SUPER-CRISPY SWEET POTATO CHIPS

It's happened again, another amazing recipe to make me fall more in love with sweet potatoes. Who would have thought I could have loved sweet potatoes even more?

I found a delicious looking picture of sweet potato chips. I admit I nearly licked the screen...Why lick the screen when I could just make them myself!

Yes I have attempted sweet potato chips, but this recipe takes it to the next level, these ones are SUPER crispy.

Ingredients:

• 2 – 3 large sweet potatoes
• 2 tbs olive oil (or melted coconut oil)
• 2 tbs polenta
• 1 tsp. sea salt (more to taste, if desired) 

Method:

1. Preheat the oven to 400°F/200°C.
2. Scrub the sweet potatoes well under running water. Slice them into long sticks 1cm thick . Place them in a bowl of water, swish around a few times, then drain (this step helps remove some of the starch from the potato). 
3. Place potatoes on a clean tea towel and dry thoroughly. Let them air dry while you prepare everything else.
4. Place cut potatoes in a plastic bag, pour in oil, seal and shake bag vigorously to coat. Add polenta and salt to the bag and toss well to coat.
5. Place fries on a lined baking sheet, making sure that they are not overlapping. Bake for 30-40 minutes until golden brown and crisp (in my experience, there was no need to flip them halfway through cooking).

Served with baked chicken breast & shredded brusselssprouts.

HEALTHY NIGHT IN

It's a Tuesday night. No husband. Bravo TV line up is tonight's date. What to eat?

BE HEALTHY - BE HEALTHY. It's the new mantra that's getting me through NYC. Too many good restaurants can be dangerous.

So I thought it's time to get colourful. The more colourful, the healthier it has to be.

Ingredients:

• 1 x sweet potato, cut into chips
• 1/2 bunch kale, chopped
• 2 x capsicum, diced (use a variety of colours)
• 2 x tomatoes, diced 
• 2 tbs sunflower seeds
• 2 tbs pumpkin seeds
• 5 tbs olive oil
• 1 tbs balsamic glaze
• 10 Brussels sprouts, halved
• 1 tbs maple syrup 
• 1 tsp whole-grain mustard
• 1 tsp chili flakes, optional

Method:

1. Pre-heat the oven to 250C (410F).
2. Add the cut sweet potato to a plastic bag, add two tablespoons of oil, salt and pepper and shake. 
3. Line the chips on a lined baking tray (you may need two trays).  Cook for roughly 45-50mins. Keep an eye on them.
4. Season the chips again when they're cooked. Add chili flakes if you like.
5. Place the Brussels on a lined baking tray. 
6. Mix maple syrup, two tablespoons of oil, whole grain mustard in a bowl. Pour over the Brussels.
7. Cook the sprouts in the oven for 40mins.
8. Mix kale, capsicum, tomato, sunflower and pumpkin seeds in a bowl. Dress with olive oil and balsamic glaze. 

To be enjoyed in separate bowls, or combined on a plate.

MEXICAN MADDNESS

After indulging ourselves in Mexican cuisine - while visiting Monterrey, for only 3 days - to mark the 1 month off Mexican food (coincidentally on Valentine's Day), it was time to celebrate.

I really wanted to make a 'pollo con mole' that's mole chicken. So I asked my friend Lalo for some advice, he said "If you want to make it you can, but just so you know, most people in Mexico use mole from a jar." Normally I don't like to do this, but looking at a recipe I realised that, the jar is the way to go.

If you want to attempt - go for it, and please tell me how you go - here's a great mole recipe to follow, but it's not the easiest! 

Don't get scared, I'm giving you the FULL dinner run down. Sides, salads and all!

Mole Chicken (serves 4)

Ingredients: 
Chicken

• 4 x chicken breasts 
• 4 tbs olive oil
• 1 tbs crushed garlic
• 1 tbs Mexican spices
• 1/2 dried habanero chili 
• Juice of one lime  
• 4 tbs mole sauce

Sweet potato chips

• 1 x sweet potato, chopped into chip
• 2 tbs oil 
• Salt and pepper

Salsa

• 1 can of corn
• 3 x tomatoes, diced
• 1/3 cup coriander (cilantro), chopped 
• 2 x shallots, chopped 

Sides

• 2 x zucchinis, shaved 
• 1 can of black beans, drained and rinsed
• Lettuce leaves
• Guacamole
• Ricotta Salata, garnish  

Method: 

1. Follow instructions to make mole sauce. 
2. Pre-heat oven to 250C (410F). 
3. Mix the chicken marinade together, pour over chicken breasts - either use a bag to coat the chicken, or dip into a bowl. 
4. Place the chicken on a lined baking tray and put in to oven for 40-50mins (depends on your oven). 
5. Add the cut sweet potato to a plastic bag, add the oil, salt and pepper and shake. 
6. Line the chips on a lined baking tray (you may need two trays).  Cook for roughly 45-50mins. Keep an eye on them. 
7. To make the salsa, combine all ingredients into a bowl. Season with salt and pepper. 
8. For the zucchini, shave with a vegetable grater. Only grate until the middle spongy part of the vegetable. 

Assembling: 

1. Place the chicken on a plate. Pour mole over the center of the chicken. Sprinkle with sesame seeds or pumpkin seeds. 
2. Grate ricotta salata over the black beans.
3. Put the salsa in a bowl. 
4. Season the chips again and put in a bowl.
5. Add the grated zucchini to a large bowl. 
6. Put the lettuce leaves in a bowl. 
7. Serve with Mexican salsas and guacamole.  

NB: I've been trying to stay on the healthy side so no tortilla wraps or chips (hence the lettuce and zucchini), but don't let me stop you! Enjoy it.