Serves: 6
INGREDIENTS
800 grams waxy potatoes, scrubbed
Dressing
3 tablespoons vegetable oil
2 teaspoons black mustard seeds
2 teaspoons cumin seeds
1 teaspoon turmeric
2 cloves garlic, finely chopped
2 tomatoes, halved, seeded and diced
1 teaspoon sea salt
2 spring onions, finely sliced
2 tablespoons chopped dill or coriander
METHOD
Cook the potatoes in boiling salted water until tender. Drain and cool. Peel and cut into large bite-sized pieces.
Dressing: Heat the oil in a sauté pan and fry the mustard seeds, cumin seeds, turmeric and garlic for a few seconds. Add the potatoes and turn to coat in the mixture. Cook for a few minutes, turning often until the potatoes are hot. Add the tomatoes, salt and spring onions and cook for 2 minutes. Stir in the dill and tip into a serving bowl.
Serve warm or at room temperature.
Menu: Serve with Spiced Nuts, Garam Masala and Lime Roasted Chicken, Green Beans with Coconut, Fresh Tomato, Ginger and Herb Salad, Crisp Skinned Salmon with Coconut Curry Sauce, and Saffron and Cardamom Custards with Poached Apricots to finish.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.