canola oil Archives

Chilli recipes

Texan-style BBQ sauce

20 minutes

Aliums

Smashed burgers with caramelised onions

25 minutes

Asian recipes

Japanese hotcakes with salty burnt butter

40 minutes

Asian recipes

Fragrant Pho

15 minutes

Pancake recipes

Lacy pancakes with toffee-fudge sauce and strawberries

25 minutes

Chicken recipes

Lemony chicken with waterblommetjies

45 minutes

Cabbage recipes

Chinese-style pork-and-cabbage-stuffed pancakes

20 minutes

Sweet potato

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

1 hour 10 minutes

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 10 minutes

Ingredients

For the sweet potatoes

4 sweet potatoes
400 g fresh chorizo or Moroccan lamb sausage
thick mayonnaise
180 g bitter greens (curly endive, chicory, raddicchio or a mix)

For the dressing, mix:

2 T red wine vinegar (or sherry vinegar)
1/2 cup olive oil
1 clove garlic, crushed
smoked salt, to taste
chilli flakes a pinch

For the crispy shallots:

canola oil, for frying
4 French shallots, thinly sliced
sea salt, to taste

Method

Preheat the oven to 220°C. Scrub the potatoes very well – you want to eat the skins. Pat dry and prick all over. Place on a baking tray lined with baking paper and bake for 1 hour, turning halfway, until tender.
Roast the sausage on a separate pan lined with baking paper for 20 minutes, or until just cooked but still moist. Slice and keep warm.
Slit the baked potatoes down the centre and squeeze the ends to open. Moisten with a spoonful of the dressing and add a spoonful of mayonnaise. Squeeze again to almost close. Return to the oven for about 10 minutes, or until the mayo is golden.
Place the greens on plates or a platter. Drizzle with the remaining dressing, add the sausage and top with the hot potatoes. Sprinkle over the crispy shallots.

To make the crispy shallots, heat 1–2 T oil in a pan. Add the sliced shallots and fry until well browned. Remove and drain on kitchen paper. Leave to cool and crisp and season.

Discover more potato recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Deep-fried poached eggs with chakalaka

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

Beef picanha with flatbreads

Marinated corn chunks with chilli

Texan-style BBQ sauce

Smashed burgers with caramelised onions

Japanese hotcakes with salty burnt butter

Fragrant Pho

Lacy pancakes with toffee-fudge sauce and strawberries

Lemony chicken with waterblommetjies

Chinese-style pork-and-cabbage-stuffed pancakes

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

Ingredients

Method