Steaks With Goulash Sauce Sweet Potato Fries Recipes

Steps:

• Preheat the oven to 450 degrees F and line a rimmed sheet pan with foil. Cut the ends off the potatoes, then cut the potatoes in half lengthwise. Cut into thick wedges, keeping all of the fries evenly sized. Spread the fries on the lined sheet pan and drizzle with a few tablespoons of olive oil, a big pinch of kosher salt and lots of freshly ground pepper. Sprinkle to taste with paprika and garlic powder and toss everything to evenly coat. Roast until brown and crispy on the bottoms, 10 to 15 minutes.
• Flip all the fries, and return them to the oven to roast until they are brown and crispy, another 10 to 15 minutes. Allow to cool slightly before serving

Steps:

• Preheat the oven to 425 degrees F. Preheat a grill pan over medium-high heat.
• In a bowl, combine the salt, black pepper, cumin, coriander, oregano, cayenne and sugar. Add the fries to a sheet pan and sprinkle with 1 teaspoon of the seasoning blend. Bake, tossing halfway through, until crisp, 24 to 26 minutes.
• Brush the steaks with the oil and sprinkle with the remaining seasoning mix. Grill until they are done to your liking, 3 to 4 minutes per side for medium-rare. Remove the steaks from the grill pan and let rest for 5 to 7 minutes.
• Meanwhile, make the tangy herb drizzle. Combine the herbs, vinegar, red pepper flakes and garlic in a small bowl. While mixing with a fork, drizzle in the olive oil. Season with a pinch of salt and pepper.
• Remove the fries from the oven. Slice the steaks against the grain, and shingle around the fries on the sheet pan. Drizzle the steak with some of the herb drizzle, serving the remainder on the side.

Steps:

• First make your sweet potato sauce. Using a vegetable juicer, juice 6 sweet potatoes, cut into small pieces, skin left on. Once you have enough juice, about 3 1/2 cups, let it stand for about 4 hours. This will allow much of the potato starch in the juice to settle. Trim 1 large sweet potato and cut it into hockey puck size sections. Trim sides. Rub the potato steaks with a bit of the grapeseed oil and season with salt and pepper. Place steaks on a grill pan and mark. Take your sliced filet mignon, season with salt and pepper, and sprinkle the steak fries with the Wondra flour. Transfer to a hot saute pan with tablespoon grapeseed oil. Saute steak fries until well browned and transfer to a plate lined with paper towels, and let rest for 2 to 3 minutes. Next transfer the potato steaks to a foil lined baking sheet. Bake potato steaks until tender in a preheated 350 degree oven. While the potatoes are baking, strain the sweet potato juice into a saucepan over medium heat. Reduce the sauce until you have only 3/4 cup left and the juice has naturally thickened. Stir in the chopped Thai chili, the ginger and strain the sauce. Add the chicken stock and set aside. Plate the potato steaks with the steak fries and sweet potatoes sauce. Garnish with sprigs of fresh pea shoots or watercress.

Steps:

• Heat the oven to 425 degrees. Cut the skins off the sweet potatoes, squaring off the round sides to make each potato into a large rectangle. Cut into long fries about 1/4-inch thick and 1 inch wide. (If not using potatoes immediately, soak in water for up to 1 day. Drain and pat dry before cooking.)
• Put two large sheet pans in the oven to heat. Toss the potatoes, and skins if you like, with oil, paprika and 2 teaspoons of the salt. Arrange in one layer on the hot pans. (Don't use parchment paper; it will make the potatoes soggy.) Roast until tender and starting to brown on the bottom, about 15 minutes.
• Meanwhile, grind the cumin, coriander and 1 teaspoon salt together. Mix in the brown sugar.
• Remove pans from the oven and raise the heat to 450 degrees, or set to broil. With a spatula, carefully loosen the fries and turn each one over. Sprinkle with the spice and sugar mixture. Return to the oven and bake just until the fries are blistered and sizzling vigorously, about another 5 minutes. (If your oven has a convection feature, use it.) Do not overcook, or the fries will become leathery. Cool slightly.

Steps:

• Heat oven to 240C/220C fan/gas 7. Brush the aubergine slices with 1 tsp oil, put on a baking sheet and roast for 15 mins. Meanwhile place a wire cooling rack on top of a baking tray. Toss the sweet potatoes and thyme with 2 tsp oil, then scatter them over the rack and set aside until ready to cook.
• Heat 1 tsp oil in a non-stick pan, add the onions, cover the pan and leave to cook for 5 mins. Take off the lid and stir - they should be a little charred now. Stir in the green pepper and garlic, cover the pan and cook for 5 mins more. Put the sweet potatoes in the oven and bake for 15 mins while you get on with the rest of the sauce.
• Stir the paprika into the onions and peppers, pour in 150ml water, then stir in the cherry tomatoes, tomato purée and bouillon. Cover and simmer for 10 mins while you cook the spinach according to pack instructions. Stir in the seeds.
• Arrange the aubergine, fries and spinach in bowls and spoon on the goulash sauce. Scatter with thyme, if you like.