Tag Archives: sweet potato

Caribbean Vegetable Patties with Mango and Coriander Yoghurt Chutney

13 Dec

These little pasties/patties were part of a Caribbean meal I made for friends on Friday night. They remind me of the vegetable pasties they sell in the Caribbean shops in Notting Hill and Portobello Road, the ones in the clear plastic packets. I used to live on them when I was working around there, well working & shopping, actually mostly shopping!! I do miss London occasionally, the multicultural buzz and the food, obviously. The fantastic choice of vegetarian food from all over the world. You could eat from around the world just in one street. Anyway, I suppose that living here, in Spain, makes me more creative. It means I continue to learn about food by cooking recipes from around the world rather than going out to eat, cheaper too…!

Caribbean Vegetable Patties

adapted from an www.101cookbooks.com recipe

makes about 15 mini patties, Vegetarian

  • 1 pack (375gr) frozen puff pastry, defrosted in the fridge overnight. If you want to make your own authentic pastry see recipe here
  • 1 tbsp coconut oil (I used vegetable oil)
  • 1 onion, diced
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp dried chilli flakes (I used 1 scotch bonnet fresh chilli, chopped)
  • salt & white pepper
  •  2 large cloves garlic, minced
  • the juice of 1 mandarin & 1/2 a lime
  • about 75 ml of veg stock
  • tbsp grated coconut
  • 1 large carrot, diced
  • 1 sweet potato, scrubbed & diced
  • a handful of frozen peas
  • a handful of frozen sweet corn
  • 1/4 cabbage finely shredded
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tsp chopped fresh rosemary
  • the other 1/2 lime juice
  • 1 egg, beaten
  • cumin seeds

Heat the oil in a large frying pan over a medium-low heat, add the onion, spices & salt and cook for about 5 minutes until the onions are soft and caramelized slightly. Add the garlic and cook for 2 minutes more then stir in the juices, veg stock, carrots, sweet potatoes & coconut. Reduce the heat slightly, cover with a lid and cook until the vegetables are tender, about 10- 15 minutes. Stir in the peas, sweetcorn, cabbage, herbs and the rest of the lime juice and cook for 3 minutes more (you don’t want any liquid). Taste & season again with salt & white pepper and leave to cool for at least an hour (I left mine in the fridge over night)

When your filling has cooled preheat the oven to 210 degrees. Flour your work surface and rolling-pin and roll out the pastry, if necessary, to about 2 or 3 mm thick.  Cut out circles of pastry about 12cm (4 1/2 inches) in diameter (I cut around a small bowl). You will have to re roll the off cuts of pastry to get about 12 – 15 circles. Put a heaped tbsp of the filling in the middle of one half of the circle, being careful to leave the edges clear. Get yourself a cup of water, wet you fingers and wet the edges of the pastry. Fold the other half over the filling, press together with your fingers to seal and then crimp around the edges with a fork.

Place the patties on a baking tray lined with baking paper, brush the tops with beaten egg, sprinkle with few cumin seeds and bake until golden brown (about 25 minutes) turning half way through.

These patties are great served hot or cold so they would be perfect for a buffet table or as party food nibbles. Serve them with a chilli sauce or my easy mango & coriander yoghurt chutney. You may have some of the filling leftover, I did, so I made an individual Vegetarian Shepherd’s Pie by topping it with mashed potato, grated cheese & breadcrumbs and baking for about 3o minutes. Really tasty Caribbean comfort food!!

Mango & Coriander Yoghurt Chutney

  • 2 pots greek yoghurt about 250 ml
  • about 3 tbsp mango chutney, if you want to make your own see my recipe here
  • a handful of fresh coriander, chopped
  • a good squeeze of lime juice

Mix all the ingredients together in a bowl, taste and adjust as required. You may want more sweetness from the chutney or more lime juice, it’s up to you.

I served these as a starter as well as a Caribbean Lentil Soup (I will blog this tomorrow) and my Caribbean Squash & Plantain Curry with Roti Bread see recipe here.

Sweet Potato Curry with leek and fennel seed flatbreads

8 Nov

This curry ticks all the right boxes for me. Seasonal, spicy & satisfyingly stodgy. It’s what you need right now, easy to make and tastes amazing. You can substitute different onions and spices into the flatbreads, why not try, red onion & cumin seeds or spring onion & coriander seeds (make sure you crush them first). I like the combination of the sweet leeks with the aniseedy fennel seeds but use whatever you like or have in the house, experiment and enjoy..

Sweet Potato Curry Recipe

Serves 3 -4 Vegetarian 

  • 2 large sweet potatoes scrubbed & cut into 2cm chunks
  • 1 large red onion finely chopped
  • 1 tomato chopped
  • 1 or 2 tbsp tomato paste or passata
  • 2 cloves garlic finely chopped
  • 1 or 2 red chillis (depending on you & the chilli) finely chopped
  • 1 tbsp minced ginger
  • 1/2 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1/2 tsp onion seeds/mustard seeds
  • 1/2 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cardamom
  • the juice of 1/2 a lemon
  • about 750 ml veg stock
  • a handful of chopped coriander plus leaves for garnish
  • salt & black pepper

Heat some veg oil in a large frying pan or wok over a medium heat. Add the seeds and cook until they start to sputter then add the onion and stir to coat in the spices. Cook  for about 2 minutes until softened then add the garlic, chilli, ginger and the rest of the powdered spices. Cook for another minute then add the chopped tomato, tomato paste/passata and stir again.

Throw in the sweet potato, season with salt & pepper, stir to coat then add half the lemon juice and the veg stock. Bring to the boil then turn the heat down to medium low and cook for about 35 – 40 minutes or until the sweet potato is really soft and the sauce is thickened. When you are ready to serve squeeze over the rest of the lemon juice, sprinkle with chopped coriander and mix well.

While the curry is cooking make your flatbreads and coriander lemon yoghurt raita. You can also make the flatbread dough beforehand and leave it to rest in a bowl covered with cling film at room temperature until you are ready to use it.

Leek & Fennel Seed Flatbreads Recipe

Makes 4 Vegetarian

Adapted from Flavour by Vicky Bhogal

  • 1 leek, halved lengthways, rinsed & thinly sliced
  • about 1/2 tsp fennel seeds
  • 2 tbsp mild olive oil , plus 1 tsp for frying leek
  • 255gr strong bread flour
  • a pinch of dried chilli flakes
  • salt & pepper
  • 125 ml hot water from the kettle

Heat the tsp of oil in a frying pan over a medium high heat and fry the leek, fennel seeds, chilli flakes & black pepper for about 3 minutes then set aside to cool slightly.

In a bowl mix the sifted flour, olive oil and leek together with a metal spoon add a few pinches of salt pressing out any lumps then add the hot water and bring everything together into ball of dough. Flour your hands and the surface and knead for a few minutes until soft and elastic, you may need more flour it should be quite smooth. Put it back in the bowl cover with cling film and leave for at least 30 minutes at room temperature.

Divide the dough into 4 equal balls and, using flour to prevent sticking, roll them out to about 2 or 3 mm thick. (An uneven oval/circle is good!). Preheat a non stick frying pan  until hot. Dry fry them , one at a time over a medium heat (not too hot or they will blister outside before the inside is cooked) for about 2 minutes on each side until crispy and browned in places. Put them on a plate covered with a tea towel to keep warm while you cook the rest..

For the Coriander, Lemon Yoghurt

  • 1 pot greek yoghurt 125 ml
  • the juice of half a lemon
  • a handful of chopped coriander plus leaves for garnish
  • salt & black pepper

Mix all the ingredients together in the yoghurt pot, taste for seasoning then tip into a small bowl for the table garnished with coriander leaves.

Or just heap a generous spoonful directly onto the curry… Yum!

This dish is fantastic for entertaining, you can make it ahead, even the day before it will only get better, and just heat it up when you are ready. Serve it in a gorgeous dish on the table with the coriander lemon yoghurt and the warm, delicious flatbreads.

Everyone is always really impressed when you make your own bread!!!

Mini Indian Sweet Potato Puffs

31 Oct

These gorgeous little pasties formed part of my mezze with the honey spiced aubergines from yesterday’s blogpost. They are light, sweet, spicy and very moreish. They would be great as part of a buffet instead of the sausage rolls or as little canapes with drinks, or even with afternoon tea. You will need to defrost the puff pastry in the fridge overnight so the pastry is cold when you roll it out and make the filling earlier in the day and leave it to cool.

Indian Spiced Sweet Potato Puffs Recipe

makes 8 (easily doubled) vegetarian

adapted from Flavour by Vicky Bhogal

  • 1 sweet potato, scrubbed well & baked in its skin (or microwaved)
  • 1 tbsp veg oil
  •  1 tsp panch pooran
  • 1 tsp mustard seeds (or onion seeds)
  • 1 clove garlic finely chopped
  • 1/2 onion finely chopped
  • 1/2 tsp dried chilli flakes
  •  1/2 tsp turmeric
  • salt & pepper
  • juice of 1/2 lemon
  •  a handful of chopped coriander
  • 1/2 a 375 gr pack of puff pastry (defrosted in the fridge overnight)
  •  1/2 tsp toasted cumin seeds
  • 1 egg beaten

*Punch pooran is a whole spice mix made up from cumin, fennel, fenugreek, black mustard & onion seeds. It gives a great rounded flavour to any indian dishes & is available from East End Foods.

Bake the scrubbed sweet potato in its skin in a 200 degree oven for 40 mins to 1 hour or microwave for 7 to 10 mins depending on the size. Leave until cool enough to handle and roughly chop into about 1 cm cubes.

Heat the veg oil in a frying pan on a medium low heat and add the punch pooran & mustard/onion seeds. Fry until they start to pop and sizzle then add the onion & garlic and cook for a few minutes until softened. Stir in the chilli & turmeric, add the chopped sweet potato and stir to mix well with the spices. Cook for few more minutes then put the mixture in a bowl and add the salt, pepper, lemon juice & fresh coriander. Leave to cool.

Preheat the oven to 200 degrees. Take the block or sheet of puff pastry on a floured surface and roll it out to about 3mm thick. Sprinkle the cumin seeds evenly over the pastry and roll over them to press them into the pastry. Using a round cutter or small glass about 8 cm diameter cut out about 16 discs. You should get about 10 to start with then roll up the leftovers into a ball and roll out again cut out again and repeat as necessary until you have 16 discs.

Mix the beaten egg with a little water and brush around the edge of each disc. Carefully place about a heaped teaspoon of the mixture into the centre of eight discs then take the remaining discs and place them on top of the filling. Push the edges together with your fingers then seal round crimping with a fork to create a border.

 Lift them carefully onto greased baking paper on a baking tray, brush them with egg wash and bake for about 12 – 15 minutes until risen & golden.

Serve as part of a mezze with a yoghurt & mint dip or a spicy tomato sauce. Or for afternoon tea on a rainy day…..

And remember to invite a friend or you will eat them all yourself, they are so addictive!!

Roasted Sweet Potato & Halloumi Bake

17 Oct

This is a Nigella recipe that I tried out for dinner last night. I was looking for something to do with sweet potato that isn’t really sweet, a lot of recipes seem to go down that cinnamon route which I find too sickly unless it’s a dessert of course! This is definitely worth trying as a midweek dinner as it’s really easy, you just put everything in on baking dish and leave it. I have changed the original slightly by adding tomatoes make it more juicy and added a bit of dried chilli, fresh thyme & rosemary for flavour..

Roasted Sweet Potato & Halloumi Bake

Serves 2 or 3 Vegetarian

  • 1 large sweet potato washed & cut into 2 or 3cm chunks
  • 1 large potato cut into 2 or 3 cm chunks
  • 1 red onion peeled &cut into eighths
  • 2 small red peppers deseeded & cut into 2 cm squares
  • about 6 cloves of garlic unpeeled
  • 2 tomatoes cut into eighths
  • 3 or 4 tbsp olive oil
  • 1/2 tsp chilli flakes (optional)
  • 1 tsp chopped fresh rosemary
  • a couple of sprigs of fresh thyme leaves
  • salt & black pepper
  • about 125gr halloumi sliced thinly
  1. Preheat the oven to 2oo degrees.
  2. Put all the veg in a large ovenproof baking dish, drizzle with the olive oil, sprinkle with the herbs, chilli, salt & pepper. Then toss it all together with your hands so it is evenly coated.

Ready To Bake

  • Roast in the oven for about 45 mins until the veg is tender & slightly browned.
  • Turn on the grill or turn the oven up to high then put the sliced halloumi evenly over the veg.
  • Put under the grill or in the very hot oven for 5 to 10 mins until the hallomi is has melted & browned

Serve & Enjoy!

This does make quite a lot so you will probably have some leftover, I used mine to make a sweet potato tortilla for lunch the next day.

Roasted Sweet Potato Tortilla Recipe

serves 2 vegetarian

  • leftover roasted veg 
  • 4 eggs
  • milk
  • grated parmesan
  • salt & black pepper
  • parsley & thyme chopped
  • shaved parmesan
  1. Just heat some oil in a large frying pan and add the roasted veg.
  2. Meanwhile crack the eggs into a measuring jug and top it up to 275 ml with milk, whisk together, add the grated parmesan, salt & pepper and whisk again.
  3. Pour this mixture over the veg and cook on medium low with a lid on for about 10 mins.
  4. When the eggs are nearly set sprinkle the chopped herbs over the top and put the lid back on for a minute.
  5. Serve topped with shaved parmesan

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