Spiced pitta chips with cucumber yoghurt dip

I was intending to have a simple meal of pitta bread and tzatziki, a Greek yoghurt-based dip but lacking garlic and herbs, which flavour the dip, I decided to make a simpler dip with the addition of green pepper and chips from the pitta bread, generously seasoned with spices.

Servings: 2-3

Ingredients
For the chips:
5 pitta breads
1-1/2 teaspoons oil
A pinch of salt
1-2 teaspoons each of:
coriander seeds
cumin seeds
sesame seeds
fennel seeds
ajwain seeds
sumac powder
black pepper

For the dip:
1 small green pepper, diced
1 cup diced cucumber
3/4 cup/180 ml yoghurt, whisked until smooth (I used soya yoghurt)
juice of half a lime/small lemon (reduce or omit if yoghurt is quite sour)

Method

1.  Preheat the oven to 190 and grease a baking tray.

2.  Cut the pitta breads into triangles (about 6 triangles each), toss with the oil, spices and salt and spread out onto the baking tray.

3.  Bake the pitta chips for about 15-20 minutes until brown and crisp, watching frequently and tossing occasionally to prevent burning. Do not discard any spice seeds that remain on the tray.

4. To make the dip, place the cucumber and green pepper in a bowl, add the yoghurt and mix well. 

5. Stir in the left-over spice seeds from chips into the dip and serve with the chips.

Caldo verde (Portuguese 'green broth')

Crunchy greens, soft potatoes and chewy tofu are immersed in a paprika infused broth in this take on a traditional Portuguese soup which was inspired by the recipe by the celebrity chef duo known as the Hairy Bikers. Although there are several components, it makes a complete and satisfying meal. 

Servings: 2

Ingredients

3 small potatoes, cut into small (about 1cm) cubes

4 cloves of garlic, finely chopped

1 medium onion, finely chopped

2 handfuls/about 100g kale, roughly chopped ( I used half a pack of ready to use chopped mixed kale)

100g tofu, cubed (about 1-1/2 cm)

2 teaspoons paprika

1-1/2 teaspoons soya sauce

A pinch of chilli powder

1 bay leaf

1/2 teaspoon olive oil

Salt, to taste

Method

1.   Steam or microwave the kale for 5-6 minutes, until tender-crisp and bright in colour.

2.   Finely shred the cooked kale.

3.   Toast the tofu cubes over a medium heat in a non-stick frying pan/skillet/griddle for about 4-5 minutes on each side, until browned on both sides.

4.   Take the pan off the heat, add the soya sauce, paprika and chilli powder and toss to coat the tofu with the flavourings.

5.   Meanwhile, heat the oil in a pan over a low heat and saute the onion for about 5-6 minutes, until softened and translucent.

6.   Add the potatoes and tofu and cook for a minute, stirring continuously to prevent burning.

7.   Add 2 cups/500 ml water, increase the heat to bring to the boil, then lower the heat and cover and simmer for 10 minutes until the potatoes are cooked.

8.   Before adding the water you can swirl in around into the pan used for the tofu to mix in any spices sticking to pan, for a more richly flavoured broth.

9.   Add the kale and mix well, lightly mashing some of the potato cubes with the back of your spoon.

10.    Add salt to taste, bearing in mind that soya sauce can be quite salty and serve hot.

 

Cajun colcannon

Sweet potatoes and black beans take the place of potatoes in this spiced up version of the traditional Irish recipe (see this post), inspired by the cuisine of the American South. 

 Servings: 2

Ingredients
1/2 onion, finely chopped
A 400g can of black beans (about 1 cup cooked black beans)
2 cloves of garlic, finely chopped
1 large sweet potato
2 handfuls/about 100 g kale
1/2 teaspoon oil
2 teaspoons paprika
2 teaspoons cumin 
1/2 teaspoon dried thyme
1/4 teaspoon chilli powder 
1/4 teaspoon wholegrain mustard (optional)
1-2 slices of pickle jalapeno, chopped (optional) 
2 teaspoons lime/lemon juice
Salt and black pepper, to taste

Method

1.   Microwave the sweet potato until soft to squeeze, peel and dice.

2.   Steam or microwave the kale for 5-6 minutes until tender-crisp and bright in colour.

3.   Finely shred the kale.

4.   Heat the oil over a medium heat and saute the onion and garlic for about 7-8 minutes, until soft.

5.   Add the paprika, cumin, thyme, chilli powder, mustard and black beans and cook for 2-3 minutes, stirring continuously to prevent burning.

6.   Add the sweet potatoes, lime juice and salt and plenty of freshly ground black pepper to taste.

7.   Take off the heat, mash the potatoes and beans well and mix in the kale and jalapenos (if using).

8.   It can be served hot on its own but also makes a tasty burrito, wrapped in a tortilla along with salad leaves and some lime juice.