Recipe: Áine Carlin’s Crispy Cinnamon Potato Tacos
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
You don’t need to be vegan to enjoy a delicious meat-free meal – these aromatic cinnamon-spiked potato tacos will hit just the spot, and may infact have you swiftly considering a permanent change to your eating approach. Get those spuds scrubbed and at the ready, you’re about to embark on Áine Carlin‘s veg-version of a Mexican classic…
This is what Áine has to say about the dish:
‘There are few things in life that give me more pleasure than tacos. With endless filling possibilities, wrapped in either crispy or soft tortillas (both have their virtues), they are the food equivalent of ‘one-size-fits-all’. I’ve never met a person who doesn’t relish wrapping their lips around one and if I ever did, I’m fairly certain we would not get along. If you’re seeking a fail-safe dinner party hit then these crispy cinnamon tatties – my current favourite taco incarnation – are most likely it, though I guarantee most questions will be about the lime and jalapeño soured cream, which is borderline life-changing.’
Extract and recipe from Áine’s new book Cook Share Eat Vegan.
Crispy cinnamon potato tacos with a lime and jalapeño soured cream
Preheat the oven to 220°C (200°C fan), Gas Mark 7.
To make the soured cream, place the cashews in a blender with the measured water, lime juice, vinegar and jalapeños. Season and blend for at least 10 minutes, or until completely smooth. Scrape down the sides with a spatula every few minutes, bearing in mind that the cream will go through several stages until you achieve the desired smooth consistency. Transfer to a bowl and refrigerate until needed.
Place the potatoes in an ovenproof dish and sprinkle over the cinnamon, cumin and coriander, then drizzle with the maple syrup and 2 tablespoons of the oil. Season generously and toss to combine. Roast in the oven for 35–40 minutes, or until golden and crisp, shaking the pan from time to time. Remove from the oven, season and toss through the chopped coriander and lime zest.
To make the salsa, place the sweetcorn kernels in a large bowl with the chopped radish, celery, spring onion and chilli. Add the lime zest and juice, season generously and stir to combine. Add the parsley and dill, stir and set aside until needed.
Heat the tortillas on a lightly oiled griddle pan and keep warm in a clean tea towel.
Spread each tortilla with a light smear of soured cream, then top with some rocket leaves. Followed by crispy potatoes, sweetcorn salsa and some more soured cream. Finish with a squeeze of lime juice, dust with cinnamon and serve.
Preheat the oven to 220°C (200°C fan), Gas Mark 7.
To make the soured cream, place the cashews in a blender with the measured water, lime juice, vinegar and jalapeños. Season and blend for at least 10 minutes, or until completely smooth. Scrape down the sides with a spatula every few minutes, bearing in mind that the cream will go through several stages until you achieve the desired smooth consistency. Transfer to a bowl and refrigerate until needed.
Place the potatoes in an ovenproof dish and sprinkle over the cinnamon, cumin and coriander, then drizzle with the maple syrup and 2 tablespoons of the oil. Season generously and toss to combine. Roast in the oven for 35–40 minutes, or until golden and crisp, shaking the pan from time to time. Remove from the oven, season and toss through the chopped coriander and lime zest.
To make the salsa, place the sweetcorn kernels in a large bowl with the chopped radish, celery, spring onion and chilli. Add the lime zest and juice, season generously and stir to combine. Add the parsley and dill, stir and set aside until needed.
Heat the tortillas on a lightly oiled griddle pan and keep warm in a clean tea towel.
Spread each tortilla with a light smear of soured cream, then top with some rocket leaves. Followed by crispy potatoes, sweetcorn salsa and some more soured cream. Finish with a squeeze of lime juice, dust with cinnamon and serve.
You don’t need to be vegan to enjoy a delicious meat-free meal – these aromatic cinnamon-spiked potato tacos will hit just the spot, and may infact have you swiftly considering a permanent change to your eating approach. Get those spuds scrubbed and at the ready, you’re about to embark on Áine Carlin‘s veg-version of a Mexican classic…
This is what Áine has to say about the dish:
‘There are few things in life that give me more pleasure than tacos. With endless filling possibilities, wrapped in either crispy or soft tortillas (both have their virtues), they are the food equivalent of ‘one-size-fits-all’. I’ve never met a person who doesn’t relish wrapping their lips around one and if I ever did, I’m fairly certain we would not get along. If you’re seeking a fail-safe dinner party hit then these crispy cinnamon tatties – my current favourite taco incarnation – are most likely it, though I guarantee most questions will be about the lime and jalapeño soured cream, which is borderline life-changing.’
Extract and recipe from Áine’s new book Cook Share Eat Vegan.
Crispy cinnamon potato tacos with a lime and jalapeño soured cream
Preheat the oven to 220°C (200°C fan), Gas Mark 7.
To make the soured cream, place the cashews in a blender with the measured water, lime juice, vinegar and jalapeños. Season and blend for at least 10 minutes, or until completely smooth. Scrape down the sides with a spatula every few minutes, bearing in mind that the cream will go through several stages until you achieve the desired smooth consistency. Transfer to a bowl and refrigerate until needed.
Place the potatoes in an ovenproof dish and sprinkle over the cinnamon, cumin and coriander, then drizzle with the maple syrup and 2 tablespoons of the oil. Season generously and toss to combine. Roast in the oven for 35–40 minutes, or until golden and crisp, shaking the pan from time to time. Remove from the oven, season and toss through the chopped coriander and lime zest.
To make the salsa, place the sweetcorn kernels in a large bowl with the chopped radish, celery, spring onion and chilli. Add the lime zest and juice, season generously and stir to combine. Add the parsley and dill, stir and set aside until needed.
Heat the tortillas on a lightly oiled griddle pan and keep warm in a clean tea towel.
Spread each tortilla with a light smear of soured cream, then top with some rocket leaves. Followed by crispy potatoes, sweetcorn salsa and some more soured cream. Finish with a squeeze of lime juice, dust with cinnamon and serve.
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