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Nigel Slater's grilled Potatoes with curry yoghurt sauce!


 detailed recipes for Nigel Slater’s grilled potatoes with curry yoghurt sauce and pea croquettes with pea shoots:

Grilled Potatoes with Curry Yoghurt SauceIngredients:

Medium-sized potatoes: 400gCurry leaves: 30Large onion: 1Groundnut or vegetable oil: 3 tbsp, plus a little extraMild curry paste: 1-2 tbspYoghurt: 250mlInstructions:

Cook the Potatoes: 

Bring a deep pan of water to the boil, generously salt it, then peel the potatoes and add them whole. 

Cook for about 15 minutes or until tender. Remove from water and set aside to cool slightly.

Prepare the Curry Leaves: 

Warm the oil in a shallow pan, scatter in half the curry leaves, and fry until almost crisp. Remove with a draining spoon and set aside.

Cook the Onion: 

Peel and thinly slice the onion, then stir it into the remaining oil in the pan. 

Cook over low to moderate heat for about 15 minutes until soft and pale gold.

Prepare the Potatoes for Grilling: 

Line a baking sheet with kitchen foil and preheat an overhead grill. 

Cut the cooled potatoes into slices about the thickness of a couple of £1 coins. 

Place them flat on the baking sheet, brush with a little oil, season lightly with salt, and grill until they start to color.

Make the Curry Sauce: 

Scatter the remaining curry leaves into the onion and cook for a minute or two. 

Stir in the curry paste, cook until fragrant, then stir in the yoghurt and remove from heat.

Serve: 

When the potatoes are golden and sizzling, serve with the curry sauce and scatter with the reserved curry leaves.

Pea and Wasabi Croquettes with Pea ShootsIngredients:

Shelled peas (fresh or frozen): 

500gTarragon: 15gWasabi paste: 2-3 tspButter: 40gEgg yolks: 2Dry white breadcrumbs (such as panko): 40gFor Coating and Frying:Eggs: 2Breadcrumbs: 

4 large handfulsVegetable or groundnut oil: Enough to shallow fryTo Serve:Pea shoots, mint, and coriander:

 A handfulOlive oil: 

A littleLemon juice: 

A littleInstructions:

Cook the Peas: 

Bring a deep pan of lightly salted water to the boil, then add the peas.

 Cook for about 4 minutes (longer for fresh peas), then drain.

Make the Pea Mixture: 

Strip the tarragon leaves from their stems (you’ll need about 10g).

 Purée the cooked peas in a food processor, then add the tarragon leaves and butter. 

Beat the egg yolks and stir into the pea purée along with the wasabi, breadcrumbs, and salt. Transfer to a mixing bowl, cover, and chill thoroughly.

Shape the Croquettes: 

Shape the chilled pea mixture into 8 barrel-shaped croquettes. Using a little flour on your hands can help with this.

Coat the Croquettes:

 Beat the eggs in a shallow dish and place the breadcrumbs in another. 

Dip each croquette into the beaten egg, then into the breadcrumbs, patting firmly to help the crumbs stick.

Fry the Croquettes: 

Warm a 1cm deep layer of oil in a shallow pan over moderate heat. Fry the croquettes, turning gently with a palette knife, until golden and crisp. Drain on kitchen paper.

Serve: 

Toss the pea shoots, mint, and coriander leaves with a little olive oil and lemon juice. Serve the croquettes nestled among the dressed greens.

These recipes are designed to be prepared ahead, allowing for relaxed cooking and easy assembly when ready to serve.

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