Tag-Archive for » Kumara «
This can be served as a main meal like I served it or as a light meal if you only use 2 skewers per person instead of 4. It is very simple to do and is quick to make apart from the long refrigeration time, but it only takes about 5 Min’s to throw it all into a bowl then in the fridge for a few hours so it is not pain staking. It tastes wonderful and I got compliments from all, it goes really well with the mash and you can make as little or as much as you want. I served this for just 2 as a main meal but the same ingredients would serve 4 as a light meal or lunch or if you want to serve for 4 as a main just up the chicken to make more skewers and do more mash.
Ingredients
Chicken
16 chicken tenders (mine were small and I put 2 to a skewer.)
1 Tablespoon seeded mustard
1 Tablespoon soy sauce
2 Tablespoons honey
2 Tablespoons white wine vinegar
Mash
3 Kumara (sweet potato)
2 Carrots
2 Cloves garlic, sliced thinly
1 Tablespoon butter
1 Tablespoon cream
1 Tablespoon fresh thyme leaves
Sauce Extra
1 Tablespoon soy sauce
1 Tablespoon white wine vinegar
1 Tablespoon seeded mustard
3 Tablespoons honey
Method
1. Place all the marinade ingredients in a bowl or storage container mix chicken in and toss to completely coat chicken, refrigerate several hours or overnight.
2. Soak 8 skewers for about an hour to prevent burning, thread chicken onto skewers, 2 tenders to each skewer, cook chicken in a pan or grill or BBQ until browned on both sides and cooked through, basting from time to time with reserved marinade.
3. Meanwhile, boil, steam or microwave kumara, carrot and garlic, until tender, drain, in a medium bowl add cream, butter and the veg, mash until smooth, stir in thyme.
4. Add any remaining marinade, left over after basting the chicken with the extra sauce ingredients in a small sauce pan and bring to boil.
To Serve: Place mash on plates top with skewers drizzle with sauce and serve the remaining sauce on the side.
Serves 2
All photos taken by me unless otherwise stated.
This is a wonderful tasting dish it is a little more time consuming because of frying the pear slices, but the end result is well worth it. The entire meal can still be on the table in 40-45 Min’s, so it not that huge of a recipe either. My hubby really enjoys this one and you will be surprised how tender the pork comes out cooking on the stove in this manner, as I usually marinate and roast pork or have a basting sauce.
Ingredients
800g Pork fillet
2 Red chilies, finely chopped (add as few or as many seeds as you like)
1 Cup pear juice
2 Tablespoons balsamic vinegar
1 Teaspoon chicken stock granules
2 Teaspoons cornflour
Pepper to taste
2 Medium pears
1/4 Cup vegetable oil
Kumara and Carrot Mash
750g Kumara, roughly chopped (sweet potato)
200g Carrots, roughly chopped
40g Butter
3 Tablespoons cream
1 Tablespoons fresh sage, finely chopped or 1 Teaspoon dried
Pepper to taste
Method
1. Make pear chips first, slice pears with v-slicer or mandoline
2. Heat 1/4 cup vegetable oil in a large frying pan, shallow fry pear slices, in batches, until crisp, drain on absorbent paper
Pork
1. While kumara and carrot are cooking, heat a small amount of olive oil in a large frying pan add pork fillet and brown on all sides.
2. Turn heat down, cook covered an extra 15-20 Min’s or until cooked as desired. (remember pork will keep cooking whilst standing)
3. Remove pork and wrap in foil to keep warm.
4. In the same pan add chili, pear juice and vinegar,bring to the boil, add stock reduce heat to a simmer.
5. Mix a little water with cornflour, add to sauce and stir until mixture thickens, serve with pork.
Kumara and Carrot Mash
1. Before you start the pork heat some water in a pan add chopped kumara and carrot boil until tender, drain.
2. Add kumara, carrot, butter and cream to a large bowl and mash until smooth, stir in sage and pepper.
3. Mash can be reheated in a microwave so this could be made ahead of time if desired.
To Serve: Slice pork thickly place atop pear chips and serve mash on the side.
All photos taken by me unless otherwise stated.
