Tag Archives: sweet potato

Sweet Potato Cottage Pie

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aka Jelly’s Miraculous Return from being a massive lazy bum.

So, I’ve been terribly rubbish and awful with not posting for like 6 months so I do apologise about that. Here’s a proper tasty, easy peasy cold January kind of a recipe. Adapted from BBC Good Food. Totally customisable to your taste.

P.S. Happy New Year!

Serves 4 very well, 5 quite well and 6 well

Ingredients

3 onions, chopped
2 garlic cloves, finely chopped
3 medium carrots, chopped
hefty sprinkling of thyme
300-400g minced beef/lamb
100g puy lentils
1 cup of peas
flour to thicken, if necessary
1l stock (beef or vegetable)
3 medium sweet potatoes, cut into 2cm cubes
3 large potatoes, cut into 3cm cubes
150g yoghurt
salt and pepper
2 tsp ground coriander
2 tsp ground turmeric
2 tsp ground paprika
few handfuls grated cheese

Method

Heat some oil in a large/deep saucepan. Sweat the onions for 5 minutes then throw in the garlic, thyme and carrots. Cook for 5 more minutes before adding the mince, stirring and breaking it up with a wooden spoon. Once fully browned add the lentils and stock. Simmer for 30 minutes or so, until nicely thickened – add flour if necessary.

Meanwhile stick all your potatoes in another large saucepan. Boil until soft, then drain and mash with the yoghurt. Season to taste, add the peas and stick in a large casserole dish. Cover the meaty mixture with the mash (if you’re feeling fancy you could pipe it, but if not just stripe with a fork). Stick in the oven (180°C/350°F/gas mark 4) until the mash begins to crisp then add the cheese and cook for a further ten minutes.

Picture soon to follow…!

Scrummy Pie

See, told you so.

J

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Fancy-Pants Fish & Chips

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Who doesn’t love fish & chips? Especially when you can guarantee what goes into it. This isn’t necessarily the most straight-forward recipe but it’s not exactly time-consuming either and makes a damn tasty meal.

Serves 3-4

Ingredients

Fish

300g white fish, such as coley or pollack, cut into ‘goujons’
2 eggs, whisked
150-200g breadcrumbs
100g plain flour
½ tsp paprika
salt and pepper

Chips

1 large sweet potato, cut into chips
1 tbsp sunflower oil
½ tsp paprika
salt and pepper

‘Crushed’ Peas

2 cups peas
tbsp butter
mint, basil & coriander
salt

Condiment 1: Coriander Salsa

1 large white onion, very finely chopped
2 large handfuls fresh coriander, roughly chopped
1 green chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
2 tsp red wine vinegar
1 tbsp olive oil
salt and pepper

Condiment 2: Garlic Mayonnaise

2 tbsp mayonnaise
3 cloves garlic, finely chopped

Method

1. Prepare the salsa: throw all the ingredients into a blender, whizz up for 30 seconds until finely chopped but not puréed.

2. Prepare the chips: throw everything into a large bowl and mix to ensure the potatoes are well coated in oil and spice. Arrange evenly spaced on a baking tray so they don’t stick together.

3. Prepare your fish: grab three bowls. Put the flour in one bowl, eggs in another and breadcrumbs in a third. Season the breadcrumbs with salt, pepper and paprika. Take each goujon of fish, coat in flour, dip in the egg and roll in breadcrumbs, ensuring they are well coated. Arrange on a baking tray.

4. Bake: stick the oven on 180oC, throw in the chips and ten minutes later, throw in the goujons. Bake for approximately 20 minutes.

5. Prepare the rest: mash up the garlic and mix well with the mayo. Simple, no? Boil the peas when you have six minutes to go. When cooked to your liking, drain, throw in the herbs and gently mash.

6. Arrange professionally and enjoy!

J&W

Oohlala

Lovely Jubbly Vegetable Curry

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Let’s face facts, vegetable curry sounds boring – I had to change the title in an attempt to stop people just skipping over this recipe. I hope it worked because it is simply not the case. This curry is bloody scrummy and, I can honestly say as a full-on flesh-loving carnivore, would not be improved by the presence of meat. (Which is great if you’re a student, looking to save a few pennies).

Stolen almost ingredient-atim from The Hairy Bikers Ride Again cookbook. There are a lot of ingredients here, but you could easily cut out half/add other vegetables in and please don’t let it put you off. For example, bulking up with potatoes would make it go further on a lower budget and, despite the ingredient list length, this is very easy to do; it’s literally: add ingredients, cook, stir, add ingredients, cook, stir etc. Simple!

Serves 4-6

Ingredients

2 large onions, red or white
½ large butternut squash, chopped (2×2 cm)
1 large sweet potato, chopped (2x2cm)
3 medium carrots, chopped, (1x1cm)
½ cauliflower, in small florets
2 courgettes, chopped into rounds
1 tin chickpeas, drained
1 tin chopped tomatoes
1 bowl peas
100ml coconut milk
300ml vegetable stock
4 cloves garlic, finely chopped

Spices

2-3 chillis (leave whole)
2 thumb-sized pieces of ginger, finely chopped
handful curry leaves
1 tsp cumin seeds, slightly crushed
1 tsp ground cumin
2 tsp turmeric
1 tsp chilli powder
1 tsp hot curry powder
1 tsp sugar
fresh coriander to finish

Method

Heat some oil in a deep pan/casserole dish, add the onions and sweat until translucent (approx. 5 minutes). Add the turmeric, curry leaves, cumin, turmeric, chilli powder and curry powder, cook for a couple more minutes then add the sweet potato, butternut squash, chickpeas, garlic, ginger and whole chillis. Stir continuously, ensuring an even coating of spices throughout.

After 5 minutes add the carrot, stock, tinned tomatoes, coconut milk and sugar, give a right old stir, stick the lid on and cook for 10 more minutes, stirring occasionally. Add the cauliflower, lid back on and cook for 7-8 minutes, stirring every now and again, before throwing in the courgettes, then a couple of minutes later the peas. Season to taste with salt and pepper and any other spices you may fancy.

Make sure everything is heated through, your sweet potato, squash and carrot are all tender and your sauce is well-reduced.

Serve, sprinkled with fresh coriander, with naan-breads – shop bought, or preferably homemade (they’re easy!)

Lamb & Sweet Potato Tagine

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Otherwise known as THE BEST DAMN RECIPE IN THE WORLD, EVER. (Especially after you’ve received a right royal soaking.)

We cannot claim to be the inventors of this recipe – it’s been stolen and borrowed and edited from many sources, from Rachel Allen to Antony Worrall Thompson. However it has quickly become a firm favourite and is one of the most regular dinners we rustle up. As a bonus it gives us an opportunity to break out the Le Creuset casserole dish, wahey!

This is an extremely versatile recipe and prone to tinkering every time we make it depending on what spices we have and what’s in the cupboard. The only question is how did it take so long to reach our blog? Well who cares, it’s here now!

Serves 4

Ingredients

300-400g diced lamb
2 red onions, chopped (quarter rings)
2 cloves garlic, finely chopped
1 large sweet potato, chopped (2cm cubes)
1 tin chick peas, drained
1 tin chopped tomatoes
handful flaked almonds
handful chopped dates and/or apricots
1-2 tsp honey

Spice Mix

1/2 tsb hot chilli powder
1 tsp black pepper
1 1/2 tsp ground ginger
1 tbsp turmeric
2 tsp cinnamon
1 tsp cumin
1/2 tsp coriander

Method

Chop everything that needs to be chopped, open all your tins, make up the spice mix in a small bowl. Put your chopped lamb in a large bowl and add half the spice mix, using your hands to coat the outside. Heat a little oil in a casserole dish (that has a lid), add the onion and, after a couple of minutes, the remaining spice mix, then after a couple more minutes the garlic. Sweat for a further 3-5 minutes, adding splashes of water when the spices start to stick to the pan. Remove from the pan and set aside for a few minutes

Brown the lamb in the same pan by adding a little more oil and then the spice-covered lamb, stirring to ensure sides are sealed. This keeps all the meaty juicy goodness in the lamb so once it’s cooked it will be incredibly tender and melt in your mouth. Omnomnomnomnom.

Add the onions to the browned lamb, along with everything else apart from the sweet potato. Put the lid on the dish and leave to simmer on a low heat for…well, an hour, ish…as long as you want really, so long as you check it every so often, adding water if it looks like it’s drying out. A lower heat for longer will lead to juicier, softer, melty meat.

About half an hour before you plan to eat, add the chopped sweet potato and top up with water so everything is covered. Replace the lid and simmer away for 20 minutes, taking the lid off for the last 10. Keep checking your potato, it might not need that long, it might need longer. Basically take the lid off when they are soft and then cook for a further ten minutes just to reduce the sauce down a bit.

Serve with couscous or our personal favourite; Hugh’s flatbreads.

J&W

Jamaican Chicken & Sweet Potato Pasties

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Long time no blog! We treated ourselves to a holiday last week, Sardinia if anyone gives a hoot. Bloody lovely it was too.

Anyway, since being back we’ve cooked a fair amount, we’re just a little slow on the writing-up at the moment. The following recipe, adapted from an original recipe from the Pieminister “A Pie For All Seasons” cookbook, is how I would do this recipe in future, not quite how I actually cooked it…! I would recommend splitting it over two days; pastry on one and filling on the other. You’re supposed to marinade the chicken overnight too, but I didn’t and it was still bloody tasty!

Serves 6-8

Rough Puff Pastry

Ingredients

400g plain flour
400g butter (straight from fridge)
100ml cold water
1 tsp lemon juice
pinch of salt

Optional:

1 tsp ginger
1 tsp paprika
few grinds of black pepper

Method

In a large mixing bowl add the flour, salt (and optional ingredients if included) and butter in small cubes. DON’T RUB IT IN (like I did…*ahem*). Add the lemon juice to the water and pour in ¾ of the water and stir together with a spoon. Apparently they key is to get to a slightly sticky mixture with clumps of butter. If necessary stir in the rest of the water, a spoonful at a time.

Flour a work-surface and turn the dough out, flouring the top of the dough too so the rolling pin doesn’t stick. Roll out into a rectangle approx. 8mm thick (ish). Fold over the top third into the middle and the bottom third on top of that, give it a quarter turn and roll out again. Make sure to keep flouring the surface or the dough will stick. Fold up once more, stick on a sheet of clingfilm and whack in the fridge for 20 minutes. Take out and repeat a couple more times. Stick back on the clingfilm and leave in the fridge till needed.

Filling

Ingredients

250g chicken meat, diced
400g tin of kidney beans
300ml coconut milk
1 mug of peas
1 medium – large sweet potato, chopped
2 medium carrots, chopped
1 egg, beaten

Marinade

3 cloves
2 tsp cinnamon
1 thumb-sized piece of ginger, chopped
1 chilli, chopped
1 red onion, chopped
4 spring onions, chopped
2tbsp olive oil
2 tbsp honey/golden syrup
juice and zest of 1 lime
juice and zest of 1 lemon
juice and zest of 1 orange
bunch of fresh thyme, roughly torn
bunch of fresh coriander, roughly torn

Method

Chuck all the marinade ingredients together, add the chicken and give a good old mix. If you can wait, leave it overnight.

Steam/broil the carrots & sweet potato until they start to go soft. Add some oil to a frying pan and bring to “smoking point” (i.e. when you can see wisps of smoke rising from the pan). Remove the chicken from the marinade and fry until it starts to go golden. Add the marinade and the coconut milk and reduce for 10 minutes. Throw in the kidney beans, peas, sweet potato and carrot, give a good stir and leave to reduce until a thick, sticky sauce.

Turn the oven to 180oC/350oF/gas mark 4. Fetch your pastry and divide into 6 large/8 medium/10 small/12 mini portions. Flour your work surface and roll each portion into a rough circle, approx. 3mm thick. Spoon out some of the filling into each round, leaving a border. Paint each border with the beaten egg then fold up each side so they meet in the middle and squash together with your fingers. Stick on a baking sheet on a baking tray and brush each pasty with the rest of the egg. Stick in the oven and cook for 30 minutes, or until golden brown. Share among friends or save spares for tasty lunchbox treats.

J

Sweet Potato & Cauliflower Tortelloni

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Today, I decided I had nothing better to do with myself than to spend a lot of time in the kitchen. I won’t say exactly how long it took me, because let’s face it, I took my time, made lots of mess, drank lots of tea and had a few snacks along the way. Having just returned from a lovely trip to Sardinia, I was inspired to try cooking some pasta from scratch. Coupled with the excessive amount of vegetables we had to use up, this recipe was born! To make this recipe, you need a decent pasta maker, or a good rolling pin and a bit of an expert eye.

I was unsure whether to call these tortelloni or tortellini (the difference being tortellini are smaller – 2g instead of 5g, but both are the same shape) as I think they are somewhere in between. I went with tortelloni as I think these would be best without a sauce, as tortelloni are traditionally served, in contrast to their little brothers. I’ll leave it to the Italians to decide.

Ingredients

pasta dough
300g extra fine (“00”) pasta flour plus extra for dusting
4 eggs in total – 3 for the dough itself and 1 for the construction

filling
3 small sweet potatoes
1/3 of a cauliflower (not too much in the way of stalk)
75g Grana Padano cheese (Pecorino Romano, parmesan or “Parmigiano Reggiano” to give it its proper name would also do just fine)
2 tsp pesto
2 cloves garlic
1 tsp dried basil
1 tsp dried oregano
1/2 tsp chilli powder
1/2 tsp onion powder
1 tbsp olive oil

Method

Begin by mixing the three eggs into the pasta flour in a large bowl to make a rough dough. Turn out onto a lightly floured board and knead gently (as you would pastry) to make a smooth, consistent dough. Wrap the dough in cling film and leave to rest in the fridge for around 30 minutes or longer.

Meanwhile, finely chop the sweet potatoes and the cauliflower into roughly 5mm cubes. Add to a moderately hot pan with a tablespoon of olive oil. Crush or finely chop the garlic and add it to the pan. Stir the vegetables regularly to prevent them from burning or cooking too quickly – the aim is to soften them ready to re-heat later. Add the herbs, pesto and a sprinkling of salt and pepper. If you feel the pan is getting too dry, add small amounts of water to steam the vegetables. They should be cooked for around 10-15 minutes to taste, but some of the sweet potato should be just crumbling – this helps the filling bind and stick together. I wanted to give my filling some bite to it, so mine were cooked for around 12 minutes. Some of the sharp corners of the vegetables did however make folding quite tricky later on – I suppose it’s a personal preference.

When cooked, remove the vegetables from the heat and leave to cool before mixing in the finely grated cheese. Mix well.

To make the pasta, remove the dough from the fridge and take a workable piece (I suggest an eighth). Roughly roll it out using a rolling pin on a lightly floured surface to around 1 cm thick. Run it through the pasta mill on its thickest setting and repeat a few times until it is on one of the thinnest. I found the last-but-one setting worked best to make a more durable dough, but if you’re opting for a more pureed filling, then you would probably get away with the thinnest pasta.

Lightly whisk up an egg in a mug and find a pastry brush. You will need this in a minute!

Cut 8 cm rounds from the pasta sheet and make sure they are lightly floured so as not to stick to the work surface. Place a small teaspoon of filling in the centre of each circle and brush a good 1 cm around the edges with egg. Fold in half to make a semi-circle. Bring the two corners together and stick with a little bit of egg-wash to make the traditional tortelloni shape (see: http://goo.gl/Kb61Z). Neaten up the shape a little before leaving to rest and semi-dry out on a lightly floured tray before doing the rest. The first will inevitably be the worst (and take the longest) but you will get the hang of it.

Cook immediately, or store it in the fridge for a day or so – but be sure to flour the tray well, as the pasta tends to stick to it the longer it is left.

To cook: add to a large pan of boiling, slightly salted water with about a teaspoon of olive oil. Simmer for around 3-5 minutes for al-dente pasta. Served best with a drizzle of olive oil and some grated Grana Padano (or equivalent). We had ours with some grilled Mediterranean veg (courgettes, aubergines, tomatoes) and home-made (if not slightly well-done) rosemary foccacia. Enjoy!

W

Vegetable Parathas

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Paratha, as the Hairy Bikers reliably inform me, is a type of Indian flat-bread, usually stuffed with vegetables. I took their recipe and edited it slightly but credit must go mainly to them. I made far too much (which I guess isn’t a bad thing as they’re damn tasty) so I’ve slimmed down my quantities here. This would work with various spice mixes so if you don’t have all the ingredients feel free to mix and match, swap them in and out till your heart’s content! The filling is also perfectly serviceable on its own. I did this over two nights, making the veg mix first then the bread dough the next day.

Serves 5 (at a guess)

Vegetable Filling

Ingredients

1 large, old potato, chopped into 2cm cubes
1 large sweet potato, chopped into 2cm cubes
½ butternut squash, chopped into 2cm cubes
1 carrot, chopped into 1cm cubes
1 cup peas
1 onion, roughly chopped
1 thumb-size piece of ginger, finely chopped
2-3 cloves of garlic, finely chopped
1 little finger sized piece fresh turmeric, grated (or 1 tsp powder)
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin (crushed seeds, or powder)
handful fresh curry leaves, roughly chopped
handful fresh coriander, roughly chopped
juice of 1 lime

Method

Apologies for all that chopping – you’re probably worn out by now. I know I was. Anyway, put the potato on the boil, then after a few minutes add the carrot, sweet potato and squash. Leave to simmer and have a power-nap. Or don’t, that could be dangerous…

Heat a glug of oil in a frying pan and when ‘ot throw in your onion, garlic and ginger. You’re aiming to sweat the onions rather than caramelise them so don’t have the oil too ‘ot. When starting to soften add the turmeric, chilli powder, ground coriander and cumin and cook for a further few minutes before adding the curry leaves and fresh coriander. When cooked through, turn down to as low as heat as possible to keep warm without cooking any further.

Stab the fattest cubes of potato, squash etc to check they are cooked though – slightly firm is preferable to too squishy. If cooked, drain and roughly mash to taste. I added a couple of teaspoons of butter, a glug of milk, a few twists of pepper and a pinch of salt and mashed roughly making sure not to leave any too large pieces. Throw in the onion mix and peas, squeeze in the lime and give a good smush around. And there you have it, some awesome Indian-inspired mash. Cover and stick in the fridge

Bread Dough

Ingredients

400g plain flour
½ tsp baking powder
1 tsp sugar
1 tsp salt
1 egg, beaten
200ml milk
1 tsp turmeric
1 tsp ground cumin
1 tsp coriander
pinch of chilli powder
salt and pepper to taste

Method

Find yourself a large mixing bowl, sieve in the flour, baking powder, sugar and salt. Whisk up the egg, with a pinch salt and dash of pepper and stir into the mix with a wooden spoon. Add the milk slowly – 20ml at a time, until the dough starts to come together. If you add too much the dough will become too sticky and hard to work with. If this happens, as it did with me, add flour a little bit at a time until the dough is less ‘wet’. Add all the spices then work roughly (either with a spoon, or better, with your hands) for 10 minutes. Cover bowl with clingfilm and leave to rest for 15 minutes. Meanwhile fetch your spice-tastic mash. I heated mine on a low power in a microwave for several minutes, until it was warm all the way through.

When the dough has rested, flour a work surface and pull golfball-sized clumps off the doughball. Pat down onto the flour, then flip over and do the same. Roll out with a rolling pin to pound coin thickness – it should make a 10cm (ish) round. Add a couple of spoonfuls of mash to the centre (leave a wide margin around the edge) top with some raw spring onion rings  then bring the edges of the pastry up and roughly twist over the top to seal (sort of) the paratha. Flip over and gently roll out  again, until about 1cm thick. I recommend making a few (2-3 per person) before cooking.

Heat some oil wayyy hot in a frying pan. Place as many parathas as you can comfortably fit in the oil, twisted-side down and cook until brown (a couple of minutes). Flip over and repeat. Serve with a simple salad. No pictures of these I’m afraid (sadface) but I do have a beautiful picture of my chopped veg:

J