Kumara and Gruyere Wedges |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 16 |
|
This recipe is doubly Australian. Firstly it comes from the Australian Women’s Weekly cookbook “Muffins, Scones and Breads” and secondly Kumara is a type of Australian orange sweet potato. I have made a few recipes from this book (which belongs to my DH) and they’ve all been very successful; this recipe is on my list of ones to try. NOTES: Preparation and cooking time for the kumara is not included. Australian chefs use a larger tablespoon measure so will only need 2 tbsps of cashews. Ingredients:
300 g kumara, cooked and mashed |
350 g gruyere cheese, cut into 1cm cubes |
375 g self-raising flour, sifted |
40 g butter (plus extra for greasing) |
1/4 cup chopped fresh chives |
2 eggs, broken into separate bowls and lightly beaten |
125 ml milk (approximately) |
2 teaspoons coriander seeds |
2 teaspoons cumin seeds |
1/2 teaspoon crushed dried chili |
2 1/2 tablespoons finely chopped cashews |
Directions:
1. Grease a deep 19cm square cake pan; heat oven to 500F / 240C /gas mark 7; mix together the spicy topping ingredients so that they are well combined.
2. Place butter and flour in a large bowl and rub in the butter.
3. Stir in cheese and chives then add 1 beaten egg and the mashed kumara; stir in enough milk to mix to a soft sticky dough.
4. Turn dough onto a floured surface, knead until smooth.
5. Press dough into the prepared pan, brush with the second beaten egg, sprinkle with spicy topping then press topping firmly into the dough; using a floured, serrated knife, cut dough into quarters, then diagonally into 16 triangles.
6. Bake for 15 minutes then reduce the temperature to 375F / 190C /gas mark 4 and bake for a further 10 - 15 minutes.
7. Remove from oven and allow to stand a few minutes before turning onto a wire rack to cool.
|
|