The Kiwi Cook

Illusions and delusions of a foodie from Down Under

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Stir-fried Lamb with Moroccan Style Sweet Potato Mash

August 28, 2014

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I love simple, tasty meals and this one certainly hits the mark. It combines sweet potato (or kumara, as we call it in New Zealand) with some wonderful Moroccan style spices and then pairs it with succulent, stir-fried pieces of lamb. Yum! The extra elements of pine nuts and yoghurt add great texture and taste and all combined together, it’s a satisfying and delicious dish put together very easily and quickly.

I was inspired by the Stir Fried Lamb with Kumara Puree recipe in New Zealand’s Cuisine magazine (issue 165, July 2014), but rather than the plain puree they suggested, went with a Moroccan inspired sweet potato mash from UKTV.co.uk. I was more than happy with the outcome – the flavours worked together beautifully. I’ll definitely be making this one again.


STIR-FRIED LAMB WITH MOROCCAN STYLE SWEET POTATO MASH

Serves 4

Ingredients: (Click here for Unit Converter)

For the Sweet Potato Mash

  • 675g sweet potato
  • 2 tsp extra virgin olive oil
  • 2 tsp lemon juice
  • 1 tsp honey
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • ½ tsp ground ginger
  • ½ tsp paprika
  • Salt and black pepper

For the Lamb Stir-fry

  • 600g lamb pieces
  • 2 spring onions, sliced
  • 1 Tbsp olive oil
  • Salt and black pepper

To serve

  • 100ml plain unsweetened yoghurt
  • ½ cup toasted pine nuts
  • Coriander leaves (cilantro)

Method:

  1. Heat the oven to 200°C (400°F). Place the unpeeled sweet potato in the oven and bake for 40 minutes or until the flesh is very tender (insert a skewer into the middle of the sweet potato to test). Remove from the oven and leave to cool slightly.
  2. Carefully peel the skin away from the sweet potato and place the flesh in a mixing bowl. Add the olive oil, lemon juice, honey, cinnamon, cumin, ginger and paprika and mash, or beat with a fork until smooth. Season to taste with salt and pepper. Put back in the still-warm oven while you continue.
  3. Put the lamb into a mixing bowl and add the oil, spring onions and salt and pepper. Mix well and add to a frying pan over high heat. Stir-fry for a few minutes until the lamb is just cooked.
  4. Pile the lamb onto the sweet potato and serve each portion with a dollop of yoghurt, a sprinkle of pine nuts and some coriander leaves.

Tip: The sweet potato mash makes a great cold dip.

Dragon Fruit, Banana & Pineapple Smoothie

August 25, 2014

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Well, you could have blown me over with a feather when I saw this extremely unusual looking object appear in my local supermarket. Intrigued, I had to ask an assistant what the heck it was. ‘A pitaya, commonly known as a dragon fruit’, she said. I couldn’t resist.. I bought one (at a hefty price) with absolutely no idea what to do with it.

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Warming Semolina Porridge

August 22, 2014

001lgI took a trip down memory lane this morning and made semolina porridge. Semolina, for those unfamiliar with it, is the hard grains left over from milling durum wheat flour. While it’s obviously not a good choice for gluten-sensitive individuals, it is in fact packed with vitamins and trace minerals, making it a highly nutritious food for many.

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Spiced Sugar Pastries with Banana & Butterscotch Sauce

August 18, 2014

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I reckon you can’t go too far wrong when you combine crisp puff pastry, banana, sweetened cream and butterscotch sauce. It’s not rocket science and you know you’re going to end up with something scrumptious. A little stuck for dessert ideas the other day, I thought it might be nice to try something a little different from the usual line-up. Having just discovered the joy of making my own quick puff pastry, I figured it might be nice to make some little pastries out of it and see how it measured up.

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Chocolate Soufflé For Two

August 15, 2014

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When the urge to fill my face with chocolate strikes, I have to satisfy it quickly. And I like to have a few select recipes on hand that I can turn to at a moment’s notice. Recipes that make one or two servings is perfect – I get to eat it all myself without too much guilt (well, perhaps just a smidge).

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Chunky Seafood Chowder

August 13, 2014

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I know, I know.. I’ve been a bit over-active on the blog front in the last week. Must be the cold winter months driving me to create warming, comforting meals! And, on that note, a thick fish chowder called my name today. But I didn’t want to faff about too much – I wasn’t after gourmet; just something quick, yet nourishing. So I unearthed Simon & Alison Holst’s ‘100 Great Ways to Use Slow Cookers & Crockpots’ and their recipe for Chunky Seafood Chowder. A can of soup and a can of creamed corn gives the basic structure to the soup, into which the fish and veges are added. And it’s all done in one pot – even though this is written with a slow-cooker in mind, it can obviously be done in a large saucepan, or even in the oven.

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Steak, Guinness & Cheese Pie

August 11, 2014

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We’re at the business end of winter down here in the Southern Hemisphere – it’s just the sort of weather where you want to hunker down and chow down some comfort food. And it doesn’t get more ‘comfort’ than this Steak, Guinness and Cheese Pie recipe from Jamie Oliver.

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