Roasted Potatoes two ways with Cashew Coriander Sauce

Now that Marco has his new BBQ he needs to BBQ every weekend and pretty much any other chance he gets. I’ve never liked BBQ, unlike most people in Australia.  I never liked the charcoal overcooked taste of meat. Last Sunday when it was BBQ o’clock again, I decided to prepare something special for myself, but it ended up being a fabulous side dish that everyone loved.

Marco has always hated coriander. But when it was blended into this delicious sauce it tasted more like a pesto with a twist. The fresh garlic also gave it some heat. I paired it with Roasted Sweet Potato Mash and a couple of days later with some spicy Roasted Kipfler Potatoes. Both ways tasted really good with this sauce. This sauce is also great as spread or dip.

DSC01922

Cashew Coriander Sauce (vegan, raw, gluten free, soy free)

Ingredients:

1/2 cup cashews

4 garlic cloves

1 cup fresh coriander

1/4 cup extra virgin olive oil

1/4 cup water, sea salt to taste

Methods:

1. Just add all the ingredients into a Vitamix or high speed blender. Blend until smooth.

*Makes about 1 cup.

DSC01928

Sweet Potato Smash with Cashew Coriander Sauce (vegan, gluten free, soy free)

Ingredients:

1 large sweet potato (or 2 medium)

1/2 cup Cashew Coriander Sauce (recipe above)

2 tablespoons pumpkin seeds

Methods:

1. Preheat the oven to 200 degrees.

2. Place whole sweet potatoes a tray with baking paper and puncture the skin with fork (about 4 times).

3. Roast the sweet potato until soft and mashy inside. Should take about 40-50 minutes, depending on the size of your sweet potato. If you using a larger sweet potato chop into pieces.

4. While it is cooking you can prepare the Cashew Coriander Sauce.

5. Dry toast the pumpkin seeds in pan on a low heat. It should only take a couple minutes till they start to pop.

6. Serve mashed sweet potato flesh topped with the coriander sauce and toasted pumpkin seeds

*Serves 4 as a side

*Makes 1 cup of Cashew Coriander Sauce.

DSC01946

Roasted Spiced Kipfler Potatoes with Cashew Coriander Sauce (vegan, gluten free, soy free)

Ingredients:

500g kipfler potatoes

1/2 tablespoon ground cumin

1 tablespoon cajun spice blend (or 1/2 tablespoon ground cayenne pepper)

sea salt to taste, olive oil

1/2 cup cashew coriander sauce (recipe above)

Methods:

1. Preheat the oven to 200 degrees.

2. Wash and brush the dirt from the potoatoes. Then slice into halves or quarters.

3. Toss potatoes with olive oil, spices and sea salt and place into a baking tray.

4. Roast pototoes for 40-50 minutes or until cooked and golden brown.

5. Serve roasted potatoes topped with Cashew Coriander Sauce.

*Serves 4 as a side

Advertisements

4 thoughts on “Roasted Potatoes two ways with Cashew Coriander Sauce

  1. Wow. Looks like an amazing sauce, so creamy and full of flavour! I love coriander but I’ve got a few friends who hate it. I might have to test this recipe on them and see whether they have the same opinion as Marco! Yummo. Oh, and men and barbecues?! I don’t get it. I think they feel like their testosterone increases if they’re somehow near an open flame…!

    • Yes do definitely try for your friends that hate coriander. I guarantee they won’t know that’s what it is. Men and their bbq is exactly why I never liked them lol I grew up with my mums ex-husband overcooking our meat till it was a black thong every public holiday. it really turned me off anything made on the bbq. however marco did bbq some faux chicken patties for me the other day and the smokey flavor was amazing. I didn’t want to encourage him though lol

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s