Patates Bastisi - Featured Recipe - CookingDistrict.com
Featured Recipes

Patates Bastisi

Photo by Chiot's Run
Categories: Side Plates, Vegetables, Vegetarian
Photo by Chiot's Run
Step 1
1 cup • Ground Spanish paprika
1 cup • Ground cumin
2 tbsp • Salt
1 tsp • Ground cayenne pepper
2 cups • Extra-virgin olive oil
1/2 cup • Lemon juice
1 tbsp • Chopped garlic
CHILE-CUMIN PESTO

Combine dry ingredients, mix well. Add olive oil, lemon juice and garlic.
Step 2
• Olive oil
1 cup • Yellow onions • diced
• Salt
• Pepper
1 tsp • Garlic • chopped
1 cup • Balsamic vinegar
6 • dried New Mexican chiles, seeds and veins removed, soaked in hot water
1 cup • Prunes • chopped
1 cup • Basil - Fresh • chiffonade
1 tsp • Mustard seed • pan toasted
TOMATO CHUTNEY

Heat oil in a large skillet over medium heat. Add onions, salt and pepper; cook 5 minutes. Lower heat and cook for about 10 minutes longer. Add tomatoes and garlic; cook about 10 minutes over medium heat. Remove from heat, place in a colander and drain about 5 minutes, reserving the liquid. Transfer vegetables to a bowl. In a saucepan, combine liquid with vinegar, dried chiles and prunes. Simmer about 10 minutes, remove from heat and cool. Purée, add to vegetables. Add basil and toasted mustard seeds and toss lightly.
Step 3
2 1/2 lb • Mixed potatoes • cooked and sliced
3 tbsp • Chile-Cumin Pesto
1 cup • Tomato sauce
1 cup • Tomato chutney
1 tbsp • Red wine vinegar
1/2 cup • Yellow onion
1/2 cup • Roasted almonds
1 cup • Cured black olives
1/2 cup • Green onions
1 tbsp • Oregano
1/2 pt • Cherry tomatoes
1 tsp • Toasted cumin
• Extra-virgin olive oil
In a mixing bowl, combine potatoes, chile-cumin pesto, tomato sauce, tomato chutney, vinegar and onion confit. Toss gently, transfer to a baking dish. Bake at 375°F for 25 minutes and broil for 5 more minutes. Garnish with almonds, olives, green onions, oregano, cherry tomatoes, cumin seeds and a drizzle of olive oil.
Notes

Comments

No documents found

Sign In to post a comment.