Vegetables. Sophie Grigson

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СКАЧАТЬ 4 as a main course, 8 as a starter

       650g (1 lb 7oz) floury potatoes

       40g (11/2 oz) plain flour

       1/2 teaspoon salt

       vegetable oil for frying

       Filling

       115g (4 oz) lightly cooked fresh peas or frozen peas, thawed

       115g (4 oz) carrots, roughly chopped

       1 onion, chopped

       1 red or green chilli, deseeded and chopped

       2cm (3/4 in) piece fresh root ginger, grated

       1 large clove garlic, chopped

       11/2 tablespoons sunflower or vegetable oil

       1 teaspoon ground cinnamon

       1 teaspoon ground cumin

       juice of 1/2 large lime

       2 tablespoons chopped coriander leaves

       salt

      First boil the potatoes in their skins until tender. Drain, then pull off the skins and mash the potatoes thoroughly. Work in the flour and salt to form a malleable ‘pastry’. Divide into 16 pieces. Oil your hands lightly. Take one of the pieces of potato dough, roll into a ball, then flatten it to form a circle that’s roughly 8cm (3in) in diameter. Repeat with the rest of the portions and then cover with a tea-towel until needed.

      While the potatoes are cooking, make the filling. Pile all the vegetables, chilli, ginger and garlic into the processor and pulse until finely chopped, but not so fine that they form a purée. Heat the oil in a frying pan and add the chopped veg. Stir over a moderate heat for about 5 minutes, then stir in the cinnamon and cumin. Continue cooking for another 5 minutes or so, then season with salt. Take off the heat, cool slightly, then stir in the lime juice and coriander. Taste and adjust seasoning. Divide into 8.

      Take one of the circles of potato dough, mound an eighth of the filling in the centre, then cover with a second disc of potato. Pinch the edges together to seal. Roll back into a ball, then flatten slightly to form a potato cake that’s roughly 2.5 cm (1 in) thick. Repeat with the remaining dough and filling.

      Heat 2 tablespoons oil in a heavy frying pan over a moderate heat. Lay the potato cakes in the pan, without overcrowding. The oil should sizzle as they come into contact with it. If it is too cool, the cakes will stick to the pan. Leave them to cook – without moving around – for 3–4 minutes, then turn and brown the other side.

      Serve while still hot on their own, or with the tamarind and date relish below.

      Tamarind and date relish

      This is a sweet sharp relish that goes well with all kinds of spicy foods. And with a slice of good cooked ham or a gammon steak. Not spicy, not Indian at all, but a happy match.

      

      Serves 6–8

       40 g (11/2 oz) tamarind pulp, or 4 tablespoons ready-made tamarind purée

       85g (3oz) stoned dried dates

       1 teaspoon ground cumin

       1 teaspoon ground coriander

       1/2teaspoon salt

      Put the tamarind pulp, if using, in a bowl and pour over 150ml (5 floz) boiling water. Let it sit and soften for about 20 minutes, then stir and break up. Rub through a sieve and discard pips and fibres.

      Put the dates into a saucepan with 300ml (10floz) water and simmer for 10 minutes or until very soft. Sieve the dates and their water to make a thick purée.

      Mix with the cumin, coriander, tamarind purée and salt and stir in enough water to make a thick sweet and sour sauce. Taste and adjust seasoning.

      Oven-baked potato skins with soured cream, garlic and chive/coriander dip

      I like to eat the skin of my baked potatoes, but many people just scoop out the inside. Don’t let the skins go to waste, particularly if they still have a little potato flesh clinging to them. Coated lightly in oil and baked in a hot oven they crisp up to make a treat of a snack. Restaurants charge a hefty price for the privilege of eating fried potato skins and dips, but at home you can make something just as good for next to nothing.

      

      Serves 2

      

       roughly 200g (7 oz) leftover potato skins

       2 tablespoons sunflower oil

       salt

       Dip

       100 ml (31/2 floz) soured cream

       2 tablespoons finely chopped chives or coriander

       1 clove garlic, crushed

       salt

      Preheat the oven to 220°C/425°F/Gas 7.

      Cut the potato skins into wide strips or long tapering triangles. Toss with the oil, making sure that they are evenly coated. Spread out on a baking sheet and bake for 10–15 minutes, turning once, until crisp. Check them regularly as they lurch from perfectly done to burnt all too swiftly.

      Meanwhile mix all the dip ingredients together. Scrape into a bowl and place on the table. Serve the hot, crisp potato skins as soon as they come out of the oven, with the soured cream dip.

      Cypriot potatoes with red wine and coriander

      ‘Patates spastes’ is a rather remarkable way of cooking potatoes – and extraordinarily delicious. First the potatoes are cracked open, then deep-fried and then, finally, finished with fragrant coriander seeds and red wine. The result is so good that they are worth cooking and eating just for a snack, though of course they are excellent with any red meat dish.

      

      Serves СКАЧАТЬ