The Auckland Food Show 2015 is on next weekend and it will be the stage for the biggest vegetable battle in New Zealand. Will you be #teamkumara or #teambeetroot for the nation’s official veggie?
If you’re #teamkumara then you might like this recipe that I made on a cold, rainy Sunday afternoon while Don Draper did his creative thing on the TV.
I love that show. Seriously, that glassware is stunning and if it wasn’t around $300 for 6 tumblers, I’d be ordering at least 4 sets.
These kumara chips (or sweet potato fries if you’re living outside of New Zealand) are sweet and chunky and perfect next to a chicken burger. Or in a bowl with plenty of salt as a snack.
We ate these with garlic aioli and tomato sauce.
They were delicious and by far my favourite way of eating kumara. I’m a little on the fence about kumara in general but I think it’s because people tend to over cook it. It’s supposed to be light and fluffy and soft. These chips are all of that but with a crispy outside that gives you that satisfying crunch.
I used the Gold Kumara that was kindly sent to me by Anthony Blundell over at Kaipara Kumara. He’s obviously #teamkumara and he wants everyone else to jump on board. He kindly sent me a few of the different types of kumara but I think the gold kumara is best for these fries as they aren’t as sweet as the other varieties and their skin is best left off.
Of course, all kumara will make tasty chips with or without their skins but the Gold Kumara were particularly tasty.
850g Bag Kaipara Kumara Gold Kumara
1 TBsp Olive Oil
2tsp Rubbed Rosemary
2tsp Rubbed Parsley
1// Peel your kumara and wash it.
2// Chop the kumara into strips. I made mine like chunky chips but not so thick that they’d be classed as a wedge. You can make them thicker or thinner and adjust cooking time accordingly.
3// In a bowl, drizzle your olive oil over the kumara, add the rosemary and the parsley and use your hands to toss the chips so they are all coated.
4// In an oven pre-heated to 220 degrees C, pop the kumara chips onto a baking tray covered in baking paper and cook for 25 minutes. Then shake the tray and cook for a further 15 minutes.
5// Sprinkle with salt and pepper. Serve hot with an array of dips like aioli, tomato sauce and salsa.
I’ll be heading along to the Food Show for the first time this year and I’m quite excited. I’m hoping to see the result of the debate and see some amazing demonstrations. If you’re going to be going along, let me know in the comments or on Twitter and hopefully I’ll see you there!
The kumara featured in this post was sent to me courtesy of Kaipara Kumara and Salt&Pepper PR. This does not influence my decision to use the products in my recipe and does not influence my opinion of the product in any way. All opinions are my own and are open and honest.