This is a great addition to barbecue food! Cut the vegetables into big bold pieces for the best effect and ease of cooking.2 medium peppers, deseeded and cut into chunky wedges
3 courgettes or 1 medium egg plant, cut into 1 cm thick slices or slabs
2 onions, cut into wedges
8-10 whole unpeeled cloves of garlic
2 medium kumara, peeled and sliced into 1/2 cm thick slabs (optional)
1/4 cup olive oil
2 cloves garlic, crushed
1 tbsp brown sugar
freshly ground black pepper

Place all the prepared vegetables in a baking dish. When cutting the onions, leave part of the base on so the wedge stays together when cooked. Combine the oil, crushed garlic, sugar and pepper. Stir into the vegetables to evenly coat. Cook on a medium to hot barbecue plate for about 10 minutes or until tender.

Serves 4-6.

700g Meadow Mushrooms White Button or Swiss Brown - quartered
500g Sweet As! Red Kumara - peeled and 1cm dice
250g bacon - small dice
250g onion - small dice
2 tbsp garlic - finely diced
3 tbsp fresh thyme - finely chopped
4 eggs
¾ cup flour
2 tbsp sweet chilli sauce
salt & black pepper to taste
cooking oil & butter

In a saucepan add diced kumara and cover with salted cold water and put over high heat. Bring to boil and cook for about 5 minutes until soft. Strain and cool.

Bring another saucepan to the heat, add a little cooking oil, when hot, add bacon, onion, garlic and thyme. Cook for 10 minutes until the onion is soft before adding mushrooms. Cook for 20 minutes until cooking liquid has evaporated. Remove from heat, cool then place in a bowl with kumara.

For the batter whisk the eggs and flour to a thick, smooth consistency. Pour over mushroom and kumara mix add chilli sauce and season. To cook heat up the griddle top of your BBQ to medium heat. Add a little oil and butter then spoon out the fritters. Cook until golden one side and turn. Keep warm until all are cooked.

Serving suggestion: on their own with a small salad, with salsa, poached eggs and Hollandaise. Omit bacon and add 250gm more mushrooms for a vegetarian option.

Serves 4.

Recipe by Al Brown

1 tblspn olive oil
500g boneless chicken thighs, cut into large chunks
500g red kumara
onion, sliced
1/4 cup red curry paste
400g tin low-fat coconut milk
3/4 cup water
1 tablespoon fish sauce
2 tablespoons chopped basil leavesHeat the oil in a frying pan. Add the chicken and cook it over a high heat until it is golden brown.
Reduce the heat to medium, add the onion to the pan and cook it for a further 3-4 minutes.
Add the red curry paste and cook for another minute.
Add the red kumara, coconut milk, water and fish sauce. Simmer for 20 minutes or until the kumara is soft.
Stir in the basil.
Serve with rice and green beans.
Serves 6.

Leaving the skin on the kumara adds fibre, flavour and is a lot less work!4-5 medium kumara (about 650g)
3 cups broccoli florets
1 cup chopped fresh parsley or very finely chopped spinach
2 tbsp finely chopped fresh mint
100g freshly cooked or marinated mussels (OR 6-8 olives, sliced)
1-2 cloves garlic, crushed
1/2 cup bought vinaigrette OR 1/4 cup fresh orange juice
3 tbsp light olive oil
2 tbsp wine vinegar or lemon juice
2 tsp sugar

Wash and scrub the kumara. Cut into generous chunks, leaving the skin on. Steam or microwave for 5-6 minutes or until barely softened. Add the broccoli and continue cooking for 3 minutes, or until tender. Place in a serving dish. Top with the parsley, mint and mussels or olives. In a screw top jar combine the garlic with the bought vinaigrette OR all the remaining ingredients, shake well. Pour over the kumara. Serve hot, or at room temperature.Serves 4.

The richness of the beetroot, the tangy flavour of horseradish and the mellow taste of the kumara make this combination truly special.2 medium gold or orange kumara, sliced
2 red onions, peeled and cut into wedges
3 beetroot, unpeeled and cut into wedges
8 whole button mushrooms
2 tsp horseradish sauce
1/4 cup olive oil
1/4 cup lemon juice
2 Tbsp brown sugar
freshly ground black pepperPlace the prepared vegetables in a baking dish. When cutting the onions, leave part of the base on so the wedge stays together when cooked. Combine the horseradish, oil, lemon juice, sugar and pepper.
Pour over the vegetables. Mix to evenly coat. Bake at 200°C for 25-35 minutes or until tender and golden brown. Alternatively cook on a medium to hot barbecue plate for about 10-15 minutes or until tender.
Serves 4.

Served hot or cold, this slice is terrific family food! Works well with orange, gold or red kumara.500g sausage meat
1 onion, finely chopped
2 medium sized kumara (500g), grated (orange, gold or red)
1 apple, unpeeled and grated
1 cup grated tasty cheese
4 eggs, beaten
freshly ground black pepper
ground nutmeg

With wet hands line a 23cm diameter quiche dish with the sausage meat. Place the onion, kumara, apple, cheese and beaten eggs in a bowl and mix well. Pile into the sausage meat case. Gently press down. Sprinkle with the nutmeg and freshly ground black pepper. Bake at 180°C for 40-45 minutes until golden brown and set in the middle.Serves 4.

1kg Orange Kumara, peeled
1/2 tspn salt
100g butter
500ml milk
500g tarakihi or snapper
75g butter, extra
1 medium-sized white onion, peeled and diced fi nely
75g fl our
100ml cream
100g prawns
1 tblspn fi nely chopped parsley
6 eggs, boiled for 8 minutes and peeled
parsley to garnishSlice Orange Kumara into 1cm-wide circles. Cook the kumara in plenty of salted simmering water for about 20 minutes, or until tender when pierced with a knife. Drain well.
Leave the kumara to cool, then puree in a food processor with the salt and butter. Set aside.
Heat the milk to a gentle simmer. Add the fish and simmer for about 5 minutes, or until it is cooked through. Scoop fish out with a slotted spoon and set aside. Set aside the milk also.
In a fresh pot, melt the butter, add the onions and sweat them for 5 minutes. Add fl our and stir for a further 2 minutes.
Gradually add the milk to the fl our mix, stirring continuously.
Stir in cream and prawns, bring to boil and remove from heat.
Flake fish into the sauce and add the parsley. Slice the boiled eggs in half, add them to the pie and stir gently to combine.
Spoon the pie mixture into a 26cm-diameter pie dish. Using a spatula, smooth the pureed kumara evenly over the top. Bake for 20 minutes. Serve piping hot.
Serves 6.

Roast kumara is everyone's favourite - these
delicious honey roasted kumara are perfect straight from the oven, or cooled to serve as a salad.3-4 medium kumara (600 grams), sliced thinly (1/2 cm thick)
1-2 red or green peppers, cut into chunky wedges
1/4 cup lemon juice
2 Tbsp oil
2 Tbsp runny honey
lettuce leaves to serve (optional)

Place the vegetables in a roasting pan. Combine the lemon juice, oil and honey. Pour over the vegetables and marinate for an hour if possible. Bake at 200°C for 20-25 minutes or until tender and golden brown. Serve either as is, or cool slightly and toss through lettuce leaves.Serves 4-6.

400g Red Kumara, peeled and cut into chunks
1 tblspn oil
500g lamb, chopped
1 onion, chopped
2 cloves garlic, crushed
400g can crushed tomatoes
1 cup water
1 1/2 tspn Moroccan seasoning
1/2 tspn each: ground cumin, ground coriander
2 tspn chopped coriander
2 sheets ready-rolled puff pastry
1 beaten egg, for glazingPreheat the oven to 200°C.
Heat the oil in a frying pan. Add the lamb and cook it in batches over a medium heat until it has browned. Remove the lamb from the pan and set it aside.
Add the onion and garlic to the pan and cook for 2-3 minutes. Add the lamb back to the pan with the Red Kumara, tomatoes, water, Moroccan seasoning, cumin and coriander and simmer for 25 minutes, or until sauce is thick and kumara is cooked through. Stir in the chopped coriander.
Place the lamb and kumara mixture into four 2-cup capacity ovenproof bowls or pie dishes. Cut pastry to fit top of dishes.
Brush the rim of the dishes with the beaten egg. Place the pastry over the dishes and seal the edges by pressing them with a fork. Cut slits in the top of the pastry to allow steam to escape. Brush the pastry with the beaten egg.
Bake the pies in the preheated oven for 20 minutes, or until the pastry is golden brown.
Serves 4.

It couldn't be easier to make these fantastic wedges
– simply toss everything in a roasting pan and bake until delicious and succulent.4-6 floury potatoes (800g), scrubbed and sliced into wedges
1 kumara, scrubbed and sliced into chunks
2 Tbsp oil
1 Tbsp whole seed mustard
Juice and rind of 1 large orange

Place all ingredients in a roasting pan. Toss to coat. Bake at 200°C for 25-35 minutes or until golden brown and crunchy. Turn over several times during cooking. Garnish if desired.Serves 4.

500g Orange Kumara
1 egg yolk
2 tblspn grated parmesan
1 tblspn runny honey
1/4 tspn salt
125g flour
extra flour for kneading
2 tblspn canola oil
1 small handful fresh sage leaves
extra parmesan, for gratingBring a large pot of water to the boil, then reduce the heat to a bare minimum simmer.
Peel the Orange Kumara and cut them into 2cm slices. Place in a microwave-proof dish, cover with cling fi lm and microwave on high for 8 minutes, or until cooked.
Transfer the kumara to a food processor and puree. Place the puree in a mixing bowl and stir in the yolk, parmesan, honey and salt. Stir through the flour and work it into a dough.
Generously flour the bench and roll the dough into 2 evensized logs about 2cm wide. Using a knife, cut the log into 1cm-thick slices.
Use a fish slice to scoop up the gnocchi and place them in the simmering water. When the gnocchi float, scoop them out of the water and put them in iced water to cool.
Drain and toss in a little olive oil. Cover and chill until you are ready to serve the gnocchi. You can store them in the fridge for up to 5 days.
To serve, heat the canola oil in a large frying pan and add the gnocchi and sage leaves. Saute on a low heat, tossing until the gnocchi are golden all over. Garnish with extra grated parmesan.
Serves 4.

3 kumara of similar size cut into 4 length ways.
Juice and rind of 1 large lemon mixed with 2 tbsps of brown sugar.Coat kumara with sugar mixture; lay flat in roasting pan and dot with butter.
Turn kumara and keep coated with mixture. Cook at 180 till tender.
Sprinkle with lemon pepper and a splash of lemon oil.
Note: To keep pan clean line a layer of tinfoil in the bottom of pan. A mix of three different kumara gives a nice colour combination.

3-4 medium orange kumara (600g), scrubbed and sliced thinly (1/2 cm thick)
1-2 red or green peppers, cut into chunky wedges
1/4 cup lemon juice
2 tbsp olive oil
2 tbsp runny honey
lettuce leaves to serve (optional)
Place the vegetables in a roasting pan. Combine the lemon juice, oil and honey. Pour over the vegetables and marinate for an hour if possible. Bake at 200°C for 20-25 minutes or until tender and golden brown. Serve either as is, or cool slightly and toss through lettuce leaves.
Serves 6.

2 orange or gold kumara
1 tspn curry powder
1⁄2 tspn salt
1⁄2 tspn turmeric powder
1 tspn coriander powder
100g green beans
1 lge or 2 small bananas
150ml coconut milk (1/2 tin)
Peel kumara & cut into small pieces. Place in saucepan and pour in just enough water to cover the kumara. Add curry powder, salt, turmeric powder & coriander powder. Simmer covered on medium heat for 5 minutes. Remove string from the green beans and cut into smaller lengths. Add to the kumara and simmer another 5 minutes or until vegetables are tender. Peel and chop the banana and add to the curry along with the coconut milk.
A sweet curry which is great served with a lamb or beef curry and rice.
Serves 4.

4 Small Kumara (red or gold variety)
1 Large Leek
1 chicken breast (optional)
1 1⁄2 cups Arborio rice
4 cups of chicken stock
1⁄2 cup of white wine (optional)
Parmesan cheese
Butter or olive oil
Salt and pepper
Cut kumara into small cubes and bake in the oven until soft.
Cook leek in about 2 tablespoons of butter for approximately 4 minutes until cooked through, set aside.
Cut chicken into pieces and cook through, set aside.
Cook in a large non-stick pan, the Arborio rice and 1 cup of stock at a time over a low-medium heat until all evaporated.
Stir through parmesan cheese into rice mixture then add the chicken and leek.
Mash half the kumara with salt, pepper and butter and stir through rice mixture, and then add cubes of roasted kumara.
Serve with extra parmesan on the side.

450g kumara
3 tbsp oil
1 red onion, chopped
1 clove garlic, crushed
1/4 tsp tumeric
1 tsp green curry paste (or more if desired)
250ml evavorated milk
salt and freshly ground black pepper to taste
Peel and cut kumara into cubes. Place in a roasting dish and toss 2 tbsp oil through. Roast at 220'C until soft. Toss kumara occasionally during cooking.
In 1 tbsp of oil, saute onion until soft. Add garlic, tumeric and green curry paste, cook a further 1 minute. Add kumara and evaporated milk. Simmer until the sauce reduces and thickens a little. Season to taste and serve over pasta.
Serves 4.

2 large kumara
1 tbsp oil
4 pork shoulder chops
1/2 tsp thyme
1/4 tsp marjoram
1 large onion thinly sliced
1 medium green pepper cut in rings
salt and fresh black pepper
400g can of tomatoesPeel and slice kumara into 1 cm thick slices. Layer in the base of a greased casserole dish. Heat oil on a medium heat and brown the pork chops in a heavy pan. Place on top of kumara. Sprinkle with salt and pepper, thyme, marjoram, and top with sliced tomatoes. Cover and cook over a low heat for about 1 hour or until chops are tender.
Serves 4.

3 Kumara peeled and cut into large chunks
1 Onion finely chopped
2 to 4 green chillis finely chopped. Depending on hotness required
1 small teaspoon fenugreek seeds
3⁄4 tsp tumeric
Salt to taste
3 cloves of garlic finely chopped and crushed with knife
20 fresh or frozen prawns
400 gram tin of light coconut milk
1⁄4 cup of roasted shelled peanuts chopped
Chopped coriander or Thai basil for garnish
Baby spinach optionalAdd all ingredients except prawns, nuts, spinach and garnish to a pot and simmer until kumara is cooked, but still firm. Add thawed or fresh prawns to the last 5 to 10 minutes of cooking time. Add milk or chicken stock to kumara mixture if too thick.
To serve, place baby spinach leaves onto serving plate and spoon over kumara and prawn mixture. Sprinkle with nuts and green garnish.

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.