Subj : St. Cuthbert 15
To   : All
From : Dave Drum
Date : Fri Mar 19 2021 20:47:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Cuthbert's Sea Vegetable Saag Aloo
 Categories: Vegetables, Potatoes, Herbs, Chilies, Citrus
      Yield: 4 Servings
 
     75 ml Vegetable oil or ghee
      2    Onions; diced
      5 cl Garlic; peeled and minced
      1    (2") ginger root; peeled,
           - minced
      1 ts Cumin seeds
  1 1/2 ts Ground coriander
  1 1/2 ts Ground cumin
    1/2 ts Turmeric
      1 tb Tandoori masala
    1/4 ts Cayenne or chilli spice; to
           - taste
    400 g  Spinach
    200 g  Sea vegetables; leaves only,
           - stalks removed *
    750 g  Potatoes; in bite-size
           - chunks
      1    Lemon; juiced
           Coriander leaves; garnish
 
  * sea aster, sea purslane, sea beet, sea kale, etc.
  
  Set the oven @ 200°C/400°F (Fan 180°C/360°F).
  
  In a deep saucepan heat the oil on a high heat.
  
  Add the cumin seeds and allow to pop and brown in the
  oil for 20 seconds.
  
  Add the onions. Cook on a med-high heat, stirring
  constantly until a deep brown colour.
  
  Add the garlic and ginger. Cook until browned.
  
  Add the spices -- coriander, cumin, turmeric, tandoori
  masala and chile. Stir until a paste forms with the
  other ingredients. Reduce the heat to low.
  
  Add the spinach and other sea vegetables and stir to
  combine.
  
  Cover with a lid and allow to simmer to soften the
  vegetables -- around 5 minutes.
  
  Remove the pan from the heat and blend with a
  stick/immersion blender in the pan. Cover and set aside.
  
  Mix the chopped potatoes with a little oil, spread
  evenly on a roasting tray and cook in the pre-heated
  oven for 20 mins. Aim for a light golden colour.
  
  Add the potatoes to the pan containing the blended
  mixture and stir to combine with the curry but be
  careful not to break the potatoes up.
  
  COOK’S NOTES: Sea vegetables may contain enough salt to
  season the dish alone. If using, taste after blending
  and add additional salt if needed. If not using, add
  salt with the spinach
  
  Peel the potatoes if using large, thick-skinned ones.
  Smaller, new potatoes can be cooked with the skins on
  
  Recipe by Joshna Maharaj
  
  Serves 4 people
  
  Refettorio Felix at St Cuthbert’s; 51 Philbeach Gardens,
  Earl’s Court; London SW5 9EB
  
  RECIPE FROM: https://www.refettoriofelix.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Helicopters are merely 500,000 parts flying in formation.

--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

.