Sweet potato wedges with lemongrass crème fraîche

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.

River cafe polenta, almond and lemon cake

This week has been a bit up and down with the weather, lots of rain and then an absolute scorcher yesterday in the 30˚s. Yesterday was an especially good day because not only did I get a little bit less pasty but I also stood up on my surfboard about 10 times!! I did almost die about twice getting absolutely smashed by waves and ended up with my hair looking a bit like a loo brush but very happy!! Since the weather has been crappy I made a huge cake, and I think this could be my newest most favourite cake I have ever made. I have been trawling through my River cafe books and there is so much amazing stuff so since I have all kinds of great ingredients on my door step I am going to go nuts and try loads this month. Serves 12 450g unsalted butter, softened 450g caster sugar 450g ground almonds 2 teaspoons good vanilla essence 6 free range eggs zest of 4 lemons juice of 1 lemon 225g polenta flour or fine semolina 1 1/2 teaspoons baking powder 1/4 teaspoon of salt Preheat the oven to ...

Caramelised endive with Serrano ham

This is another delicious Ottolenghi recipe, you could do it as a starter or part of a summery lunch. Serves 6 6 endives, cut in half lengthways 40g unsalted butter 4 tsp caster sugar 50g breadcrumbs 70g parmesan cheese, freshly grated 2 tbsp thyme leaves 120ml whipping cream 12 thin sliced of Serrano ham olive oil for drizzling Preheat the oven to 200˚C. Start by caramelising the endive in batches depending on how many you can fit in a frying pan. Put the butter and sugar in the pan over a high heat until the butter starts to bubble, then place the endive halves into the pan cut side down until they are golden. Remove and place into a lined baking tray, caramelised side up. Sprinkle with a little salt and pepper. Mix the breadcrumbs with the cream, parmesan, thyme some salt and ground pepper. Spoon the mix on top of the endives and top with a slice of the ham. Roast in the oven until golden and the endives feel soft when poked with a knife. Serve hot or warm drizzled with a little oli...

Aubergine and goats cheese dip with pitta crisps

Don't be put off by the slightly grey, something you might find in a babies nappy, colour of this dip, it is really good I promise! Served along side some healthy pitta crisps and you have yourself a good little chip and dip for the party season. makes 2 dipping size bowls 100ml olive oil 1 onion, finely diced 2 garlic cloves, roughly chopped small 1 tbsp thyme leaves large pinch of chopped rosemary leaves 2 medium aubergines, finely diced 125g soft goats cheese, mild or cream cheese if you prefer salt and pepper pack of pitta breads olive oil handful fresh rosemary leaves, roughly chopped salt and pepper Heat the olive oil in a large sauté pan, add the onion, garlic, thyme and rosemary and sauté gently until soft. Add the aubergine, and cook for about 15 minutes until it is cooked through, stir regulary to stop it from catching and season. Allow to cool slightly before pureeing in a food processor with the goats cheese, check the seasoning and add more goats cheese to taste if nee...

Food In My Home

Search This Blog