3 Easy Vegetable Sides | Waitrose & Partners
we’re all staying home for easter this year so here are some lovely vegetable side dishes if you’re in need of some inspiration we’ve got bombay style potatoes harissa roasted carrots and zingy roasted cauliflower [Music] so chat masala has a really interesting blend of spices we’ve got amchor in there which is dried mango some black salt and also asafoetida cumin coriander and chili so for our bombay style potatoes i’ve got some caramelizing onions some curry leaves and some green chillies and the idea is that this will balance really beautifully with the sweetness of the onions so i’m going to add some chat masala to onions now and then i’ll just stir this through so i’ve got some simple roasted potatoes that i’m going to add to the onions combining all of these ingredients together in the pan will bring out the tart flavor of the mango and the heat of the chilli and it will work really well with the curry leaves and the potatoes and we will just garnish them with a little bit more of the chat masala just so we can get the flavour i’m going to show you roasted carrots with ruby rose harissa it’s a north african paste made from bell peppers a little bit of sweet smoked paprika and some rose i’m going to add the rose harissa at the beginning of the cooking time and that’s going to caramelize with the carrots we’re going to add a little bit of honey as well to bring out a little bit more sweetness and also a little bit of oil just to help it roast some sea salt and we’re going to roast that for 12 to 40 minutes [Music] i’ve got a large cauliflower here that i’ve cut into small florets i’m just going to splash over a little bit of olive oil i’ve got some smoked paprika some cumin seeds and some salt and freshly ground black pepper now this needs to go into the oven for 20 to 25 minutes until it’s tender and golden just give it a stir halfway through now while the cauliflower is roasting i’m going to make the dressing to serve with it i’ve got a couple of limes i’m just going to grate the zest quite finely and then with a sharp knife we’re just going to cut away the pith now we’re going to segment the lime holding your hand over the bowl just to catch any juices i’m going to cut very close to the membrane of one segment and then flip out a piece of lime just work your way all the way around the line and then just cut the lime segments into quite small pieces because they’re going to form part of our dressing heat a tablespoon of oil in a frying pan and then cook some sliced shallots until they’re really softened and just starting to colour i’m just going to add some crushed garlic it only needs a minute or so and then just turn off the heat then we’re going to add in the lime segments and zest and for sweetness a little squeeze of honey and then because it’s addressing some extra virgin olive oil we need a couple of tablespoons and some roughly chopped parsley lots of zingy flavors in there it’s going to be delicious with our cauliflower the cauliflower is beautifully browned and tender so let’s just tip in that dressing and you can serve this with some roast chicken or as a main course in its own right maybe with some roasted sweet potatoes on the side to finish it off just sprinkle more parsley for more delicious recipes don’t forget to click to subscribe
Easter at home looks a bit different this year. If you’re planning a roast, here are three easy ideas to take your vegetables up a level.
Whether it’s Bombay-style Roast Potatoes, Harissa Roasted Carrots or
Roasted Cauliflower with Lime & Shallot Dressing, these vegetable side dishes add an infusion of flavour to the classic Sunday roast. They’re great for midweek meals too, with chicken, pork or fish, or as a main. Leftovers make a great addition to salads for lunch too.
For the Bombay-style Potatoes:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Total time: 1 hour
Serves: 4
Ingredients:
1kg maris piper potatoes, peeled and cut into 2cm chunks
2 tbsp sunflower oil
1 onion, diced
1 pack Cooks’ Ingredients Curry Leaves (or 2 tbsp dried curry leaves)
1 green chilli, deseeded and sliced
2 tsp Cooks’ Ingredients Chaat Masala
Method:
1. Preheat the oven to 200°C, gas mark 6 and put in a large roasting tin to heat up.
2. Bring a large pan of lightly salted water to the boil and parboil the potatoes for 5 minutes, then drain in a colander and leave to steam for 5–10 minutes to lose some moisture. Meanwhile, put 1 tbsp sunflower oil in the hot roasting tin and return to the oven.
3. Remove the tin from the oven, tip in the potatoes and turn them over carefully until evenly coated. Season well. Make sure they have plenty of space to brown properly. Return to the oven and roast for 40-45 minutes until crisp and golden.
4. Meanwhile, heat the remaining sunflower oil in a pan and gently fry the onion until soft and sweet, about 4-5 minutes. Add the curry leaves, chilli and 1 tsp chaat masala. Stir through and remove from the heat.
5. Toss the roasted potatoes with the onion mixture. Sprinkle over the remaining chaat masala to serve.
For the Harissa Roasted Carrots:
Simply add some Harissa paste, honey, oil and sea salt to the carrots before cooking. Make sure the carrots are evenly coated before roasting in the oven for 12-14 minutes.
For the Roasted Cauliflower:
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Serves: 4
Ingredients:
1 large cauliflower, separated into small florets
3 tbsp mild olive oil
1½ tsp smoked paprika
1½ tsp cumin seeds
2 unwaxed limes
2 echalion shallots, finely sliced
2 garlic cloves, crushed
2 tsp honey
2 tbsp extra virgin olive oil
2 tbsp finely chopped flat leaf parsley, plus extra leaves to serve
Method:
1. Preheat the oven to 220˚C, gas mark 7. Spread the cauliflower florets out in a large roasting tin and drizzle with 2 tbsp olive oil, scatter with the paprika and cumin seeds, then season. Toss to combine, then roast for 20-25 minutes, stirring halfway, until golden and tender.
2. Meanwhile, use a fine grater to zest the limes into a bowl. Cut what remains of the zest and pith away from the lime flesh and discard. Slice between the membranes to remove the lime segments, then cut into small pieces and add to the lime zest; set aside. Put the remaining 1 tbsp olive oil in a frying pan over a low heat. Add the shallots with a pinch of salt and cook gently, stirring often, for 7 minutes until soft and beginning to colour. Add the garlic and cook for 1 minute then remove from the heat. Stir in the lime flesh and zest, honey, extra virgin olive oil and parsley to make a thick dressing; season.
3. Spoon the dressing over the hot cauliflower, scatter over the extra parsley leaves and serve as an accompaniment to roast chicken, or as a main course with cous cous, butter bean mash or roast sweet potatoes.
Bombay-style Potatoes Recipe | http://bit.ly/2ZmHlRE
Roasted Cauliflower Recipe | https://bit.ly/2KnHm5R
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