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 sweet recipe ideas with kumara Try this selection of recipes using red, gold or orange kumara. Delightfully different ideas with a sweet twist. candied kumara with pecans 6 medium kumara, cooked & peeled 1-1/2 cups brown sugar 3 tbsp butter 3 tbsp water 1/2 cup chopped pecans Cut kumara in half and arrange in pan. Mix sugar and water and bring to the boil. Add the butter and pour over the kumara. Set in oven at 180°C and bake for 10 - 15 minutes, basting occasionally. Put pecans on top. Serves 6. candied kumara with bacon 500g kumara 1/4 cup brown sugar 1/2 cup hot water 1/4 tsp salt cooked bacon Peel and slice the kumara in 1 cm slices. Place brown sugar, water, butter and salt in pot. Cook stirring until butter is melted and sugar is dissolved. Put kumara in ovenproof dish and pour over syrup. Bake at 180°C for 1 hour until candied. Garnish with slices of cooked bacon. Serve with ham or pork. Serves 4. stuffed kumara with sherry 6 medium baked kumara 1/4 cup butter 1/2 cup brown sugar 1/2 cup sherry 1/2 cup chopped walnuts Slice a small portion off each kumara and scoop the pulp into a mixing bowl. Blend the butter, sugar, sherry and nuts, reserving a few nuts for decoration. Whip the mixture until light and fluffy. Pile back into the shells and return to the oven at 225°C for about 10 minutes before serving. Serves 6. brandied kumara souffle 2 cups mashed kumara 1/2 cup hot milk 4 tbsp brandy 1/2 tsp salt dash cayenne pepper dash nutmeg 1/4 tsp grated lemon rind or zest 4 eggs Put the kumara into a bowl. Add the milk, brandy and butter. Beat until smooth. Add the salt, cayenne pepper, nutmeg, lemon zest and well beaten egg yolks. Beat the egg whites until stiff. Fold gently into the kumara mixture. Turn into a greased souffle dish. Bake at 200°C for 25 - 30 minutes or until well puffed. Serve immediately on warmed plates. Serves 4. sherried kumara 1 kg kumara 1/2 cup brown sugar 1/8 tsp powdered cloves 1/2 tsp salt 1 tsp grated lemon rind or zest 1/4 cup boiling water 4 tbsp butter 1/2 cup sherry Peel the kumara and cut in 1 cm slices. Combine sugar, cloves, salt and lemon zest. Arrange layers of kumara and sugar mixture in a buttered casserole dish. Dot each layer with butter. Mix the boiling water and sherry and pour over. Cover and bake at 180°C for about an hour. Serves 4. |
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