Now, in case I have not mentioned this before, we live with his parents. We have our own little flat but this flat does not have a kitchen. Therefore, all cooking is done in the main house in a kitchen the size of my desk (a little bigger, but that's pretty close). Dinner preparation is rotated between ourselves and the parents but we enjoy it and love taking control. You can imagine my joy that we would have a night alone to cook for ourselves....whatever we want!
As money was a little tight, we had to use what was on hand but we tried to get as creative as possible. The night before we had been out to DW 11-13 so nothing could top that...we decided on classic steak and chips. No potatoes on hand but a bag full of sweet potatoes so we adapted. Sweet, low in GI and easy to cook we set off to make sweet potato chips (fries)! For the steak we made a Garlic and Balsamic Reduction sauce. Sweet, chunky and delicious.
Sweet Potato Chips
Sweet potatoes
Butter or Margerine
Salt
Preheat your oven to 180 degrees. Peel the sweet potatoes (I use one per person, but it depends on the size) and cut into fingers. Rub butter on the bottom of the baking tray and place the sweet potatoes on top. Drop a teaspoon of butter over the sweet potatoes and sprinkle with salt (I prefer the rock salt).
Place in the hot oven and cook for 20-30 minutes until cooked through. They don't go as crunchy as regular potatoes but they're healthier so we don't mind. For the crunch, deep fry the sweet potatoes instead of baking them.
Serve hot
Garlic Balsamic Reduction Sauce
4 cloves of garlic
180ml balsamic vinegar
1 tbsp honey
Peel the garlic cloves and slice thinly. In a saucepan, heat the balsamic vinegar and add the honey and garlic. Reduce heat and allow to cook until the garlic has absorbed some vinegar and the sauce is sticky. Serve hot over steak
(sorry for the poor quality cell phone camera image)
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