SWEET POTATO PARCEL
Bake this moreish sweet potato parcel as a vegan Christmas Day centrepiece, enhanced with the festive flavours of sage and chestnuts
Provided by Katy Greenwood
Categories Dinner, Main course, Supper, Vegetable
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray, toss with 1 tbsp of the oil, season and roast for 25 mins.
- While the potatoes roast, heat another 1 tbsp oil in a frying pan and cook the onion over a medium heat for about 7-10 mins to soften. Stir in the garlic, chilli flakes and sage and cook for another minute or 2. Remove from the heat and add the chestnuts, cranberry sauce and the sweet potato cubes. Season a little.
- Line a 20cm square tin with a rectangle of baking parchment that comes up two sides of the tin (this is to help you remove it later). Put 1 sheet of filo in the tin, brushing the bottom and sides with a little of the remaining oil, then add another piece of filo going in the other direction (like a cross). Brush with more oil on the bottom and sides, and repeat with another 2 sheets of filo.
- Spoon the sweet potato mixture into the tin and fold over the filo to cover, brushing with a little more of the oil. Brush the last piece of filo with the remaining oil, then scrunch on top of the parcel. Put in the oven and bake for 30 mins.
- To serve, use the baking parchment to lift the parcel out of the tin and cut into four.
Nutrition Facts : Calories 567 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 27 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
HOT DRESSED SWEET POTATO, FENNEL & FETA PARCELS
Serve this hot salad in its foil so you lose none of the citrus dressing transferring it to a plate
Provided by Sarah Cook
Categories Dinner, Lunch, Main course, Side dish, Starter, Vegetable
Time 55m
Number Of Ingredients 9
Steps:
- Make a rough 30cm square double layer of foil. Tip the potato wedges and fennel into the middle and toss to mix together with 1 tsp orange juice and 1 tsp oil.
- Bring the foil up around the veg to make a bowl shape, then scrunch the top to seal. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 35-45 mins until the potatoes are soft. (Unwrap and test with the point of a knife to check if they're ready.)
- Meanwhile, whisk together the last 2 tsp orange juice and oil with the vinegar, honey, parsley, walnuts and zest. Season. When the potato is cooked, carefully open the top of the parcel and pour in the dressing with most of the feta - the heat of the barbecue will bring out the flavours of the dressing and warm the feta. Gently mix in the parcel, then scatter with the remaining feta.
Nutrition Facts : Calories 454 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.52 milligram of sodium
SWEET POTATO & GINGER PARCELS
These moreish snacks are made with Tunisian brik pastry. Similar to filo, but crispier, it's well worth keeping a pack in the freezer
Provided by Good Food team
Categories Snack, Starter
Time 1h
Yield Makes 15
Number Of Ingredients 7
Steps:
- Microwave or oven-cook potatoes until tender. Melt a knob of butter in a pan. Fry chilli for 30 secs, then spring onion whites and ginger for 1 min. Scrape flesh from potatoes, discard skins, then mash into the pan. Season, then stir in onion greens.
- Heat oven to 200C/180C fan/gas 6. Unroll a pastry sheet and cut 3 x 6cm strips from the middle; discard leftovers. Brush strips with melted butter, place a spoonful of potato mix at one end, then fold up from side-to-side to make a triangular parcel. The filling should be completely sealed in. Arrange parcels on a baking sheet, brush with butter and repeat until you've used up all the filling.
- Bake for 20 mins until crisp and golden. Dust with a pinch of cinnamon; then serve.
Nutrition Facts : Calories 65 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.27 milligram of sodium
SESAME HALLOUMI PARCELS WITH SWEET POTATO TAHINI MASH & CHOPPED HERB SALAD
Use filo pastry to wrap salty Cypriot cheese with chilli, lemon and parsley, then serve with vibrant mash and an olive salad
Provided by Cassie Best
Categories Dinner, Main course
Time 1h
Number Of Ingredients 19
Steps:
- First make the halloumi parcels. Heat oven to 200C/180C fan/gas 6. Grease 2 baking trays with oil. In a bowl, mix the tahini, olive oil, chilli, parsley and lemon zest. Add the halloumi and toss everything well to coat - don't worry if the halloumi breaks up a little.
- Cut the filo sheets in half so that you have 12 squares - work with 2 at a time and keep the remaining pastry covered with a damp tea towel or cling film so it doesn't dry out. Lightly brush the filo all over with a little oil, place 2 slices of halloumi at the top of each square, sprinkle with sesame seeds, then fold over the edges to enclose the halloumi. Brush again with oil and sprinkle with more seeds. Fold up into a square, brushing the final edge with egg to help seal the parcel. When all the parcels are made, place on the baking trays, brush the tops with egg wash and sprinkle with more sesame seeds. Bake for 20 mins, swapping the trays over halfway through so that the parcels brown evenly.
- Meanwhile, make the mash. Put the sweet potato in a large pan of water, cover with a lid and boil for 10-12 mins until tender. Drain, reserving a little of the cooking water, and leave to steamdry. Tip the sweet potato into a food processor with the tahini, olive oil and plenty of seasoning. Whizz until smooth, adding enough of the cooking water to make a smooth purée. To make the salad, whisk together the lemon juice, honey and olive oil in a large bowl with some seasoning. Add the remaining ingredients and toss everything together.
- Spoon some of the sweet potato onto each plate. Add a pile of the herb salad and 2 halloumi parcels to each plate and drizzle with a little extra virgin olive oil.
Nutrition Facts : Calories 741 calories, Fat 53 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 2.9 milligram of sodium
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