‘Cado, pineapple and ‘mato salad

Last night, I mentioned that, I was still searching for a suitable side to go with my Kumara curry and salmon hash browns…after five years, can you believe it? I’ve been getting by with rocket salads but I kinda hate rocket…if I’m absolutely honest about it…

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So, on Wednesday afternoon, I sat down with a lot of coffee and considered the problem. What textures and flavours would complement but not compete with the textures and flavours of the hash browns and salmon. There is just a hint of curry in the hashes, mixed with the salt of the salmon and smooth cheesiness of the sour cream that holds the stack together. Overall it’s quite sweet and smooth.

It all came together quickly after I thought of an avocado base….smooth and sweet…with pineapple, sweet with a fibrous texture…with diced tomato…more tart and something else to bite into. Originally I was going to warm this mix in the microwave – it is winter after all – but opted for a natural heat from a sauce derived from the fried avocado tacos at The Guardian by blending all these together:

1 cup of sour cream

2 small chillies

2 gloves of garlic

1 tablespoon of lime juice

1 bunch of coriander

a smidgen of salt and pepper

The black rice was an afterthought left over from the previous night’s beets, feta and rice…I wasn’t really sure what to do with it otherwise but it worked well in our salad.

The first night I only used a teaspoon-sized dollop of the sauce on the salad – wasn’t enough to appreciate all the flavours. I had one hash stack left over plus about a cup and a half of the salad and other stuff in the fridge from a  week of cooking that I needed to consume to free up fridge space.

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So this is Take Two: one curry kumara salmon stack reheated in the microwave (it was already cooked: normally, I would keep the hash mix uncooked), with a goodly amount of greek yogurt on top, with the salad accompanied by a decent-sized dollop of the coriander and chili sauce, topped with feta from the beets and rice dinner…

Mmmm…primo!!!! A great blend of flavours and textures, with bonus points for good use of left-overs…less points for unused salmon which I just remembered is still sitting in the fridge…

…so tomorrow’s challenge may involve smoked salmon, streaky bacon, feta, sour cream, greek yoghurt, a tomato and an avocado. The rest of the pineapple – all fresh here no canned stuff – is destined for smoothies with banana, chia seed, coconut milk and tumeric…

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Kumara Cake

DSCF0290.JPGKumara this winter has been on special – $1.99/kg – so I naturally stocked up and then had to find ways of consuming it all: you can only soup so much…this kumara cake had a certain appeal…It’s quite simple (I found the recipe on http://www.foodbox.co.nz)

What you need:

  • 150 grams of butter
  • 1 cup of sugar (I used raw sugar but next time will use a banana or two)
  • 2 cups of flour ( I used high-grade but next time will use my own home-ground flour)
  • 3 teaspoons of baking powder
  • 2 teaspoons of cinnamon
  • 1 teaspoon of nutmeg
  • 1/2 a teaspoon of ginger powder
  • 1/2 a teaspoon of salt (I used black sea salt)
  • 1 teaspoon of vanilla essence
  • 4 eggs
  • 3 cups of peeled and grated kumara
  • 1 cup of chopped walnuts

What you do:

  • Preheat the oven to 180 degrees
  • Melt the butter and blend in the sugar
  • Sift the dry ingredients into a bowl and make a well in the middle.
  • Mix in the wet ingredients.
  • Mix through the kumara and walnuts into a thick wet mix and pour it into a lined cake tin.
  • Bake it for around an hour til a skewer comes out clean.
  • Once it’s cool, remove it from the cake tin and peel away the baking paper.

Now the good bit…the icing…

Take 2 tablespoons of melted butter, 60 grams of cream cheese, a cup of icing sugar and teaspoon of lemon rind and blend them with a hand blender until the mix is really smooth.

Spread this evenly over the cooled kumara cake…

Don’t forget to lick the spoon…

Insights

Tasty great, with a nice twist between the spice in the cake and lemon of the icing…still a bit dry but I hope that subbing a couple of bananas for the sugar will fix that plus paying more attention to baking times i.e. checking to see if it passes the test before the recommended hour of baking is up…