From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- ...k and chickpea traybake with quick romesco.html | 269 +++++++++++++++++++++ 1 file changed, 269 insertions(+) create mode 100644 Recipes/Potato, leek and chickpea traybake with quick romesco.html (limited to 'Recipes/Potato, leek and chickpea traybake with quick romesco.html') diff --git a/Recipes/Potato, leek and chickpea traybake with quick romesco.html b/Recipes/Potato, leek and chickpea traybake with quick romesco.html new file mode 100644 index 0000000..f73247c --- /dev/null +++ b/Recipes/Potato, leek and chickpea traybake with quick romesco.html @@ -0,0 +1,269 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Potato, leek and chickpea traybake with quick romesco

+ + + + +

+ +

+ + + Prep Time: 15 min + Cook Time: 25 min + Total Time: 45 min + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

500g baby new potatoes, large ones halved

2 large leeks, halved and sliced into 2cm pieces

1 x 400g tin chickpeas, drained

2 garlic cloves, bashed

4 sprigs fresh oregano or thyme, leaves picked

Zest of ½ orange

Olive oil, to drizzle

Salt and black pepper

1 small bunch parsley, roughly chopped


- For the romesco

50g ground almonds

25g hazelnuts

1 thick slice of stale sourdough or good white bread, torn into chunks

1 tsp sweet smoked paprika

150g jarred roasted red peppers, drained

1 tbsp sherry or red-wine vinegar

4 tbsp olive oil

+
+
+ + + +
+ +
+ + +
+

Description

+
+

This potato traybake packs in lots of flavour for the time it takes to prepare, thanks to the quick romesco.

+
+
+ + +
+

Directions

+
+

Heat the oven to 200C (180C fan)/ 390F/ gas 6.

Toss the potatoes, leeks and chickpeas with the garlic, oregano or thyme, orange zest, olive oil and plenty of salt and pepper on your largest roasting tray – you might want to spread them on two trays so the vegetables have enough space to crisp.

Roast for 20 minutes.

Meanwhile, start on the romesco: in the same oven, toast the nuts and bread on a baking tray for roughly six to seven minutes, until they are a little coloured.

Whizz the nuts and bread with the smoked paprika in a food processor, until you have a rough crumb. Add the peppers, vinegar, oil and a tablespoon of water, then season and blitz again, until you have a slightly textured but silky sauce.

Once the vegetables have had their 20 minutes, take them out of the oven and toss them with half the romesco. Return them to the oven for a further five minutes, or until golden and beginning to crisp.

Serve with extra romesco, if you like, and sprinkle with parsley leaves.

+
+
+ + + + + + + + +
+ +
+ +
+ + + + + + + + + + + + + + + + -- cgit v1.2.3