Add some spice to your life with Mag­gie’s nour­ish­ing dish

The Morning Bulletin - - TASTE - Ex­tracted from Mag­gie’s Recipe for Life by Mag­gie Beer with Pro­fes­sor Ralph Martins, pub­lished by Si­mon & Schus­ter Aus­tralia, RRP $39.99.

Spiced sweet potato with black bar­ley and honey turmeric wal­nuts

IN­GRE­DI­ENTS: ½ cup (100g) raw black bar­ley 1.2kg white, or­ange or pur­ple sweet pota­toes, un­peeled, scrubbed and chopped into 3cm chunks 2-3 tbs ex­tra virgin olive oil ½ tsp freshly grated nut­meg ½ tsp ground cin­na­mon 1 tsp ground cumin ¼ tsp ground all-spice Sea salt flakes and freshly ground black pep­per 1 cup flat-leaf pars­ley leaves cup mint leaves, torn 160g Per­sian feta, crum­bled.

Honey turmeric wal­nuts: 1 cup (100g) wal­nuts 1 tbs raw honey ½ tsp ground turmeric Pinch of sea salt flakes. Vinai­grette: 3 tbs ex­tra virgin olive oil 3 tbs wal­nut oil

3 tbs or­ange juice 1 tbs lemon juice Sea salt flakes and freshly ground pep­per.

METHOD: Pre­heat the oven to 220C (fan-forced). Line a bak­ing tray with bak­ing pa­per. Place the black bar­ley in a sieve and rinse un­der cold water. Place in a medium sau­cepan with 1 litre water and bring to the boil over medium heat. Sim­mer for 30 min­utes or un­til the bar­ley is ten­der, then drain. Tip into a large bowl and cover with a cloth to pre­vent it dry­ing out.

Mean­while, place the sweet potato, olive oil and spices in a large bowl. Sea­son with salt and pep­per and toss to com­bine well. Spread over the lined tray and roast for 30-35 min­utes or un­til golden and ten­der. Re­duce the oven tem­per­a­ture to 180C (fan-forced). To make the honey turmeric wal­nuts, place the wal­nuts on a bak­ing tray and cook for 8-10 min­utes or un­til lightly toasted. Pour into a clean tea towel and rub off the skins while still warm.

In a small bowl, com­bine the honey, turmeric, salt and just enough water to make a thick paste. Add the toasted wal­nuts and stir to coat well. Spread over a bak­ing tray lined with bak­ing pa­per and bake for 10 min­utes or un­til the wal­nuts are crunchy but still a bit sticky.

To make the vinai­grette, place all the in­gre­di­ents in a jar. Seal, then shake un­til well com­bined. To serve, add the sweet potato, herbs and half the vinai­grette to the bar­ley and com­bine well. Place in a serv­ing bowl, scat­ter with the wal­nuts and feta and serve with the re­main­ing dress­ing along­side. Serves 4.

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