Maple flavored roasted sweet potatoes

Sweet potatoes always bring back memories to me of my grandmother. She used to fry slices of sweet potato until they had a golden caramelized crust and I was standing next to her and couldn´t wait until a batch was ready to eat them straight from the pan, burning my mouth and fingers... yum

This warm salad I served together with the bacon wrapped pork tenderloin. A good match.

click here for a printable version

Serves 4

850 g       sweet potatoes, (the ones with the orange coloured flesh!!)
2 tbsp      olive oil
                coarse sea salt
                freshly ground black pepper
50 g         walnuts
4              spring onions, cut into thin slices
4 tbsp      roughly chopped flat leave parsley
1/4 tsp     red chili flakes
35 g         raisins

Dressing:

4 tbsp      olive oil
2 tbsp      maple syrup
1 tbsp      sherry vinegar
2 tbsp      lemon juice
2 tbsp      orange juice
2 tsp        freshly grated ginger
1/2 tsp     ground cinnamon

Preheat the oven to 190 °C. Wash and trimm the sweet potatoes but don´t peel them. Cut the potatoes into 2 cm big cubes. Spread them out on a baking sheet covered with parchment, drizzle with the olive oil and sprinkle with some salt and pepper. Mix everything with your hands until the potatoes are eavenly coated with the oil. Roast in the oven for about 30 minutes, turning the potato cubes carefully after 15 minutes.

Toast the walnuts in a non-stick frying pan, cool and brake into pieces by hand.

Whisk together all the ingredients for the dressing and season with salt and pepper.

When the potatoes are just tender transfer them to a large bowl while still hot. Add the parsley, spring onion, chili flakes, walnuts and raisins. Pour the dressing over the salad and toss gently to blend. Serve still hot or at room temperature.

Potato Gratin

Almost forgot that I still had to post the recipe of the potato gratin we had with the leg of lamb last week.

For me the best potato gratin goes without cheese and eggs. I just love the creamy consistancy of this gratin with a hint of garlic. Also a nice lunch with a fresh salad.

click here for a printable version

Serves 4

1 kg             waxy potatoes
250 ml         milk
250 ml         heavy cream
40 g             butter + some butter to grease the casserole
1                  garlic clove
                    sea salt
                    white pepper
                    nutmeg

Cut the garlic clove in halves and rub the casserole with it. Crush the remaining garlic.

Butter the casserole. Peel the potatoes and rinse them in cold water. Then slice them very thin on a potato slicer (about 1,5 mm) and layer them in the casserole dish immediately. 

Whisk together the milk and cream. Add some nutmeg, the crushed garlic, salt and pepper. Pour over the potatoes (the dish should be filled by 2/3). Top with butterflakes and bake in the preheated oven (170 °C) for 70 minutes.

Polenta alla Romana

A tasty side dish with grilled meat or a small lunch or light dinner with a fresh green salad.

click HERE for a printable version

To prepare the polenta:

1               small onion

2               garlic cloves

3 tbsp       Olive oil

1-1,5 l      chicken broth

2               bay leaves

170 g        polenta
                 how to make Polenta

                 salt, pepper

30 g          freshly grated parmesan cheese

To prepare the tomato sauce:

3 tbsp       Olive oil

1               onion, cubed

2               garlic cloves, chopped

800 g        canned tomatoes, chopped

1               bay leave

1               chili pepper

2               sprigs thyme

1               sprig rosemary

2               sprig oregano

                 salt, pepper, sugar

5 tbsp       Olive oil

70 g          freshly grated parmesan cheese

4               garlic cloves

10             sprig fresh thyme

• Cut the onion and the garlic into smallest dice. Heat the olive oil in a pot to medium heat, add onions and garlic and sauté until translucent. Add 1 liter of the chicken broth and bay leaves. Bring to a boil and then slowly trickle in the polenta stirring constantly with a wire whisk. Bring to a boil once more, then reduce the heat to low. Season with salt and pepper. Cover and let cook app. 30-45 minutes stirring occasionally. If needed add some more broth. The polenta should be soft and fluent. After the cooking time whisk in 30 g of Parmesan cheese.
  
• Remove the bay leaves and pour the polenta onto a wooden board or a baking sheet covered with waxed paper and let cool completely.
  
• For the tomato sauce heat the olive oil in a saucepan and add the onion and garlic and sauté for a couple of minutes until soft. Add tomatoes, bay leave and chili pepper. Let cook uncovered over medium heat.
  
• Wash and pat-dry the herbs. Take off the leaves and finely chop them. Add them to the sauce after 40 minutes and let simmer 10 to 30 minutes more until most of the fluid has evaporated. Stir from time to time.
  
• Season with salt, pepper and sugar.
  
• Cut the Polenta with a round cookie cutter (6cm) or with the knife in the desired shape.
  
• Heat the olive oil in an oven safe frying pan and fry the polenta on each side for three minutes.
  
• Take from the stove and  place one tablespoon of tomato sauce onto each polenta cookie. Sprinkle with parmesan cheese.
  
• Peel the remaining garlic cloves and crush them slightly. Add garlic and thyme sprigs to the pan and gratinate in the preheated oven (220°C) until the cheese takes some colour.

steamed eggs with polenta- by RouxBe