Citrus Baked Kumara Food

KUMARA, BACON AND BURNT ORANGE SALAD

Steps:

• Preheat oven to 200 °C.
• Peel and chop the kumara into large walnut-size pieces. Toss in olive oil, salt and rosemary, then lay out in a roasting tray.
• Bake for 30 minutes or until the kumara is golden and cooked through. Cooking it for longer will only make it better - soft and pudding-like on the inside and crunchy on the outside - yum!
• While the kumara roasts, cut up the bacon into chunks. (I like to keep 3-4 rashers stacked together instead of separating each piece. This way, you get substantial clumps of crunchy bacon, more like lardons, through the salad.)
• Fry in a pan until golden and crispy. Remove and wipe the pan clean with a paper towel.
• Add the orange pieces to the pan and leave them until they are a dark brown/charred on one side. Turn them and remove the pan from the heat.
• Make the dressing in a large bowl (big enough to eventually toss all of the ingredients in later) by whisking together the citrus juices, honey and olive oil.
• Taste and adjust sweetness/acidity by adding more citrus or honey according to your taste, but remember that kumara is very sweet so the dressing can be pleasantly tart.
• As soon as the kumara is cooked, tip it from the tray into the dressing, adding the bacon and orange, then toss until all is well coated.
• Serve warm or cold.

CITRUS-BAKED KUMARA

Steps:

• Cook the scrubbed, unpeeled kumara in a covered container in a microwave until just tender. Stand until cook enough to handle, then cut into slices about 1cm thick, removing the skins if you want to. Arrange the slices in a large, flat ovenware dish which has been lightly buttered.
• Warm butter until melted. add remaining ingredients and heat until the sugar dissolves, then pour over the kumara. Bake at 180 degrees for 30minutes, or until surface is crisp and golden brown. Serve immediately.

MASHED SWEET POTATO WITH CITRUS

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Prick potato all over with a fork and bake in a small baking dish until tender when pierced with a small sharp knife, about 1 hour. When potato is cool enough to handle, peel off skin with knife. Mash potato with remaining ingredients.

CANDIED KUMARA WITH ORANGE GREMOLADA

Steps:

• Put kumara in a large saucepan, cover with cold water and salt lightly. Bring to a gentle boil, then lower the heat and cook gently for 5 minutes, until half-cooked or the kumara can't quite be pierced with a knife.
• While the kumara are cooking, zest the orange, cover and set aside, then squeeze the juice. Preheat oven to 200°C (fan forced).
• When the kumara is ready, drain and put them in a shallow ovenproof dish lined with baking paper, add orange and lemon juices, and roll the kumara around in the dish to coat. Season with salt and pepper, scatter with brown sugar and dot with butter. Cook for about 40 minutes, turning carefully 2-3 times with two spoons.
• Make the gremolada in a small bowl by mixing the parsley, garlic and reserved orange zest. Once the kumara is ready, sprinkle with the gremolada and serve.

BEEF WITH SMOKY KUMARA WEDGES AND CITRUS VEGETABLE

Steps:

• Steps oven to 220°C. Line an oven tray with baking paper. Toss kumara and smoked paprika with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes, until golden and crispy. Turn once during cooking. Thinly slice kale leaves and slice carrot and courgette 0.5cm. Set all aside separately. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Pat beef dry with paper towels and season with salt and pepper. Add to pan and cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Reserve pan and set beef aside, covered in foil to rest, while you prepare the rest of the meal. Carefully wipe pan clean with paper towels and return to a medium heat with a drizzle of oil. Cook carrot and courgette for 2-3 minutes, tossing often, until beginning to soften. Add kale to pan and stir-fry for about 1 minute, until wilted. Add stock and butter and continue to cook for about 2 minutes, until liquid has reduced to a thin glaze. Remove pan from heat, add lemon zest and season with salt and pepper. place smoky kumara wedges, citrus vegetables and beef onto a plate. Dollop a little lemon lime aioli on the side and use a pair of scissors to snip micro Dijon at the base and sprinkle over top of beef.

BEEF RUMP STEAK WITH SMOKY KUMARA AND CITRUS VEGETABLES

Steps:

• Steps Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using). Zest lemon. Toss kumara with smoked paprika and a drizzle of olive oil on prepared tray. Season and bake (on second highest oven rack) for about 15 minutes, until tender. Turn once during cooking. Turn oven to high grill and cook for about 5 minutes, until caramelised. While kumara cooks, slice carrot and courgette 0.5cm and cut beans in half lengthways. Set all aside separately. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat beef dry and season with salt. Cook beef steaks for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Reserve pan and set beef aside, covered, to rest while you prepare the rest of the meal. Wipe pan clean and return to medium heat with a drizzle of oil. Cook carrot, courgette and beans for 2-3 minutes, tossing often, until beginning to soften. Add stock and butter and continue to cook a further 2 minutes, until liquid has reduced to a thin glaze. Remove pan from heat, add lemon zest and season. Slice beef thinly, against the grain. To serve, divide smoky kumara, citrus vegetables and beef rump steak between plates. Serve with a dollop of pebre salsa on the side.