GREEN GREMOLATA POTATO SALAD

INGREDIENTS:

1kg Baby Potatoes

60g Flat Leaf Parsley

2 Cloves of Garlic, crushed

1/3 cup Sunflower Oil

Juice and Zest of 1 Lemon

Olive Oil

1 TBS Red Wine Vinegar

Salt and Pepper

METHOD:

Peel and boil the potatoes, then rain and allow to cool slightly.

Using a stick blender, blend together the parsley, lemon juice, lemon zest, garlic and sunflower oil. 

Season well with salt and pepper.

Drizzel the cooled potatoes with olive oil, and season with salt and pepper. Toss through the pesto and allow to chill completely before serving.

SPICED ROASTED CAULIFLOWER WITH LIME YOGURT

INGREDIENTS:

1 Small White Cauliflower, cut into florets

1 Small Green Cauliflower, cut into florets

Olive oil

2 Cloves of Garlic, crushed

1 TBS Ground Cumin

2 tsp Ground Cinnamon

1 ½ tsp Tumeric

Salt and Pepper

SAUCE:

300g Double Thick Greek Yogurt

2 TBS Coriander, chopped

Juice and Zest of 1 Lime

2 TBS Olive Oil

Salt and Pepper

METHOD:

Preheat the oven to 200°C.

Place the cauliflower in a large roasting tray and toss with olive oil, add the garlic, cumin, cinnamon, and turmeric, and season well with salt and pepper.

Roast the cauliflower for 10-15 minutes, until golden and crispy on the outside and still slightly crunchy on the inside.

In the meantime, mix the yogurt, coriander, lime juice and zest and olive oil. Season well with salt and pepper.

Serve the cauliflower drizzled with the lime yogurt

HARISSA CHICKEN

INGREDIENTS:

 

1 Red Pepper

¼ tsp Coriander Seeds

¼ tsp Cumin Seeds

¼ tsp Caraway Seeds

1 TBS Olive Oil

1 Red Onion, finely chopped

3 Cloves of Garlic, Crushed

1-2 Red Chillies, Chopped

2 TBS Tomato Paste

2 TBS Lemon Juice

Salt and Pepper

3 TBS Greek Yogurt

1 Spatchcocked Chicken or 8 pieces or 8 Breasts

METHOD:

Place the red pepper under a preheated grill until blackened and soft. Remove from the oven and place in a zip lock bag to sweat. Once cool, peel.

Toast the coriander, cumin and caraway seeds, and then grind in a spice grinder or pestle and mortar.

Heat the olive oil in a large frying pan and sauté the onions until soft and translucent. Add the garlic and the chillies and cook for a further 2-3 minutes, then add the spices.

Allow the spices to become fragrant, then add the tomato paste and cook for 3 minutes. Add the pepper and transfer to a blender. Blend until smooth, season well and allow cooling.

Add the yogurt to the cooled harissa, and use it to cover the chicken. Allow flavours to infuse for a minimum of 3 hours.

Place the chicken on a hot-medium hot braai and cook turning frequently, and basting in between until the chicken is cooked. About 1 ½ hours for a whole spatchcock, 35-40 mins for pieces, and 20-25 mins for breasts.

cheeky CHOC chips

Ingredients:

1 cup butter

1 cup brown sugar

1/4 cup white sugar

2 eggs

1/2 tsp vanilla essence

180g bitter sweet chocolate, cut into chunks

50g roasted hazelnuts, roughly chopped

2 1/4 cups flour

1 tsp baking powder

Pinch of salt

Method: 

Preheat the oven to 180 ° C. 

Beat the butter and the sugar in a mixing bowl, until light and fluffy.

Add the eggs, little by little beating well in between each addition. Beat in the vanilla.

Stir in the chocolate chunks and the nuts.

Sieve in the flour, baking powder and salt, and food together.

Scoop up table spoon sized pieces of the cookie dough and roll it into balls. Space the balls evenly on a lined baking sheet and flatten with a fork. 

Bake cookies for 8-10 mins until golden Brown and crispy on the edges but still light and soft in the centre. 

Remove from the oven and allow to cool slightly before removing from the baking slide.