And yesterday my beautiful Iranian volunteer, Sara, presented me with a dainty container of Iranian saffron, which her parents had brought with them when they arrived in Sydney during the week. She was stunned that I knew what it was and queried "Do you know how to use it?" I assured her that I do and use saffron regularly. Later in the day one of the IT boys came past, and he is also Iranian. I proudly showed him the saffron (and nougat) that Sara had given me. Same question! Same doubtful face! Clearly Australians haven't impressed with their use of saffron!!!
Today's recipe for potato wedges is just perfect for this cold time of year. You cook them in the oven so they are guilt free and just the most divine flavour. If I have nigella seeds handy sometimes I sprinkle them on as well. The recipe comes from Belinda Jeffery's Tried And True Recipes.
Have a lovely week. Love from Jane xx
Crispy cumin and paprika wedges
Says it serves four, I'll leave that to your judgement
What you need:
- 1 1/2 teaspoons cumin seeds
- 1 kg Desiree potatoes, peeled and sliced into generous wedges
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons sea salt
- Freshly ground black pepper, to taste
- 1 - 1 1/2 teaspoons paprika
What you do:
- Preheat the oven to 220C.
- Line a large baking dish with foil and then a layer of baking paper. This will save on a really hard to clean dish later.
- Sprinkle the cumin seeds into a small pan on top of the stove and warm them over a medium heat until they are fragrant. Do stir them constantly as they burn easily.
- When the cumin seeds are ready, pour them into the baking dish and add the potato wedges.
- Drizzle the oil over the potatoes and sprinkle them with the salt, pepper and paprika. Mix everything together so that the wedges are well coated.
- Spread the wedges into a single layer and put in the oven.
- Roast the wedges, turning once or twice, for 50 to 60 minutes, or until they are a lovely golden colour with crisp edges (of course you will need to try one or two to check).