SWEET POTATO CROSTINIS WITH CARAMELISED ONION & PARMESAN
2 tbsp olive oil
1 large onion, thinly sliced ¼ cup brown sugar
2 tbsp balsamic vinegar 2 tbsp water
2 medium (1kg) sweet
Olive oil cooking spray
Ground sea salt and cracked
Piece of parmesan
Micro chervil or other
micro herb, to garnish
Dry pink peppercorns, to garnish
1. Heat oil in a medium non-stick frying pan over a medium heat. Add onion and cook, stirring occasionally, for 15 minutes or until soft but not brown. Crumble sugar over the top and stir until dissolved for about 1 minute.
2. Stir in balsamic and water and cook, stirring occasionally, for 8–10 minutes or until thickened and caramelised. Transfer to a heatproof bowl and allow to cool. This can be made up to 1 week ahead and stored in the fridge.
3. Preheat oven to 200°C. Grease two oven trays with oil.
Cut sweet potatoes into 1cm-thick rounds. Spread on trays and spray with olive oil. Season. Roast for about 30 minutes or until tender and lightly golden. Cool on trays.
4. Arrange sweet potato rounds on a platter and top with caramelised onion. Use a vegetable peeler to flake parmesan. Arrange flakes on top. Decorate with micro herbs and cracked peppercorns. Serve.
SWEET POTATO CROSTINIS WITH CARAMELISED ONION & PARMESAN TOP: Details as on page 183. BOTTOM, FROM LEFT: Vintage board, $169, Maison et Jardin. Vintage forks, $20 each, The Bay Tree. Astier de Villatte cup (used as vase), stylist’s own. Harmony...