I’ve just touched down in St Petersburg in Russia, for four weeks of family holiday madness with Tony and Mila. We’re here for a week, then heading over to Helsinki in Finland, Tallin in Estonia, and finally Stockholm in Sweden. After a couple of days recovering from our 17 + 6 hour flights from NZ (with a babe who decided not to sleep), we’re now out and about soaking up as much local food (of course), sights, and history as we can. I adore travel truly, it has to be my close second love after food – I could travel forever!
So I’ll keep this brief, as Mila’s about to wake up from her midday snooze, and we have this amazing church to go see. So here’s a quick and easy recipe for you, that I created for the WHOLE Cookbook last year. If you haven’t yet got a copy, you can read more about it and order one here. But meanwhile, here’s a sneak peek of one of my favourite recipes from inside!
These Sesame Crusted Kumara Fries with Creamy Cashew Aioli are one of my most regularly made dinner-in-30-minutes recipes at home. They’re super easy to make, cheap as chips (literally), and the flavour combination of the sweet potato with middle eastern-inspired cumin, sea salt, and crunchy sesame seeds is just divine. I’ll normally make some sort of version of these at least once a week, then serve them up for dinner as part of an Ultimate Salad Bowl. Once you’ve tried this version here, you can mix up the spices as you like (smoked paprika, chilli and turmeric are all amazing), and try them with regular potatoes or parsnips too. Such an easy way to have dinner on the table in 30 minutes, but still with so much flavour!
If you try these Sesame Crusted Kumara Fries, I’d love to hear how you get on. Leave me a comment below or tag me on Instagram with @begoodorganics and #begoodorganics so I can see what you come up with! Meanwhile if you’d like to stay tuned with our holiday adventures, I’ll be over on Instagram too.
Til then, hа здоровье/nazdarovye (to your health!) and talk soon!
PS If you like this recipe, pin it on your Pinterest board, share it with friends on Facebook or Twitter, or post it to Instagram. And if you’re not already subscribed to my weekly recipe emails, make sure you do that here!
Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.
- 3 large kumaras about 900g
- 1 tbsp coconut oil melted
- 1 tbsp brown rice flour
- 2 tsp cumin
- 1 tbsp sesame seeds
- 1/2 tsp sea salt
- 1 cup cashews soaked for 2 hours, rinsed and drained
- 3/4 c water
- 3 cloves garlic
- Rind juice & flesh of 1/2 lemon
- 2 tsp apple cider vinegar
- 2 tsp mustard
- 1/2 tsp sea salt
- To serve: a big salad or make them in my Ultimate Salad Bowls here
- Preheat the oven to 250° (480°F).
- Slice kumara into 1cm rounds, then slice each round into fries 1cm wide. Place fries in an oven tray, pour over melted coconut oil and shake the tray until the fries are all covered.
- Combine flour, cumin, sesame seeds and salt in a bowl and sprinkle over the fries, shaking again until the fries are covered on all sides with seasoning. Ensure fries are arranged in a single layer not touching each other, to ensure a nice, crisp bake (important!).
- Fan bake for 20 minutes on one side, then flip and grill for 10 minutes. Watch closely to ensure fries don’t burn, but instead become golden brown and crispy.
- Remove from the oven and leave to sit in the try for a few minutes before serving, to allow the fries to crisp up.
- To make the cashew aioli, blend all ingredients in a high speed blender or food processor until smooth, scraping down the edges as needed to ensure a silky smooth blend. You can keep any leftover aioli in the fridge for up to 4 days (it will in fact thicken on chilling, so if you want a thicker aioli you can make the day before).