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meganthevegan-blog1 · 9 years ago

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RTPB

Alright, so this is definitely one of those ‘in’ jokes, that is probably best to get ‘out’ of the way, ASAP. Potato Bakes* are kind of an Aussie staple, so much so, that to Aussies (and Kiwis) living in London, it’s become shorthand.

“What’s for dinna?” “Aw, might do a PB, or an SPPB** if I’m feeling fancy...” *Note: I distinguish between the fancier “dauphinoise” potatoes and an Aussie PB just by the attention (or lack of) to detail. My mum can throw together a PB with her eyes closed. No measurements, no fuss, bung it the oven, chuck it on the barbie, Bob’s your uncle. Cream, onions, potatoes... Nirvana. Always cooked to perfection, end of story, why am I still talking?!

**Sweet Potato Bake, or the even more advanced SPPBB (Sweet Potato, Peanut Butter Potato Bake - A Hugh Fernley-Whittingstall recipe, I strongly recommend you try it, with vegan cream of course)

So. Right to it - the RTPB is my invention (I went there), a Red Thai Potato Bake. Made with coconut cream, soggy tortillas (has the delectable quality of stringy cheese when it is cooked through just right - first experienced this in a Mexican lasagna in Keep it Vegan) and generous lashings of homemade Red Thai Paste! Regrettably, I didn’t record the ingredients when I made my Red Thai curry paste (PT - Pre Tumblr), but I promise to do one in the future.

I also foolishly didn’t photograph the final product (*face palm* one too many glasses of wine perhaps?), but you will get the idea :)

MTVRTPB (Megan the Vegan’s Red Thai Potato Bake):

Ingredients:

To begin with, you’re going to need to rummage in your bread bin... Deep down, deeper... Under the hard-as-a-rock crumpets you bought on special from Morrisons but had no use for.... And there they are!

3 x wheat or corn tortillas

3x medium smooth potatoes (I used the red skinned desiree variety)

1 med white onion (or 1 1/2 small)

1 1/2 TBS Thai red curry paste (store bought is fine)

1 400mL can coconut milk (reserve 1/4 for topping)

Juice of 1/2 lime

1 cup canned chopped tomatoes

1 TBS tomato paste

Lotsa cracked black pepper

Method:

Preheat oven to 180-200 degrees C

Slice potatoes and onions (roughly, no one is looking closely)

Cut tortillas into 1/4s (depending on the shape of your dish, you may need to adjust)

Whisk tomatoes, pastes, coconut milk (don’t forget to reserve one 1/4 for later) and lime juice together. Season well with black pepper and set aside for now

To layer, pour enough mixture to coat base of your dish, lay 4 tortilla pieces (if your dish is slightly tapered like mine, you could probably only use 3 now, and save the extra for the last layer), more mixture, potatoes (half) to cover and sprinkle onions (half) over the top.

Repeat, then add another layer of sauce, the last 4-5 tortilla pieces, and top with the remaining coconut milk.

Crack pepper all over dat mo’fo

Bake for 30-40 min covered and uncovered for 20 min (or until the top is nice and golden crispy). Sprinkle a little water over for the last part if looking dry.

Serve with your favourite Asian veg and baked tofu in soy sauce if you want to keep it simple. I served the MTVRTPB with tofu and oyster mushrooms cooked with fragrant herbs and chilli “en papillote” (a recipe you can look forward to later!)

Apologies for the lack of cat. If it makes you feel better, they were probably lurking just out of the shot...

Like this.

#guiltfree #whatveganseat #sundaycomfortfood #redthaicurry

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