Another three good things recipe here, this time a simple raita to complement the bhajis. Take half a cucumber, diced, and add to 1 cup of plain yogurt along with a large handful of chopped fresh coriander. It’s the perfect thing to balance the spice of a hot curry or a nice cooling dip to contrast the crispy, crunchy bhajis. Nom.
I have been craving Thai food this week, and whilst what I wanted were tofu fish cakes, I didn’t have any paste so I had to be creative with what was available instead… This combo of salty soya sauce, fiery chilli and toasted sesame hit the spot. It’s lovely warm or cold and is a good quick and healthy side dish to make.
For two portions you need
1 pack green beans, topped and tailed as necessary
1 clove garlic, crushed
2 tbsp light soya sauce
1 tbsp fish sauce or mushroom soya sauce
1 tbsp toasted sesame oil
1 tbsp japanese rice vinegar
1 tbsp tabasco sauce (fresh chilli if nicer is you have some!)
1 tbsp finely grated fresh ginger
1 tsp sugar
Blanch the beans in boiling water for 1-2 mins. Drain and refresh in cold water to retain their colour and stop them cooking further. Place all the other ingredients in a bowl and stir to dissolve the sugar. Immerse the beans and then scoff. Nomtastic!
Lex loves any vegetables that are orange, so we often have sweet potatoes and butternut squash (served for him with a side of orange pepper…). He also loves Moroccan spices so this recipe combines the two for a healthy side dish which makes me feel better about him scoffing down coco pops for breakfast and jelly for pudding…
For 4 portions you need
2 medium sweet potatoes, peeled and cut into 12 small wedges
1 small butternut squash, peeled and cut into about 12 small wedges
2 tbsp olive oil
2 tbsp moroccan seasoning/spices
salt and pepper
Toss the vegetables in the oil and spices. Roast in a hot oven for about 20 mins till tinged with black and soft in the middle. Eat as you wish.
This is a great way to serve potatoes, and makes a fab side dish to many different things. Any leftovers make a good base for bubble and squeak the next day.
For 8 portions you need
500g – 1kg potatoes, peeled and cut into a 1cm dice (depending on how much you want for leftovers)
3 tbsp sunflower oil
1 onion, diced
generous handful of fresh rosemary, finely chopped
salt and pepper
Soak the prepared potatoes in cold water for 30 mins to draw out the starch. Toss together with the onions, oil, seasoning and rosemary then tip out on to a large baking sheet and cook in a hot (200 degrees) oven for 30-45 mins.
A health(ier) alternative to chips, and one that counts towards your 5 a day…
Take a sweet potato, peel and slice into wedges. Place on to a baking sheet and add a drizzle of vegetable oil. Sprinkle over some salt and pepper and bake at 180 degrees for about 20 mins till soft and starting to crisp up. Allow 1 potato per person. They’re nice as a side to most things or dipped into different sauces e.g. blue cheese dip; curry sauce; sweet chilli sauce. You can also add different spices to them before you cook them e.g. baharat; cumin; smoked paprika etc.