Friday, 13 June 2008

Chilli Spice Potatoes

Recipe extracted from Sauces from Joanna Farrow
Prep: Ten minutes, plus chilling
Serves: 4 – 6
1. 2 teaspoons cumin seeds
2. One teaspoon coriander seeds
3. One red chilli, deseeded and finely chopped
4. 2 red or white spring onions, trimmed and finely chopped
5. One plump garlic clove, crushed
6. 100g (3½ oz) unsalted butter, softened
7. ¼ teaspoon sea salt
8. 2 teaspoons finely chopped parsley or coriander
9. 2 teaspoons lemon juice
10. 2 tablespoons finely snipped chives
1. Put the butter into a small bowl with the salt, parsley, chives, lemon juice and several grinds of black pepper. (Unsalted butter is best, but if you only have salted, leave out the additional salt).
2. Put the cumin and coriander seeds into a small frying pan and heat gently for about one minute until just beginning to colour. Transfer to a mortar and grind until lightly crushed.
3. Tip into a bowl and add the chilli, onions, garlic, butter, salt and parsley or coriander.
4. Beat the mixture, with a wooden spoon until evenly combined.
5. Chill or freeze the butter until you are ready to use it. If it is frozen, leave it at room temperature for 20 – 30 minutes before serving.
Footnote from Book – This is one of the most versatile butters of all, perfect for perking up plain fish and poultry or topping barbecued meat, green and root vegetables, or new potatoes. It's also a useful freezer standby for stirring into pasta dishes, soups and vegetable stews, or even a simple risotto.

My method:
1. I used cumin and coriander powders since I didn't have any seeds left.
2. A fork was used to mix the ingredients together as a small portion was needed.
3. I used unsalted Lurpak butter.
4. If using fresh new potatoes, leave skin on, cook till just tender with a pinch of salt.
5. Drain and slightly break up potatoes gently with a fork. This will help the butter to infuse into the potatoes more.
6. Add butter to hot potatoes, mix well and serve.

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