MUSTARD-ROASTED POTATOES
Steps:
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
- Serve hot sprinkled with chopped parsley and a little extra salt.
HONEY-MUSTARD ROASTED POTATOES
Oven-roasted baby red potatoes in a zesty honey mustard sauce that is sweet and tangy with a slight kick to it.
Provided by jerecar
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
- Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
- Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 30.7 g, Fat 7.3 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 291.6 mg, Sugar 7.5 g
NORTH AFRICAN ROASTED POUSSIN WITH GARLIC POTATOES AND MUSTARD 'ZESTY' BEANS
Whether your looking to feed your 'littles ones' or your friends on a weekend. This rustic dish will get everyone around the table. Its 'easy peasy' to make, easy to clean and it gives you enough time to enjoy a nice glass of wine.
Provided by grigalton
Time 1h50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- First up, pour your self a nice glass of wine and roll your sleeves up. Pre-heat the oven to 370 'F and take a breath.
- Mix the honey, oil and maghreb rub in a bowl. You may need to 'nuke' the honey for a few seconds, to make sure its nice and 'runny'. Place the poussin (or chicken) on a backing tray and pour over half the mixture. Make sure to rub the mixture all over, ensuring it is evenly coated. Once your confident, season with salt and pepper and 'bang it' in the over for 1hour and 10 minutes. (keep sure to keep basing it every 20 minutes!)
- Right! now grab you potatoes, wash them off and begin slicing. Try (as best as you can) to cut them into cubes (Brunoise). Next, heat the Garlic oil in a large pan or skillet and 'chuck' in your potatoes. Once they all look 'nice and browned' throw in your stock and simmer for 15 minutes (until the stock is absorbed). Before your tempted to take them out, add the paprika, chopped parsley, salt, pepper and toss them in the pan, ensuring a nice even coating. "Prego!"
- For the bean salad, bring a pan of well-salted water to the boil. Add the beans and boil rapidly for 5 minutes until just tender. Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. Season to taste with salt and pepper and pour over the beans in a nice serving bowl.
- 15 minutes before the poultry is cooked pour over the rest of the mixture and let it do its magic! Voila! Serve the poussin on a nice platter, with all the sides, add some aioli and warm rustic bread! Cheers!
AFRICAN BEANS AND POTATOES
simple but filling dish thanks to the spuds and beans. Serve with Injeera to mop up the juices. If you have a pressure cooker this is a great recipe if not use canned beans for time otherwise prepare the beans according to the packet instructions before using
Provided by PinkCherryBlossom
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook beans until tender.
- Add potatoes and celery to beans and cook until potatoes are tender.
- I cut mine into large cubes and it took about 4 minutes.
- Salt to taste.
- Saute onion until browned.
- Mix in with beans and potatoes.
Nutrition Facts : Calories 377.7, Fat 1, SaturatedFat 0.2, Sodium 30.2, Carbohydrate 75.4, Fiber 14.6, Sugar 4.1, Protein 17.8
ROAST POUSSIN/CORNISH HEN AND SWEET POTATOES
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 9
Steps:
- This is my almost regular as clockwork Saturday night supper. I find it enormously easy and relaxing to make since all I do is go downstairs, put everything in the oven, and then go back up to Saturday evening tv in bed until it's ready - and then, frankly, back again.
- If I cook the poussins/ Cornish hens in the same pan as the sweet potatoes, I cut a couple of slices of bread and put 1 underneath each bird in the tin, so as to absorb the juices and stop them from seeping into the sweet potatoes which, in turn, would prevent them from crisping and browning. But more often than not, I dispense with the bread (you can imagine how good it tastes later though) and just get 2 disposable foil roasting trays about the size of brownie tins each and put the poussins/ Cornish hens in one and the sweet potatoes in another and reuinite on the plate with a little watercress and a squirt of lime juice later. I must have English mustard with. I know it's a weakness, but not one I'm willing to renounce.
- Preheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.
- Cut the unpeeled sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.
- Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.
- Put each poussin/Cornish hen on a plate, with a tangle of watercress and the sweet potatoes alongside. Sprinkle with Maldon/kosher salt, to taste, and spritz with lime juice and go to it!
NORTH AFRICAN ROASTED RED PEPPER SALAD WITH LEMON AND GARLIC
This is one of the salads that I make frequently. For some reason, although people always ask me how I make it, I have never put the recipe in any of my cookbooks. Grilling the peppers softens the pulp and brings out the natural sweetness. Sometimes the peppers are mixed with eggplants and tomatoes in North African salads, such as the salade juive (recipe follows) or the tchoukchouka (see page 94). Sometimes they are served alone. For Rosh Hashanah and dinner parties, I love to serve the colorful combination of red peppers, carrot salad (see page 112), and roasted beet salad (see page 108).
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the peppers on a hot grill or a gas grill, turning them with a prong as they char, or put them in a 450-degree oven on a cookie sheet for about 20 minutes. Using tongs, transfer the peppers to a plastic bag and seal it. When they are cool, peel them, and remove the seeds and stems.
- Cut the peppers lengthwise into strips, and put them in a medium bowl. Mince the garlic, toss in with the peppers, and sprinkle the lemon juice over all. Gradually add the olive oil. Sprinkle with cilantro, basil, or mint, and salt and pepper to taste.
MUSTARD AND HERB ROASTED FINGERLING POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half lengthwise and place them on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper and the mustard to the potatoes and toss well with your hands.
- Roast until the potatoes are tender and browned all over, tossing occasionally, 30 to 40 minutes. Transfer to a medium bowl.
- Whisk together the dill, parsley, vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Toss with the hot potatoes and serve hot, warm or at room temperature.
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