One or two handy dressings and sauces to make kitchen time that little bit easier.
By Leila Saffarian
The ultimate sweet potato French fry
French fries are right on trend and sweet potatoes make this side dish extra special. They may require additional time but the end results are worth it – a less oily, thin and crisp nibble that will make any steak, gourmet burger or roast chicken meal even more ‘wow’
5 sweet potatoes, washed, skin on
vegetable oil, for frying
- Thinly slice the sweet potatoes and cut them into matchstick French fries.
- Place the cut fries on absorbent paper and dry thoroughly.
- Heat the oil in a large saucepan over high heat. Add batches of French fries to the pot (not too many at a time) and blanch the potatoes in the oil for 1 – 2 minutes.
- Remove the fries with a slotted spoon and place on absorbent paper. At this stage, the potatoes can be set aside for up to an hour before using.
- When ready to serve, reheat the oil on high heat and fry batches of the fries until golden and crisp, about 3 – 4 minutes.
- Remove the fries with a slotted spoon and drain on absorbent paper. Season with Maldon salt just before serving.
Aioli, a traditional Provençal sauce made from garlic, olive oil and egg yolks, is best served at room temperature. Like mayonnaise, it is often flavoured with garlic or a variety of different mustards. It’s delicious used as an indulgent dip for French fries or dolloped onto chicken and fish.
Mince 1 garlic clove to a paste using a pinch of salt and a large heavy knife. Whisk together 1 large yolk, 10ml (2 tsp) lemon juice and 2,5ml (½ tsp) Dijon mustard in a large bowl. Add the minced garlic to the bowl. Slowly start adding 100ml olive oil to the mixture, whisking continuously until all the oil is incorporated and emulsified. Season well and, if the aioli is too thick, whisk in 1 or 2 drops of water.
This process can easily be done using a food processor to save a bit of time.
Dill, apple cider vinegar and chilli dressing
Something as simple as a light and tasty dressing can make or break a fresh salad. This dressing is great with salads, spooned over warm roasted vegetables or used to dress baked fish
In a large bowl, whisk 100ml olive oil, 60ml (¼ cup) apple cider vinegar, 2,5ml (½ tsp) dried red chilli flakes and 30ml (2 tbsp) chopped fresh dill. Season well, cover and refrigerate until needed.
By Dylan Swart