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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.