Recipe: Gratinated Sweet Potato with Red Curry

In Spanish, mezcla means something like mix or blend. It is used to describe music, art and dishes alike. In Mezcla, the first solo cookbook by Ixta Belfrage, who previously co-wrote Ottolenghi’s cookbook Flavour, Ixta shares her favourite ‘mezcla’ of ingredients and flavours from Brazilian, Mexican and English cuisine, creating delicious dishes such as this gratinated sweet potato with red curry.

Ixta: ‘This dish tastes a little like panang curry, but in gratin form. Serve it as an impressive vegan main course with a salad or some fried vegetables, serve it with meat or fish, or make it part of a series of dishes.’

How to make the gratinated sweet potato with red curry

• Preheat the oven to 200 °C.
• Pour both cans of coconut milk into a bowl and whisk until smooth. Pour half (400 g) into a serving bowl and set aside. Pour the other half into a blender, add the remaining ingredients for the red curry sauce and blend until smooth.
• Grease a round baking dish or ovenproof pan measuring 28 cm in diameter. In a large bowl, mix the sweet potato with the curry sauce; use your hands and make sure the sweet potato is coated all over with the sauce. Slide everything into the baking dish and smooth the top. Make sure the potatoes are completely covered with the sauce by pressing down on the slices. Cover tightly with a lid or aluminium foil and bake for 40 minutes.
• Meanwhile, fry the flavourings (if using). Place a heatproof sieve over a heatproof bowl. Pour the oil into a small saucepan over medium-high heat and add one strip of ginger. When the ginger starts to sizzle, add the remaining ginger and fry for about 1 minute and 45 seconds; swirl the pan occasionally to separate the strips. Fry the Thai basil for 30 seconds, swirl the pan, and remove it from the heat. Pour the oil through the sieve and collect it. Spread the flavourings out on a plate and reserve the oil.
• After 40 minutes, remove the aluminium foil from the baking dish and press down on the potatoes until they are covered with the sauce again. Drizzle over 1½ tablespoons of the aromatic oil. Return the dish to the oven uncovered for 25 minutes, turn the grill to its highest setting and grill for about 6 minutes until the top is crisp and golden brown. Keep an eye on the gratin, as some grills are hotter than others.
• Spoon over 4 tablespoons of the reserved coconut milk, followed by 1½ tablespoons of the aromatic oil. Garnish with the crispy flavourings and serve the gratin with lime wedges and the remaining coconut milk, which can be drizzled over the gratin while eating.

Title: Mezcla
Author: Ixta Belfrage
Price: €32,99
Publisher: Fontaine uitgevers

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