Peppercorn sauce, sweet potato wedges

I like spice and heat so this suits me, tweak away! Made a great meal with grilled steak 🙂 

Ingredients:
1 very finely chopped shallot

1 clove of garlic, bashed

2 heaped tsp peppercorns in brine, drained and crushed

1 tsp tomato paste

A little beef stock

Freshly ground black pepper

Generous splash (about 50ml?) red wine

Cream

Method:

Sauté onion and garlic. Add peppercorns and gently stir. Add paste, stock and wine. Simmer for a few minutes to reduce. Add cream and pepper, simmer on low heat to get the thickness desired. Non purists add a dash of Lea & Perrins, yum! 

Spiced Sweet Potato Wedges:

1 large sweet potato, peeled and cut into thick wedges
Cayenne pepper and sea salt to taste

A couple of spoons of mild olive oil

Preheat oven to 200.
Toss ingredients together and bake for 35 mins. Turn occasionally.  The only thing to be aware of is that the wedges must be in a single layer or they won’t crisp up (believe me, ended up with mush when I tried to make too many..if that happens mash it and make potato cakes with fried eggs, result!)’