Sweet Potato Medallions

Method

Wash and pat dry the sweet potatoes. Season to taste with salt, pepper and olive oil and bake in an oven for about 15 to 20 minutes.

When cool enough to handle, slice into thick medallions.

Cool and then marinate with the date and tamarind chutney. Dust in rice flour and pan sear in a hot pan to a golden brown.


For the Spring Onion Cream:

Simmer the milk and cream along with spring onions and reduce by half.

Season to taste, transfer in a hand blender add the greens of the scallion and blend to get a gorgeous green scallion flavored sauce