Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Seasonal breakfast bowl
Serves 2 Starters and mains
Ingredients
- 1tbsp olive oil
- 125g each roasted sweet potatoes and carrots, chopped
- 150g kale, trimmed
- 1tbsp butter
- 2tbsp sauerkraut
- 2 eggs, poached or fried
- handful rocket
- 2tsp za'atar or coconut dukkah
- 60g turmeric aioli or turmeric mayo, to serve (optional)
For the sweet potato purée
- 1 large sweet potato
- 1/4tsp ground turmeric
- 1/2tsp smoked paprika
- 1/4tsp ground ginger
- 1tbsp lemon juice
Sauerkraut (makes around 1.5l)
- 1kg red cabbage, finely shredded, 1 or 2 large leaves reserved
- 1tbsp caraway seeds
- 1tbsp sea salt
- 80ml live whey (from live cultured dairy or split raw dairy)
- or 5g sachet starter culture
- or 1 extra tbsp sea salt
Method
To make the sweet potato purée, preheat the oven to 180C/160C F/Gas 4 and bake the sweet potato for 45 minutes or until the skin blisters and blackens and the flesh is tender. Allow to cool, then spoon the flesh from the skin into a bowl and mash with a fork, adding the spices, lemon juice and a little salt, to taste.
Heat the oil in a large frying pan over a medium–low heat, add the roasted sweet potatoes and carrots, and fry gently, stirring occasionally, to reheat. Add the kale and butter, increase the heat to high and fry, tossing gently to avoid breaking up the roasted vegetables, for 2–3 minutes until the kale is softened. Spread a generous dollop of sweet potato purée on the base of 2 bowls, then pile in the vegetables and top with some sauerkraut and an egg.
Scatter with rocket and finish with a sprinkle of za’atar or coconut dukkah. Serve with the turmeric aioli or mayo, if using, on the side.
Sauerkraut
Put the shredded cabbage in a large bowl, add the caraway seeds and 1tbsp salt, mix well and leave for 5–10 minutes to allow the salt to start extracting the juice from the cabbage. Either pound the cabbage gently with a pestle or massage and squeeze it with your hands until juices begin to leach out.
Add the whey, starter culture or extra salt, toss to combine, then pack the cabbage into 1 or 2 large wide-mouthed sterilised jars (depending on size), pressing it down firmly so the juices submerge the shredded cabbage. Fold the reserved cabbage leaf or leaves around the top of the shredded cabbage and press down again – this will keep the shredded cabbage submerged. Put an egg cup or small bowl on top so that when the lid is closed everything stays under water.
Put the jar/s on a plate and leave for 5-7 days. They need to be at room temperature for the first 1-2 days, but once you see signs of bubbling, transfer to the fridge or a very cool place. Once opened, sauerkraut will keep for 3 months in the fridge.
This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.
Advertisement