Archive for the ‘Sweet potato’ Category

Roasted sweet potato and coriander soup

Wednesday, February 2nd, 2011

Sweet potatoes
2 sweet potatoes
1 large onion
1 tsp olive oil
2 tsp coriander seed (or ground)
1/2 pint chicken (or veg) stock
1/2 chilli (optional)

Bake the sweet potatoes whole at 180 degrees for 40 mins or until soft.  Cut in half and scoop or squeeze out cooked flesh.  Discard the skins.  Grind the coriander in a pestle and mortar.

Peel and finely chop onion.  Gently fry the onion in a saucepan, then add the coriander.  Stir for a moment, then add the sweet potato and stock.  Add chilli, if using.

Leave to simmer for 30 mins then blend.  Check seasoning before serving with crusty rolls and butter.

Nigella’s Maple Chicken ‘n’ Ribs with sweet potato quarters

Wednesday, December 22nd, 2010

 Sweet potatoes

Now the kids have broken up from school and nursery, it’s handy to have some easy suppers to keep them (and you) happy!  This one from Nigella Express is definitely a winner.

12 pork spare ribs
12 chicken thighs
250ml apple juice
1/2 lemon, juiced
4 tbsp maple syrup
2 tbsp vegetable oil
2 tbsp soy sauce
2 star anise
1 cinnamon stick, halved
6 garlic cloves, unpeeled
4 sweet potatoes

Mix all the ingredients apart from the potatoes in a large dish or freezer bag.  Mix really well. Leave to marinate in fridge overnight or up to two days.

To cook, preheat the oven to 200c.  Spread the ingredients over two trays, making sure the chicken is skin side up and cook for an hour and a quarter (or until everything is sticky and browned).   Cut the sweet potatoes longwise into quarters and add to the roasting tins half an hour before the end.

Sweet potato Gnocchi with Dolcelatte

Saturday, April 3rd, 2010

Raw PotatoSweet potatoes

We had some of these in the freezer, (we doubled the quantity when making Gnocchi with spinach and bacon and froze half).  They boil up well straight from frozen (10 mins in boiling salted water) and it was short work to melt a little dolcelatte and toast some seeds.  I have repeated the recipe for the gnocchi here so you don’t have to print out two recipes.  We ate this with a rocket and pear salad.

for the gnocchi:
2 large potatoes
1 sweet potato
1 egg yolk
2 tblsp milk
pinch ground nutmeg
1 1/2 cups plain flour
1 tsp salt

for the sauce:
100g Dolcelatte
1 tsp butter
2 tbsp milk
1/2 tsp nutmeg
1 cup chopped roasted hazlenuts or toast sunflower and pumpkin seeds

Bake the potatoes on a tray in a hot oven (220c) for around an hour.  Perfect thing to do if you have something else going on in the oven as they will be fine in the fridge for a couple of days until you have time to make the Gnocchi.

When the potatoes are ready (the sweet potato may take a little less time that the others), cut them in half and leave to cool a little.  Scoop out the flesh and push through a sieve/use a ricer/mash thoroughly to make absolutely sure there are no lumps.  I have to be honest, pushing them through a sieve is a bit of a pain, and I actually bought a potato ricer specifically to make this dish as I love it so much.

In a large bowl, mix the potato, milk, nutmeg, salt and 1 cup of the flour and stir well.  Flour your hands, then take a small spoonful of the mixture out and briskly roll into a ball between your palms.  It should roll, but still be sticky.  If you just end up with potato smeared hands and not a little gnocchi, add some more flour.  It is important to get the balance right as too much flour will make the gnocchi too heavy and more like boiled bits of dough, too little and the next step will be almost impossible!

Put a big pan of salted water on to boil.  Lightly flour a baking tray, a chopping board and your hands.  Gently knead the mixture in the bowl and divide into two.  Take out half the mixture and roll into a long snake 2cm thick (this is the playdough bit!) on the chopping board.  Using a knife, cut off 2cm diagonal lengths and push them onto the baking tray with each cut.  Repeat with the second half of the mixture.  If you are feeling fancy (or have a bored child, friend or spouse handy), gently indent your gnocchi with a fork.  (NB If you are freezing the gnocchi, leave them on the plate to cool.  Freeze in a box and again, respect their space.)

Melt the dolcelatte, with the butter and milk in a saucepan.  Add the nutmeg and stir well.  Take off the heat.

Cook the gnocchi in the boiling water (I flick them off the baking tray into the water, trying to avoid the flour) in batches for 2 or 3 mins each; don’t crowd them as all your hard work will go to waste.  Do about four batches, depending on the size of your pan.  Generally the rule is once they float, they are ready.  Try one if you are unsure.  They should be firm and not taste of raw flour.  Scoop out with a slotted spoon and then spread them out on a plate whilst the next lot are cooking.  When you are done, drain the excess water off the plates and add the gnocchi to the sauce.  Taste and season. 

Give it all a couple of minutes to reheat, then serve immediately with roasted hazlenuts or toasted sunflower and pumpkin seeds sprinkled on top.

Sweet potato gnocchi with Spinach

Thursday, November 12th, 2009

Sweet potatoes

Those of you who have tried making gnocchi before and have given up as it’s too much hassle and they don’t work… guess what?  It’s time to try again!  These are so delicious that the extra hassle of getting your hands sticky will become a badge of honour that you’ve finally cracked these pesky little numbers.  The full version of this recipe is in one of my favourite cookbooks: bowl food (by murdoch books).  It’s one of those small desert island cook books that covers loads of one pot meals very nicely and has each recipe on its own page with a picture to entice you!

for the gnocchi:
2 large potatoes
1 sweet potato
1 egg yolk
2 tblsp milk
pinch ground nutmeg
1 1/2 cups plain flour
1 tsp salt

for the sauce:
1 tbsp olive oil
4 rashers bacon or 100g lardons
1 small onion
large dash sherry, vermouth or sherry vinegar
500g spinach (or chard)
40g butter
toasted pinenuts to serve

Bake the potatoes on a tray in a hot oven (220c) for around an hour. 

While they are baking you can dry roast the pinenuts in a pan, shaking regularly and keep an eye, they have a tendancy to burn.  Also make the sauce.  Chop the onion, bacon and wash the spinach.  Fry the onion and bacon in the oil until golden, add the sherry and leave to reduce for a couple of minutes.  Add the spinach and butter, stir well then turn off the heat and put a lid on the pan.

When the potatoes are ready (the sweet potato may take a little less time that the others), cut them in half and leave to cool a little.  Scoop out the flesh and push through a sieve/use a ricer/mash thoroughly to make absolutely sure there are no lumps.  I have to be honest, pushing them through a sieve is a bit of a pain, and I actually bought a potato ricer specifically to make this dish as I love it so much.

In a large bowl, mix the potato, milk, nutmeg, salt and 1 cup of the flour and stir well.  Flour your hands, then take a small spoonful of the mixture out and briskly roll into a ball between your palms.  It should roll, but still be sticky.  If you just end up with potato smeared hands and not a little gnocchi, add some more flour.  It is important to get the balance right as too much flour will make the gnocchi too heavy and more like boiled bits of dough, too little and the next step will be almost impossible!

Put a big pan of salted water on to boil.  Lightly flour a baking tray, a chopping board and your hands.  Gently knead the mixture in the bowl and divide into two.  Take out half the mixture and roll into a long snake 2cm thick (this is the playdough bit!) on the chopping board.  Using a knife, cut off 2cm diagonal lengths and push them onto the baking tray with each cut.  Repeat with the second half of the mixture.  If you are feeling fancy (or have a bored child, friend or spouse handy), gently indent your gnocchi with a fork.

Cook the gnocchi in the boiling water (I flick them off the baking tray into the water, trying to avoid the flour) in batches for 2 or 3 mins each; don’t crowd them as all your hard work will go to waste.  Do about four batches, depending on the size of your pan.  Generally the rule is once they float, they are ready.  Try one if you are unsure.  They should be firm and not taste of raw flour.  Scoop out with a slotted spoon and then spread them out on a plate whilst the next lot are cooking.  When you are done, drain the excess water off the plates and add the gnocchi to the sauce.  Taste and season.  Give it all a couple of minutes to reheat, then serve immediately with pinenuts sprinkled on top.

If you are freezing the gnocchi, leave them on the plate to cool.  Freeze in a box and again, respect their space a little or you could end up with one large gnocch!