Super Food Ideas – September 2019

58 super food ideas SEPTEMBER 2019

SWEET POTATO SCALLOPS

WITH SPICED SOUR CREAM

SERVES 6

PREP 15 MINUTES (PLUS COOLING)

COOK 15 MINUTES

1 large sweet potato, unpeeled

¾ cup plain flour

½ teaspoon sea salt, plus extra to serve

1 egg, lightly beaten

¾ cup chilled soda water

Vegetable oil, for deep-frying

Smoky Paprika Sour Cream

½ cup sour cream

½ teaspoon smoked paprika

1 garlic clove, crushed

1 tablespoon finely chopped

fresh coriander

1 Preheat oven to 150°C/130°C fan-forced.

Place a large wire rack over a large baking

tray. Cut sweet potato diagonally into

5mm-thick ovals. Microwave sweet potato,

in batches, on a microwave-safe plate

loosely covered with plastic wrap, on

HIGH (100%), for 4 minutes or until almost

tender. Set aside to cool completely.

2 Combine ²⁄³ cup flour and salt in a bowl.

Make a well in centre. Add egg. Gradually

add soda water, whisking to form a smooth

batter, adding a little more soda water

if batter is too thick.

3 Pour enough oil into a large saucepan

or wok until ¹⁄³ full. Heat over high heat.

4 Place remaining flour on a large plate.

Working in batches, lightly coat potato

slices in flour. Shake off excess. Dip in

batter to coat, allowing excess batter to

drain off. Add to oil. Cook for 2 minutes or

until golden. Transfer to wire rack. Place in

oven to keep warm. Repeat with remaining

potato slices, flour and batter.

5 Make Smoky Paprika Sour Cream

Combine sour cream, paprika, garlic

and coriander in a small bowl.

6 Serve potato scallops with smoky

paprika sour cream.

NUTRITION: (per serve) 1287kJ; 17.9g fat;

6.3g sat fat; 5.5g protein; 29.5g carbs;

4g fibre; 54mg chol; 283mg sodium.

CHARGRILLED CAPSICUM

AND COUSCOUS SALAD

WITH JALAPEÑO DRESSING

SERVES 6 (AS A SIDE)

PREP 15 MINUTES COOK 10 MINUTES

¼ cup extra virgin olive oil

250g packet pearl couscous

1 cup vegetable stock

2 teaspoons ground cumin

2 garlic cloves, crushed

2 small zucchini, thickly sliced diagonally

1 red onion, cut into thin wedges

175g baby capsicums (minicaps),

halved, seeded

¼ cup lime juice

1 tablespoon finely chopped

pickled jalapeños

½ cup fresh coriander leaves

1 Heat 1 tablespoon oil in a saucepan

over medium heat. Add couscous. Cook,

stirring, for 1 minute. Add stock and 1 cup

water. Bring to a simmer. Reduce heat

to low. Simmer, covered and stirring

occasionally, for 8 to 10 minutes or until

liquid is absorbed.

PER SERVE

$1.05

SWEET POTATO
SCALLOPS WITH
SPICEDSOURCREAM

THE INFO

• CLASSIC MAKEOVER


• ENTERTAINING


• VEGETARIAN