Braised coriander potatoes with two dips

Name: Braised coriander potatoes with two dips
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg new potatoes; 1 TABLESPOON Coriander seeds; 1 TEASPOON Cumin seed (cumin); 1 potty fresh coriander (or about 1/2 bunch); 4-5 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic cloves; 1 glass (370 ml/ 210 g stripping) roasted peppers; 75 g Walnut kernels; 3-4 Tbsp Lemon juice; 150 g Fresh goat cheese; 50 g Edible quark (20 % fat in dry matter); 1 TABLESPOON chopped walnut kernels to sprinkle

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg new potatoes
1 TABLESPOON Coriander seeds
1 TEASPOON Cumin seed (cumin)
1 potty fresh coriander (or about 1/2 bunch)
4-5 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic cloves
1 glass (370 ml/ 210 g stripping) roasted peppers
75 g Walnut kernels
3-4 Tbsp Lemon juice
150 g Fresh goat cheese
50 g Edible quark (20 % fat in dry matter)
1 TABLESPOON chopped walnut kernels to sprinkle

Directions

1
Wash the potatoes thoroughly and cut in half or quarters depending on size. Coarsely crush coriander seeds and cumin seeds in a mortar. Wash fresh coriander and shake dry.
2
Pluck off the leaves, except for something to garnish. Heat 4 tablespoons of oil in a large frying pan and fry the potatoes for about 8 minutes, turning them all round. Add crushed spices and fry for another 2 minutes.
3
Season potatoes with salt and pepper, sprinkle with coriander leaves and pour on approx. 1/8 litre of water. Cover and stew at low to medium heat for about 15 minutes. Turn in between. In the meantime peel garlic.
4
Drain the peppers and mix with the walnuts and garlic in a mixing cup. Puree with a chopping stick and possibly stir in a tablespoon of olive oil. Season to taste with salt, a little pepper and a dash of lemon juice.
5
Arrange in a bowl and sprinkle with chopped walnuts. For the second dip, mix goat's cheese and quark, season with pepper and arrange in a small bowl. When the potatoes are done, remove the lid.
6
Pour the dough into the muffin tray. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Leave to cool in the muffin tray for about 5 minutes. If necessary, carefully peel the onion and garlic with a knife. Dice both. Wash and chop the mint. Fry onion and half of the garlic in 1 tbsp. hot oil. Stir yoghurt and starch until smooth. Add the garlic and onion mixture. Add rosemary and mint. Bring to the boil, season to taste. Keep muffin tray warm and move muffins along to make them easier to remove. Turn out of the tray and allow to cool completely