Tag-Archive for » Sweet Potato «
This is a wonderful recipe and tastes gorgeous I tagged this one to make for a game I play and I am so glad I did it was wonderful. I made with the ingredients stated without changing anything apart from the amounts of certain things. I served ours in pineapple halves for pretty presentation. I am the first to review this recipe but see the original and to check out more great recipes by this chef please click here. I will list the amount changes I made below.
Ingredients
450g Sweet potatoes, peeled and diced
1 Large onion, chopped
1 Garlic clove, crushed (I added 4 garlic cloves)
1 Inch piece fresh ginger, grated
1 Red chili pepper or green chili pepper, de-seeded and chopped (I added some seeds for heat)
1/4 Teaspoon ground cumin (I added 1 teaspoon)
1/4 Teaspoon ground coriander (I added 1 Teaspoon)
1/4 Teaspoon ground allspice
2 Tablespoons coconut cream (I added 200ml and cut back on the water)
570ml Water (I only added 370ml)
120g Peeled prawns (I added 250g)
120g Chicory lettuce, shredded
225g Bok choy, shredded
1 Tablespoon dark brown sugar
2 Tablespoons lime juice
Salt
Desiccated coconut, to sprinkle
Method
1. In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
2. Bring to the boil and simmer until the potato is almost tender.
3. Add the prawns, chicory and chinese leaves. Simmer for 4 – 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.
4. Add the sugar and lime juice, and season to taste.
Serve sprinkled with the dessicated coconut.
All photos taken by me unless otherwise stated.
This is a great dish, tastes wonderful and the thing I love about cooking shanks is that although the cooking time is long once you have it all in the pot that is it, just come and stir it a couple of times. I actually went and enjoyed a drink with my hubby that evening at our local restaurant and I didn’t have to worry about the food. When we got home it was nice to know I did not have much to do add the kumara and make some couscous. I make lamb shanks all the time I really enjoy them, I would probably make them more if they were readily available. This is just another take on a more traditional lamb shank recipe. I use 4 nice size lamb shanks in this recipe or if you can only get french trimmed use 8, 2 per person as they are smaller. Ingredients
4 Lamb shanks or 8 French trimmed
olive oil
2 Medium brown onions, chopped coarsely
3 Cloves garlic, crushed
2 Teaspoons ground cinnamon
3 Teaspoons ground cumin
3 Teaspoons ground coriander
1 Cup dry red wine
4 Cups (1litre) Chicken Stock
3 Tablespoons honey
2 Kumara (sweet potato), about 500g, chopped coarsely
1-2 Tablespoons cornflour, depending on how thick you want the sauce
Method
1. Heat some olive oil in a pan, cook lamb until browned all over, drain.
2. In a large saucepan or casserole dish (depending on whether you want to cook on the stove or in the oven.)Add some more olive oil, cook onion and garlic until onion softens, add cinnamon, cumin and coriander, stir until fragrant.
3. Add wine, bring to the boil, reduce heat and simmer uncovered until liquid has reduced by about half (it doesn’t have to be precise). Add chicken stock and honey, bring to the boil, and reduce heat again.
4. Return lamb to the pan and either cook covered in a moderate slow oven (170c) for about 1hr 30 minutes or on a low heat on the stove for the same time. Uncover dish and add the kumara, cook covered again for a further 50Min’s to 1 hr until lamb is falling of the bone.
5. Remove lamb and kumara from dish cover with foil to keep warm. Strain liquid into another pan, mix a little water with the cornflour, bring the sauce to a boil over a high heat add cornflour and stir until mixture thickens.
To Serve: I served mine over spiced couscous topped with kumara and lamb and then poured the sauce over.
All photos taken by me unless otherwise stated.
