cheltonian recipes
Creme Potato Yaki Udon
Ingredients
22 tablespoons sesameoil 1 red chilli 5 chestnut mushrooms 2 handfuls of beansprouts 2 tablespoons tamari Small bunch coriander 2 cloves of garlic 1 leek 1 carrot Juice of 1 lemon 2 tablespoons sesameseeds 1 large baking potato (600g) 1 thumb sized piece of ginger 1 red pepper
1. Spiralise the potato on the larger settingwith your spiraliser.Heat the olive oil in a frying pan and add the potato
spirals.Cook for 15-20 minutes on amediumheat, tossing every fewminutes to prevent burning and sticking. Taste to test. 2.While that cooks, finely chop the garlic, ginger and half the chilli. Add sesame oil to a frying pan and add the garlic, ginger and chilli.Heat them gently for a fewminutes. Slice the leek on the diagonal, slice the pepper thinly and add both to pan. Slice themushrooms and kale, and
2 handfuls of kale 1 tablespoon of olive oil 2 spring onions
Method
grate the carrot then add all to the pan alongwith the bean sprouts. Pour in the tamari and lemon juice; give it all a stir and leave to cook for a fewminutes. 3. Finely slice the remaining chilli, spring onions and the coriander. When the potato noodles are cooked, remove themfromthe heat and gently combinewith the stir- fried vegetables. Plate up and sprinklewith lots of sesame seeds, the chilli, spring onion and coriander before serving. Enjoy!
These recipeswere createdby DeliciouslyElla for thePotatoes: More ThanABitOn The Side campaign. Formore delicious recipes please visit
www.lovepotatoes.co.uk
THECHELTONIAN JUNE 2017 29
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