Ed (‘Fast Ed’) Halmagyi, Mitsubishi Electric Australia Ambassador, has shared his most fridge-storable meals to replace the weird and wonderful leftovers that we often store in our fridges for far too long.
Roasted stuffed sweet potato 3 ways
Delicious Roasted stuffed sweet potatoes three ways including, egg salad, grilled broccoli and avocado, and chorizo nachos.
Preparation time: 20 minutes | Cooking time: 1 hour | Serves: 6
6 small sweet potatoes
sea salt flakes and freshly-ground black pepper
Egg salad
4 eggs
4 green shallots, finely sliced
½ cup walnuts, crumbled
¼ cup aioli
¼ cup pomegranate seeds (arils)
Grilled broccoli and avocado
1 head broccoli, quartered
2 Tbsp extra virgin olive oil
½ red onion, very finely sliced
¼ bunch parsley, finely chopped
¼ bunch mint, finely chopped
¼ cup hummous
1 avocado, diced
2 tsp black sesame seeds
Chorizo nachos
1½ cup white corn tortilla chips
1 cup pasta sauce
¼ cup smoky barbecue sauce
400g can four bean mix, drained
1 cup mix of Red Leicester and mozzarella cheeses
¼ cup guacamole
hot sauce and sour cream, to serve
Method:
1 Preheat oven to 180°C. Wrap the sweet potatoes in a double layer of foil, arrange on an oven tray, then bake for 45 minutes. Allow to cool then split by slicing almost through the sweet potatoes but not quite, and season with salt and pepper.
2 Place the eggs in a saucepan of cold water and set over a moderate heat. Bring to a boil and cook for 6 minutes, then drain and refresh under cold running water. Peel, then roughly chop. Mix with the shallots, walnuts and aioli, spoon into sweet potatoes and top with pomegranate seeds.
3 Drizzle the broccoli with extra virgin olive oil and season with salt and pepper, then cook on a hot ribbed griddle, until lightly blackened. Roughly chop. Mix with the onion and herbs. Spread hummous into the sweet potatoes, arrange the broccoli mix on top, then top with the avocado and black sesame seeds.
4 Arrange tortilla chips in the sweet potatoes, then top with a mix of pasta sauce, smoky barbecue sauce and beans. Scatter the cheese mix over the bake for 5 minutes. Finish with guacamole, then serve with hot sauce and sour cream.
