Syn Free Cajun Spiced Wedges
Wedges make a great accompaniment to many meals, from chilli to chicken, because they lend themselves so well to different spices. I was recently lucky enough to win a set of Spice’n’Tice spices and rubs, so I decided that wedges would be the perfect dish to try them out on first.
I hadn’t come across Spice’n’Tice until I saw them on Instagram a few weeks ago and entered a competition to win some of their spices. They sell spices and seasonings for a whole variety of different cuisines, from Indian to Mexican, which makes them a pretty superb one stop shop for anyone looking to add a bit of flavour into their meals. This is particularly important for those of us on Slimming World, who can’t use the high fat foods to add depth of flavour to our dishes (no olive oil over here I’m afraid!), but still want fantastic flavours in our foods.
The great thing about the Spice’n’Tice seasoning that I received is that they were all just ready to use, and contained nothing other than the herbs, and spices that you’d expect. There’s no bulking agent which could contain secret syns, just delicious spices. The kit that I was sent was their ‘Sizzling Selection’ which has a variety of spices in, including a BBQ Rub, a Chipoltle Rub and a Cajun Seasoning packet amongst others.
I used the Cajun seasoning with my wedges, you could of course use another kind or create your own using salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes, but I would highly recommend getting your hands on some of the Spice’n’Tice ones if you can! I also used the BBQ rub to coat my roast beef which worked really well!
A delicious blend of rich flavours come together to make these perfect crispy wedges just that little bit more special.
- 8 King Edward Potatoes (or similar)
- Boiling Water
- Spice'n'Tice Cajun Seasoning (or similar)
- Fry Light
- Heat the oven to 200 degrees, with a baking tray inside it.
- Cut your potatoes into wedges, and put them into a saucepan.
- Cover the wedges with boiling water and pop them on the hob for 5 minutes. You don't want them to be really soft yet so don't leave them on for too long.
- Drain the water and let the wedges cool for a few minutes.
- Tip the wedges into a large zip lock bag, and add the Cajun seasoning (or the separate ingredients if you've chosen to make your own)
- Close the bag and shake the wedges well, coating with seasoning and adding more if you haven't added enough.
- Take your baking tray out of the oven using oven gloves. Spray it with plenty of Fry Light and then tip your wedges onto the tray.
- Spread them out evenly and then spray with plenty more Fry Light until they're covered.
- Pop them back in the oven for about half an hour or until they're as done as you like. The fact that the tray was hot in the first place should help them be crispy on both sides, but if you don't do this then simply flip them half way through.
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