- 1.25 kg Sweet potato (peeled and chopped)
- 180g Haloumi
- 2 brown onion
- 2 cloves of garlic
- 1 Tb Keens Traditional Curry Powder
- Maple Syrup
- 2 Cups of bread crumbs
- 250g butter
- 125g Parmesan cheese
1. Preheat oven to 180 degrees Celcius.
2. Prepare the ingredients. Peel and cube the potato (1.5-2cm cubes), roughly chop the onion and crush the garlic.
- I needed a large bowl, so this week I used a saucepan as a bowl. It works fine.
3. Place a medium sized non-stick fry pan on medium heat. Dry fry the Curry powder, making sure it doesn’t burn.
Add onion and garlic. Cook for 5 min until brown.
Add to the bowl with the potato.
- Dry fry the spices so that they release their flavour more effectively.
- I added a little olive oil part way through the onion cooking
4. In the same frying pan add the Haloumi.
Cook until brown on both sides.
Remove from pan and slice into the same size as the potato.
Add to bowl with the potato
- Haoumi is a cheese made from a mixture of cow and goats milk.
- It has a high melting point so it can be fried or grilled.
5. Drizzle with maple syrup until covered. Season
- Now I usually use “Maple Flavoured syrup” but in respect to my Canadian friends I’ve gone to the real thing.
To make the crumble:
6. Place bread crumbs and parmesan cheese in a bowl.
- I cheat by using cheese biscuits that I crush with a mortar and pestle and rub with the butter mixture
7. Rub in butter until mixture is crumbly.
- I usually have the butter out for a while so that it is soft, almost at room temperature
- Do not melt the butter. It needs to be rubbed into the bread crumbs not mixed.
8. Place potato into 6 medium sized ramekins. Top with the crumble.
9. Bake for an hour until the potato is cooked and the topping is brown.
The top is cheesy while the filling is sweet and curry flavoured. It even reheats well in the microwave. While the crumble isn't as crunchy as it usually is with the cheese biscuits, it is tastier and that's what matters.