Leave the skins on when cooking these delicious fries and add chilli to taste for a mild or fiery version.
Serves: 6
INGREDIENTS
2-3 large purple skinned kumara
Spice mix
1 teaspoon smoked paprika
1 teaspoon each ground paprika and cumin
1 teaspoon dry English mustard
1 teaspoon sea salt
½ teaspoon ground chilli powder
3 tablespoons olive oil
To serve
Feta, sour cream and coriander sauce
purchased tomato and chilli sauce, optional
Feta, sour cream and coriander sauce
100 grams soft feta cheese, crumbled
½ cup sour cream
1 spring onion, finely chopped
2 tablespoons chopped coriander
1 tablespoon lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Cut the kumara in half lengthways and place cut side down on a chopping board. Cut into 1½ cm thick slices then into thick batons.
Grind all the dry spice mix ingredients together in a mortar and pestle then stir in the oil. Place in a wide dish, add the kumara and toss so every baton is coated in the spice oil.
Place in a single layer on a lined baking tray and bake for about 20 minutes, turning once until golden and tender.
To serve: Pile up on a large plate and serve with the following sauce and the tomato chilli sauce if using.
Sauce: Combine all the ingredients in a food processor and blend until smooth. Season. Makes about 1 cup
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.