Kumaras
Olive oil
Sea salt
pepper
butter
Scrub Kumara or Potatoes
Cut in half lengthwise
Boil until just starting to soften
Drain, place in a roasting dish lined with baking paper
Rough up the tops with a fork
Add sea salt and pepper to a few tbsps of oil
Brush oil mixture over Kumara
Add a few small cubes of butter to each Kumara top
Bake in oven 200 degree C until crispy brown on top
Peeled Kumaras or Potatoes
Duck fat
Sea salt and pepper
Cut Kumara into large chunks
Boil until just starting to go soft
Drain and then shake the pot to rough up the chunks
Put into a frying pan with some duck fat
Fry until crispy, moving around the pan regularly.
2 x kumara
2 x carrot
4 x beetroot
1 cup Israeli couscous
1 Haloumi cheese
baby spinach
Roast kumara and carrot with Moroccan spice and olive oil
Roast beetroot with olive oil
Cool
Boil couscous with olive oil and Morrocan spice, drain and add olive oil
Fry haloumi in 1cm slices
Mix roasted veg, spinach and cooled couscous, lay haloumi on the top
For the fries:
1 sweet potato
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
For the Greek yogurt chive dip:
1 cup plain Greek yogurt
1 tablespoon lemon juice
2 tablespoons chives
¼ teaspoon salt
¼ teaspoon pepper
1. Preheat oven to 425°F/220°C.
2. Cut sweet potato into fries and combine in a large bowl with olive oil, rosemary, salt, and pepper.
3. Place in a single layer on a baking sheet lined in parchment paper. Bake for 20 - 25 minutes, flipping halfway through.
4. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
5. Enjoy!
2 sweet potatoes
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
½ onion, sliced
1 chicken breast
3 tablespoons mozzarella cheese, divided
Olive oil
For the fajita seasoning:
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1. Preheat oven to 400˚F/200˚C.
2. Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
3. Next, cut sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each sweet potato.
4. Place sweet potatoes on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet. Drizzle in olive oil.
5. Next, mix the fajita seasoning ingredients together. Season the sweet potatoes and veggies.
6. Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
7. Bake 20-25 minutes, or until chicken reaches 165˚F/75˚C. Let cool for a few minutes.
8. Shred the chicken with 2 forks and mix together with the veggies. Fill up the sweet potatoes and top with mozzarella cheese.
9. Bake for 5 more minutes, or until cheese is melted.
10. Garnish with your favorite toppings (we used guacamole and cilantro).
2 medium orange kumara / sweet potatoes
3 tablespoons olive oil
2 garlic cloves, finely diced
1 can black beans in brine, drained and rinsed well
6 large silverbeet or chard leaves, leaves separated from stems and sliced into ribbons (or Spinach)
⅓ cup walnuts, roughly chopped
handful parsley, roughly chopped
80 grams goat's feta, cut into cubes
sea salt and cracked black pepper
Preheat oven to 180 degrees celsius.
Rub the sweet potato with a little of the oil and place in the oven to roast until very tender, approximately 60–80 minutes depending on size.
Place the rest of the oil in a sauté pan over a medium heat. Add the garlic and cook gently for a minute. Add the black beans and cook for four minutes, adding a little water if the pan gets dry. Add the silverbeet leaves, parsley and walnuts. Cook for five minutes or more until the greens are soft. Add the goat's feta and stir through gently.
Season generously with sea salt and cracked black pepper.
To serve: Slice the sweet potatoes down the middle at the top. Use two spoons to gently pry it apart and fill the cavity with the bean mixture. Drizzle with additional olive oil and a good grind of cracked black pepper.
Gratin
2 cups chicken stock
1 red onion, thinly sliced
1 1⁄2 kilograms kumara, peeled and sliced 1⁄2 cm thick,
1 tablespoon fresh thyme leaves
2 cloves garlic, crushed
a good grating of fresh nutmeg
1 teaspoon sea salt
freshly ground pepper
To cook
butter
1⁄2 cup freshly grated Parmesan cheese
Preheat the oven to 200°C. Lightly grease a 25 x 35 cm Swiss roll tin.
Gratin: Place all the ingredients in a large saucepan and bring to the boil. Simmer gently for 10 minutes. Use a slotted spoon to transfer the kumara to the Swiss roll tin and spread to an even layer. Pour over the stock and onions, spreading them out evenly.
To cook: Dot the gratin with butter and sprinkle with Parmesan cheese. Bake for 25 minutes or until the kumara is tender, the top is golden and most of the stock has been absorbed.
The gratin can be cooked 1 day ahead. Cool, cover and refrigerate in the tin. Cover with aluminium foil when reheating.
4 large Beauregard (orange) kumara
olive oil
sea salt and freshly ground pepper
2 heads garlic, top third cut off
100 grams butter at room temperature
2 tablespoons chopped flat-leaf parsley
Preheat the oven to 180˚C.
Halve the kumara lengthways and brush both sides with olive oil. Place them, cut side up, in a baking dish and season with salt and pepper. Place the heads of garlic alongside, drizzle with a little olive oil and sprinkle with salt. Pour in 1 cup of water, cover the pan with aluminium foil and bake for 40 minutes until the kumara is tender and the garlic is soft. Uncover and bake for another 10 minutes. Keep warm in a low oven.
Squeeze one head of garlic into a bowl, add the butter and parsley, season and mash. Lightly rough up the surface of each kumara with a fork. Arrange them on a serving platter, top with a few knobs of the garlic butter and season.
2-3 large purple skinned kumara
Spice mix
1 teaspoon smoked paprika
1 teaspoon each ground paprika and cumin
1 teaspoon dry English mustard
1 teaspoon sea salt
½ teaspoon ground chilli powder
3 tablespoons olive oil
To serve
Feta, sour cream and coriander sauce
purchased tomato and chilli sauce, optional
Feta, sour cream and coriander sauce
100 grams soft feta cheese, crumbled
½ cup sour cream
1 spring onion, finely chopped
2 tablespoons chopped coriander
1 tablespoon lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
Preheat the oven to 200˚C.
Cut the kumara in half lengthways and place cut side down on a chopping board. Cut into 1½ cm thick slices then into thick batons.
Grind all the dry spice mix ingredients together in a mortar and pestle then stir in the oil. Place in a wide dish, add the kumara and toss so every baton is coated in the spice oil.
Place in a single layer on a lined baking tray and bake for about 20 minutes, turning once until golden and tender.
To serve: Pile up on a large plate and serve with the following sauce and the tomato chilli sauce if using.
Sauce: Combine all the ingredients in a food processor and blend until smooth. Season. Makes about 1 cup
3 large orange kumara, scrubbed
2 onions, thinly sliced
2 cloves garlic, crushed
olive oil
sea salt and ground pepper
Dressing
⅓ cup sour cream
2 tablespoons wholegrain honey mustard
2 tablespoons pickle juice from zucchini pickles jar
½ cup zucchini pickles, roughly chopped (bread and butter pickles)|
small handful fresh herbs, roughly chopped (I used parsley and dill)
Preheat the oven to 180°C fan bake.
Cut the kumara into large chunks and toss with olive oil, salt and pepper. Roast for about 40 minutes until golden and tender, turning occasionally. Set aside.
Heat 2 tablespoons of oil in a large sauté pan and cook the onions and garlic with 1 teaspoon salt for about 30 minutes until very soft and deeply golden, stirring often. Cool.
Dressing: Whisk the sour cream, mustard and pickle juice together in a large bowl and season well.
Add the kumara and toss together, then add the caramelised onions, pickles and half the herbs and gently combine.
To serve: Transfer to a serving bowl and top with the remaining herbs. Serves 8.
4 small to medium kumara, any colour scrubbed
2-3 tbps harissa
2 cloves garlic, finely chopped
75g butter melted
1/4 cup dukkah
1/4 cup pomegranate seeds
Micro coriander
Preheat oven to 200 C
Line a baking tray with baking paper
Place a couple of chopsticks lengthwise along each side of the kumara
Cut thin slices into the kumara without cutting through completely
Whisk together the harissa, garlic, butter
Brush the mix over the kumara, fanning out slices so that butter seeps in the cuts
Season generously with salt and pepper
Bake for 30-45 mins or until golden and crispy, but tender when poked with a knife
Scatter over dukah, pomegranates and coriander leaves
150 grams spinach, tough stems removed
200ml crème fraîche
½ cup milk
½ cup cream
3 cloves garlic, crushed
1 tablespoon wholegrain mustard
2 teaspoons very finely chopped rosemary or thyme
750 grams Agria potatoes, peeled and thinly sliced
750 grams orange kūmara, peeled and sliced
1 cup grated aged cheddar cheese
sea salt and ground pepper
EQUIPMENT
5 cup-capacity baking dish
Preheat the oven to 200°C fan bake.
Put the spinach in a heatproof bowl and cover with boiling water. Turn to wilt, then drain and refresh in cold water. Place on a clean tea towel and roll up to remove excess water. Chop roughly.
Whisk the crème fraîche, milk, cream, garlic, mustard and the rosemary or thyme together in a large bowl and season generously. Add the potatoes and kūmara and turn to coat all the slices.
Arrange the vegetables in the baking dish and scrape all the cream mixture left in the bowl over the top. Tuck in the spinach.
Cover the top with a piece of baking paper then cover the dish tightly with foil.
Place on a baking tray and cook for 1 hour then uncover and scatter over the cheese. Continue cooking until the vegetables are meltingly tender and the top is golden, about 30 minutes.
600g kumara, 2 cm diced
1 red capsicum, 2 cm chunks
1 leek, white part only, 1cm slices
2 tbsp olive oil
salt and pepper
60g spinach leaves
10 eggs
375g smooth ricotta
1/2 cup grated parmesan
1 clove garlic, crushed
80mls cream
1 cup grated cheese
spicy tomato chutney to serve
Preheat oven 200 C (fanbake)
Grease and line base and side of 23 cm spring form round cake tin
Combine kumara, capsicum, leek in large roasting pan
Drizzle with olive oil, salt and pepper
Bake 30 mins, remove from oven
Toss spinach through warm vegetables to wilt
Set aside to cool slowly
Whisk together eggs and season with salt and pepper
Whisk in ricotta, parmesan, garlic, cream and half of cheese
Spoon half the vegies into prepared pan and pour over half the egg mixture and then repeat with the other half
Sprinkle with remaining cheese
Reduce oven temp to 180 C (fanbake)
Bake for 60-70 mins
Cover the top with foil if browning to much
Remove from oven when the centre is just a little wobbly
Stand for 10-15 mins before removing from tin and serving
700g pumpkin
350g golden kumara
1 large red onion, chopped into thin wedges
3 tbsp olive oil
1/2 tsp chilli flakes
1 tsp cumin seeds
1 tsp of salt and pepper
6 large eggs
1 large egg yolk
300g ricotta
1 1/2 cups grated cheese
2 tbsp harissa
2 tsp ground cumin
5 purchased, roasted red peppers, sliced
150 g feta, crumbled
2 cups plain flour
150g butter, chopped
1/2 cup finely grated parmesan
1/2 cup walnut halves
1 tsp ground cumin
1 tsp cumin seeds
1 tsp sea salt
2 tbsp water
2 tbsp dukkah
fresh coriander
1/3 cup yoghurt
1/2 cup mayonnaise
2 tbsp harissa
30 cm x 4cm deep loose-bottomed tart tin and 1 large roasting dish
Preheat the oven to 180 C fan bake
Peel pumpkin and jumara and chop into bite sized pieces
Put in the roasting dish with the onion and pour over the olive oil
Mix well to coat, then sprinkle over the spices and mix again
Roast for 20-25 mins until the vegetables are tender and fragrant
Stir half way through cooking time, set aside to cool
Pastry
Pulse the flour, butter and parmesan in a food processor until the mix resembles fine breadcrumbs
Add walnuts and spices to pulse to combine
Add water and pulse again until the mixture comes together as a crumbly dough
Tip onto a lightly floured bench and press together into a dough round
Wrap in a plastic wrap and chill in the fridge for 10 mins
When the pastry has rested, roll it out on a lightly floured bench into a circle wide enough to line the tin
Press the pastry into the tin and chillin the freezer for 10 mins
Line the base and sides with baking paper and fill with baking beans
Cook for 12 mins, remove baking paper and weights and continue cooking for a further 10 mins
Put the eggs , yolk, ricotta, cheese, harissa and cumin in food processor and whiz to combine
Once the pastry has cooked, spread the roasted veggies, roasted red peppers and crumbled feta into the base
Top with egg and ricotta mixture
Cook a further 35-40 mins until golden
Rest for 10 mins before removing from the tin and served topped with dukkah, fresh coriander and whisked yoghurt and mayo topped with harissa on the side
2 tbsp pumpkin seeds
800 kg kumara, scrubbed and cut in half lengthwise
1 tbsp olive oil
1 tsp sumac
a large handful of coriandar or parsley, roughly chopped
2 tbsp tahini
1 tbsp lemon juice
3 tbsp pomegranate seeds
Heat the oven to 180 C, line a baking tray with baking paper
Spread the pumpkin seeds on a tray and roast for 10 mins or until golden, remove and set aside to cool on the baking tray
Sprinkle with the sumac and some salt and bake for 30 mins until cooked through
Meanwhile put the coriander, tahini, lemon juice anf 1/4 cup water in a food processor and blitz to a smooth paste, adding more water if neccessary
Season to taste
To serve, put the kumara on a platter, drizzle over some of the sauce and scatter with pomegranate seeds and pumpkin seeds
Put the extra sauce in a small bowl to serve alongside