recipe (Spicy potatoes with spinach and feta) and a question

[Guest guest]

Hi everyone,

 

I still can't believe how far behind I am with e-mails. I have a file of

'must answer - Veg. Spice' messages which has an embarrassingly large number of

unanswered messages in it. Hopefully I will get around to some of my unanswered

mail soon but in the mean time, here's a 'sort of' recipe. It isn't a proper

recipe in that I simply went into the kitchen knowing that I wanted to make

'something with potatoes and spinach' for dinner last night. This is the

result. I guess it's not quite the done thing to post a recipe called

'something with potatoes and spinach' so let's call it -

 

Spicy potatoes with spinach and feta.

 

serves 3 as a main course

 

 

waxy potatoes - approx 750 g/1.5 lb

2 medium sized brown onions

2 T [olive] oil (I used spicy wok oil but any oil would be OK)

approx 1/2 - 1 teaspoon curry powder (more or less to taste)

dried chilli flakes to taste (I used about 1/2 teaspoon)

approx 250g/8-10 oz spinach (I used the small leaves)

250 g/approx 9 oz feta cheese

 

Peel the potatoes and cut into large(ish) cubes (about 1/2 " ). Par boil

potatoes for about 8 minutes (they should not be too soft). Drain and set

aside.

 

Peel onions and slice into wedges. Heat 1 T oil in wok, add curry powder and

onions. Cook over gentle heat until the onions are transparent (about 6-10

minutes).

 

Add the rest of the oil and the chilli flakes. Turn up heat and add the

partially cooked potatoes. Toss to coat potatoes in oil and cook over medium

heat until potatoes are cooked through.

 

Wash the spinach well and transfer to the wok. The water still clinging to

the spinach (plus any released as the spinach cooks) should be enough liquid but

take care that the mixture doesn't dry out too much. Add extra water if

necessary - you want a small amount of 'gravy' to form.

 

About 1-2 minutes before serving add diced feta cheese. (If you prefer you

can add it sooner so that it will 'collapse' and melt into the gravy but I

wanted mine to be in blocks). I'm sure a vegan cheese or even blocks of tofu

could be substituted. If I was following the tofu path I would add it with the

potatoes to give it the chance to absorb some of the curry and chilli flavour.

 

 

 

Now for the question. My oven gloves have developed some thin spots and they

need to be replaced. Has anyone in the group used the flexible silicon oven

gloves? If so, do they provide good protection from hot baking dishes etc? I

have been looking at various sorts of oven gloves and the only cloth ones I can

find seem very thin and I'm sure they wouldn't be much use when taking something

out of a really hot oven.

 

Hugs from Marie

 

 

 

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