2 medium kumara
75mls olive oil
1 litre hot vegetable stock
1⁄2 onion, finely chopped
1 tablespoon minced garlic
1 1⁄2 cups arborio rice
175ml white wine
1 tablespoon fresh rosemary
1 1⁄2 teaspoons thyme leaves
3 tablespoons butter
2 tablespoons grated parmesan cheese
1 teaspoon salt
3⁄4 teaspoons black pepperPreheat oven to 175°C
Peel kumara and cut in half. Cut half the kumara into approx 1cm chunks and set aside. Cut the remaining kumara into 2cm chunks. Toss with 1 tablespoon olive oil and roast until soft about 30 minutes. Puree in a food processor with 1⁄4 cup chicken stock. Reserve.
In a large saucepan heat remaining 3 tablespoons oil, and sauté onion and small diced kumara over medium high heat. Cook about 3 minutes until softened but not browned. Add garlic and arborio rice and cook 2-3 minutes stirring frequently. Stir in wine. Cook, stirring until completely absorbed. In the same manner add hot stock, 1⁄2 cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, rosemary, thyme, butter and Parmesan. Season to taste with salt and pepper.
Serves 4-6.

500g orange kumara
1 tblspn olive oil
2 cloves garlic, crushed
2 tspns dried corriander can water chestnuts, sliced
2 tspns brown sugar
pkt baby spinach leaves
2 tblspns soy sauce
2 tblspns water
Peel & cut the kumara into small pieces and boil until just tender. Do not overcook. Drain well and pat dry with a papertowel.
Heat the oil in a large pan and briefly cook the garlic & corriander. Add the kumara & water chestnuts and stir fry for a further 2 minutes. Add the remaining ingredients,tossing until the spinach has wilted.
Serve hot on a bed of rice.
Serves 4.

600gms cooked kumara, diced
1⁄2 onion, diced
4 rashers bacon, chopped
1⁄2 cup breadcrumbs
1 clove garlic, crushed
1 tblspn sage, chopped
1 tblspn thyme, chopped
2 tblspn parsley, chopped
1 stalk celery, chopped
salt & pepper
1 egg
Lighly sauté onion and bacon in a little oil then add garlic and herbs. Cook for a minute longer. Add breadcrumbs to the mixture and toast a little. Allow the mixture to cool a little.
In a mixing bowl add the cooked kumara, onion mixture and the remainder of the the ingredients.
Spray a piece of foil with oil and sprinkle over a small amount of breadcrumbs. Place the mixture onto the foil and form into a log. Secure the foil and cook 30 minutes on 200ºC. Slice and serve with chicken, turkey or pork.
Alternately, the mixture can be put into the cavity of the bird.

2-3 medium red kumara, peeled and diced
2 tablespoons peanut oil (or canola oil)
1 medium onion, peeled and diced
1 teaspoon each: crushed garlic, crushed ginger, curry powder, garam masala
400-500g chicken breast, diced
3 cups chicken stock
180ml coconut cream
1 tablespoon cornflour

Banana salsa1 banana, sliced
2 tablespoons lime juice
1 tablespoon each: chopped fresh coriander, sweet chilli sauce
Heat the oil in a large frypan over a medium heat and sauté the onion, garlic, ginger and spices for 3-4 minutes until soft and fragrant.
Add the chicken to the pan and cook it for 5-8 minutes until it is browned. Add the kumara and chicken stock and simmer gently for 25-30 minutes until the kumara is tender.
Meanwhile, to make the banana salsa, combine all the ingredients in a dish and chill.
Combine the coconut cream and cornflour and add the mixture to the curry. Stir the curry gently for 2-3 minutes until the sauce is thickened and creamy.
Serve the curry with the banana salsa and naan bread or rice.
Made in 45 minutes
Serves 4

3 medium red kumara, peeled and diced
2 tablespoons olive oil
1 red onion, peeled and cut into wedges
1 clove garlic, sliced
1 teaspoon grated fresh ginger
1-2 tablespoons red curry paste (or to taste)
2 stalks celery, diced
1 red capsicum, deseeded and diced
500g boneless chicken thighs, diced
1 litre chicken stock
2 tablespoons cornflour, plus 2 tablespoons water
1 cup coconut cream (reserve a little for garnish)
1/4 cup roughly chopped coriander
Heat the oil in a large frypan and sauté the red onion, garlic, ginger and red curry paste. Cook for 3-4 minutes until the onion is soft and fragrant.
Add the celery and red capsicum and toss to coat evenly. Transfer the celery and capsicum mixture to a slow cooker.
Add the remaining oil to the pan and cook the diced chicken over a medium heat for 3-4 minutes until the chicken is golden. Add the chicken to the celery and capsicum mixture in the slow cooker with the kumara, chicken stock and combined cornflour and water.
Set the slow cooker to high and cook for 3-4 hours, or until the chicken is cooked and the sauce thickened. Alternatively, simmer in the saucepan for 40-60 minutes. Stir through the coconut cream.
Serve in bowls with a swirl of the reserved coconut cream and garnish with the coriander. This soup is delicious served with naan bread on the side.
Serves 4.

1 tablespoon oil
1 onion, peeled and diced
1 teaspoon each: crushed garlic, grated fresh ginger
2 teaspoons green curry paste, or to taste
2 chicken breasts, cut into bite-sized pieces
2 large orange kumara, cut into bite-sized pieces
400ml chicken stock
1 small tin coconut cream (165ml approx)
Toasted cashews, fresh coriander, boiled green beans to serve
Heat the oil in a large saucepan or wok-style frying pan.
Add the onion, garlic, ginger and green curry paste and sauté for a few minutes until fragrant and the onion is soft.
Add the chicken and kumara and cook for 2 minutes. Add the stock and simmer for 10-15 minutes until the kumara is tender and the chicken is cooked.
Reduce the heat and stir in the coconut cream. Serve with the cashews, coriander and green beans.
Serves 4.

TIPIf you like your creamy juices a little more saucy, thicken the stock with 2 teaspoons of corn flour, mixed with 2 tablespoons water and add the mixture before the coconut cream.

1 cup flour
1/2 teaspoon salt
3/4-1 cup soda water
2 each: golden kumara, orange kumara
1 cup mayonnaise
2 teaspoons capers, roughly chopped
1 teaspoon lemon zest
2 tablespoons lemon juice
sea salt and freshly ground black pepper
1 litre (approx) plain oil for frying
4 fillets white-fleshed fish
Combine the flour and salt in a medium bowl and whisk in enough soda water to make a light liquid batter.
Cut the kumara into even-sized, medium-cut wedges or chips.
Combine the mayonnaise, capers, lemon zest and juice. Season the mayonnaise to taste and chill until ready to serve.
Heat the oil in a large, heavy-based saucepan or skillet. Fry the kumara wedges or chips in batches in the oil over a medium-low heat for 3-4 minutes until they are softened and just colouring. Drain the kumara chips on paper towels.
Pat the fish fillets dry on paper towels and dip them in the batter. Shake off any excess batter. Reheat the oil in a pan until it is medium-hot and carefully lower the fillets into the oil. Cook the fillets for 3-4 minutes, turning them until they are golden and puffed.
Drain the fillets on paper towels and keep them warm.
Recook the kumara chips in medium-hot oil for 1-2 minutes until they are golden and crispy. Serve them with the caper and lemon mayonnaise.
Serves 4.

TIPFrying the kumara wedges twice results in extra-crispy chips.

3 medium kumara: 1 red, 1 gold and 1 orange
1 tablespoon oil
1 small onion, peeled and finely diced
1 clove garlic, crushed
1/2 teaspoon grated fresh ginger
1 egg, lightly beaten
1 cup panko breadcrumbs, plus 1 cup (approx) extra for rolling
2 cups (approx) extra oil for frying

Capsicum, Lemon & Chilli Salsa1/2 red onion, peeled and finely diced
1 teaspoon lemon zest
1/2 cup finely diced roasted red capsicum
1 tablespoon chopped fresh parsley
2 tablespoons sweet chilli
1/4 cup lemon-flavoured oil
Peel and dice the kumara and simmer in a pan of water for 20-30 minutes until soft. Drain very well and mash. Transfer the kumara mash to a bowl.
In a small frypan heat the oil and sauté the onion, garlic and ginger over a gentle heat for 2-3 minutes until soft and fragrant. Combine the mashed kumara and cooked onion mixture with the egg and the first measure of panko breadcrumbs. Set the mixture aside to chill for 20 minutes (see tip).
Divide the mixture into 12 and shape each portion into even-sized croquettes, about 6cm long. Roll the croquettes in the extra measure of panko breadcrumbs so that they are coated evenly. Chill the croquettes for 30 minutes.
Heat the extra oil for frying in a medium frypan and shallow-fry the croquettes for 3-4 minutes, turning them so they colour evenly. Drain the croquettes on paper towels.
To make the salsa, combine the ingredients in a bowl and mix together well. Serve the warm croquettes with the salsa.
Made in 40 minutes, plus 50 minutes chill time.
Serves 2-3

TipIt’s important to chill the kumara mixture. The breadcrumbs will absorb any moisture and it will be easier to shape into croquettes.

4 medium red kumara, peeled and diced
2 tablespoons olive oil
1 onion, peeled and finely diced
2 rashers bacon, diced
1/2 teaspoon fresh thyme leaves
5 eggs
1 cup cream
Salt and freshly ground black pepper
1/2 cup grated parmesan
50g feta cheese, diced
Cherry tomatoes, halved
1/2 teaspoon fresh thyme leaves, extra
Preheat the oven to 175°C. Simmer the diced kumara in a saucepan of water for 12-15 minutes until just tender. Drain and set aside to cool for 5 minutes.
Meanwhile, heat the oil in a medium frypan and sauté the onion, bacon and thyme leaves until fragrant and softened. In a large jug, whisk together the eggs and cream, season to taste and stir in the parmesan.
Gently toss together the kumara and bacon mixture and arrange in a 25cm quiche or flan dish. Slowly pour over the egg mixture, letting it soak in. Dot with the feta cheese and cherry tomato halves, sprinkle with the extra thyme and bake in the preheated oven for 20-30 minutes until puffed and golden and the centre is set when pierced with a skewer.
Serves 6
Made in 45 minutes

3 kumara (one of each colour, if possible – red, orange and gold)
Spray oil
Sea salt
100g baby spinach, blanched rwilted in the microwave
2 roasted capsicums, cut into 5cm (approx) squares
1/2 cup mozzarella or grated cheddar cheese
Sea salt and freshly ground black pepper
2 tablespoons olive oil
Leaves from 3-4 sprigs fresh thyme

Preheat the oven to 180ºC. Slice the kumara into 1cm rounds and arrange them on a lined baking tray. Spray the rounds with the oil and season with sea salt to taste.
Preheat the oven to 180ºC. Slice the kumara into 1cm rounds and arrange them on a lined baking tray. Spray the rounds with the oil and season with sea salt to taste.
Bake the kumara in the preheated oven for 15-20 minutes, or until tender. Layer the different coloured kumara slices with the wilted spinach, capsicum squares and cheese so that each stack has three layers of kumara and cheese is the final layer.
Bake the stacks in the preheated oven for 10-15 minutes until they are heated through and the cheese is melted and bubbling. Season and serve drizzled with the olive oil and garnished with the fresh thyme leaves.
Makes about 6 stacks.

Kumara & Bacon Risotto with Kumara Crisps
2 tablespoons olive oil
1/2 onion, peeled and finely diced
1 clove garlic, finely sliced
2 rashers streaky bacon, finely chopped
1 cup each: risotto rice; kumara, chopped into small dice
2 1/2 cups chicken stock, hot
20g butter
1/4 cup grated parmesan

Kumara Crisps1/2 cup oil
1/2 kumara, peeled and cut into strips
Sea salt to taste
Heat the oil in a heavy-based pan. Add the onion, garlic and bacon and sauté until soft, fragrant and just coloured
Add the rice and toss to coat the grains in oil. Add the diced kumara and half a cup of the stock, stirring until half the stock has been absorbed. Continue to add the remaining stock, half a cup at a time, stirring occasionally, until the rice grains and kumara are al dente (about 20 minutes).
Stir in the butter and parmesan and serve in shallow bowls with the kumara chips as a garnish.
To make the kumara chips, heat the oil in a small pan or frypan and cook the kumara strips, a few at a time, until they are golden and crispy. Drain on paper towels and sprinkle with sea salt.
Serves 4 as a light meal.

4-5 medium red kumara
20g butter
1 garlic clove, crushed
2 tablespoons fresh chopped rosemary
1/2 teaspoon sea salt
1 cup cream
3/4 cup milk
1/2 cup grated parmesan
Preheat the oven to 175ºC. Peel and slice the kumara into 2.5mm-thick slices. Grease an ovenproof serving dish with the butter and rub the garlic clove over the inside of the dish.
Arrange the kumara slices in layers in the bottom of the dish and sprinkle over the chopped rosemary and salt between the layers.
Heat the cream and milk together in a pan until until the mixture is nearly boiling.
Place the dish on a baking tray and pour over the hot cream and milk mixture.
Cover the dish with foil and bake the kumara in the preheated oven for 20 minutes. Remove the foil, sprinkle over the parmesan and bake the kumara uncovered for a further 20-30 minutes, or until kumara is tender and golden.
Serves 6-8 as a side dish.