Patatas Bravas (Spanish Potatoes) | Recipes from the Stephanie Alexander Kitchen Garden | Coles скачать в хорошем качестве

Patatas Bravas (Spanish Potatoes) | Recipes from the Stephanie Alexander Kitchen Garden | Coles

Whip up this simple but delicious side dish of patatas bravas, complete with a spicy tomato sauce and creamy vegan cashew aioli. Full recipe https://www.coles.com.au/recipes-insp.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more recipes check out the full playlist    • Recipes from the Stephanie Alexander Kitch...  . Courtney's Patatas Bravas with Tomato Sauce and Cashew Aioli Serves 4 as a side Prep 1 hour Cooking 40 mins 1kg Coles Australian Carisma Potatoes*, cut into 1.5cm-thick wedges 1½ tbs extra virgin olive oil ¼ cup chopped flat-leaf parsley Ground paprika, to sprinkle Tomato sauce 1 tbs extra virgin olive oil ½ small red onion, finely chopped 2 garlic cloves, thinly sliced 1 tsp tomato paste ½ x 400g can diced tomatoes ½ tsp ground paprika ½ tsp dried chilli flakes 1 tbs red wine vinegar 1 tsp maple syrup Cashew aioli ½ cup (75g) cashews, soaked in 1 cup (250ml) boiling water for 1 hour 1 small garlic clove 1 tbs red wine vinegar 1 tsp maple syrup 1½ tbs extra virgin olive oil Pinch of sea salt flakes 1.Preheat oven to 190°C. Line a roasting pan with baking paper. Place the potato in a colander and rinse under cold water. Pat the potato dry with paper towel. Place in a bowl with the oil and season with salt. Arrange in a single layer in the lined pan. Roast for 40 mins or until the potato is golden and cooked through. 2.Meanwhile, to make the tomato sauce, heat the oil in a small saucepan. Add the onion and cook for 2 mins or until soft. Add the garlic and cook for 1 min or until aromatic. Stir in tomato paste, tomato, paprika and chilli flakes. Bring to a simmer and cook, stirring, for 4-5 mins or until the sauce thickens. Season. Stir in the vinegar and maple syrup. Cool slightly. Use a stick blender to carefully blend until smooth. 3.To make cashew aioli, drain cashews. Place in a blender with garlic, vinegar, maple syrup, oil, salt and ¼ cup (60ml) warm water. Blend until creamy, adding a little more warm water, if needed. Place the potato on a serving platter. Top with dollops of tomato sauce and cashew aioli. Sprinkle with parsley and paprika to serve. Watch now Mushroom Salad with Rocket & Croutons:    • Видео   Vegetarian Potato Frittata:    • Vegetarian Potato Frittata | Recipes from ...   Vegetarian Mushroom Tacos:    • Vegetarian Mushroom Tacos | Recipes from t...   Broccolini Pasta with Breadcrumbs:    • Видео   For more recipes and inspiration, visit: https://www.coles.com.au/recipes-insp... For homemade creations, tips and recipe advice, visit:   / colescookingclub   For more trending recipe content and cooking hacks, visit:   / colessupermarkets