Back in March we had a wonderful visit from friends from the UK :) Amongst the fun of visiting Fremantle, Rottnest, Margaret River and generally pottering about and playing games, we had time to cook a few favourites: lamb abruzzio, T-bone steaks with salad and BBQ'd potatoes, and of course, lots of kangaroo!
Since then I've been a bit swamped by work, and under the weather from the 'winter'. We've had lots of old favourites and fallbacks, like that wonderful chicken, orange and almond salad. I just started getting the cooking bug again this week, but I'll be away for work next week! So I thought I'd better update while I had a little enthusiasm.
This recipe came originally from The Flavour Thesaurus, under the 'peppers and chillis' combo. I didn't actually get much of a taste of the chilli in this - yes, it was spicy, but it didn't have that kind of jalapeno-like aroma to it. What I really liked was the savoury contrast of the spiced potato with the fresh green peppers. All it needs is a touch of sweetness to round it all out. You could serve it with some sweet chutney, or some peshwari naan. I made gajar ka halwa to go after, but it was too sweet, too late. Next time perhaps I'll cook the carrots with fenugreek and a little honey, and have them with, instead.
Ingredients:
Halve and deseed the peppers, then grill or microwave, cut-side down, until beginning to go tender. Arrange in a roasting tin or baking dish, cut-side up. Meanwhile, scrub and boil the potatoes, and finely chop and gently fry the onions and chilli, until golden and sweet. Mash the potatoes and stir into the onions, with the garam masala. Spoon into the green peppers and top with a little butter, ghee or oil. Roast at 180C for 20 minutes, until the green peppers are soft and the tops of the potatoes are golden. Stir the paprika into the sour cream or yoghurt and serve the peppers topped with a blob.
Since then I've been a bit swamped by work, and under the weather from the 'winter'. We've had lots of old favourites and fallbacks, like that wonderful chicken, orange and almond salad. I just started getting the cooking bug again this week, but I'll be away for work next week! So I thought I'd better update while I had a little enthusiasm.
This recipe came originally from The Flavour Thesaurus, under the 'peppers and chillis' combo. I didn't actually get much of a taste of the chilli in this - yes, it was spicy, but it didn't have that kind of jalapeno-like aroma to it. What I really liked was the savoury contrast of the spiced potato with the fresh green peppers. All it needs is a touch of sweetness to round it all out. You could serve it with some sweet chutney, or some peshwari naan. I made gajar ka halwa to go after, but it was too sweet, too late. Next time perhaps I'll cook the carrots with fenugreek and a little honey, and have them with, instead.
Ingredients:
- 2-4 large to medium green peppers
- one large white onion
- 4-5 mashing potatoes
- 2-3 tsp garam masala
- a whole chilli (optional)
- butter, ghee or oil
- sour cream or yoghurt
- 1tsp paprika
Halve and deseed the peppers, then grill or microwave, cut-side down, until beginning to go tender. Arrange in a roasting tin or baking dish, cut-side up. Meanwhile, scrub and boil the potatoes, and finely chop and gently fry the onions and chilli, until golden and sweet. Mash the potatoes and stir into the onions, with the garam masala. Spoon into the green peppers and top with a little butter, ghee or oil. Roast at 180C for 20 minutes, until the green peppers are soft and the tops of the potatoes are golden. Stir the paprika into the sour cream or yoghurt and serve the peppers topped with a blob.
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