Skip to main content

twas the night before Xmas in snowy Vermont (alright it was the night before the night before....) Sweet potato Moroccan styley


..but it sounds better that way
We were all up in Vermont for Xmas and were very lucky to be joined by our dear friends the Priceys who flew over from LA (and up from NYC in Philly's case)
We had a ton of snow, 20 inches on the day after we arrived, and a ton of wine that Pricey had shipped over prior to our arrival.
This particular evening we decided to grill a butterflied leg of lamb from Mehurons and in order to make sure that we looked after the veggie member of our team we teamed it up with a cous cous with grilled vegetables courtesy of Pricey and a Moroccan sweet potato salad from 'The art of simple food' by Alice Waters. This is a lovely book that I purchased last time I was in Burlington. I can heartily recommend not only this recipe but also the book as a whole. Apparently she is considered by many to be one of the chefs that has most influenced the way we eat today with the focus on quality of ingredients, most importantly the book lives up to its title and is full of genuinely simple but delicious recipes. Here's one for a start

Ingredients

1lb sweet potatoes
Olive oil
Pinch saffron threads
Fresh ginger
Cumin
Paprika
Lemon juice
Fresh coriander

Method

Pre heat oven to 180
Peel about 1 lb of sweet potatoes and cut into large cubes.
Toss with olive oil and salt and roast on baking tray for 40 mins.
When done, remove and let cool.

Now whisk together:
A pinch of saffron threads,
1/2 tsp. of grated fresh ginger,
A pinch of cumin,
1 tsp. of paprika, salt,
2 tbsp fresh lemon juice,
3 tbsp extra virgin olive oil.

Then stir in:
2 tbsp of chopped coriander

Spoon the marinade over the lukewarm sweet potatoes and let sit for 30 min.
Serve at room temperature.

Happy Xmas Priceys x

Labels:

Comments

Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast f...
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind...
1 comment
Read more

Sweet potato 'fries' Ottolenghi style

Who doesn’t love sweet potato fries? Many years of going to Vermont have given us a preference to these over your bog standard Maccie D's variety. The addition of a touch of Middle Eastern flavour and the polenta crust make these a real easy crowd pleaser. The oven bake also makes them even healthier. Recipe from Ottolenghi Simple by Yotam Ottolenghi Ingredients -About 5 Sweet Potatoes, peeled and sliced into 1/2” thick fries -1 tbs Sweet Smoke Paprika -1/2 tsp cayenne -3 Garlic cloves, crushed -3 tbs Polenta -3 tbs Olive Oil -Flaked Sea Salt -1 tbs Sumac Method Preheat oven to 200c  Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt.   Once combined, tip the sweet potatoes and all the oil, onto a large parchment lined baking sheet and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.   Remove from the ove...
Post a Comment
Read more