Receta Sweet Potato Tiger Slices
This weekend, Kris and I went to the church we're hoping to get married in next year. It's a beautiful little village church. My family are recorded to have been living in the village since the 1100's, and records of them live in the church in loads of different ways.
The lady showing us around asked for my family name - when I told her she excitedly took me to the trunk near the vestry, where one of my ancestors had engraved his name and the year 1640.
That's insane!
I got pretty excited after that, and luckily Kris loved it - so if all things go smoothly I think we've secured the church part.
Wedding plans are full speed ahead, with constant searching for a nice cosy reception venue that Kris and I both love and hashing out the minor details like who we actually want to share the day with.
We're lucky that we live in quite a historical area, so we're a bit spoilt for choice when it comes to amazing places to have our reception. I'll keep you updated. The main part I'm worried about it the food. It HAS to be amazing.
What would a foodie wedding be without amazing food?! I've heard the phrase "No one remembers what they ate at their wedding" - Well, I'm sorry, but I cannot cater to that thought. The food will be good. It has to be! My cousin had an amazing chocolate cake at his wedding, and I sure as hell still remember it. I even drunkenly made up a dance about it and congratulated them on the fine cake instead of their nuptials.
Anyway, enough wedding talk for one day, even if it is related to cake.
I made these potato slices last week when Kris asked for sweet potato sides for dinner. They were a bit of an experiment as I couldn't bare to have it roasted again (we've been having a lot of sweet potatoes lately). As much as I love a good bit of roasted SP, I was in the mood for something new.
You can't beat a good side. Specially if it looks awesome and tastes interesting. There are three things I liked about this dish. A simple dressing, griddled for 10 minutes and these babies had an amazing sweet smokey flavour.
And they also looked like tiger stripes, which made me smile as I dished them up.
YOU WILL NEED
2-3 large sweet potatoes.
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon cracked mixed peppercorns
- 1 teaspoon oregano
FIRST OF ALL
Ahhh, to peel a potato. I used to watch so many movies that I thought all the potatoes in the world were peeled by unforgiving cooks in the kitchens of Victorian manors. Ahh children. Now of course, you can keep the skins on, as long as you give them a ruddy good scrub to get all the dirt off... though I've heard eating a bit of dirt is good for you. If not, then peel away and get that orange-ness shining through.
SLICE 'n' HERB
Next, slice the 'taters into about inch thick slabs, go thicker if you prefer, though you'll need to adjust the cooking time. Give each slice a couple of stabs with a fork for good measure. This will help with the cooking, I promise. Once all slices are sliced pop them in a big mixing bowl, pour on a glug of olive oil (or the measured amount if you're not a glugging kinda cook) then throw in the seasonings. Give it all a good mix around so everything is covered.
A SIDE NOTE
I used my cast iron griddle pan, it gives it that smokey flavour AND the cool cooking stripes. But you could also do this over a barbecue. If you have neither, then buy one. I have no alternatives for this recipe to taste this way otherwise. A good cast iron griddle pan, or barbecue will open up a whole range of foods for you to cook and ways for your to do others.
GRIDDLE TIME
Heat up your pan till it's sizzling hot. Then quickly place the slices face down and let them cook for about 5 minutes each side. Make sure you check on them often, flipping occasionally. After about 10-15 minutes they should be cooked through. Depending on thickness and how how your pan is. Check the thickest slice to see how it's coming along.
SERVE
Once their done, serve 'em up!
So I've got a pretty busy week ahead, but I now have internet at home, so have much more time available for the blog! I must get the recipe page sorted too.
Until next time,