Slice Kumara very thin, put in plastic bag big enough to be able to shake. Pour a bit of olive oil over kumara, crushed garlic and sometimes cinnamon. Shake bag so Kumara gets covered evenly. Place Kumara slices on oven tray in single layer. Bake on 200 deg C until crispy.
Green Curry Kumara and Pumpkin Soup:
Boil up kumara and pumpkin with Green Curry plaste and enough water to cook until tender. Stick blend until smooth, add coconut milk and reheat. Serve with Coriander to garnish. Easy!
Quick and Tasty Warm Kumara Salad:
Cube (skin on or off as prefered) kumara & Place in pot. The smaller the cubes the quicker they will cook.
Almost cover with water and bring to the boil. Turn down heat & when only just beginning to get soft on edge of each cube, turn off heat & let sit while preparing the dressing. This is to keep the cubes only just cooked through to maintain firm shape.
Combine quantites as prefered to taste and mix through cubes.
Waiheke Herb spread with Garlic (main ingredient)
Dash of pepper
Spring Onions sliced
Let sit a while to meld the flavours.
Cooked Little Rubies Kumara
1 Chopped Spring Onion
Handful of herbs
Half Red Onion Chopped Finely
Half Cup Sour Cream
Half Chopped Red Chilli
Some Cucumber Chopped
Boiled Eggs x 2 Chopped (optional)
Kumara, Carrot and Feta Fritters:
3 Cups Kumara, peeled and coursely grated
1 cup peeled carrot, coursely grated
4 spring onions trimmed and finely chopped
2 TBSP Chopped Parsley
1 Egg, lightly beaten
1/4 cup cornflour
1 tsp freshly Ground Black pepper
100g Feta, Crumbled
Oil for Frying
Heat the oven to 180 deg. Line a shallow baking dish with baking paper. If needed, squeese excess moisture from the Kumara and Carrot and place in a large bowl with the spring onion and parsley.
Wisk the egg, cornflour, salt and pepper together in a small bowl and add to the vegetables then stir through the crumbly feta.
Heat oil to cover the bottom of a large frying pan. Divide the mixture into 8 and press down firmly to make a fritter about 1cm thick.
Cook 4 at a time in hot oil, using a spatula to press down on the fritters as they cook. Turn once they are golden brown and cook on the other side. Transfer to the baking dish. Place in the preheated oven and cook a further 15 mins until vegetables are tender. Serve with Salad, Chutney or sour cream.
For an alternative to frying try adding an extra egg and putting the mixture into patty tins or muffin tray and baking in the oven for 30 min.
Kumara and Gruyere Gratin:
1kg red kumara (or a mix of coloured kumara)
3/4 cup Cream
3/4 cup Chicken Stock
1 clove garlic, cut in half
4 sprigs thyme
Salt and Pepper
100g Gruyere or Emmental Cheese Grated
Preheat oven to 180 deg C. Grease a shallow oven proof dish.
Peel and slice kumara very thinly and place half the kumara in the dish, overlapping slices. Season with salt and pepper.
Place cream, chicken stock, garlic and thyme in a small saucepan and heat until it almost reaches boiling point. Pour half the liquid over kumara. Layer the remaining kumara slices over the top, then pour over remaining liquid.
Season with more salt and pepper. Sprinkle cheese over the top and bake for 1 hr or until kumara is tender and top is golden.
Serve with Glazed ham and accompaniments.