Tuesday, 4 March 2014

Roast Potatoes and Paprika Cream Vegetables

NAME: _Roast Potatoes and Paprika Cream Vegetables

INGREDIENTS/UTENSILS:
8 small potatoes
1 zucchini
6 yellow button squash
1 green capsicum
1 medium carrot
1 tin crushed tomatoes
sprig rosemary
1 tbsp paprika powder
4 cloves garlic
1 litre chicken stock)
1 cup sour cream
1 cup yoghurt
100g sharp cheddar
small qty dripping or butter
Salt and pepper to taste

METHOD:
Scrub and then boil potatoes in salted water. Place sprig of rosemary in water for five minutes then remove and set aside. Keep boiling until potatoes are soft, then set aside to cool. Meanwhile, boil stock to reduce to about half, then add the tinned tomatoes, garlic cloves, paprika, and the sliced carrot.

While this is simmering place the potatoes into a suitable baking dish, and crush crush the top of each potato, then add a pat of butter or dripping, several rosemary needles, some flaked salt, and enough crumbled cheddar cheese to top. Use a spoon or ladle to drizzle some of the stock and tomato over the potatoes, place in the oven at 210C.

Quarter the zucchini lengthways and chop roughly into cubes, similarly dice the button squash and capsicum. Add to the sauce, as well as a few needles of rosemary. Once the vegetables have softened but are not yet mushy, stir in the sour cream and turn the heat off.

Potatoes are done when the cheese and sauce topping browns slightly.

SERVING:
Serve two potatoes pressed flat so they open up, top with vegetables, and spoon a dollop of yoghurt over. Serve at once.

NOTES:
Something about yoghurt/sour cream and a salty paprika/tomato sauce is irresistible. If you use vegetable stock and olive oil, this is a vegetarian meal.

ENJOY!

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