Toast the cumin seeds and chilli flakes in a dry frying pan, using no oil or butter, watching very carefully, as they will burn in a heartbeat. The exceptionally soft flesh will collapse if cooked in water and produce a soggy mash. The trickĪ steamer basket or a colander, balanced over a pan of boiling water, is probably a more successful way of cooking sweet potato than boiling it. Pile into a dish, top with a few knobs of butter and bake for about 25 minutes until lightly crisped on the top. Drain and roughly chop.įold the kale into the sweet potato. Cook the kale for a minute or two in a saucepan with about 1cm of water, covered by a lid. Remove the tough stalks from 150g of kale (you need 100g trimmed weight). Lift the sweet potatoes out, tip them into a bowl (or the saucepan emptied of its water) and mash them thoroughly with a good 50g of butter, some salt and a grinding of black pepper, and the toasted cumin, chilli and paprika. Remove and mix them with ½ tsp of sweet, mild, ground paprika. In a dry frying pan, toast ½ tsp of cumin seed and ½ tsp of chilli flakes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |