Archive for the ‘Paprika’ Category

DIY veggie bacon

Tuesday, June 15th, 2010

dried paprika
1 pack halloumi
1 tbsp smoked sweet paprika
1 mug olive oil (I use leftover sundried tomato oil)

Slice the halloumi thinly from the end of the block (about 2-3mm thickness).  Mix the oil and paprika together.  Layer the oil and halloumi into a jar or plastic container with an airtight lid.  Make sure all the halloumi slices are completely covered by the oil.  Store in the fridge.

Leave to marinate for up to a week, but at the very least 24 hours.  Then remove the amount you want to use from the oil and grill or fry until crisp.  Leave to drain on some kitchen roll.

Use as for bacon (I like it in a bap with a fried egg, crumbled into Salad Paysanne or Bacon and Egg pasta).

Crispy Potato Wedges

Sunday, May 2nd, 2010

Raw Potato
There are many ways to wedge a potato, and as Alix mentioned, they aren’t all equal.  If you are after crunch, you need to use either a semi deep fry (as for roast potatoes) or use a special coating such as flour or egg white.

This is the way I like to do it as I prefer to cook low fat at home without adding extra starch to my potato, though the deep fry and tex-mex flour/cayenne coating are very good, and may be crunchier.  Why not try them all and let us know which one is your favourite?

3 tbsp olive oil
1 tsp (hot) paprika – use sweet or smoked paprika for kids
1/2 tsp dried oregano
1/4 tsp ground black pepper
1 egg white
3 large potatoes

Preheat the oven 190c. Grease a large baking tray very well with 1 tbsp oil (you really don’t want these chaps sticking).  Cut the potatoes lengthwise into even-sized, thinnish wedges and pat dry (it’s up to you and the state of your potatoes as to whether you peel them or not).

Whisk together the oil and spices in a small bowl.  Lightly beat the egg white in a second large bowl.  Mix the two together

Tip the wedges into the coating and mix well.  Arrange them in a single layer on the baking tray.

Bake in the preheated oven, turning after 20 mins, until crispy.  (Should take about 30-40 minutes; enough time to get the bean burgers done).

Sprinkle with a little salt, and serve with your choice of dips (I like the classics; guacamole, sour cream and a mango, coriander leaf and cherry tomato salsa).

They are baking in the oven now and mmmmm they smell good!