Charred sweet potato, goat’s curd and almonds


"I'm hoping you can acquire the recipe for charred sweet potato, goat's curd, almonds, garlic and coriander Scott Heffernan serves at Frank."
Anneliese Farmer, Sandy Bay, Tas

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

3 large sweet potatoes (about 500gm each), unpeeled For brushing: olive oil 40 gm (¼ cup) roasted almonds, coarsely chopped ¼ cup coriander, stems and leaves, thinly sliced 100 gm goat’s curd   Lemon dressing 100 ml grapeseed oil 2 tbsp lemon juice 1½ tbsp extra-virgin olive oil 3 small garlic cloves, crushed

Method

  • 01
  • Heat a barbecue to high and char-grill sweet potato, turning once, until blackened (4-5 minutes each side). Spread out embers or reduce heat to low, cover with a lid, and grill sweet potato indirectly, turning occasionally, until tender (50 minutes to 1 hour).
  • 02
  • Meanwhile, for lemon dressing, combine all the ingredients and ½ tsp sea salt in a jar, seal and shake to mix.
  • 03
  • Slice sweet potato 2cm-3cm thick, brush with olive oil, season to taste and grill, turning once, until caramelised (2-3 minutes each side). Transfer to a platter, top with almonds, coriander and dollops of goat’s curd, spoon lemon dressing over and serve.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Jan 2016

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche

recipes

Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

recipes

Deep-fried chicken with finger-lime sauce

Soy-roast duck with mandarin

recipes

conversion tool