Happy holidays and New Year! I have had a crazy few weeks, lots of parties to cook for in the run up to Christmas in London then last minute took a job in Switzerland and arrived 2 days before Christmas starting immediately....c'etait crazy!
I am now in the beautiful mountains though so big smiles, lots of friends and skiing so I couldn't be happier, and I have a super cool chef job in a cute little cafe/restaurant called La Ruinette in the Valley.
Here is a recipe to a totally ridiculously amazing carby salad I made for a party, it's great to share and is the most amazing colours and flavours, and as per usual it is another Ottolenghi one!
serves 4
3 medium sweet potatoes
1 ½ tsp ground coriander
1 fresh red chilli, finely sliced
handful of coriander leaves
Dipping sauce
½ lemongrass stalk, very finely chopped
200g crème fraîche
zest and juice of 2 limes
50g fresh ginger, peeled and finely grated
Preheat your oven to 210˚C, give your potatoes a wash if they are dirty, otherwise leave the skin on and slice them in half lengthways and then each half into 4 wedges, so 8 wedges per potato.
Toss the wedges in a little olive oil, the ground coriander and salt and pepper and roast in a tin lined with baking parchment for around 25 mins. When the wedges are nice and golden and cooked through take them out and leave to cool.
While the wedges are cooking start making the sauce, finely chop the lemongrass and mix in a bowl with the crème fraîche, zest and juice of the limes, the grated ginger and mix together and check for seasoning.
Finely slice the chilli and pick of the leaves from the coriander and put aside. To serve arrange the sweet potato on a dish and spoon over the sauce and sprinkle with the chilli and coriander.
I am now in the beautiful mountains though so big smiles, lots of friends and skiing so I couldn't be happier, and I have a super cool chef job in a cute little cafe/restaurant called La Ruinette in the Valley.
Here is a recipe to a totally ridiculously amazing carby salad I made for a party, it's great to share and is the most amazing colours and flavours, and as per usual it is another Ottolenghi one!
3 medium sweet potatoes
1 ½ tsp ground coriander
1 fresh red chilli, finely sliced
handful of coriander leaves
Dipping sauce
½ lemongrass stalk, very finely chopped
200g crème fraîche
zest and juice of 2 limes
50g fresh ginger, peeled and finely grated
Preheat your oven to 210˚C, give your potatoes a wash if they are dirty, otherwise leave the skin on and slice them in half lengthways and then each half into 4 wedges, so 8 wedges per potato.
Toss the wedges in a little olive oil, the ground coriander and salt and pepper and roast in a tin lined with baking parchment for around 25 mins. When the wedges are nice and golden and cooked through take them out and leave to cool.
While the wedges are cooking start making the sauce, finely chop the lemongrass and mix in a bowl with the crème fraîche, zest and juice of the limes, the grated ginger and mix together and check for seasoning.
Finely slice the chilli and pick of the leaves from the coriander and put aside. To serve arrange the sweet potato on a dish and spoon over the sauce and sprinkle with the chilli and coriander.