Home' Advocate Communications : Fiordland Advocate 26 June 2009 Contents Page 8 | 26 June, 2009
Tune in to tubers
The common, purple-skinned
kumara are also suitable for this
400g golden kumara
1 medium onion, diced
1-2 teaspoons each: olive oil,
70g pine nuts, chopped
8 each: capers, sundried
tomatoes, well drained and
1 small egg, lightly beaten
1 cup fresh breadcrumbs
freshly ground salt and black
pepper to taste
Peel the kumara and steam, until
cooked. Mash well. Chill.
Sauté the onion in the oil, until
transparent. Add the garlic and
pine nuts and stir-fry for 1 minute.
Add the capers and sundried
tomatoes and stir-fry for 30
seconds. Remove from the heat
and combine with the kumara.
Add the egg and enough
breadcrumbs to bind. Mix well.
Form into 4-6 patties. Cover and
refrigerate to set.
Cook in a little oil in a non-stick
frying pan for about 5 minutes
Great served as an
accompaniment or with a salad
as a light meal. Serves 4-6.
2 cups self-raising flour
1⁄2 teaspoon salt
25g butter, chopped
1 tablespoon each: chopped chives, chopped
1 cup cooked and mashed potato
1 large egg, lightly beaten
To keep the potato as dry as possible, steam or
microwave rather than boil.
Preheat the oven to 225°C. Lightly grease a
baking tray or Swiss roll pan.
Sift the flour and salt into a bowl. Rub in the
butter until the mixture resembles breadcrumbs.
Add the herbs, sugar, potato and egg and mix to
form a dough.
Turn onto a lightly floured surface and gently
knead, until smooth. Pat out to form a 2.5 thick
rectangle. Cut in 8-10 equal squares.
Place on the baking tray or pan. Bake for 10-15
minutes, until golden. Place the scones on a wire
rack, cover with a clean tea towel. Best served
warm. Excellent served with soup. Makes 8-10.
2 large baking potatoes
1 cup grated tasty cheddar cheese
1 spring onion, diced
1⁄4 teaspoon each: dried basil,
2 Italian-style sausages, cooked
1 tomato, sliced
Both the potato and kumara are versatile:
they can be the mainstay of soups,
salads, stuffings, casseroles, sweet bakes
as well as delicious side dishes.
Exactly where the kumara originated
is a matter for debate. Kiwis tend to
think of it as an indigenous food and
indeed it was one of the country’s first.
And over the years, horticulturalists
took something good and made it even
The kumara – like the potato, yam
and Jerusalem artichoke – is a tuber,
the thick rounded part of a rhizome
(underground stem) that stores the
plant’s food. No wonder they’re so good
Potatoes have long been thought of as
power houses packed with nutrition.
Francis Bacon (1561-1626) in his ‘History
of Life and Death’ praised the potato as a
“health-giving and fortifying food”.
Tubers are a good source of complex
carbohydrate that ideally should provide
50 percent of our total energy intake.
Complex carbohydrate helps prevent a
craving for the sweet foods that contain
simple sugars that are quickly digested
and which then accelerate hunger
Tubers keep their nutrients, freshness
and taste longer if stored correctly.
Remove them from the plastic bag in
which they were purchased and store
loose, in a cool, dark, dry place. Or,
cut off a leg of an old pair of (clean)
pantyhose, drop the tubers into it and
hang in a cool, dark, dry place. Never
store in the refrigerator as the flesh
will discolour and break down. And
remember, storing tubers and onions
together will cause potatoes and kumara
to rot more quickly.
Hot Basil Sauce
3⁄4 cup mild olive oil
4 cloves garlic
1 cup fresh parsley and
1 1⁄2 teaspoons dried basil
1⁄4 cup grated Parmesan cheese
Place the oil, garlic, parsley and basil in a food
processor or blender and process until smooth.
Place in a bowl and stir in the cheese.
Peel, slice and steam the kumara. Place on a
Microwave the basil sauce on high (100%) power
for 1 minute. Stir well.
Spoon the hot sauce over the kumara.
Alternatively, bake the kumara then split and
serve the sauce on top. Serves 4.
Great served as an accompaniment or a
Microwave the potatoes on high (100%)
power for about 4 minutes or until soft and
Meanwhile, combine the cheese, spring
onion and herbs.
Halve the potatoes lengthwise. Place on a
grilling tray, cut-side up.
Sprinkle with half the cheese mixture.
Thinly slice the sausages and place on
the potatoes. Top with the tomato and the
remaining cheese mixture.
Place under the grill until the cheese is
bubbling. Serves 4.
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