The Hairy Dieters: How to Love Food and Lose Weight by Hairy Bikers

Author:Hairy Bikers [Bikers, Hairy]
Language: eng
Format: epub, mobi
ISBN: 0297869051
Publisher: Weidenfeld & Nicolson
Published: 2012-08-01T23:00:00+00:00

CUMIN-CRUSTED VEGETABLES

This is a lovely spicy variation on your classic roasties, using a small amount of oil and lots of tantalising tastes. Goes beautifully with our masala-marinated chicken, which you’ll find on page 50, or with plain grilled meat.

SERVES 4–5

600g medium potatoes, preferably Maris Pipers

1 tsp black mustard seeds

1 tsp cumin seeds

2 tbsp sunflower oil

1 tsp garam masala

½ tsp turmeric

1 medium red onion, halved and cut into thin wedges

1 yellow pepper, deseeded and cut into 4cm chunks

1 red pepper, deseeded and cut into 4cm chunks

1 orange pepper, deseeded and cut into 4cm chunks

2 medium courgettes, cut into 1cm slices

freshly ground black pepper

199 calories per portion (if serving 4)160 calories per portion (if serving 5)

Preheat the oven to 210°C/Fan 190°C/Gas 6½. Half fill a medium saucepan with water and bring to the boil. Peel the potatoes, cut them into quarters and lower them carefully into the water. Bring the water back to the boil and cook for 5 minutes – just enough to parboil the spuds as though you’re making them to go with your usual Sunday roast.

While the potatoes are boiling, place a large non-stick frying pan over a medium heat and add the mustard and cumin seeds. Toast for about 30 seconds, then stir in the oil, garam masala and turmeric. Sizzle for a few seconds and add the onion. Fry the onion in the spices for 1–2 minutes, stirring frequently.

Drain the potatoes in a large colander and toss several times to roughen up the surface of each potato. Tip them into the pan with the onion and spices, season with a few twists of ground black pepper and toss together until the potatoes are lightly coated. Tip everything on to a large baking tray and roast for 30 minutes.

Take the tray out of the oven and add the remaining vegetables. Toss lightly together and return to the oven for another 25–30 minutes until the potatoes are crisp and golden brown and the vegetables have softened.

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