There are countless recipes for Cajun seasoning, which originated in the state of Louisiana in the southern United States, and its versatility has earned it a significant place in my kitchen. The most common ingredients are paprika, garlic, onions, black pepper, chilli or cayenne, cumin, fennel, and dried herbs such as oregano, basil and thyme while spices which I consider very Asian, ie cardamom and coriander, often crop up. While it is easy to make, I am always happy to save myself the trouble and use a good organic version such as Seasoned Pioneers’ Organic Cajun Spice Blend.
The following recipe makes a delicious lunch dish – rich, satisfying, spicy – and requires little effort although the potatoes take time to cook.
CAJUN POTATO WEDGES WITH GUACAMOLE
Serves 2 as a lunch dish
900 g/2 lb medium potatoes, about 6
45 ml/3 tbsp olive oil
30 ml/2 tbsp Cajun seasoning or to taste
Fine sea salt
For the guacamole:-
3 ripe medium avocadoes
50 g/2 oz red onions, peeled and finely chopped
125 g/
1 garlic clove, peeled and crushed
1 fat red chilli, as mild or hot as you like, deseeded and finely sliced
30 ml/2 tbsp olive oil
15 ml/1 tbsp fresh lime juice or to taste
30 ml/2 tbsp fresh coriander, coarsely chopped
Fine sea salt and freshly ground black pepper
Preheat the oven to 200oC/400oF/gas 6/fan oven 180oC.
Cut the potatoes into fat wedges and place them in a foil-lined roasting tray. Drizzle the oil over them and toss it all together, making sure they are well coated. Sprinkle them generously with Cajun seasoning and salt.
Roast for about 45 minutes, stirring every now and then, until the wedges are crisp and golden.
Make the guacamole while the potatoes are cooking. Cut the avocadoes in half, discard the stone and scrape the flesh into a bowl. Mash it with a large fork and stir in the remaining ingredients. Check the seasoning, adding more lime juice if the flavour needs brightening.
Serve the potato wedges with the guacamole.
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