Maximum Flavour by Aki Kamozawa

Author:Aki Kamozawa
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant Books
Published: 2014-02-24T05:00:00+00:00

SWEET POTATO & CHEESE

THIS IS A NEW SPIN ON THE CLASSIC FRENCH ALIGOT—AN elastic potato puree with Cantal cheese. We opt for sweet potatoes for their sweet, earthy flavour and a blend of three different cheeses. The finishing touch of fermented black bean powder adds depth and rounds out the flavour in an unusual way. Using the microwave to pull this dish together makes for a smoother finished dish that has less of a tendency to break and become greasy.

SERVES 8 AS A SIDE DISH

3 large purple sweet potato (about 1,325 grams total)

200 grams aged provolone cheese, grated (about 1¾ cups)

175 grams aged Cheddar cheese, grated (about 1½ cups)

¾ teaspoon / 4.5 grams fine sea salt

185 grams Brie cheese, rind removed

1 tablespoon / 9 grams fermented black bean powder (optional)

Preheat the oven to 175°C. Line a baking sheet with baking paper.

Poke the sweet potato with a skewer in several places. Put on the baking sheet and bake until completely tender, about 2 hours. Remove the pan from the oven and let the sweet potato cool for 20 minutes at room temperature. Cut them in half lengthwise and scoop the warm flesh directly into a food processor, discarding the skins. Puree, occasionally stopping the machine to scrape down the sides, until smooth. At this point you can cool the puree down and refrigerate it until you are ready to finish the dish, or for up to 2 days.

In a bowl, stir together the provolone and Cheddar. Put the cold sweet potato puree into a large microwave-safe bowl and microwave on high for 1 minute. Remove the bowl from the microwave. Add the salt and Brie and use a rubber spatula to stir the mixture. Microwave on high for 1 minute more. Remove the bowl from the microwave, add a handful of the grated cheese mixture and stir to combine. Microwave on high for 1 minute more. Remove the bowl from the microwave and add another handful of the cheese mixture. Use a rubber spatula to beat the cheese into the sweet potato and microwave on high for 1 minute more. Continue heating and adding cheese for a total cooking time of 10 minutes. The mixture should be hot and glossy with an elastic quality.

Transfer to a shallow serving dish and use a fine-mesh sieve to dust the fermented black bean powder over the top.

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