Homestyle New Zealand - - LIV­ING -


Rape­seed oil 6 medium-sized sweet po­ta­toes 6 tbsp coarse sea salt 6 burger buns, cut in half But­ter 300g feta Fresh mar­jo­ram or oregano

Roasted pep­per sea­son­ing 2 tbsp co­rian­der seeds 2 tbsp Sichuan pep­per 2 tbsp whole black pep­per­corns

Black vine­gar mix 2 spring onions 2 tbsp dark malt or red wine vine­gar 3 cloves black gar­lic 1 tsp roasted pep­per sea­son­ing (see above) Sea salt Pre­heat the oven to 200°C. Make the roasted pep­per sea­son­ing for the black vine­gar mix by heat­ing a dry cast-iron pan over a medium heat. Toast the co­rian­der seeds, Sichuan pep­per and black pep­per­corns un­til the seeds start to turn golden brown and there’s a def­i­nite spice aroma. Pound the spices in a mor­tar or mix them to a fine pow­der with a hand blender. Store in a jar.

Make the black vine­gar mix by cut­ting off the green tops of the spring onions, plac­ing the tops on a bak­ing tray lined with bak­ing pa­per and grilling them in the oven for about 20 min­utes un­til they’re com­pletely black. Thinly slice the white parts of the spring onions and re­serve for gar­nish­ing. Put the burnt tops in a blender or food pro­ces­sor and mix to a fine pow­der. Add the vine­gar, black gar­lic and 1 tea­spoon of the roasted pep­per sea­son­ing and mix un­til smooth. Add sea salt to taste.

Heat some oil in a fry­ing pan un­til it starts to smoke. Fry the whole sweet po­ta­toes un­til the skins are crispy and on the verge of burn­ing, then trans­fer them to an oven­proof dish, sprin­kle with sea salt and bake for about 45 min­utes or un­til com­pletely soft.

Split the po­ta­toes length­ways and care­fully scoop out the in­sides with a spoon – try to get the flesh out in one go so it doesn’t get mashed. Dis­card the skins.

But­ter the cut sur­faces of the buns, then quickly fry in a pan or grill in the oven.

To as­sem­ble, shape the sweet po­tato flesh into 6 round pat­ties by hand or us­ing a food ring. Place a patty on the bot­tom half of each bun. Brush on the black vine­gar mix, crum­ble over some feta and top off with sliced spring onions and a lit­tle fresh mar­jo­ram or oregano. •

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