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As per Mar09 request here is some Kumara recipes - (Maori are the first people/ Native people of New Zealand)
I haven't found a Kumara cake without icing/frosting Id like to find one on the net let me know if you found if anyone could help me out.
Heres the first one and the others are in the link
Three ways with ... kumara | Stuff.co.nz
From Latest breaking news NZ | Stuff.co.nz
2. KUMARA CHIPS WITH LEMON-GARLIC SAUCE
Serves 4-6
Preparation: 10 minutes
Cooking: 35 minutes
If you were a student in Wellington in the 90s, you'll probably remember Little Gringos' kumara chips - or at least recall the addictive lemon and garlic sauce you could order to go with them. Here's my slightly healthier homemade homage to the best chips Cuba St has ever seen. Choose long, golden or orange kumara for easy cutting.
Ingredients:
2 tablespoons olive oil
4 long golden or orange kumara
good pinch of salt
For the sauce:
3 cloves garlic
3/4 teaspoon flaky sea salt
1/4 cup finely chopped fresh parsley
finely grated zest and juice of two lemons
1/2 cup sour cream (I use Zany Zeus – NOT low fat)
Method:
Preheat the oven to 200C and line 2 oven trays with baking paper. Brush both trays with a little of the oil.
Wash and dry the kumara and cut into 1cm-thick chips. Arrange across the 2 prepared trays, then drizzle over the remaining olive oil and sprinkle over the salt.
Bake for 35 minutes, shaking each tray occasionally.
While the chips are cooking, crush the garlic to a smooth paste with the salt (use the flat edge of a heavy knife on a wooden chopping board or a mortar and pestle).
Scrape this paste into a small bowl, then stir in the parsley, the lemon zest and juice. Mix well, then add the sour cream and beat until smooth. Set aside.
To serve, pile the chips onto a warmed serving plate and pass the sauce separately
I haven't found a Kumara cake without icing/frosting Id like to find one on the net let me know if you found if anyone could help me out.
Heres the first one and the others are in the link
Three ways with ... kumara | Stuff.co.nz
From Latest breaking news NZ | Stuff.co.nz
2. KUMARA CHIPS WITH LEMON-GARLIC SAUCE
Serves 4-6
Preparation: 10 minutes
Cooking: 35 minutes
If you were a student in Wellington in the 90s, you'll probably remember Little Gringos' kumara chips - or at least recall the addictive lemon and garlic sauce you could order to go with them. Here's my slightly healthier homemade homage to the best chips Cuba St has ever seen. Choose long, golden or orange kumara for easy cutting.
Ingredients:
2 tablespoons olive oil
4 long golden or orange kumara
good pinch of salt
For the sauce:
3 cloves garlic
3/4 teaspoon flaky sea salt
1/4 cup finely chopped fresh parsley
finely grated zest and juice of two lemons
1/2 cup sour cream (I use Zany Zeus – NOT low fat)
Method:
Preheat the oven to 200C and line 2 oven trays with baking paper. Brush both trays with a little of the oil.
Wash and dry the kumara and cut into 1cm-thick chips. Arrange across the 2 prepared trays, then drizzle over the remaining olive oil and sprinkle over the salt.
Bake for 35 minutes, shaking each tray occasionally.
While the chips are cooking, crush the garlic to a smooth paste with the salt (use the flat edge of a heavy knife on a wooden chopping board or a mortar and pestle).
Scrape this paste into a small bowl, then stir in the parsley, the lemon zest and juice. Mix well, then add the sour cream and beat until smooth. Set aside.
To serve, pile the chips onto a warmed serving plate and pass the sauce separately
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