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Baked or Air fryed Sweet Potato Fries with Wasabi-Pea Dip is a healthy and dynamic duo of colors and flavors. The sweetness of the fries balance to perfection the spicy green wasabi-pea dip.  A truly odd combination this Sweet Potato Fries with Wasabi-Pea Dip recipe for some but once you get your head around it and jump in and try it out… you’ll never go back to normal fries with ketchup. Sweet potato and wasabi is a match made in heaven, a bit like in the movie Ratatouille when the rat mix up the mushroom and the cheese and it become exponentially delicious, well it’s also the case for this combination. At first, I was hesitant about the mix too, and I could not have been more wrong. On my first bite I’ve started to be obsess with it! I’m a “savoury person” and sweet potatoes never really appealed to me until I…

Ponzu Steak on a Wasabi pumpkin purée is an almost asian dish, the underlying flavours are all japanese although the format of the dish is more western cuisine (steak, potato). The highlight of this dish find itself in the pumpkin purée, not in the meat. The steak is a simply well seasoned with coarse salt and pepper steak cooked to your liking in the pan or even better grilled on the BBQ with a touch of ponzu (soy sauce + citrus essence sauce) to top it in the end. If you do not have any space left in the pantry for yet another one of those too little used bottles, you can always replace the ponzu with tamari or soy sauce. The magic of this dish… you’ll find in the wasabi flavoured pumpkin purée. The technique is quite similar to mashed potatoes, except for the roasting of the pumpkin slices before mashing them up with the usual milk, butter, wasabi, salt and…

I know… I know… It’s wasabi and it’s too strong you would say… But the truth is: nah! Just need to balance the wasabi vinaigrette with some vinegar and honey and you’ll be surprised by the result. Sure, it’s gonna be a bit spicy, especially if you add the wasabi crunch on the sides of your tuna, but it’s not too strong, believe me. I use to dislike wasabi, strangely I’ve changed. I remember the recipe that made me switch from dislike to loving it. It was not even an asian dish, like sushis, but a recipe from an Australian chef, that made a “sweet mashed potato” with wasabi! Sometimes, it just takes a different take on a disliked product to start loving it… Although… sometimes it never comes. Or an other example; goat cheese. Most people dislike goat cheese at first, but then they try it in a bruschetta and then add some more…

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