It’s been a hectic couple of weeks over here, and somewhere along the way, the sun has started coming out, the evenings have been staying lighter for longer, and bulbs have begun to bloom. I do love this part of the season, the blink-and-you’ll-miss-it beginning – I just have to try and blink less… Anyway, here’s a moreish recipe for days of little time. I put it together to take to a bring a dish birthday tomorrow. Although samosas were the actual item requested, I went for this – and I can report that I feel no guilt at going for a considerably lazier substitute. Lazier it may be, but no less tasty: potatoes are a natural carrier of spicey flavours, and parsnips don’t fare too badly either. Ok, maybe I feel a little guilty. But B made brownies, too, so really, the birthday boy can’t have too many complaints…
I would’ve liked to have done a 50/50 ratio of veg, but this was what we happened to have. Obviously, use whatever spices you happen to have or prefer!
1 kg good roasting potatoes, cut into bitesize pieces (I used Charlotte new potatoes)
500g parsnips, peeled and cut into bitesize pieces
About 10 large cloves of garlic, bashed a bit and peeled
2 tbsp. oil
50g butter, diced
Juice of 1/2 lemon
A few whole hot chillies, slit down the middle
1/2 tsp. turmeric
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. cinnamon
1/2 tsp. ground ginger
1 tbsp. garam masala
1 tsp. smoked paprika
t tsp. fennel seeds
1 tsp. cumin seeds
1 tbsp. coriander seeds (crushed)
Salt & pepper
Throw the veg, chillies and garlic into a large bowl. Combine the, turmeric, coriander, ginger, cinnamon and two teaspoons of the garam masala, then add to the bowl with the veg. Pour over the oil, mix well, and let marinate for at least thirty minutes, before mixing again, spreading out evenly onto a large roasting pan, topping with the butter and seasoning. Place into the middle of the oven preheated to 180°C.
After about twenty minutes, stir, the throw over the whole spices, the paprika, and the remaining garam masala. Roast for a further 20 minutes or so until done. As soon as you remove from the oven, sprinkle over the lemon juice. Try not to eat all at once!