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Requested by:

Photo by Sancho P

Cooking Level: Expert

Home Town: Dumfries, Dumfriesshire, Scotland, U.K.
Living In: Marbella, Andalucia, Spain
Sancho P is looking for: (1 recommendation)
Hi Nanny, Sweet Potato for 1. Cheers. Sweet potato colcannon ½ sweet potato, peeled and cut into cubes 200g/7oz kale, cut into strips 25g/1oz butter salt and freshly ground black pepper Preparation method 1.Cook the sweet potato pieces in boiling water for 7-8 minutes, or until tender. 2.Meanwhile, use the pan with the boiling potatoes to steam the kale, by placing the kale into a steamer or metal colander and suspending it over the boiling water for 3-5 minutes, covered with a lid. 3.Drain the potato cubes and mash with the butter. Season to taste with salt and freshly ground black pepper. Then stir in the steamed kale. 4.Serve in a small bowl.

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Last updated: Jan. 10, 2015 3:24 am
Posted: Feb. 4, 2013 11:58 am
Commented by: Sancho P
Feb. 4, 2013 12:00 pm
Griddled sweet potato with coriander and chilli butterVegIngredients For the coriander and chilli butter 50g/2oz unsalted butter, softened 25g/1oz fresh coriander, finely chopped 1 red chilli, finely chopped For the sweet potato 2 tbsp olive oil ½ sweet potato, cut in½cm/¼in slices, skin left on salt and freshly ground black pepper Preparation method 1.To make the coriander and chilli butter, place the butter, coriander and chilli into a bowl, season well with salt and freshly ground black pepper and mash together with a fork to mix. 2.For the sweet potato, place the sweet potato into a bowl with the oil and season well with salt and freshly ground black pepper. Toss to mix thoroughly. 3.Heat a griddle pan until smoking. Add the sweet potato and chargrill for two minutes on each side, or until cooked through. 4.To serve, stack the potato slices in a pile in the centre of a warm plate and spoon over a large knob of the coriander and chilli butter.
Sancho P
Feb. 4, 2013 12:01 pm
Aromatic sweet potato crème brûléeVegIngredients ½ sweet potato, peeled, cut into three slices, parboiled for 4-5 minutes, drained 200ml/7fl oz double cream 2 green cardamom pods, bruised ½ tsp freshly grated nutmeg, to taste pinch ground ginger 2 tbsp caster sugar 1 free-range egg yolk Preparation method 1.Place the parboiled sweet potato, double cream, cardamom pods, nutmeg and ground ginger into a small saucepan and bring to the boil. Reduce the heat until the mixture is simmering, then simmer until the sweet potato is tender. Remove the cardamom pods and blend the mixture with a stick blender until smooth. 2.Place one tablespoon of sugar and all of the egg yolks into a small bowl and whisk until pale and frothy. Pour over the hot blended sweet potato mixture and whisk until thickened, then pour into a ramekin dish. 3.To serve, sprinkle with the remaining sugar and use a chefs' mini-blow torch to caramelise the sugar.
Sancho P
Feb. 4, 2013 12:01 pm
Sweet potato with Stilton and red wine butterVegIngredients For the sweet potato 1 tbsp olive oil ½ sweet potato, peeled and chopped 3-4 mushrooms, sliced salt and freshly ground black pepper 45g/1½oz Stilton, crumbled For the red wine butter 5 tbsp red wine 30g/1oz cold butter, chopped Preparation method 1.For the sweet potato, heat the oil in a frying pan and sauté the sweet potato for 4-5 minutes until golden. 2.Increase the heat and add the mushrooms. Fry for 3-4 minutes, or until the mushrooms soften. Season, to taste, with salt and freshly ground black pepper. 3.Transfer the sweet potato and mushrooms to a plate and scatter over the Stilton. 4.For the red wine butter, heat the red wine in a small saucepan until the volume has reduced by half. 5.Whisk in the cold butter until smooth and glossy. 6.To serve, drizzle the red wine butter over the salad.
Sancho P
Feb. 4, 2013 12:02 pm
Spicy sweet potato soupVegIngredients ½ sweet potato, peeled, chopped 300ml/½ pint hot chicken stock (vegetarians can substitute vegetable stock) salt and freshly ground black pepper pinch dried chilli flakes 2 tbsp double cream 1 tbsp chopped fresh chives olive oil, to garnish Preparation method 1.Place the sweet potato, stock, salt and freshly ground black pepper and dried chilli flakes into a saucepan. Bring to the boil and simmer for 10-15 minutes, or until the sweet potato is tender. 2.Blend using a stick blender. 3.Pour into a warm serving bowl and top with the double cream. Garnish with the chives and a drizzle of olive oil
Feb. 4, 2013 12:08 pm
i like all except the first one- no kale for me- way too healthy-lol- thanks for the recipes- saving all - you are the greatest:-)
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