Roasted Sweet Potato Salad with Spicy Pork Burger. Yummy!
(Apology for the slightly blurry image!)
This salad is the one that I usually serve with the Indoor/Outdoor Burger but is a gorgeous salad all on its own. The dressing is really luxurious and different. I would be happy to eat this salad with a couple of friends for a really easy lunch or use it as a side salad with the burgers for 5 or 6 people. As always, its a Pampered Chef recipe so it is incredibly easy to make, especially if you have a Pampered Chef Serrated Peeler. This makes easy work of peeling the delicious, if a bit tricky, sweet potatoes!
3 large sweet potatoes (about 1kg in weight), peeled
2 tablespoons of olive oil
Salt and Pepper
1 Red-skinned eating apple
2 sticks of celery
2 spring onions
150g fresh rocket leaves
4 tablespoons mayonnaise
1 orange (4 tbsp juice & 1tsp zest)
1 tablespoon wholegrain mustard
1 teaspoon mild or medium curry powder (or to taste)
1. Cut potatoes crossways into 1cm slices using Santoku Knife; cut slices in half (or quarters if big). Put in Classic Batter Bowl; add oil and toss to coat.
2. Arrange potatoes in a single layer on Rectangle Stone; & season. Bake about 25 minutes, until potatoes are tender and beginning to brown round edges. Remove from oven, cool slightly.
3. For dressing add all ingredients to Measure, Mix and Pour and whisk well until well blended and smooth; (using Microplane Zester, Citrus Press, Mini Measure All Cup & Adjustable Measuring Spoons)
4. Place potatoes in Bamboo Fibre Bowl. Core apple with Apple Wedger and Food Chopper and chop celery with Utility Knife. Use Professional Shears to snip spring onions. Add to potatoes.
5. Drizzle about 5 tbsp of the dressing over potato mixture; toss gently to mix. Place some rocket leaves on plate; drizzle with a little dressing. Place potato mixture over rocket and serve with burgers.
Roasted Sweet Potato Salad without the dressing.
Filed under Batter Bowl, Citrus Fruits, Citrus Press, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Medium Bar Pan, Medium Round Stone, Microplane Grater, Square Baker, Stoneware
This recipe has been adapted from a Sainsbury’s magazine article and is really, really tasty and easy and serves lots of people, or one family twice (I love having a second meal ready to go in the freezer!) There is some time involved in the cooking but once in the oven it barely needs touching again!
1.25kg diced pork shoulder
50g plain flour, seasoned
about 6 tbsps sunflower oil
3 large onions, peeled and thickly sliced
1 head celery, trimmed and roughly chopped
900ml dry cider or apple juice (if you prefer for children)
4 tbsps cider vinegar
4 sprigs thyme
2 bay leaves
500g Chantenay Carrots, trimmed and halved lengthways
- Preheat the oven to 150°C, fan 130°C, gas 2. Toss the pork with the flour. Heat 1 tbsp of oil in Family Skillet, add about a third of the pork (don’t overcrowd the pan) – and fry until browned and crusty (keep any leftover flour to one side). Remove to a plate and brown the rest of the pork in batches, adding more oil as needed.
- Meanwhile, add a further 2 tbsps of oil in the large Stockpot, add the onion and cook for 8-10 minutes over a medium heat, stirring, then add the celery and cook for about 5 minutes more until the vegetables start to brown.
- Stir in any leftover flour to the vegetables. Add the browned pork, cider, vinegar thyme and bay leaves. Bring to the boil.
- Cover and place in the oven for 1 hour.
- Add the carrots to the casserole and return to the oven for 1 hour more until the meat and vegetables are tender.
It is fine to make the casserole several hours ahead and reheat it. It is also possible to freeze it at this point. Defrost thoroughly before using.
Filed under Other, Pans, Pork