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Dinner for 2
Ingredients (from scratch):
For the potatoes:· 200grs baby potatoes – Or salad potatoes
· 2tbsp vegetable oil
· Salt and black pepper
For the tahini “sauce”:· 1 medium onion, finely chopped
· 3 garlic cloves finely chopped
· 2 tablespoons of rapeseed oil
· 2 tablespoons of tahini paste
· 1 tablespoon of mustard paste
· ½ knor vegetable stock cube melted in 150ml of warm water
· 1 small bunch of fresh parsley
For the roast potatoes (if you haven’t got let overs)Take a bag of 200grs salad potatoes, rinse them and cut each one in half. Place them on the oven tray face down with 2table spoons of vegetable oil, salt & pepper. Put the potatoes in the preheated oven at 180C for 30 minutes. The skin should be crispy and the potatoes slightly firm.
In the meantime, prepare the tahini base of the medley:Chop the onion into really fine pieces, heat 2 tablespoons of rapeseed oil in a saucepan, brown the onions, don’t let them burn. Now add the garlic, tahini paste and the mustard. Stir for 2 minutes then add a glass of water and leave to simmer gently for 5 minutes uncovered. Stir from time to time so it doesn’t stick.
Now, add the potatoes and do not forget to scrape the bottom of the oven tray (more flavour there) and add it to the mix. Stir well and poor in 150ml of stock. Cover and leave on medium heat for 15 minutes. What we are looking for is the sauce to stick to the potatoes. Taste and adjust the seasoning.
Now take the pan off the heat and add the chopped parsley. Mix well and serve immediately.
Note: This dish was created from some leftover potatoes from dinner the day before. Any leftover roast vegetables could be used in this way. Do not worry if you normally roast your potatoes with other vegetables. No need to separate them, just chuck it all in the “sauce” and enjoy!
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