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THAI SQUASH AND SWEET POTATO PHYLLO TART

This is my recipe for today from Richard Hirschs, His & Hirsch’s cookbook

Ingredients

  • 15ml sunflower oil
  • 30ml red or green Thai curry paste
  • 1 medium onion, peeled and chopped
  • 1 small red chilli, seeds removed and sliced
  • 750g hubbarb squash, peeled and cut into 2.5cm cubes
  • 2 large sweet potatoes, peeled and cut into 2.5cm cubes
  • 1 x 400g tin ‘’lite’’ coconut milk
  • 250ml chicken or vegetable stock
  • 60ml chopped coriander (optional)
  • 5ml dried oregano
  • 15ml soy sauce
  • 4 to 5 sheets phyllo or samosa pastry, lightly brush with oil
  • GARNISH – 20ml pumpkin seeds; 20ml sesame seeds

Method

  1. Preheat oven to 180 degrees C/160 degrees C fan/gas mark 4
  2. Heat the oil in a large pan over a moderate heat; lightly fry Thai curry paste for 2 minutes.
  3. Add onion and cook until translucent, then add the chilli, hubbarb squash, and sweet potato. Cook for 3 – 4 minutes.
  4. Add the coconut milk and the stock; simmer for 15 minutes, until vegetables are just tender.
  5. Stir in the chopped coriander, oregano, and soy sauce. Pour mixture into a greased 20 x 28cm baking dish.
  6. Lightly bunch up phyllo pastry sheets which have been brushed with oil; and place over the top of the vegetables, completely covering the surface.
  7. Sprinkle over with pumpkin and sesame seeds.
  8. Bake for approximately 15 – 20 minutes, until the phyllo pastry is light golden in colour.

Variation – use butternut squash in place of hub barb squash

Sent with Love

Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.