Asian-Style Baked Onions, Potatoes & Sweet Potatoes |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Great dish with rice. For the carnivores also goes well with beef. Ingredients:
1 teaspoon coriander seed |
1 teaspoon sichuan pepper (or dry green or black peppercorns) |
1 teaspoon kalonji (black onion seeds , aka nigella) |
2 star anise |
1/2 teaspoon sea salt |
2 large spanish onions, peeled |
3 large potatoes, such as desiree, unpeeled |
2 large sweet potatoes, peeled |
1 tablespoon peanut oil or 1 tablespoon vegetable oil |
2 tablespoons tamari or 2 tablespoons light soy sauce |
1 tablespoon peanut oil or 1 tablespoon vegetable oil |
fresh lime juice (optional) or lemon juice, to serve (optional) |
Directions:
1. Preheat the oven to 220C/Gas 7/fan oven 200°C
2. Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar), and pulverise them to a powder - ignore the bigger bits of coriander husk.
3. Tip the ground spices into a very large mixing bowl.
4. Cut the onions into sixths, leaving a little root attached to hold the layers together.
5. Cut the ordinary potatoes into six segments, length ways.
6. If the sweet potatoes are slender (they normally are) cut them into quarters, length ways; if they're bulky round the middle, cut them into sixths.
7. Put all the vegetables into the mixing bowl.
8. add the oil and toss thoroughly, using clean hands.
9. Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays)
10. Spread the vegetables out in a single layer and bake them for 25 minutes.
11. Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water.
12. Remove the oven tray; brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they're slightly charred and tender.
13. A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.
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