Name: Charred sweet potato, goat’s curd and almonds
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Ingredients: 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

“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 [email protected] 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.

Ingredients

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

Main

1.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).

2.Meanwhile, for lemon dressing, combine all the ingredients and ½ tsp sea salt in a jar, seal and shake to mix.

3.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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Ingredients

Method

Main

Related stories