Tag Archives: rosti

Sweet Potato cakes with Mango Passionfruit Salsa

Snacks, , , , , ,

sweet potato cakes with mango passionfruit salsa

These sweet potato rostis (cakes), use easily sourced ingredients to make a delicious snack. Serve topped with Mango Passionfruit Salsa for a delicious mid afternoon snack or pre-dinner canape.

Ingredients

  • 500g sweet potatoes
  • 1 small (red) onion
  • 2 eggs (separate the yolks and whites)
  • 1 tsp salt
  • 4 spring onions, finely chopped
  • 1 Tbsp sweet potato flour
  • 1 medium red chilli pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp ghee
  • freshly ground black pepper
  • coconut oil for cooking

Directions

  1. Grate the sweet potatoes. Put the grated sweet potatoes into a tea towel and squeeze out as much of the juice as possible. They need to be dry for making the cakes.
  2. Retain the sweet potato liquid in a bowl. Let it sit for a few minutes until the starch and water separate. Retain the starch, but drain the water away.
  3. Put the sweet potato, onion, egg yolks, salt, pepper, starch, spring onions, ghee, chilli and garlic in a bowl and mix well.
  4. Beat the egg whites until peaks form and fold gently into the sweet potato mixture.
  5. Heat some coconut oil in a pan. Spoon in the mixture and press down with a wooden spoon to form cakes that are approximately 10cm round, and 1/2 cm thick.
  6. Fry the little cakes for about 4 minutes on each side or until crispy.
  7. Serve topped with Mango Passionfruit Salsa

Music to go with it…
Listen on Spotify: Hospitality – Trouble

 

 

 

Turnip and Pumkin hash with Chorizo

Lunch and Light Meals, , , , , ,

Turnip and pumkin hash with chorizo

This is a variation of the Sweet Potato Hash with Fried Egg and Avocado. Instead of using sweet potatoes it used turnip and pumpkin with Chorizo for a light meal that is full of flavours. 

Ingredients

  • 1/2 turnip, grated and with excess liquid squeezed out
  • 150g pumpkin, grated and with excess liquid squeezed out
  • 5 spring onions, chopped
  • 2 garlic cloves, chopped
  • 100g quality chorizo, chopped
  • 3 mushrooms, chopped
  • 1/2 tsp kashmiri chilli powder
  • 1/2 Tbsp ground coriander
  • 1/2 Tbsp ground cumin
  • 1/4 tsp turmeric
  • 1 tsp salt
  • black pepper
  • salad leaves
  • avocado
  • 1 fried egg, sunny side up
  • avocado or olive oil
  • ghee for cooking

Directions

  1. Place the turnip in a tea towel and wring strongly to remove the excess water.
  2. Place the grated pumpkin in a tea towel and wring strongly to remove the excess water.
  3. Combine the turnip, grated pumpkin, spring onions, garlic, chorizo, spices, salt and pepper in a bowl and stir to combine.
  4. Add a little ghee in a pan and add enough of the turnip and pumpkin mixture to the pan to cover the bottom. Stir fry 1 minute and then cover and cook for 5-10 minutes until the bottom becomes crispy.
  5. In the meantime fry an egg
  6. When the hash is ready transfer to a plate.
  7. Place an egg on top. Serve with avocado and salad leaves.
  8. Sprinkle with a little olive or avocado oil and garnish with a sprinkle of extra salt and pepper.

About Chorizo
Chorizo (Spanish) or chouriço (Portuguese) is a term originating in the Iberian Peninsula encompassing several types of pork sausages. Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured,smoked sausage, in which case it is often sliced and eaten without cooking, and can be added as an ingredient to add flavour to other dishes. Chorizo gets its distinctive smokiness and deep red color from dried smoked red peppers.

Music to go with it…
Listen on Spotify: Timber Timbre – Hot Dreams

 

 

 

 

Sweet Potato Rosti with Fried Egg and Avocado

Breakfast, Lunch and Light Meals, , , , , , , , , , ,

Sweet potato hash with fried egg, avocado and parmaham

This sweet potato (kumara) rosti has become a firm favorite in our home as a light meal for either lunch or breakfast. It is substantial enough to be filling, but easy enough to make that it has become one of our “tried and true” fall back recipes when we don’t really feel like deciding what to cook. Let’s face it, we all have those moment sometimes.

Ingredients

  • 2 large sweet potatoes peeled and grated
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp pimenton / smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • ghee to cook
  • 4 eggs
  • slices of parma ham or bacon
  • fresh mint, chopped
  • 3 spring onions, chopped
  • few fresh thyme sprigs
  • olive oil or avocado oil to garnish
  • 1 fresh avocado, sliced, chopped in chunks
  • rocket leaves
  • A pan that can also be put into the oven to grill

Directions

  1. Heat the grill to 220 degrees celsius (circo-roast on our oven – uses top and bottom element)
  2. Place the grated sweet potato in a tea towel and wring strongly to remove the excess water.
  3. Combine the sweet potato, onions, garlic, paprika, dried herbs, salt and pepper in a bowl and stir to combine. Add two of the eggs and stir to combine.
  4. Cook the parma ham in the oven at 200C for 10 minutes until crispy.
  5. Add a little ghee in a pan and add enough of the sweet potato mixture to the pan to cover the bottom. Press down the rosti to form a cake with the back of a spoon. Cook for 5-10 minutes until the edges start to appear golden.
  6. Place the pan in the oven under the grill and cook for around 8 minutes until the top becomes crispy
  7. In the meantime fry an egg
  8. When the sweet potato is ready transfer to a plate. Place an egg on top, sprinkle with fresh herbs, spring onion, avocado, and the parma ham. Sprinkle with a little olive or avocado oil.
  9. Serve with a sprinkle of extra salt and pepper and some rocket leaves.

About Sweet Potatoes:
The sweet potato is an edible tuberous root that is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. It is only distantly related to the potato and does not belong to the nightshade family. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.

The origin and domestication of sweet potato is thought to be in either Central America or South America. In Central America, sweet potatoes were domesticated at least 5,000 years ago. In South America, Peruvian sweet potato remnants dating as far back as 8000 BC have been found. In New Zealand the sweet potato is known by the Maori name of Kumara, while in parts of North America it is referred to as “yams” although Sweet potatoes are botanically quite distinct from yams.

Music to go with it…
Listen on Spotify: Marissa Nadler – July

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