2020-10-10 05:00:00 | Slow-roast sweet potatoes with balsamic onions, blue cheese and walnuts recipe


The potatoes gently cook on the barbecue for a long time, so add a little extra charcoal and smoking wood as necessary. With good quality British lump wood charcoal you can just add a lump or two from time to time, as it contains no chemical additives.

Prep time: 10 minutes | Cooking time: 1 hour 40 minutes

SERVES

Two

INGREDIENTS

  • 2 sweet potatoes, about 400g each
  • 2 tbsp olive oil
  • 25g unsalted butter
  • 3 large red onions, sliced
  • 2 sprigs rosemary, needles picked and chopped
  • 2 tbsp balsamic vinegar
  • 150g soft blue cheese, such as gorgonzola or Roquefort, chopped
  • 50g walnut pieces, toasted and roughly chopped
  • Few chives, snipped, to garnish

METHOD

  1. Fire up the barbecue with the coals banked to one side, for both indirect and direct grilling. Once they are ready to cook on, throw on a chunk or two of smoking wood for extra smokiness.
  2. Slice the potatoes in half lengthways and make a few diagonal slashes through the cut sides, penetrating about halfway through. Brush the cut side with a little olive oil and season.
  3. Lay the potatoes cut side down on the grill bars, away from the coals, then shut the lid and leave to smoke and soften for about an hour.
  4. Take the lid off and turn the potatoes over, skin side down. Set a heatproof frying pan on the bars directly over the coals.
  5.  Add the rest of the oil, the butter, onion and chopped rosemary to the pan, season, then shut the lid over the pan and potatoes and cook for about 40 minutes, stirring the onion occasionally.
  6.  After about 20 minutes, pour in the balsamic vinegar to the pan and keep cooking.
  7. The onions are ready when they are really soft, sticky and caramelised. If they are cooking too fast, slide the pan further from the heat. The potatoes are done when they are tender all the way through.
  8. To serve, put two potato halves on each plate and top with some onions. Dot the top with cheese and sprinkle over the walnuts and chives.
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Genevieve Taylor is an author and live fire cook, and runs Bristol Fire School. Follow her @GenevieveEats


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Source References: BBC News
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