Tag Archives: coriander seeds

Spiced Crunchy Potatoes

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I love roast potatoes but don’t always have the time or inclination to pre cook the potatoes so this is my cheats version with a lovely spiced coating. I don’t peel the potatoes either, life is too short!

Leftovers are fab the next morning with an egg!

Serves 6.

Ingredients

1 teaspoon cumin seeds

2 teaspoons coriander seeds

1-2 teaspoons salt flakes

1/2 teaspoon peppercorns

1/2 teaspoon chilli flakes

1kg potatoes

2 tablespoons oil

Method

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

In a mortar and pestle, crush the cumin, coriander, salt and pepper. Add the chilli flakes to the mix.

I cut my potatoes into half lengthwise and then each half into thirds at an angle.

Pour the potatoes into a large bowl and add the spice mix and oil.

Using your hands, mix well, so all of the potatoes are covered.

Spread the potatoes out over the two baking sheets and place them in the oven.

Bake for 15-20 minutes and then turn the potatoes.

Turn the potatoes, bake for 15 minutes and turn again.

Bake for a further 15-20 minutes until crispy and cooked through.

Spiced Boiled Prawns

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I love prawns at this time of year, the hot weather really lends itself to easy food, served at room temperature.

Serves 6-8.

Ingredients

1.5kg prawns, heads removed and shells on

4 tablespoons salt

4 teaspoons coriander seeds

3 teaspoons yellow mustard seeds

1/2 teaspoon all spice berries

12 whole cloves

8 black peppercorns

6 bay leaves

2 lemons

Method

Make a bouquet garni with the whole spices, except the peppercorns and  bay leaves. Take a large square of muslin, fold over twice to make a smaller square, fill with the spices and tie off with some cotton cooking twine.

Fill a large pan with litres of water.

Cut the lemon in half, squeeze the juice into the pan and add the lemon halves.

Add the peppercorns and bay leaves to the pan.

Add the bouquet garni and bring to the boil. Allow to simmer for 15mins until the water has coloured a little from the spices.

Add the prawns and turn off the heat, cover the pan and allow to sit for 5 minutes.

Drain and allow to cool.

Serve with lemon wedges.