Ginger And Garlic Potatoes Recipes

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer., Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.

Steps:

• Scrub the potatoes, then place , unpeeled, in a large saucepan and cover with bolng salted water. Bring to the boil and cook for 15 minutes, then drain and leave the potatoes to cool completely. Peel and cut into 2.5 cm cubes.
• Place the root ginger, garlic, turmeric, salt and cayenne papper in a food processor and blend for 1 minute. With the motor still running, slowly add 3 tablespoon of water and blend into a paste. Alternatively. pound the ingredients to a paste with a pestle and mortar.
• Heat the oil in a large heavy-based frying pan and when hot, but not smoking, add the fennel seeds and fry for a few minutes. Stir in the ginger paste and cook for 2 minutes, stirring frequently. Take care not to burn the mixture.
• Reduce the heat, then add the potatoes and cook for 5-7 minutes, stirring frequently, until the potatoes have a golden-brown crust. Add the diced apple and spring onions, then sprinkle with the freshly chopped coriander. Heat through for 2 minutes, then serve on assorted salad leaves with curry-flavoured mayonnaise.

Steps:

• To prepare the marinade, in a a gallon-size seal able plastic bag, combine the cilantro, vinegar, soy sauce, ginger and garlic' add the chicken,.
• Seal the bag, squeezing out the air; turn to coat the chicken,.
• Refrigerate 30 minutes.
• Preheat the oven to 350 degrees.
• Spray a 10X6 baking pan with nonstick cooking spray.
• Transfer the chicken and marinade to the pan; add the potato.
• Bake, covered, until the chicken and potatoes are partially cooked, about 15 minutes longer.
• Uncover and bake until the chicken is cooked through and the potato is tender, about 15 minutes longer.
• Serve the chicken and potato, spooning any remaining pan juices over the chicken.