3 minute read
Supper and Spice
Indian-Spiced Potatoes with Chicken Thighs “Roasting the chicken on top of the spice-packed potatoes means you get the full flavour of the juices seeping into the potatoes”
Ingredients
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1 large onion 800 g potatoes 4 ripe tomatoes 1 aubergine 1 red pepper 2 cloves of garlic 5cm piece of ginger ½ a bunch of fresh coriander, (15g) Olive oil 2 tablespoons mustard seeds 1 handful of curry leaves 1 heaped teaspoon turmeric 6 large free-range chicken thighs, bone in 2 fresh red or green chillies Poppadoms
Yoghurt Dressing
½ a bunch of fresh mint (15g) ½ a lemon 1cm piece of ginger 150 g natural yoghurt 1 fresh green chilli
Method
Preheat the oven to 190°C/375°F/gas 5. Peel the onion, then cut into 3cm cubes with the potatoes, tomatoes, aubergine and pepper. Put the potatoes in a large pan of salted water over a medium heat. Bring to the boil and cook for 10 minutes, then drain in a colander and leave to steam-dry for 3 minutes. Tip into a large bowl and mix with the tomato, aubergine, pepper and onion. Peel and finely slice the garlic. Peel and finely grate the ginger. Pick the coriander leaves and set aside, then chop the stalks. Heat two tbsp of oil in a large frying pan over a medium heat. Add the garlic, ginger, coriander stalks, mustard seeds, curry leaves and turmeric, and cook for 2 minutes, or until fragrant. Leave to one side to cool slightly. Add the spice mix to the veg and potatoes, and tip onto a large roasting tray. Arrange the chicken on top and season. Roast in the bottom of the oven for 1 hour, or until the chicken is cooked and the veggies are soft. For the dressing, put the mint leaves into a blender, squeeze in the lemon juice, then peel and add the ginger with the remaining dressing ingredients and a pinch of seasoning. Blitz until smooth. Top the chicken and potatoes with the coriander leaves. Finely slice and scatter on the chillies, then serve with poppadoms and the dressing on the side.
Ingredients
225g salted butter (or unsalted with a pinch of salt), plus extra for the tin 200g light brown soft sugar 100g caster sugar 150g plain flour 50g custard powder ½ tsp baking powder 3 medium eggs 250g white chocolate chips or white chocolate finely chopped 2 tsp vanilla extract
For the rhubarb & custard swirl
200g rhubarb (frozen, or canned and drained is fine) 75g caster sugar Pink or red food colouring (optional) 4 tbsp ready-made custard (from a carton is fine, or made up from powder)
Method
For the rhubarb & custard swirl, put the rhubarb and sugar in a wide pan with 2 tbsp water (omit the water if using canned rhubarb). Cook over a medium heat, stirring frequently for about 10 mins, until the rhubarb breaks down and turns jammy. Add a few drops of food colouring if you want a pink rhubarb swirl, but the flavour will still be great if you’re using green-tinged rhubarb. Leave to cool. Heat the oven to 180C/160C fan/gas 4. Put the butter and both sugars into a pan and put over a low heat. Melt together until smooth and shiny, then remove from the heat, and leave to cool for 10 mins while you sieve the flour, custard powder and baking powder in a bowl. Butter a 20 x 30cm baking tin and line with baking parchment. Beat the eggs into the cooled sugar and butter mixture, then fold in the dry ingredients until you have a smooth batter. Stir in 150g of the chocolate chips and the vanilla. Pour into the brownie tin, then use a teaspoon to swirl rhubarb compote on top of the batter. Add dollops of the custard, then swirl a skewer or cocktail stick through the compote to create a marbled pattern. Bake for 35-40 mins until set and the edges are coming away from the sides of the tin, then leave in the tin to cool. Melt the remaining 100g chocolate in short blasts in the microwave or in a bowl set over a pan of simmering water. Use a spoon to drizzle the chocolate over the blondie in a zig-zag pattern. Cut into squares to serve.
