Parmesan roasted brussels sprouts and sweet potato makes one of the easiest side dishes that pairs very well with most meat and chicken based meals. I know that brussels sprouts normally have a bad rap, many people don’t like them, but I hasten to bet that it is because they’ve either been steamed or boiled to death. Ever considered roasting them?
The kids love the little caramelised cabbage heads and it has become one of the staple dishes in our repertoire. The addition of sweet potato bulks up the dish a bit and adds a nice sweet note. It is pretty moreish, trust me.
- 1 bag fresh cleaned Brussels sprouts, halved
- 2 big sweet potatoes, sliced
- 2 tablespoons extra-virgin olive oil
- 2 sprigs fresh thyme
- 2 cloves of garlic, crushed
- salt and black pepper
- 1/2 cup grated parmesan cheese
- Preheat the oven to 200 degrees C. Add all the ingredients except the parmesan together in a roasting try and shake around to coat well. Add more oil if required.
- Bake about 25 minutes until sweet potatoes are tender and brussels sprouts are browned. You may need to turn them 10 minutes into the cooking time.
- Remove from the oven, sprinkle with the parmesan cheese and serve.
This couldn’t be easier. You’ll probably want to double the recipe next time. Try them with bacon bits, a sprinkling of paprika or a dash of balsamic vinegar. The options are endless.
On the menu tonight was pan-fried kingklip with a mushroom and white wine sauce. A side of rosemary and garlic oven-roasted sweet potato and a garden salad.
Time: 30 mins
I have a soft spot for anything with pulled pork in the title. I’ve eaten some of the best pulled pork at the Pitt Cue Co in Soho London. While I managed to get their cookbook to try and recreate their sublime dish at home, it is quite a lengthy process as it involves a number of sauces and a smoking process that take the better part of the week to make. The taste is completely out of this world and definitely worth your while as the sauces make up the base for many of their other dishes.
But when a pulled pork craving hits and you’re fresh out of mother sauce, you’re going to have to improvise. Below is the result of that improvisation. Bite-sized pulled pork sliders that are Paleo / Banting (LCHF) friendly, by substituting the buns with sweet potatoes. The trick though is to try and get the biggest even shaped sweet potatoes that you can find as to best mimick a mini-burger. Mine ranged between small and medium, but actually worked out perfectly well as delicious bite-sized morsels.
The list of ingredients and the three processes may seem daunting, but it’s pretty easy to make and taste delicious.
Ingredients for the pulled pork
- 1 smoked boston butt pork roast (1kg – go bigger if you can)
- 2 large onions – quartered
- 1 tablespoon five-spice
- 1 tablespoon smoked paprika
- 1 bay leaf
- 1 cup water
Ingredients for the barbeque sauce
- 2 tbsp olive oil
- 1 small onion – diced
- 2-3 cloves garlic – finely chopped
- sea salt and freshly ground black pepper
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 tablespoon cider vinegar
- 2 teaspoon Worcestershire sauce
- 6 tablespoons tomato sauce
Ingredients for the sweet potato buns
- 2 large sweet potatoes
- 2 tbsp coconut oil
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- pinch of maldon salt
To make the pulled pork
- Pre-heat your oven to 160 C
- Stir together the spices and rub all over the roast.
- Lay the onion slices down on the bottom of the roasting pan together with the water and bay leaf.
- Put the roast on top of the onions, cover with lid or foil and cook for 2 hours.
- When done, take the roast out and shred the meat with two forks.
- Keep the pan juices and onions aside as we’ll combine those with the barbeque sauce
To make the barbeque sauce
- Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.
- Add paprika and stir to combine.
- Cook for 10-15 minutes until onion is caramelising, then add vinegar and let it cook out for a few minutes.
- Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced.
- Combine the barbeque sauce with your reserved pan juices and onions from the pork roast.
- Taste and adjust seasoning.
At this point you can now combine the barbeque sauce with the pulled pork.
Method for the sweet potato buns
- Slice the sweet potato into 1/2 cm rounds. Lay them out on a roasting tray lined with baking paper.
- Brush each slice with coconut oil and sprinkle with the spices, flip and repeat
- Bake at 220 C for about 15 minutes, turn them over and bake for another 15 minutes until brown on the outside and cooked through.
Top a slice of sweet potato with some lettuce, thinly sliced tomato, a generous helping of the pulled pork and finish with another slice of sweet potato. You can of course add any other toppings of your choice, but these turned out finger-licking good.
There’s not much to say about a slow roasted leg of lamb. It is as classic as it gets. Comfort food at its best.
I’m getting pretty partial to smoked paprika at the moment, so most of my meat-based dishes and smoky vegetables are sprinkled quite liberally with this heavenly spice. Paprika is a spice made from ground, dried fruits of bell pepper or chili pepper varieties or mixtures thereof.
I have some Spanish smoked paprika, which is rather mild but has a distinctive oak flavour. Add to that some garlic, olive oil and rosemary and you have a winning rub.
- 1 leg of lamb, approximately 1.5-2 kg
- 4 giant garlic cloves, chopped
- 1 tbsp Himalayan salt
- 1 tsp ground black pepper
- 2 sprigs rosemary, chopped
- 2 sprigs thyme, chopped
- 2 tbsp smoked paprika
- olive oil
- 3-4 large sweet potatoes, cut in rings
- garlic clove, minced
- 1 sprig of thyme
- 2 tbsp butter
- Preheat the oven to 160C.
- Rinse the lamb and pat dry.
- Mix all the ingredients: garlic, rosemary, thyme, paprika, salt and pepper together in a pestle and mortar. Add enough of the olive oil to make a nice thick paste. Rub over the lamb on both sides.
- Place the lamb into a deep sided roasting tray and add 250ml of water to the tray.
- Cover the lamb with foil and roast for 3-4 hours, basting from time to time until the meat is falling off of the bone.
- When cooked, remove the lamb from the oven and transfer to a board or plate. Cover with foil and leave to rest for 15- 20 minutes.
- Preserve the pan juices for your gravy.
- Cut up the sweet potatoes and cook in boiling, salted water. When cooked but still firm, drain in a colander.
- Add butter, garlic and thyme to a pan and heat till foamy. Add the sweet potatoes and fry till just brown and crispy on the outside.
To serve, carve the lamb into chunks and serve with the sweet potatoes. Pour over the pan juices.