| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury’s, Sainsbury12 |
1 |
servings |
INGREDIENTS
| 4 |
|
Rashers smoked streaky bacon |
| 1 |
|
284 millilit soured cream; (10 floz) |
| 2 |
tb |
Finely chopped fresh chives |
|
|
***FOR THE SWEET POTATO CRISPS AND |
|
|
; RIBBONS*** |
| 1 |
md |
Sized white sweet potato |
| 1 |
md |
Sized orange sweet potato |
|
|
Barbecue seasoning to dust |
|
|
Salt and freshly ground black pepper |
|
|
Oil to deep fat fry |
| 1 |
|
Whole chives to garnish |
INSTRUCTIONS
FOR THE SOURED CREAM DIP
Grill the bacon rashers under a preheated hot grill until golden brown and
very crisp, turn occasionally during cooking. Remove and allow to cool.
Cut the bacon into fine dice. Mix the bacon with the soured cream and
chives and place into a serving bowl. Cover and chill until required.
Peel both varieties of sweet potato. Using a potato peeler, peel thin
strips lengthways from one of the sweet potatoes to form ribbons. Thinly
slice on the diagonal and widthways the flesh of the other sweet potato.
Heat the oil in a saucepan or thermostatically controlled deep fat fryer to
180 C, 350 F.
Deep fry in batches the ribbons and slices until golden brown and crisp,
approximately 2-4 minutes. Remove with a slotted spoon and drain on
absorbant kitchen paper
When all the sweet potato ribbons and slices are cooked add seasoning to
taste and dust lightly with barbecue seasoning, toss very gently to evenly
coat.
Place the soured cream dip onto a serving plate, arrange the spiced sweet
potato ribbons and slices around the edge and garnish with whole chives.
Serve immediately.
Converted by MC_Buster.
NOTES : Spiced sweet potato crisps and ribbons served with a creamy dip
ideal as a snack, starter or canape dish.
Converted by MM_Buster v2.0l.
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