Kumara Sweet Potato Buns Food

KUMARA (SWEET POTATO) & RICE PATTIES

Steps:

• Cook the rice in a large saucepan of salted water until done.
• Meanwhile chop & steam or boil the sweet potato until tender, drain well. Transfer to a large bowl and mash until almost smooth.
• Cut the zucchini into small dice (about the size of the baby peas) add this and all other ingredients to kumara and mix well, season with salt & pepper.
• Divide the mixture into equal portions and cook in non stick fry pan lightly oiled for 3 minutes each side, drain on paper towel.
• Sprinkle with sea salt and serve on a bed of baby spinach and drizzle with sweet chili sauce.
• Note: Nice eaten cold drizzled with lemon juice.

SWEET POTATO BUNS

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.
• Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
• Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
• Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.
• Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.
• Bake in the preheated oven until browned, about 15 minutes.

KUMARA (SWEET POTATO) DAMPERS

Steps:

• Preheat oven to 220C/200C fan forced.
• Oil a flat baking/cookie tray/sheet.
• Sift dry ingredient into a large bowl and rub in the butter till you have a fine breadcrumb consistency.
• Add the kumara, buttermilk and enough of the water to mix to a soft sticky dough and then transfer dough to a floured surface and knead until smooth.
• Divide dough into 4 equal portions.
• Roll each portion into rounds and placed on oiled tray.
• Cut a cross through the top of the dough about 5mm deep.
• Brush tops with milk and then dust with extra flour.
• Bake dampers for about 20 to 25 minutes.

KUMARA / SWEET POTATO BUNS

Steps:

• Peel the sweet potatoes and boil them for 20 minutes or until mashable. Drain and mash, and let cool in a large bowl.
• Add the milk to the mashed sweet potatoes after they cooled off enough.
• Sprinkle in the lemon juice and cinnamon, and any additional spices you'd like and add the flour in bit by bit to make a firm dough.
• Shape the dough into egg-size balls, and place in a greased pie pan or cookie sheet.
• Bake at 450F or 220C for 15-25 minutes or until set. Cool then serve.

SWEET POTATO (KUMARA) WEDGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
• In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
• Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

SWEET POTATO SOUP (CURRIED KUMARA SOUP)

Steps:

• In a large saucepan sauté onion, garlic, ginger and curry in butter over medium heat until onion is softened, about 5 minutes. Add the sweet potato and cook 1 or 2 minutes without browning. Add the stock and cover. Cook about 10 minutes, until tender.
• Puree the soup with an immersion blender, if available. If not pour solids into a regular blender and puree. Return to pot and thin with milk. Only add enough milk until soup reaches desired consistency.
• When ready to serve, ladle soup into serving bowls. Swirl in a tablespoon of cream or coconut milk into each bowl. Sprinkle a pinch of fresh minced cilantro or minced scallion on top.

ROASTED KUMARA (SWEET POTATO) SALAD

Steps:

• Pre-heat the oven to 350°F.
• Place the kumara in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool.
• Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled kumara.
• Sprinkle on crumbled feta and pine nuts.
• Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.