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BLUSHING WEDGES




Source of Recipe


New Zealand Vegetable & Potato Growers Federation


List of Ingredients




4 large floury potatoes (600g), scrubbed and sliced into wedges
2 cloves garlic, peeled and finely chopped (optional)
2 tbsp finely chopped fresh mint or 1 tsp dried mint
1 red pepper, sliced into thick wedges
2 skinless, boneless chicken breasts, chunky sliced
1/2 cup low salt tomato paste (140g)
2 tbsp brown sugar
2 tbsp vinegar
1/2 cup water
2 tbsp oil


Recipe



Fresh herbs give a real flavour boost, so you wont need salt.
This meal provides a good ration of vegetables to meat.
Place all ingredients in a large flat baking dish. Toss to coat.
Bake at 180°C for 30 minutes or until the potatoes are tender.
Turn once or twice during cooking.
Add a little extra water at the end of cooking if necessary to ensure a smooth glossy coating of the delicious sauce.

Serves 4.