Tips for life . . . and food
In their book The Healthy Kiwi Student: A Food, Fitness & Lifestyle Guide, twin sisters Sophie and Emily Martin offer tips for balancing the demands of university life and staying on an even keel. Among the tips are a variety of recipes, including this one, a new take on potato wedges.
6 medium–large potatoes
1 tbsp olive oil
2 tsp chilli powder
2 corn cobs
1 red onion
2 Tbsp water
1 tsp brown sugar
1 Tbsp balsamic vinegar
1 x 400g can red kidney beans
4 medium tomatoes
OPTIONAL EXTRAS: chopped tomato, mashed avocado, chopped coriander, lime wedges, chilli flakes.
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Chop potatoes into wedges, toss in olive oil and chilli powder and place on prepared baking tray. Bake in the oven for 25 minutes.
3. After 10 minutes, add the corn cobs to the baking tray and return to the oven for remaining 15 minutes.
4. While potatoes and corn are cooking, slice onion and fry in a frying pan with a dash of olive oil, water, brown sugar and balsamic vinegar. Cook until sticky.
5. Once the potatoes are cooked, rinse the red kidney beans and add them to the baking tray. Cook for a further 3 minutes then remove from the oven. When corn cobs are cool enough to handle, slice off kernels and return to potato mix.
6. Divide the potato wedges between 6 plates and spoon bean mixture on top.
7. Top with chopped tomato, mashed avocado, chopped coriander, lime wedges and chilli flakes if desired.
Makes/serves: 6 serves
Prep time: 10 minutes | Cook time: 25 minutes
Nutritional information: DF, RSF, V, G