I made something relatively simple: I baked these Spice Herb Baked Potato wedges in the oven.
I was just going to serve them with some beans, but then changed my mind after finding some ready made veggie meatballs in the freezer. To make my life easy, I decided to throw the vegetarian Quorn* 'meatballs' into the oven with the spice herb coated wedges.
I would normally have Sriracha and D goes for brown sauce, but I had already planned to serve these wedges with a Salsa, but no ordinary tomato salsa. No these potato wedges were going to be served with Chilli Chocolate Salsa. I was prompted to make this recipe after finding a bar of Dark Chilli chocolate, so the whole meal ended up revolving around this. Chilli Chocolate Salsa is an acquired taste. It was devilishly rich.
This plate is further enhanced with salad greens from my garden.
I am sharing this Chilli Chocolate Salsa with We Should Cocoa hosted by Tin and Thyme. The theme is Anything Goes.
For the Spice Herb Baked Potato Wedges and Veggie Meatballs'
500g potatoes, peeked and sliced into wedges, partly cooked in boiling water, drained and rinsed.
Set aside to cool.
11/2 teaspoon chilli powder
1 1/2 teaspoon chilli flakes
2 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
1 packet of Quorn meatballs* or other brand, including vegan alternative
2 - 3 tablespoons vegetable oil
Preheat oven to gas mark 5/200oc.
In a large bow, combine all the spices, then stir in the part - cooked wedges and frozen meatballs and shake to coat well. The pour in the oil and shake to coat well.
Transfer to a baking tin and bake in the oven for 20 minutes, after 20 minutes, give it a good stir and bake for another 10 minutes before serving.
Whilst the Spice Herb Potato Wedges and meatballs are cooking in the oven, make your Chilli Chocolate Salsa.
For the Chili Chocolate Salsa
30g dark chocolate with chilli*, broken into pieces
200g ready made tomato salsa
In a small pan, heat the chocolate and allow to melt gently, then stir in the salsa until it is well combined.
Transfer to bowl and serve
I was inspired to make this recipe by Molly over at Quiche A Week, but with tweaks. If you don't have Dark Chilli Chocolate bar, just add 1/4 - 1/2 teaspoon chilli powder to the pan.
Disclaimer*: I have been using Quorn products well before starting this blog, therefore this is not sponsored #Quornivore blog post, I have not been given this product free or paid by Quorn in any way.