Crispy seitan with caraway potatoes and mint yoghurt dip

Name: Crispy seitan with caraway potatoes and mint yoghurt dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 packs (à 200 g) Seitan; 3 TABLESPOONS Panch Pure Spice Mix (Asian Shop); 7 TABLESPOONS Olive oil; 3 TABLESPOONS hot sesame oil; 7-10 Tbsp Sea salt; 800 g les petites pommes de terre nouvelles, par exemple les croissants Bamberger; 250 g Low-fat curd; 200 g Whole milk yoghurt; 1/2 (approx. 190 g) Cucumber; 3 Stem(s) Mint; 1 piece(s) (approx. 20 g) Ginger Root; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 Shallots; 1-2 TABLESPOONS Black cumin seed

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 packs (à 200 g) Seitan
3 TABLESPOONS Panch Pure Spice Mix (Asian Shop)
7 TABLESPOONS Olive oil
3 TABLESPOONS hot sesame oil
7-10 Tbsp Sea salt
800 g les petites pommes de terre nouvelles, par exemple les croissants Bamberger
250 g Low-fat curd
200 g Whole milk yoghurt
1/2 (approx. 190 g) Cucumber
3 Stem(s) Mint
1 piece(s) (approx. 20 g) Ginger Root
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 Shallots
1-2 TABLESPOONS Black cumin seed

Directions

1
Cut seitan into slices of about 1 cm thickness. Rinse cold in a sieve and dab dry. Crush the spice mixture in a mortar. Mix with 4 tablespoons olive oil, 1 tablespoon sesame oil and 1 teaspoon salt. Mix with the seitan.
2
Allow to steep for at least 30 minutes.
3
Wash the potatoes thoroughly, brush them off if necessary and cut them lengthwise into slices. Mix with 2 tablespoons olive oil and 1 teaspoon salt. Place in a flat roasting pan or on a baking tray. In a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see
4
manufacturer) bake for about 45 minutes. Turn occasionally.
5
For the dip, mix quark, yoghurt and 1 tablespoon of olive oil. Wash the cucumber, cut in half lengthwise, scrape out the seeds with a spoon and finely dice the flesh. Wash mint, shake dry, pluck off leaves and chop finely.
6
Peel and finely chop the ginger. Stir the cucumber and mint into the quark mixture, except for something to garnish. Season to taste with salt, pepper and nutmeg. Peel and finely dice shallots. After about 30 minutes of baking time, mix into the potatoes.
7
Finish baking.
8
Roast the black cumin in a pan without fat. Take out. Heat 2 tablespoons of sesame oil in the pan. Fry the marinated seitan in the oil over high heat for about 2 minutes on each side, remove from the pan and keep warm.
9
Remove the potatoes from the oven and arrange with the seitan. Sprinkle black cumin over the potatoes. Add some yoghurt dip and sprinkle with the remaining mint. Add the rest of the dip.