Sweet Potato, Biltong and Leek Soup

Sweet potato is a commonly used vegetable in the African community as it is highly nutritious and fills up the tummy. 

Biltong, for those who don't know, is the dried meat delicacy, which comes from the Voortrekkers . Maybe it's a gastronomic violation to add it to soup, but the flavour it gives is enough to forgive the errant cook.

Ingredients:
50g butter
100g biltong, finely sliced
6 leeks, thinly sliced
2.5ml coriander seeds, freshly ground
1ml nutmeg
3 sweet potatoes, peeled and cubed
1 medium potato, peeled and cubed
1.25L cold vegetable or beef stock
125ml cream
Sea salt and freshly ground black pepper

Method:
In a large pot, heat the butter until bubbling.

Add ½ of the biltong, the leeks and spices and sauté until fragrant.

Add the cubed sweet potatoes/potatoes and sauté for a minute, then add the cold stock. Cover and bring to a gentle boil.  

Simmer gently for +- 35 - 40 minutes or until the potatoes are soft. Place in blender with the cream and remaining biltong and blitz until smooth.

Add more cream or stock for a thinner consistency. Season to taste.

Serve hot with crumbled blue cheese and crusty bread. Garnish with some biltong shavings.

Ginger and Sweet Potato Soup

It's beginning to get a little chilly in the evenings now, even in Durban on the KZN coast. 

A bowl of soup for supper is a welcome warmer, 

made even more comforting with a little addition of spice.

Yum! 

Ingredients:

30ml olive oil

3 leeks, chopped

30ml grated ginger

Zest of 1 orange

5ml mild to medium curry powder

1 kg sweet potatoes, peeled and chopped

1L chicken stock, or 4 chicken stock cubes in 1L boiling water

1 can coconut milk

Chunky cottage cheese

Coriander sprigs

Red chillies

Method:

Heat the oil and fry the leeks and ginger for about 3-5 minutes, or until the leeks are soft.

Add orange zest and curry powder, sweet potatoes and chicken stock and simmer until the sweet potatoes are soft.

Add the coconut milk and bring back to a simmer. Transfer the soup to a blender or liquidiser and process until smooth.

Garnish with chunky cottage cheese and sprigs of coriander serving. If you like a little heat, top with a small dry red chilli.

Roasted Sweet Potato and Apple Salad

Ingredients:

500ml peeled and diced sweet potatoes

4 large jalapeños, halved and seeded

15ml packed brown sugar

5ml ground cinnamon

15ml Olive Oil

250ml diced Granny Smith apples

60ml raisins

15ml apple cider vinegar

5ml stone ground mustard

5ml honey

15ml Olive Oil

Sea salt and freshly ground black pepper

Method:

Preheat the oven to 190˚C.

In a large mixing bowl, combine the sweet potatoes, jalapeños, brown sugar, and cinnamon. Add the oil and toss to coat.

Evenly spread the sweet potatoes and jalapeños on a large baking sheet in a single layer.

Roast until the sweet potatoes are cooked through, 20 to 30 minutes. Cool completely. Dice the jalapeños.

Toss the sweet potatoes and jalapeños with the apples and raisins in a large mixing bowl.

In a medium mixing bowl combine the vinegar, mustard and honey. Slowly whisk in the oil to emulsify. Season to taste and drizzle the dressing over the vegetables and toss to coat.

Serve at room temperature.

Double Mash

This is a mash potato made with potatoes and sweet potatoes mixed. It is much more flavoursome than ordinary mash and is more beneficial nutritionally.

Ingredients:
2-3 large potatoes, peeled and chopped
1 large sweet potato, peeled and chopped
30-50ml milk
20-30g butter
salt and white pepper to season

Method:
Boil the potato and sweet potato together in salted water until the potatoes are tender. Mash them with a potato masher, adding milk and butter to soften the mixture, until the mash is soft smooth and creamy. season with salt and ground white pepper to taste.

Brinjal and Tomato Curry

When we lived in Natal I made this curry with the long finger brinjals grown by the local Indian population. Of about the same dimensions as a courgette, they hold their shape well when cooked and are firmer and sweeter than the regular Mediterranean aubergines. If you can't find the long finger brinjals, use the regular large ones that are usually available but cut them into 6-8 pieces lengthways for more even cooking.

Preparing the brinjals by macerating in salt and then brushing with oil, rather than putting oil in the pan to fry them, prevents them from absorbing too much oil, which would make the finished dish very greasy.

Although courgettes don't feature in Indian cooking, they can also be used to make this curry, as can potatoes, sweet potatoes and pumpkin or butternut squash.

This is a great side dish to have with other Indian food or as a vegetarian meal with Naan bread, sticky rice, raita or chutney.

Ingredients:
600g brinjals, preferably the Indian finger brinjals
5ml salt
150ml vegetable oil
30ml ginger puree
30ml garlic puree
2 long thin green chillies, finely chopped
40-50ml water
10ml fennel seeds
5ml cumin seeds
15ml freshly ground coriander seeds
2ml turmeric
400g chopped tomatoes, tinned is fine
2ml freshly ground black pepper
50ml water
2ml salt
15ml chopped fresh coriander
15ml chopped fresh mint

Method:

Trim the brinjals at both ends and cut in half lengthways. Toss them with about a teaspoon of salt and set aside in a colander to macerate for about 10 minutes.

Heat a large frying pan over high heat. Pour oil into a shallow dish. Brush the brinjal pieces with oil and then fry them in the hot pan for 3-4 minutes on each side until well browned. Set aside in a bowl and repeat with the remaining brinjals until all are cooked.

Put the ginger, garlic and chilli in a mini blender with about 40-50 ml water and blend to a smooth paste.

Put 30ml of the remaining oil into the frying pan and add the cumin and fennel seeds. When they begin to fizz, allow them to do so for about 30 seconds before adding the prepared paste and fry for another 2-3 minutes. Add the coriander and turmeric, followed shortly by the tomatoes, black pepper, 50ml water and 2ml salt. Cover and leave to simmer over low heat for 8-10 minutes until reduced and thickened.

Return the fried brinjals to the pan and toss carefully to coat in the sauce. Simmer for about 5 minutes, then fold in the fresh herbs and serve.

Fruit and Vegetables in April

April heralds the blossom of spring. With the daffodils in full bloom, buds bursting on the trees and the days growing longer, it makes for an exciting month of change with longings for the outdoors, alfresco meals and the first braai or barbecue of the year.

Where vegetables are concerned, nothing much changes from the supply situation of March: Broccoli, including the purple sprouting variety, carrots, leeks, new potatoes and sweet potatoes are regularly available. Cauliflower may be available and English spinach will become available as the month progresses. Another vegetable that appears now is Asparagus, but not the local variety, which is only available in May. Imported varieties of asparagus may be available from as far afield as Peru, but the one to look out for is the superior quality Spanish asparagus, which are invariable available from early April. Good courgettes and chicory are also available now, both great components of salads. Another salad vegetable not to be forgotten this month is delicious watercress, which can also be used in cooked dishes.

A dark green leaf with a distinctive peppery, pungent flavour, watercress is an incredibly versatile and healthy vegetable, which can be included in recipes instead of spinach. Look for dark, green leaves and avoid any that are wilting or yellowing. Often eaten raw in salads, watercress can also be cooked. It takes very little cooking and is often used in soups and sauces, in cheese or egg dishes, or served with fish, such as salmon, or as a filler in pies and tarts.

Fruit supplies in April are dominated by imports. Oranges are past their best, although still available, but other citrus fruits are good, for instance you may be able to use grapefruit in place of oranges for some recipes. Lemons and Limes are also still available.

The main UK fruit of the month, although not truly a fruit, but considered as such, is the first of the outdoor rhubarb, which makes a great accompaniment with apple in crumbles and sweet pastries.

Leek and Sweet Potato Gratin

Ingredients:

30ml olive oil

50g butter

1 onion, chopped

1 leek, white only, sliced

1 sweet potato, peeled and sliced

50ml white wine

200ml double cream

50g Lancashire cheese, grated or crumbled

Sea salt and freshly ground black pepper to season

Method:

Preheat the oven to 180C.

Heat the oil and butter in an ovenproof frying pan over a medium heat. Fry the onion and leek for 3-4 minutes, or until softened. Add the sweet potato and fry for a further 5 minutes.

Add the wine and simmer for 2-3minutes until the liquid has reduced. Add the cream and the cheese. Season to taste with salt and freshly ground black pepper, stirring well.

Transfer the pan to the oven and cook for 10-15 minutes, or until the potatoes are cooked through and the cream is bubbling.

To serve, spoon onto a serving plate and serve immediately as a side dish.

Sweet Potato Gnocchi with Sage Butter Sauce

Gnocchi are usually made with potato,

but making them with sweet potato,

especially if it is with the orange variety,

known as the kumara,

gives them a lovely pink gold colour.

Ingredients:
3 sweet potatoes
5ml cinnamon
180ml ricotta
sea salt and freshly ground black pepper to season
250 - 325ml flour

Method:
Preheat the oven to 200C.
Bake the sweet potatoes in their skins for about 45 minutes.
Cut them in half and scoop out the flesh.
Put the flesh through a potato rices or mash with a potato masher.
Add the cinnamon, ricotta, seasoning and the flour, in batches, until you have a dough like pastry dough.
Dust aboard with flour and knead the dough to a ball.
Cut the ball in half and then each half into 3 segments.
Take a segment and roll it into a rope about 3/4 inch thick.
Cut the rope into 1 inch pieces.
With the back of a fork, roll each piece to make an edge decorated curl.
Cook the gnocchi in salted boiling water for about 5 minutes, or until they float, when they are then done.

To Make the Sage Butter Sauce:
Ingredients:
125g unsalted butter
20 sage leaves
5ml cinnamon
30ml maple syrup
sea salt and freshly ground black pepper to season

Method:
Melt the butter in a pan and shred the sage leaves into it, snipping them with a scissors.
Heat till the butter browns a little.
Add the cinnamon, maple syrup and seasoning and mix into the butter.

Serve the gnocchi with the sauce poured over them.

Mozambique Sweet Potato Brinjal and Chicken Curry

Although I call this a curry,

it has hardly any of the heat you might expect from a curry.

What it lacks in heat it makes up for in flavour.

I call it a Mozambique curry as I use my own special curry paste here.

The recipe for this can be found in my e-book,

"Herbs and Spices",

which will be available shortly.

If you want more heat,

simply add one or two chillies and perhaps some more curry leaves,

both of which I put in the curry paste,

rather than showing them in the ingredients here.

Ingredients:
30ml vegetable oil - I usually use sunflower oil for curries
1 large brinjal - Aubergine - peeled and cut into 1 inch cubes
2 large skinless chicken breasts, cut into 1 inch cubes, or shredded in strips as for stir fry
2 medium sweet potatoes, peeled and cut into 1 inch cubes

15-20ml "Mozambique Curry Paste"

500ml rich chicken stock

1 400ml tin light coconut milk

1/2 400ml tin of butter beans

a bunch of fresh coriander leaves, chopped

Method:

Marinate the cubed or shredded chicken in the "Mozambique Curry Paste" for 30-60 minutes.

Heat the oil in a deep, heavy frying pan and add the brinjal.

Fry over a medium heat until the brinjal has softened.

Stir in the chicken coated with marinade and stir-fry for 2-3 minutes.

Stir in the sweet potatoes, coating them in the paste and fry for 1 minute.

Add the stock and coconut milk. Bring to the boil then turn down to simmer.

Simmer for 20 minutes, then add the butter beans and cook for a further 5 minutes.

Serve on a bed of sticky rice and garnish with fresh chopped coriander leaves.

Sweet Potato and Bacon Damper

This is a great bread to serve with a braai or barbecue.

It is nicest made with the orange coloured sweet potatoes,

also known as Kumaras.

You will need to cook 1 medium sweet potato - about 400g - for this recipe.

Ingredients:
4 streaky bacon rashers, chopped.
450g self-raising flour.
5ml salt
15ml sugar
2ml nutmeg
5ml ground hot paprika
2ml cayenne pepper
40g butter
250ml mashed cooked sweet potato
125ml milk
125ml buttermilk
about 60ml water
Milk to brush on top.
Flour and paprika to dust on top.

Method:
Preheat the oven to 200C.
Cook the bacon in a pan until crisp, drain and cool. Break into bits.
Mix the dry ingredients in a bowl, rub in the butter and add the mashed sweet potato and broken up bacon.
Stir in the milk, butter milk and water to mix to a soft, sticky dough.
Turn the dough onto a floured surface and knead until smooth.
Press the dough into an 18cm round greased cake tin.
Cut a cross about 1cm deep in the dough, brush with a little milk and dust with flour and paprika.
Bake in a hot oven for 40 minutes.
Serve Warm with Chilli Butter.

Ingredients for the Chilli Butter:
125g butter
1 small fresh red chilli, finely chopped

To Make the Chilli Butter:
Beat the butter and chilli together until well combined.