Out & About Spring 2019

FOOD & DRINK

STUFFED PEPPERS Spiced mashed potato is a wonderful thing, especially with the addition of tart mango powder. Here, it makes for a real standout dish with the vibrant colours of the peppers, sweetened after almost an hour in the oven. Serve with fresh, cool raita Serves 6 600g all – purpose potatoes, boiled and mashed 6 bell peppers – a selection of colours; tops, seeds and pith removed carefully a little oil, to brush over the peppers ¼ tsp turmeric powder 1 tsp ground coriander 1tsp ground black pepper 1½ tsp mango powder 1tbsp garam masala 2 green chillies, finely chopped a handful of coriander leaves, roughly chopped ½ tsp salt Preheat the oven to 200°C/400°F/Gas Mark 6. 4 tbsp extra virgin olive oil 1 large onion, finely chopped

Brush the peppers with oil, put on a baking tray, cut side up, and roast for 15-20 minutes. In the meantime, heat the 4 tbsp of oil in a karahi or saucepan on a medium heat. Add the onions and fry for 5-7 minutes until lightly browned. Add the turmeric, ground coriander, black pepper, mango powder, garam masala, chillies and salt and fry for a couple of minutes. Sprinkle in a little water if the mixture is beginning to stick to the pan. Add the potatoes and coriander and stir briskly for a few minutes, making sure that the onions are evenly dispersed and not all stuck together. Allow to cool. Spoon the potato filling into the peppers and return to the oven. Bake for 50 minutes, a bit longer if you want the skin of the peppers to be really soft and slightly charred.

More recipes can be found in A Pinch of Spice by Balwinder Kapila , published by Matador, and is available to buy from Balwinder’s website www.balskitchen.com

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