Tag Archives: roasted potatoes

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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Roasted potato, mung bean, tomato and feta salad in Indian spice and za’atar

24 Feb

Roasted potato, mung bean, tomato and feta salad in Indian spice and za’atar

Where is your chip?

I like to tell myself that I have learned and earned more cultured stripes over the years and that through a progression of a London education, being reasonably well-travelled and having worked in a multi-cultural environment with stimulating and bright folk, I am now more ‘worldly’.  I eat biscotti and macaroons, not just digestives and there is artichoke on my salad today with panko breadcrumbs.  My bread had apple and pecan on it and my muffin has a spiced and poached pear in it; there are certainly no sprinkles on top.  Maybe though, just perhaps, the omelette and chips are just etched into my makeup and frankly, I like that.

I have spent much of the last couple of month’s solo parenting, as you may know if you read my posts regularly.  Needs must, so this is the way it is and part of it comes with privileges which I am grateful for and a measure of it comes with sacrifices, which I accept.  It is no holiday though.

When I’m on my own I do find myself in a state of heightened sensitivity and maybe that’s the exhaustion, with some element of loneliness paired with the desire to feel reassured.  I am more grateful, in a philosophical way, for those who visit to keep me company in the quiet of the evenings or call to ask how I am doing.  I am touched into silence for the flowers of encouragement and the cakes of companionship that come to me when the stillness does.  I smile when people let me rant knowing that I sound ludicrous at times because, being maddened by a case of dying ladybirds on my landing isn’t really that terminal.  And then I recognised, quite proudly, that the iron chip that weighed on my shoulder when people didn’t ask, show support, or care was well removed. I had successfully removed that draining energy and walked on.  I had grown and I didn’t even know it.

Roasted potato, mung bean, tomato and feta salad in Indian spice and za’atar

Though there is one thing, when I need a bit of comfort there is nothing like a spud with a crispy exterior and sweet fluffy interior. I told you that the egg and chips hadn’t left me and I am very glad for it too because they cajole me into my natural rhythm and there are times in life when I need that.  Nowadays though, there are no baked beans but instead I have created a filling, spicy, sense rousing salad using mung beans, salty feta and sweet tomatoes.  I had used za’atar spices and a mild Indian tempering to give zingy, spiced and herby flavour to this salad. It works so well as a salad on its own or in a wrap or with some bread.

Ingredients to serve 4

120g mung beans

700g of roasting potatoes like King Edwards, peeled and cut into two inch cubes

225g baby plum tomatoes, halved or quartered

2 tbsp. Za’atar spice

½ tsp. turmeric

2 green chillies, cut and slit

175g feta cheese, cubed

One small red onion, finely diced

30g coriander, finely chopped

2 cloves of garlic, finely chopped

1 tsp. cumin seeds

4-5 curry leaves

2 tbsp. sesame oil

Half a lemon

Salt to taste

 

Method

  1. Boil the potatoes for 7-10 minutes before draining them and then allow them to cool. Coat them lightly in olive oil and then roast them in the oven at 200degrees until they are golden brown.
  2. In the meantime wash and boil the mung beans for approximately 20-25 minutes until they are tender and toss them once they are drained to remove as many of the loose skins as possible.
  3. In a large bowl combine the tomatoes, red onions, feta cheese and mung beans before making the tempering.
  4. In a non-stick pan, heat the sesame oil and add the cumin seeds, garlic, chillies, turmeric and curry leaves. Allow the seeds to sizzle and then after a minute turn the heat off.
  5. Pour the tempering into the salad and then mix it well. Squeeze in the lemon juice, sprinkle in the coriander and toss the salad well.
  6. When the potatoes are roasted, combine them with the other salad ingredients too and then sprinkle in the za’atar spice mix and toss the salad well again before serving warm.

 

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