Culture

This is a recipe I adapted from one of those Watties recipes from the supermarket. The recipe called for a few basic Watties ingredients, such as baked beans, spinach and Frozen Potato Roasters, plus some eggs. I wanted to add more colour and taste so I swapped the baked beans for chilli beans, the frozen roasters for good old fashioned fresh white potatoes, then added some orange kumara and a bit of sliced courgette. Spinach from a supermarket can be pricey and sometimes of dubious quality but you can get a big bag from the farmers’ market (Saturday mornings by the railway station) for just $2. This meal makes for a great dinner or brunch, especially on a cold Dunedin day.
Serves 4
 

Ingredients:
 

1 can chilli beans
4 medium-large white potatoes or 10 spuds
2 medium-large orange kumara
4 good-sized eggs
1/2 small courgette
10 large spinach leaves
 
You will need a large, deep oven dish.
 
 
 
Peel kumara - but not potatoes - and chop both of these vegetables into small chunks. Bring a pot of water to the boil on the stovetop and add the chunks. Cook on medium heat for 10-15 minutes until the potatoes are mildly tender but not completely cooked. Drain and allow to cool while you preheat oven to 225C.
 
 
 
Chop the courgette into thin slices, then steam the slices along with the spinach for no longer than a minute (or you can boil them for half a minute). Set courgette and spinach aside.
 
 
 
Spread potato and kumara chunks evenly into oven dish and mix well with cooking oil, herbs and spices of your choice.
 
 
 
Put in the oven and leave for about 20 minutes or until the potatoes are golden and almost completely cooked. Cook chilli beans in a covered microwave dish for one and a half minutes then spread half of the chilli beans over the potatoes and kumara. Add a layer of the spinach and top with courgette slices, then spread the rest of the chilli beans over this. Make four shallow hollows, one in each corner of the roast, and crack an egg into these hollows. Put the dish back into the oven until eggs are cooked through. You may want to change the oven setting to “grill” towards the end of this process. This meal serves four people.
 
 
 
 
If you have any recipes you think other students would enjoy, send them (with a photo) to food@critic.co.nz. Thanks!