Preheat the oven to 190°C. Using the point of a sharp knife, cut a 1-cm
slit in the side of each pepper, and push a whole clove of garlic into
Put the peppers directly on the hot oven racks (with a drip tray
beneath) and roast for 35 to 40 minutes or so, or until they are very
soft and the skin is blistered, but not charred. Place on a plate,
cover with another plate, and allow to cool for 15 minutes. (Put the
potato wedges in the oven in the meantime; see below).
Pull off the stalks, peel away the skin, slice the peppers open and
scrape out the seeds with the back of a knife. Put the now-softened
whole garlic cloves and the flesh of the peppers into the goblet of a
liquidiser or a food processor fitted with a metal blade. Add the olive
oil and process to a smooth sauce. Add a squeeze of lemon juice - just
enough to give the dip a little zing - season with salt and pepper,
stir well and decant into a bowl.
Put them into a seal-able microwave cooking bag (or a glass dish). Add a
single garlic clove, roughly sliced, and a good pinch of salt. Close
the seal tightly (or cover with a lid). Microwave for 6-8 minutes, on
high, or until the wedges are just tender on the outside.
Turn the oven up to 200°C. Remove the potatoes from the bag and spread
them, in a single layer and skin-side down, onto a baking sheet. Allow
to dry out for 20 minutes. (At this point, you can place them in the
fridge for several hours). Crush the three remaining garlic cloves into
a small bowl and stir in the cumin, curry powder, coriander, chilli
flakes and channa flour. Pour this mixture over the potato wedges and,
using your hands, toss well so that every wedge is completely coated.
Season with salt and pepper. Bake at 200°C for 25-35 minutes (depending on your oven) or until they are very crisp and golden.
Serve, in cones of newspaper, with the red pepper dip
For more of Scrumptious' recipes click here...