Spiced Pan Fried Potatoes With Egg & Creamy Tahini

Potatoes and eggs......winning combination. 

The secret to this dish is good produce. Potatoes and eggs are two things that you really should only buy organic. Apart from the health and ethical reasons the taste difference is far superior.

My favourite eggs in Victoria are Swampy's. Not only are his organic eggs fabulous and a good price he also makes great unpasteurized raw milk, cream and kefir. There's a great article on him here.

INGREDIENTS

Spiced Potatoes

2 tbsp of ghee or coconut butter

2 organic potatoes washed and diced into small chunks
1 tsp of nigella seeds
1tsp each of cumin seed and coriander seed crushed with a mortar and pestle
1 tsp of smoked paprika
a few good pinches of sea salt
fresh coriander

1 fried organic egg

Creamy Tahini

1 small garlic minced with a bit of salt
1 tbsp of tahini
3 tbsp of plain organic/biodynamic yogurt
1 tsp of pomegranate molasses
a pinch of good quality sea salt
a squeeze of lemon juice
a pinch of sumac and drizzle of olive oil on top

DIRECTIONS

To make the sauce simply stir the ingredients until well combined, top with sumac and olive oil.
In a heavy pan melt ghee and add potatoes and salt, cook on a medium to high heat, stirring often. Add the spices after 15 minutes and cook for about another 5 minutes or until the potatoes are nice and crisp on the outside and soft on the inside. Check the seasoning.
Put the potatoes in a bowl top with a fried egg and serve with lots of coriander, creamy tahini, cracked pepper and hot sauce.

Enjoy!

Seedy, Nutty Barley Granola

This is so easy all you have to really do is show up and hang around it for 20 mins. I have used barley oats. If you are gluten intolerant use a rolled grain that is gluten free. Eat it with seasonal fruit and yogurt, with your milk of choice, as a snack or a sneaky desert with poached fruit and ice cream.

INGREDIENTS

Fills about a 1.5lt jar

2 cups of rolled barley

1/2 cup of sunflower seeds

100g each of almonds and macadamias roughly chopped

1 cup of organic desiccated coconut

1 cup of sesame seeds

3 tbs of coconut oil

4-5 tbs of raw honey

pinch of good quality sea salt

DIRECTIONS

Put all the ingredients in a baking dish and give it a little mix with a spoon (don't worry about the coconut oil and honey being clumpy, they'll melt in the oven). Bake in the oven at 160 degrees for twenty minutes or until golden, giving it a really good stir every five minutes so everything is evenly toasted. Cool completely in the tray. Store in an air tight jar.

Enjoy!

Cheats Pizzoccheri (Buckwheat Pasta with Cavolo Nero, Cabbage and Potato)

 This dish is a cheats version of a classic northern Italian dish from Lombady. Traditionally it's made with fresh buckwheat pasta that is shaped like a short tagliatelle. As I am aware its the only traditional Italian pasta dish that is not made from wheat. I am yet to make this pasta from scratch but I have made this dish many of times using buckwheat pasta bought from the health food store. You can usually buy it in either spirals or penne and it is sometimes mixed with rice flour. I'm a big fan of pasta, but now that I don't eat wheat anymore it's not in my repertoire so much. I do eat spelt pasta, I find that it is a great substitute to wheat pasta without compromising the flavour. If you are gluten intolerant this is a great dish. It's rich, filling, tasty and great for the winter months. 

Best part is that I made this entirely in one pot! Dream dish.

Ingredients

250g of buckwheat pasta
 2 medium size (350g) organic all rounder potatoes like dutch creams, peeled and cut into small cubes
2-3 cloves of garlic minced
100g of pecorino
1/4 cabbage finely shredded
6 leaves of cavolo nero leaves removed from steams & sliced into thin ribbons
80g of taleggio thinly sliced
chunk of organic butter
good quality sea salt

Put a large pot of salted water on to boil. If you have a cast iron pot use this as it can be used for the entire process. When the water is boiling add the pasta and potatoes and cook until the pasta is al dente and the potatoes are cooked through, about 7 minutes. Take out some of the cooking water using a mug and set aside. Drain the pasta and potatoes, set aside.
Put the pot back on the stove on medium heat. Add the butter and garlic cook for a minute or so. Add the cavolo nero and cabbage and cook for another few minutes until wilted. Take off the heat add the pasta and potatoes, pecorino, salt to taste and add a little bit of the reserved cooking water to loosen it up. Top with slices of taleggio and bake in the oven at 200 degrees celsius for 15-20 minutes.
Serve with a green salad and freshly cracked pepper.

Enjoy!