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Sweet Potato Crisps
These yummy treats are great for eating alone at a barbecue or serving on top of grilled fish
with a creamy mayonnaise.
1 large sweet potato
oil for deep frying
sea salt and freshly ground black pepper
Peel the sweet potato and cut into large pieces just small enough to fit into the feed shoot.
The smaller the sweet potato is cut, the shorter the shavings with be. Using the processing
bowl fitted with the shaving disk, slice the sweet potato using the food pusher. Place the
sweet potato shavings onto absorbent paper and gently press out any excess liquid. Heat
oil in a deep fryer or wok and cook the sweet potato in batches until crisp (this will not take
very long). Remove from oil quickly and drain on absorbent paper. Season with salt and
pepper.
Whole Egg Mayonnaise
2 eggs
2 tablespoons lemon juice
1 tablespoon Dijon mustard
pinch sea salt
2 cups vegetable or light olive oil
Using the processing bowl fitted with the universal ‚s‘ blade, place eggs, juice, mustard
and salt in the processing bowl and process for 5 seconds or until combined. With the
motor still running remove the food pusher and start to pour in the oil in a slow, thin stream
until the mixture is creamy and all the oil has been added. Store in the refrigerator in an
airtight bowl for 2 weeks.
Variations
• Add crushed garlic to mayonnaise to make garlic mayonnaise.
• Add finely chopped gerkins, capers and parsley to mayonnaise to make a tartar sauce.
Roast Pumpkin Soup
Serves 2
450g pumpkin
1 tablespoons olive oil
Sea salt & freshly ground black pepper
10g butter
1/2 onion, chopped
0,5 litre chicken stock
1/4 cup cream or sour cream to serve (optional)
Preheat oven to 200 °C. Remove skin and seeds from pumpkin and cut into even sized
chunks. Place pumpkin in an oven dish and drizzle with half the oil. Season with a little salt
and pepper. Bake in oven for about 30 minutes or until cooked. In a large saucepan heat
remaining oil and butter. Add onion and cook until tender. Add the pumpkin and stock and
bring to the boil. Reduce heat, simmer, uncovered, for 10 minutes.
Cool before processing. Using the processing bowl fitted with the universal ‚s‘ blade,
place half the mixture into the bowl and puree until smooth. Repeat with remaining soup.
Return pureed soup to saucepan. Reheat until soup is hot. Serve with cream and extra
ground pepper if desired.
