Do tell!

  14. Dannii @ Hungry Healthy Happy June 10, 2014 at 7:01 pm #

    What a great twist on potato wedges. I love it!

  15. themuffinmyth June 11, 2014 at 8:27 am #

    Deena! I’m just catching up on some blog reading now, and this recipe looks fabulous! A favourite vegetarian restaurant in Vancouver (were I grew up) did sesame potato wedges with miso gravy (sooooo good!) so I just know this miso tamarind combo is awesome. Can’t wait to try it out!

    • Deena Kakaya June 11, 2014 at 8:28 am #

      Thank you Katie ! I am looking forward to your feedback x

  16. Rhonda Sittig June 12, 2014 at 2:02 am #

    These look like something we could love Deena– I’ve never used miso paste–but have seen it in lots of recipes. I’ll have to track it down… thanks!

    • Deena Kakaya June 12, 2014 at 12:44 pm #

      Hi Rhonda, I’m glad that you like it enough to go and get some miso! Let me know how it goes x

  17. Joanne June 12, 2014 at 12:40 pm #

    Miso and tamarind together sounds like an intense flavor combo! Yum!

    • Deena Kakaya June 12, 2014 at 12:43 pm #

      Thanks Joanne! It’s quite mellow and deep to start and then whack! There’s some tamarind at the end x

  18. recipesfromapantry June 12, 2014 at 5:17 pm #

    So next time I am going to have to pretend to be your relation so that I can come along with you.

    • Deena Kakaya June 12, 2014 at 5:18 pm #

      It would be a pleasure to meet you Bintu! X

  19. Claudia ~ Food with a View June 15, 2014 at 12:36 pm #

    Such beautiful colors! The whole dish tells of late spring and early summer and all its richness, just great.

  20. kellie anderson June 15, 2014 at 7:15 pm #

    Love this – natch – but really loving how crisp and colourful these images are. Bravo! Miso + tamarind = glorious

    • Deena Kakaya June 15, 2014 at 8:19 pm #

      Thank you Kellie for the encouragement and I owe some of the improvement in the pics to you, so thank you for that!

      It is glorious as a combination isn’t it; miso and tamarind, who would have thought it xxx

  21. recipesfromapantry June 18, 2014 at 4:23 pm #

    I am still drooling over this one Deena. I got me some sardines for tonight so might make a version of this to go along with them.

    • Deena Kakaya June 18, 2014 at 4:24 pm #

      I’m so pleased that you are making our version of this Bintu! Let me know how you like it x

  22. Allison (Spontaneous Tomato) June 19, 2014 at 6:01 pm #

    Wow, beautiful photos! And this is such a bright and colorful dish — I love it! 🙂

    • Deena Kakaya June 19, 2014 at 6:01 pm #

      Thanks Alison! It’s good to hear from you x

Let me know what you think about this recipe

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