Steak, wedges and salad.
Black Rock Aged Beef Scotch Steak marinated in honey and soy sauce. Pretty self explanatory.
Has husband seal of approval.
Honey Spiced Kumara Wedges
Serves 2
Ingredients
2 medium kumara
Pinch of coriander flakes
1 teaspoon ground cumin
1 teaspoon curry powder
1 tablespoon breadcrumbs
1 tablespoon flour
Salt
2 tablespoons oil
A good squeeze of honey
Preparation
- Pre-heat oven to 200°C.
- Peel kumara and cut into wedges.
- Test a clean plastic bag by scooping it with air, twist the top closed and squeeze it to test for holes. When you find a good bag, fill it with the kumara and all the other ingredients.
- Twist the top and give it a good mix and shake about.
- Carefully pour out kumara wedges onto an oiled baking sheet. Arrange the wedges so they all stand up on the short edge.
- Bake for 30 minutes.
- Take out of the oven a few minutes before serving so they will crisp up a bit.
Bunny Eats Design 
perfectly simple and delish. like the look of adding breadcrumbs for extra crispiness!
I love kumara. We have nothing like it in the US; our sweet potatoes are a different vegetable entirely. A friend is Seattle’s unofficial NZ ambassador or somesuch thing and she’s always hinting that kumara imports are just around the corner. In the meanwhile I can only read this and sigh. 🙂
Hi Emmy, I have never had one of your sweet potatoes so I just assumed they were the same thing. Kumara exports may be out of the question for the time being. Because of our sunny weather this summer, we have drought all over NZ and kumara crops are one if the many that suffer.