Tag Archives: sweet potato

Spicy Pork Medallions with Sweet Potato Wedges

This recipe has some of our favourite spices in it, slathered generously over meaty chunks of pork and served alongside some delicious sweet potato wedges and crunchy salad. Pork medallions are a great way to serve pork – they are really lean and healthy, and a little goes a long way! If you cook them properly, like we do here, they are also juicy and tender. We really recommend buying pork loin and slicing the medallions yourself (or getting your butcher to do it for you) – we have found pre-packed pork medallions can be a bit dry. We managed to freeze half of the pork loin we bought, so you can be sure we’ll be doing a similar recipe again soon.

For 2 people, you’ll need:

  • 180g pork loin (you can get twice this amount and freeze half, we did!)
  • 2 tsp each of cumin seeds, coriander seeds, mustard seeds
  • 1 heaped tsp wholegrain mustard
  • 2 medium-sized sweet potatoes
  • 1 tsp chilli flakes
  • Large handful of breadcrumbs
  • 100g mixed-leaf salad
  • Vinaigrette (we made our own with 2 tbsp extra virgin olive oil, 1 tbsp cider vinegar and a bit of sea salt)
  • Olive oil
  • Salt and pepper
  • 2 glasses of cider (sort of optional, but not really!)

Start off by making a marinade for the pork, by toasting the spices and crushing with a pestle and mortar along with the mustard, a pinch of salt and about a tablespoon of olive oil – just enough to make it into a smear-able paste. Slice your pork loin into medallions about 1-2 cm thick (we managed to get 8 medallions out of ours), and coat the medallions in the spice mixture. Put aside while the rest of the dish is cooking.

These spices look AMAZING! Loving the lens on my camera! - Fats
These spices look AMAZING! Loving the lens on my camera! – Fats

Spices in pestle & mortar

Pork with Spice Marinade

Heat the oven to 180ºC. Slice your sweet potato into wedges, and parboil by covering them with water in a pan and just bringing to the boil. While this is happening, put a couple of tablespoons of oil into a large roasting dish and heat in the oven at about. Once the sweet potatoes are parboiled, take the dish out of the oven, and throw in the chilli flakes along with a bit of seasoning, swiftly followed by the sweet potato wedges. Toss around a bit to make sure that everything gets coated, and put back in the oven. These should take about 45 minutes to cook, with occasional turning – put your feet up with a cider! (To our American friends, that’s the alcoholic version…)

Sweet Potato Wedges

When the wedges are about 15 minutes away from being nice and crispy, retrieve the pork. Prepare your breadcrumbs by spreading over a plate with a bit of seasoning, and heat about a tablespoon of oil in a griddle or frying pan over a high heat. Cover the pork medallions in breadcrumbs, and add to the hot oil. Cook for about 4 minutes on each side so that they turn nice and golden. While this is happening, you should just have time to knock up a vinaigrette. Dish it all up and enjoy with a nice glass of cider! Are we starting to sound obsessed? It’s because we are a bit…

Pork cooking in griddle pan

This recipe is great and really flexible – we’re thinking of trying it again soon, maybe a french version with rosemary, thyme and oregano, or perhaps a spanish version with smoked paprika and chilli.

Spicy pork medallions done

Smoky Sweet Potato Soup

It’s rare these days for us to have a soup without some delectable little morsel sitting on top of it jazzing it up – this time it’s crispy chorizo which adds a different texture as well as a big hit of smoky flavour. Taking a few minutes to create a topping for your soup makes all the difference, whether that’s simply some cheese crumbled or grated over, some crisped up meat or vegetables, croutons, pesto… the options are endless! It adds another dimension to soup which to some is a boring dish, we however are a little obsessed!

This is a favourite for autumn/winter; it is comforting, warming, sweet, spicy and smoky and just begs to be mopped up with a big hunk of bread. You can make this soup even sweeter, the flavours even more intense, by roasting the onion and potato first but honestly, the flavours are so great that if you are short of time (as we were) it really won’t suffer from just chucking it all in a pan.

Sweet potato soup ingredients

Ingredients

  • 1 tsp olive oil
  • 1 red onion, chopped
  • 2-3 medium sweet potatoes, peeled and chopped into roughly 1 inch cubes
  • crushed chillies (as much as you like! We used around 1 heaped tsp)
  • 1 heaped tsp smoked paprika
  • Chicken or vegetable stock, enough to cover the vegetables
  • A chunk of chorizo, diced into 1 cm cubes

Heat the olive oil in a large saucepan over a medium heat, when hot add the onion and sweet potato. Stir to coat in the oil and cook for around 5 minutes until the onion is translucent and the sweet potato is starting to sear. Add the paprika and the crushed chillies. Cook this for a further couple of minutes and then cover with stock. Let this bubble away for around 15 minutes or until the potato is soft. Blitz the soup until smooth, we have a stick blender and think we’ve wanged on about it before but BUY ONE. They are cheap and make life so much easier if you’re anywhere near as much of a soup fiend as we both are. Your soup is ready to serve as it is, or perhaps with a drizzle of cream or sour cream. We chose to fry some cubes of chorizo in a non-stick frying pan until really crisp and top the soup with them and their oil. Enjoy! This would be lovely with our basic bread recipe or how about an adapted Paul Hollywood roll recipe, maybe with some manchego? What are your favourite autumn/winter warmers?

Sweet potato soup

 

Sweet Potato, Rosemary and Chilli Bread

Bread time again! We thought we’d try something a bit different to warm us up during the recent cold snap. This sweet potato-based bread is our first foray into vegetable breads, and although it didn’t turn out quite perfect it still tasted totally delicious and we had to share it with you.

Here’s what you’ll need for a standard (about 800 g) loaf/boule:

  • 1 large sweet potato
  • A few sprigs rosemary
  • Sea salt and freshly ground pepper
  • 1 tbsp olive oil
  • About 350 g strong white flour (enough to make it up to 500 g with the sweet potato) plus a bit more for kneading and making a crust
  • 1 tsp table salt
  • 2 heaped tsp fast-acting yeast
  • 1 tsp honey
  • 1 tbsp extra virgin olive oil
  • 300 ml tepid water
  • 1- 2 tsp dried chilli flakes

Start by taking the skin of the sweet potato, chopping it up into fairly small chunks and roasting it, along with the rosemary, seasoning (good pinch of salt and a few grinds of black pepper) and olive oil for about 45 minutes at around 180 °C. You want the sweet potato to be soft, not crispy – otherwise the next bit will be pretty much impossible!

Sweet potato for bread

Once the sweet potato has cooled down, roll your sleeves up, take a deep breath and force the roasted sweet potato through a metal sieve. Pushing it through with the back of a spoon seems to work pretty well, but it’s hard work! Take out any rosemary leaves and add them to the sieved potato, but discard the stalks. If anyone has any better ideas for how to smooth out the sweet potato, leave us a message in the comments.

That ordeal over and done with, add the sieved sweet potato to a measuring scales and add enough strong white flour to make up the total weight of the potato and the flour up to 500 g. Add to a mixing bowl with 1 heaped tsp yeast, the table salt, the honey and the extra virgin olive oil. You may want to use a food mixer with a dough hook to bring the mixture together, as it gets pretty sticky – we did, but it’ll work just fine with your hands. While you’re bringing it together, slowly add the tepid water, about 50 ml at a time.

Flour it up!
Flour it up!

Once the dough has all come together, by machine or hand, tip it onto a well floured surface and knead for about 15 minutes. You’ll have to flour the surface again and again as it will stay pretty sticky! Once it springs back place in a well-oiled bowl, cover with cling-film and leave to rise in a warm place. Once it has doubled in size (about 2 hours), knock back, shape (whatever you like – we did a boule but would like to try a loaf next time!) and leave to prove for another hour or so.

About 20 minutes before the bread is ready to go in the oven, preheat it to about 200 °C. Now for the chilli crust – this step is kind of optional, but we urge you to give it a go as the results are delicious! Mix together a couple of tablespoons of strong white flour, 1 tsp yeast, the dried chilli flakes, and just enough water to turn it into a spreadable paste.

SP bread with chilli

Just before the bread goes into the oven, put a few slashes in the top with a sharp knife and smear over the chilli and flour paste so that it forms a thin layer. Now put it in the oven for about 30-40 minutes, until the top is dark and golden.

We ate our bread with some roasted red pepper and butter bean soup with some flaked pecorino, but it’s delicious all on its own!

Sweet potato bread done