Hasselback sweet potatoes with bacon and Cheddar cheese
Barbecook Adam 50 Top
2 chopsticks or something similar
A sharp knife
4 tbsp sour cream
2 spring onions
100 ml olive oil
1 clove of garlic
50 g grated Cheddar cheese
1 tsp paprika powder
1 pinch of cayenne pepper
1 tsp dried oregano
1 tsp dried or fresh rosemary
1 tsp dried or fresh thyme
4 sweet potatoes
half a lime
2 sprigs of tarragon
optional: 4 thin rashers of salted (Duroc) bacon
For the salsa:
a piece of tomato or 15 cherry tomatoes
150 g corn (tinned)
1 pointed sweet pepper
2 tbsp apple vinegar
1 tbsp olive oil
half a lime
1 red onion
a few sprigs of coriander
The first real spring weekend felt just like a summer weekend. Reason enough to get the barbecue out. And so it was...
Thanks to VTM Koken I got to know a potato dish called “Hasselback”. This is a dish in which a whole potato has slits cut into it. You don’t cut all the way through, but actually create wafer-thin slices, which are still joined to each other. You can cook them in the oven, but also on the barbecue. You can hide anything between the slices, such as cheese.
I chose to brush the potato regularly during cooking with herbal oil. This would also turn out perfectly with, for example, herb butter. You can finish it off in a number of ways. You could choose from pulled pork, pulled chicken, ordinary vegetables, sour cream, yoghurt or cheese. I went with sour cream, some bacon (optional), cheese and spring onion. The potato is an ideal side-dish at your barbecue, but with, for example, a salad or, as in my case, tomato salsa, you have a complete main course
- Scrub and wash the sweet potatoes. Now we are going to slice into them, but not slice through them. Place a sweet potato between two hours chopsticks. They stop your knife, so that you don’t slice all the way through. Cut wafer thin slices in the sweet potato.
- Mix the olive oil with the paprika powder, finely sliced clove of garlic, oregano, cayenne pepper, rosemary, thyme, pepper and salt.
- Heat the Barbecook Adam 50 Top to 180°C. Place the sweet potatoes on the grill, not directly over the fire. Brush them with the oil. Close the barbecue. It takes 50 to 60 minutes until they are done. Test them by pricking them with a knife. Brush them regularly with the herbal oil.
- After 40 minutes place the grated cheese between the slices of sweet potato. That way it can melt slowly.
- Meanwhile, finely chop the spring onion and the tarragon leaves. Stir the sour cream together with the zest and juice of half a lime.
- Make the salsa. Halve the cherry tomatoes. Let the corn drain well. Cut the pepper into pieces Grate the carrots and chop the avocado and onion into pieces. Mix all of this together and add the vinegar, pepper, salt and juice of half a lime. Lastly, chop the coriander coarsely and add to the mixture.
- Cook the bacon rashers on the barbecue until crisp. Allow about ten minutes. Then cut them into pieces.
- Serve the sweet potatoes in a small bowl with the salsa. Spoon over some sour cream. Finish with the bacon, tarragon, spring onion and a lime wedge.
- Beer tip: a fresh and hoppy beer that is not too heavy. Consider Zwaluw (Siphon), Tarras Boulba (De La Senne) or Saison De Ranke (De Ranke)