Kumara Sweet Potato And Ginger Mash Recipes

Steps:

• Boil the kumara in salted water until tender, then drain well.
• Mash with the ginger, brown sugar and butter.
• Season with salt and pepper and serve immediately, or keep warm until serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
• Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.
• Place the fish in a roasting tin, season, then spread half the flavoured butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg.

Steps:

• To make mash: Preheat the oven to 390°F Prick each sweet potato with a fork several times and wrap in foil. Bake in the hot oven for 30-45 minutes until soft. Remove the foil and add to a large bowl. Add yogurt or cream, maple syrup, and salt to taste. Mash and stir until well combined. Serve warm.
• Combine cornstarch, powdered stock, paprika, cayenne, and a little salt and pepper to taste in a shallow bowl. Toss the cubed tofu in this mixture until well coated on all sides.
• Heat 1 tsp of vegetable oil in a large fry pan. Add the cubed tofu and a good sweet of lemon juice. Toss over medium heat for 2-3 minutes, browning pieces on all sides.
• Add cherry tomatoes, raisins, and remaining juice from one lemon. Continue to cook over medium heat, adding 1-2 tbsp of stock at a time, allowing the stock to reduce before adding more. The cornstarch will begin to create a thick gravy-like sauce as you add stock. Continue to cook until all the stock is added, the tofu is nicely browned, and the cherry tomatoes are soft and wilted.
• Just before serving, toss the baby spinach with the tofu mixture and combine well. Serve the braised tofu on top of the kumara mash and accompanied with brown rice, if desired.