Thursday, April 23, 2015
Sweet Potato Coins with Cardamom Creme Fraiche and Coconut Chicken.
This is a quick and easy side dish and a very delicious one at that. Take a sweet potato or two - ideally longer rather than thicker. Slice it into 5 mm slices. Toss with olive oil and salt, and a touch of cumin if you're like me. Bake in the oven at 200°C for about 7-8 minutes on each side. You do need to flip them, but that's the only slightly bothersome thing about this recipe.
After that, serve. A great dipping sauce is simply crème fraîche with a mango chutney and finely chopped fresh coriander.
Also on the plate - basmati rice cooked in coocnut milk, and coconut chicken burgers. Here's the recipe for those:
Coconut Chicken burgers
450 g chicken mince
50 ml coconut flakes (unsweetened)
3 tbsp cream
1 tsp whole cardamom seeds
butter, for frying
Start by soaking the coconut in the cream for about half an hour.
Grind the cardamom to a fine powder in a pestle and mortar.
Mix the coconut flakes with the chicken mince, cardamom, egg and salt. Shape flattened patties, and fry in a little butter for about 5 minutes on each side.