Potato and leek gravy
Ok, so, if you too, like me, are bored of the standard gravies to try your meat and veggies with, here is fresh new option. I think I did here mention of this gravy on a River cottage episode…but when I really wanted to make it, I couldnt get hold of the episode! So, I made up my own concoction. and the satisfied smile on my hubby’s face on the dinner table gave me the response I needed…definately worth a try…
2 chopped green chillies, 2 finely chopped or crushed garlic cloves, ½ finely chopped onion, 1 chopped leek, 4 peeled and cubed potatoes, ½ chopped bell pepper, ¼ tablespoon ginger powder, ½ tablespoon vegetable stock powder, ½ tablespoon sunflower seeds, ½ tablespoon pumpkin seeds, 4 – 5 cashew kernels, water and milk as required, salt to taste and oil to cook
Cooked fish or steamed vegetables and steamed rice for the main component of the dish
Balsamic vinegar, dried mixed herbs, black pepper powder, oranges to garnish
- Heat some oil in a pan and temper it with the green chillies and garlic.
- Add the onions and leeks and cook for 3 – 4 minutes.
- Now, add the bell pepper, potatoes, ginger powder, vegetable stock powder, salt to taste and 1 cup water and bring to a boil. Cook till the potatoes are cooked completely and can be squashed easily by the hand or spoon.
- In another pan, roast the pumpkin and sunflower seeds along with the cashew kernels in butter.
- Transfer the seeds and the vegetable mix to a blender and blend together.
- Transfer the contents of the blender back to the pan and bring to a boil.
- Add milk to acquire the desired consistency. Shimmer for 5 – 10 minutes.
- Serve with cooked fish or steamed vegetables along with rice. Sprinkle some dried mixed herbs and black pepper powder and swirl ¼ tablespoon of balsamic vinegar over the dish before serving. Top up the dish with some orange zest and little squeeze of fresh orange juice.
Try a tip
If you don’t mind the extra calories, try using cooking cream instead of milk to get the gravy to your desired consistency.