Name: Roast sweet potato with maple syrup, pecans and dried cranberries
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 to 10 servings
Cuisine: Side Servings
Ingredients: sweet potatoes, scrubbed and cut into 2 cm-thick rounds 2kg,olive oil 1/2 cup,sea salt and freshly ground black pepper, to taste ,raw pecan nuts 200g,red and white salad onions 150g,Italian parsley, roughly chopped 60g,coriander, roughly chopped 30g,dried chilli flakes 1t,dried cranberries 70g,For the dressing, whisk: ,olive oil 1/2cup,maple syrup 6T,sherry vinegar 2 1/2T,fresh lemon juice 2 1/2 T,freshly squeezed clementine, naartjie or orange juice 6T,fresh ginger, finely grated 5 t,ground cinnamon 2t

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Ricotta with charred Tenderstem broccoli and crispy fried onions

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

80 g butter
3 T olive oil
2 cloves garlic, sliced
6 fillets anchovies, chopped
½ t dried chilli
a squeeze lemon juice
3 baby, halved
3 baby white onions, halved
2 cups canola oil
flour, for dusting
400 g Woolworths Tenderstem broccoli
1 x 250 g tub Woolworths Ayrshire ricotta

Method

Melt the butter and 1 T olive oil in a small saucepan over a medium heat. Add the garlic and anchovies and cook until the garlic is slightly golden and the anchovies have melted. Remove from the heat and add the dried chilli and lemon juice. Set aside.

Gently separate the onions to make petals. Heat the canola oil in a small saucepan. Dip the onion in water, then into the flour. Shake off any excess flour and repeat. Fry in batches in the oil until lightly golden and crispy.

While you’re frying the onions, heat a griddle pan until smoking hot, toss the broccoli in the remaining olive oil and grill in batches for 1–2 minutes on each side until lightly charred and cooked through.

Serve the broccoli and crispy onions immediately with the ricotta, drizzled with the anchovy-and-chilli oil.

This is a test recipe

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