chilli, garlic and herbs wedges - a degustabox recipe

Since receiving my first Degustabox i've been introduced to new flavours, meals and cooking methods through the variety of things put into the box as well as the recipe card. This is one of my favourite ingredients yet, the Oxo Garlic and Herb Granules and so it's only right that the recipe in the box is my favourite so far too. I have altered it slightly though, I cut out the Semolina - partly because I wasn't sure what it was but mostly because I had none! The potato wedges seemed to cook really well without it so no loss I suppose. My other change was swapping out olive oil for chilli oil. My house is over run with the stuff, we have three bottles including one called Chilli Willy which is what I used here. Both Shaun and I love garlic and chilli and now we love these wedges! I'll definitely be making these again so I thought i'd share the recipe here along with the details of the rest of the meal we had on friday; Chicken stuffed with philadelphia with chives and wrapped in bacon, garlic portobello mushrooms topped with mozzarella. Enjoy :)

potato wedges ingredients
1kg of skinned potatoes
3 table spoons of chilli oil
3 teaspoons of OXO garlic and herb granules

other ingredients
2 chicken breasts
2 spoons of philadelphia with chives
4-6 bacon rashers
sprinkle of oregano
4 portobello mushrooms
mozzarella
2 garlic cloves
2 tomatoes


recipe details
Wash the potatoes with the skin on then cut each potato in half, then thirds to create wedges. Put wedges into a pan of cold water and bring to the boil. Simmer for 2-3 minutes.

Thinly cover the base of a roasting tin with chilli oil and pop into the oven to heat.

Drain the wedges then sprinkle over the oxo granules and turn them over carefully in the pan, sprinkle again to cover the wedges.

Place the wedges evenly in the tin, one layer is best, and cook in the oven for 35 minutes at 180C or until they are crisp and starting to brown.


The rest of the meal can be prepared once the wedges are in.

Carefully cut a pocket in the side of each chicken breast and stuff with philedelphia. Wrap each piece of chicken in 2-3 bacon rashers and pop into a dish with a teaspoon of oil and a sprinkle of oregano. At this point I added the tomatoes to the dish as well. This part of the dish will take 20-25 minutes to cook at the same temperature as the wedges.

Sit the mushrooms stem side up in an ovenproof dish and drizzle with oil. Crush one garlic clove over two mushrooms then slice the mozzarella and place on top.

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I hope you like this meal as much as we do. Let me know if you try out the recipe :)

Oh and if you'd like to see what else was in my first degustabox along with a discount code have a read of my review, here.

♥ abby