One day I decided to try something new with the way I do sweet potatoes. Traditionally, I tend to do them in the form of wedges or mash and both ways are great. This time though, I have decided to cut them in cubes and roast them in honey and crushed black peppercorns.
Doing this adds spice and crunch to the sweet potato and the honey brings out the sweetness of the potato. The tender potatoes goes well really with savoury salmon and juicy prawns.
Of course there is buttery spinach that is not too over done either. It also was added on the salmon just to brighten it up. Finally there is the crunchy yet buttery sweetcorn to go with the food. It is definitely a great meal to have during the wee.
Prep: 30 mins
Cooking time: 1 hour and 20 mins
-4 fresh salmon fillets
-1 pack of raw prawns
-1 pack of Frozen peas
-1 pack of spinach
-1 pack of corn on the cob
-1 spring onion
-2 Tbsp Lemon Juice
-1 Tsp of parsley
-1 Tsp of dill
-1 Tsp of garlic paste
-1 pack of sweet potatoes
-1 Tbsp Butter
-Salt and pepper to taste
Wash and prep the salmon, prawns and baby potatoes.
Season the salmon and prawns with lemon juice, Dill and garlic paste.
Leave the salmon and prawns to marinade for 30 mins.
Peel and chop the sweet potatoes.
Season the sweet potatoes in honey salt and black pepper.
Place the sweet potatoes in a Pyrex dish.
Put in the oven at 180 degrees.
Place the salmon onto the Pyrex dish and fold the aluminium foil to cover the salmon and prawns
Place the salmon parcels into the oven.
Add 1/8 of water and butter to a small saucepan.
Steam the corn on the cob until softened.
Fry the corn on the cobs in a frying pan on medium heat in butter.
Fry the spinach in butter on a medium heat.
Serve on a plate.
Garnish with parsley.