Curry potato wedges:
Some nice oval potatoes like Pinks that have tasty skins
Sunflower or other light tasting vegetable oil (don't waste good olive oil on these as you wont taste it)
Medium Curry powder.
Heat the oven to 180 degress centigrade.
Cut the potatoes in half and then each into wedges. You want a decent size to eat with fingers.
You can decide weather to peel them or not.
Put wedges into a bowl and drizzle with oil and add some curry powder, about a teaspoon to each potato.
Toss together and then place on an oven tray.
Roast in oven for about 20 minutes or until crispy.
Sweet potato wedges:
These need to be cooked slightly different as they are softer than potato and absorb all the oil.
Put a small amount of sunflower or vegetable oil on an ovenproof dish and put in an oven at 180 degress to heat.
Peel the sweet potatoes and cut into wedges.
Put on the heated tray and toss slighty.
Roast for about 15 minutes or until crispy.
Deep fried aubergine:
Make a batter with 4oz flour, 1 egg and 1/2 pint milk, beat all togther and make sure it isn't lumpy. Leave to settle for a few minutes.
Heat oil in a pot or deep fat fryer.
Slice aubergine into rings and dust in flour.
Dip into the batter, shake off excess and drop carefully into hot oil.
These only take about 2 minutes to cook.
Drain and eat immediately.
Some dipping saiuces are good with these, simple mayonaisse, garlic mayonaisse and chutney are my favourites.
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