Confit Sweet Potato with mango kaffir salad and coconut broth
Christmas is almost upon us, which means that families all around the world are groaning about having to deal with their various family members' dietary demands. My family is no exception. Between my sister, dad and me, we are cumulatively gluten free, dairy free, and meat free. So when it comes to festive dishes, we have to think creatively.
I actually think a vegetarian Christmas suits a southern hemisphere Summer meal better. The heavy weight of a Christmas ham or roast turkey is too much on a hot summer's day. Think instead of a fresh asian salad, crisp and fresh and peppered with lime, it lifts you on a summer's afternoon.
Pair this with indulgent confit slow roasted kumara, with caramelised sticky soy-maple glazed edges, and a coconut-kaffir lime broth, and you've got yourself an impressive but fresh Christmas meal.
The beauty of this dish is that all the components can be made ahead. The evening before, you could cook the kumara, make the broth, and prep the salad. All that remains is to dress and toss the salad together, quickly re-heat the kumara and broth, and away you go. Imagine, Christmas dinner (or lunch!) ready in 15 minutes flat!?
Give this one a go this Christmas season. You might surprise yourself.