By Brett McGregor
Serves 4 as a side

Ingredients

• 3 Sweetas Kumara (any variety)
• 3 tbsp Olivado Olive oil
• 3 tbsp maple syrup – divided measure
• Salt & pepper to taste
•  Topping
• 3 rashers streaky bacon, finely sliced
• 1 clove garlic, finely sliced
• 3 tbsp chopped parsley
• Zest of a lemon
• 60g sliced almonds
• Salt and pepper to taste

 
Method
Preheat oven to 160 degrees Celsius.
Slice kumara in half lengthwise, take a sharp knife and make slices ¾ through the skin (be careful not to slice all the way through), make these slices about a ½ cm apart.
Place olive oil, 2 tbsp maple syrup and salt and pepper into an oven proof dish. Add the kumara and brush over olive oil mixture. Cover with tin foil and bake for about 40 minutes – until soft.
While the kumara is cooking make the topping. Heat a fry pan on a low heat and add the bacon, cook for 3 minutes then add the garlic. Cook slowly to render the fat and crisp the bacon (a further 5 minutes). Drain onto a paper towel to cool. In a bowl add the parsley, zest, bacon and garlic along with the almonds. Season and combine.
When kumara cooked, remove from oven and brush with left over maple. Sprinkle over topping mixture and serve.

Recipe created by Brett McGregor

Prep time 10 minutes

Dressing
2 cloves garlic, minced
1 tsp chilli flakes
2 tbsp palm sugar
1/4 cup lime juice
2 tbsp pineapple juice
1 tbsp tamari soy sauce

Salad
2 tsp sesame oil
2 tsp lime juice
2 cups finely shredded orange kumara
2 cups finely shredded carrot
1/4 cup red onion, finely sliced
1 cup slivered almonds
1/2 cup coriander, sliced

Add garlic, chillies to a mortar and pestle and crush to make a paste. Add sugar and continue to work. Add lime and pineapple juice, tamari and stir to combine. Taste and adjust flavour as needed, adding more sugar for sweetness, tamari for saltiness, lime juice for acidity, or chilli for heat. Set aside. Place shredded carrot, red onion, almonds, and coriander into a bowl and add the sesame and lime juice, then add dressing and toss to coat.

Recipe created by Brett McGregor

Baked kumara, spiced chickpeas with kumara hummus dressing
Serves 4 as a side Prep time 10 mins Cook time 30 mins
 
2 medium orange kumara, washed, sliced in half lengthwise
425 g can chickpeas, rinsed and drained
1/2 tablespoon olive oil
1/2 teaspoon each cumin, coriander, smoked paprika
 
Dressing
1/4 cup Kumara hummus
1 tablespoon juice
1 tablespoon fresh parsley
1 clove garlic, minced
Water to thin a little
 
To garnish
1/4 cup cherry tomatoes, diced
½ red onion, sliced finely
small handful parsley and coriander, chopped
2 tablespoons lemon juice
salt and pepper to taste
 
Method
 
Preheat oven to 200 Degrees c. Line a large baking sheet with foil. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet. Rub the kumara with a bit of olive oil and season with salt and pepper, place on the same baking sheet and bake for 25 - 30m.
 
Meanwhile prepare your dressing by adding all ingredients to a mixing bowl and whisking to combine, add enough water to thin so it’s pourable. Taste and adjust seasoning as needed.
 
For the topping, simply combine the tomato, onion, parsley and coriander with lemon juice and set aside. Once the kumara are fork tender and the chickpeas are golden brown - roughly 30 minutes - remove from oven.
 
For serving, place kumara flesh-side up and gently fluff with a fork. Top with chickpeas, sauce and garnish. Serve immediately.

Recipe created by Brett McGregor

Kumara Bacon Salad

Let's be honest... If something has bacon in it, it's going to taste pretty dam good, right?!
✔4-5 red Sweetas Kumara (peeled and cubed)
✔3-4 rashers of bacon
✔Cherry tomatoes, quartered
✔1 red capsicum, finely sliced
✔70g goats feta, cubed
✔large handful of baby spinach, chopped
1) Toss the cubed kumara in a touch of olive oil with salt and pepper. Lay out on a baking tray lined with baking paper. Place in the oven 200C. Bake for 15 minutes.
2) After 15 minutes, lay the bacon rashers on top of the kumara, turn the oven up to 220C. Bake for another 15-20minutes until nice and golden.
3) Let the kumara and bacon, cool a bit; roughly chop the bacon up.
4) Add all the ingredients into a serving bowl, gently toss.
Delish!! Enjoy, no dressing needed

Recipe created by Nicci Webb from At a Pinch (www.atapinch.com)

Kumara Curry Wedges

• 4 Sweetas Kumara (less or more!)
• 1-2 tbsps olive oil
• 1 tbsp of curry powder

Peel & chop the kumara into wedges, toss in olive oil and curry powder. Bake for 20-25 minutes at 200C; until beautiful and golden. It's that simple!
Sprinkle with fresh thyme, and a little bowl of hummus and olive oil

Recipe created by Nicci Webb from At a Pinch (www.atapinch.com)

Kumara Mash ~with a twist...

✔️850g bag of Sweetas Kumara
✔️50g butter
✔️1/4 cup milk
✔️1 tsp cinnamon
✔️fresh thyme

Peel & roughly chop the kumara. Place in a pot, fill with cold water. Boil on the stove, until the kumara are soft.
Drain the kumara, place back into the pot, add the butter, milk, & cinnamon. Mash. Add more milk or butter if you desire. Sprinkle with a little more cinnamon and fresh thyme. Serve

Recipe created by Nicci Webb from At a Pinch (www.atapinch.com)

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.