How to get your husband to cook.

Someone seems to like me, way over at Sasko.
Last time I received a beautiful picnic hamper of their newest bread loaves to play around with, and this time before Vday, a beautiful box arrived on my doorstep. A quick peek inside revealed it to be chockablock with saskos new Quick Treat range:

Chocolate muffin mix
Cheese and chive flavoured muffins
Vanilla flavoured muffin mix
Bran muffin mix
Scone mix
Cookie mix
Flapjack mix
Pancake mix

Since it's the beginning of the year, I'm attending many soirées and parties, and us South Africans being so fond of our bring and shares these were ideal for something quick to rustle up and bring along. It's also a very ideal way to get your hubby to start cooking. Hand him the packet, lay out the ingredients, and in no time you will have flop proof goodies while you put your feet up and read on the couch.
Since I can't process wheat flour as well as I used to I like to add things to the mixes to bulk them out and add more fibre so I can enjoy them too!
It also makes them a little more different.
Each pack will need the addition of oil or butter, eggs milk etc. the ingredients I've listed are additional ingredients to make the recipes a little more exciting. These little beauties are available at most stores for only R12.99 each. Well worth stocking up on a few of these for the cupboard.

Apple and Cinnamin muffins 
(makes 12 muffins)
1 pkt Sasko Vanilla muffin mix
2 golden delicious apples, chopped
1 tsp Cinnamin
50ml milk
Sugar and Cinnamin to top

Follow packet instructions adding the chopped apples and Cinnamin. Add an additional 50ml milk to the mix. Spoon into a muffin tray and sprinkle the muffins with sugar and Cinnamin.

Blueberry flapjacks 
(makes about 15 flapjacks)
1 pkt Sasko flapjack mix
50g blueberries
50ml milk

Follow packet instructions adding the blueberries and an additional 50ml milk to the mix. Spoon into a hot pan. Cook at a medium heat in batches of three and serve hot with maple syrup or berry sauce.

Carrot, beetroot and bran muffins
(makes 12 muffins)
1 pkt Sasko bran muffin mix
2 carrots, grated and peeled
1 large beetroot, peeled and grated
50ml milk

Follow packet instructions adding the grated carrot and beetroot. Add an additional 50ml milk to the mix. Spoon into a muffin tray and sprinkle the muffins with sugar and Cinnamin

Chilli chocolate muffins with salted caramel centers
(makes 12 muffins)
1 pkt Sasko chocolate muffin mix
50g Lindt Chilli chocolate
60ml caramel sauce with a good pinch of salt

Follow packet instructions adding the grated chili chocolate. Add an additional 60ml milk to the mix. Half full the muffin trays. Spoon one teaspoon of salted caramel in each centre, cover with the remaining muffin mix.

Courgette and cheese muffins
(makes 12 muffins)
1 pkt Sasko cheese and chives muffin mix
4 small courgettes, grated
1/2 cup grated cheddar
Small bunch of chives, chopped
60ml milk

Follow packet instructions adding the grated courgettes, grated cheddar and chopped chives. Add an additional 60ml milk to the mix. Spoon into a muffin tray and bake until golden brown.

Cranberry and walnut cookies
(makes 24 cookies)
1 pkt Sasko biscuit mix
100g walnuts, chopped
1/4 cup dried cranberries
Follow packet instructions adding the chopped walnuts and cranberries. Bake until golden brown.

Pecan and pumpkin scones
(makes 12 scones)
1 pkt Sasko scone mix
1/2 cup pumpkin purée
30g chopped pecans
Follow packet instructions, reducing the milk from 140ml to 100ml. Add the puréed pumpkin into the egg and milk mix and follow the remaining steps. Brush the shaped scones with milk and top with the chopped pecans. Bake until risen and cooked through.

Stuffed savory pancakes
(Serves 4)
1 pkt Sasko pancake mix
2 cups savory mince
1 1/2 cups bechamel sauce (white sauce)
1/4 cup grated cheese

Follow packet for the pancakes.
Keep 8 pancakes aside, and freeze the rest for another day.
Fill the pancakes with the savory mince filling and roll up to form cigars.
Place the filled pancakes into a baking dish.
Cover with the bechamel and grated cheese. Bake at 180 until the cheese is melted and the filling is hot.
Serve with a crisp green salad.

Oh fi'g 'oodness sake!

This recipe took me 2 days to make. I'm still deciding as to whether that was pure and utter madness or not, as it was a rather grueling 2 days, but then again I did decide to make 2 kgs of the little buggers.
My husband is over the moon, so it looks like preserved figs with everything for the next long while (we have drastically cut down on our sugar intake since June, so anything sugar infused is met with much excitement).

It all started as a rescue operation really.
Last year was our first fig season for our little tree, so they did not ripen. We picked them and donated them on to a granny so she could make fig preserve.
We were rewarded with 2 jars, one of which I dropped on the floor. So 1 jar.
This year we were a bit greedy. So when our little fig tree exploded with about 2 hundred figs we rubbed our hands with glee at the jars and jars of ripe fig jam we could foresee lining the kitchen cupboard (sugar addiction rearing it's ugly head again).

You can imagine our horror, when we noticed that the figlets were starting to droop and turn yellow as the days progressed.
Apparently figs have 2 seasons so the first crop in Oct is perfect for preserves as they don't ripen, and the second in Jan is when they will.
After several google searches, water, compost etc dumped on the tree, with no changes, I decided it was time to attempt my own preserving..

After following this recipe,
And then this one as the boiling instructions were a little unclear.
And then this one as boiling instructions were still unclear

I realized at the third recipe, that I had forgotten to soak the figs in a lime or bicarbonate solution.
The first few recipes were for Sikalai gliko, spoon sweet figs and the third for preserved figs, but the methods were still similar so I plowed on, even though I could end up with mounds of sticky, deflated figs instead of firm tear-shaped Bon bons.

In the end they were perfect.
So here is my step by step recipe for fool proof preserved figs. I halved the recipe, as I made 2 kgs.

Figs on left. Perfectly translucent.
Figs on right, not boiled in water long enough, started to droop, therefore did not soak in enough sugar syrup and did not become completely translucent. 

Preserved green figs.
Disproved fig preserving theories:
I did not soak the figs in lime or a bicarbonate solution, so I'm not sure if this step is really necessary.
If it looks like you have enough sugar syrup. You really don't.
You don't have to use rock hard figs, they definitely look nicer, but I used slightly droopy softer ones.

1 kg green figs, poked and soaked
1.5 kg water
1.5 kg 
Juice of 2 lemons
Addition 1kg sugar and 1kg water for more syrup for bottling.

1. Trim the green figs at the top, so they start to ooze white latex.
2. Use a chopstick or thick needle to make a hole in the base to release more latex (I poked a hole through the bottom right by the end point of the fig, where it starts to go red).
3. Rinse the figs twice to remove latex, then soak in a bucket of fresh water. Use a plate or a weight to keep the figs fully submerged. Soak overnight.
4. Place the soaked figs in a pot of clean water and bring to the boil. Boil for 15 minutes. Strain the figs and place them in cold water to cool down. 
5. In a new pot of water repeat step 4. Boiling the figs 15 mins, straining, and cooling in fresh cold water.
6. Heat the 1.5kg sugar and 1.5kg water in a large pot. Stir until sugar has dissolved and then boil for 5 minutes.
7. Add the cooled figs and boil for 15 minutes, using a large spoon to turn the figs and make them submerge evenly.
8. Soak the figs in this sugar syrup overnight, weighing them down so they are fully submerged.
9. Bring the syrup and figs to the boil.  Add the juice of 1 lemon.
Boil until the figs are completely clear and translucent (not read- a-newspaper translucent, but you will see the difference, as the fig is a uniform dark grey green all around and firm). This step will take up to 2 hours.The sugar syrup will be thick, and reduced to just over a third of the level you started with. 
If your syrup is thickening too soon ie before the figs are translucent, add 2 cups of water after the first hour.
10. Boil the remaining 1kg sugar and 1kg water and lemon juice while the figs are cooking. You can add this to the figs, after the first hour of cooking, if your pot is large enough, or boil separately to the same consistency as the fig syrup.
11. Tightly pack the figs into sterilized jars (boil the jars in water, or bake with hot water in the oven until hot). Pour in the syrup, giving an extra 3cm above the figs, as they will absorb syrup overnight. Seal with sterilized lids.
12. Eat! Or store for later.

Thirty, Flirty and Thriving.

Roast chicken on Rye with Fennel Coleslaw

A funny thing happened.
Well, I turned thirty (no that's not the funny thing), but a few months into being thirty my body just decided to change.
My metabolism shifted, foods that I ate with glee no longer agreed with me, they started to make me feel bloated and my stomach was not happy.
The funny thing is my dad told me when I was a kid how he loved rye bread, how it just agrees with him, and how he really can't "process" white bread and flours.
I used to laugh and go, "Yuck, rye bread!"
Now my stomach absolutely adores rye bread, it practically purrs with happiness when I tuck into a few toasted rye slices, and so I made a compromise, 70 and 80% rye seem to be the least brick-like varieties, and they seem to go down rather well.
So for now, all my recipes will be easier on the digestion, and without the use of white flours, so no sticky little cakes and doughnuts (sigh) the stomach has spoken.
Yet true to form, they will still be delicious to eat.

Roast chicken on rye with Fennel coleslaw
Serves 2

Fennel coleslaw:
2 small salad spring onions
2 baby fennel bulbs
1 small carrot, peeled and grated

Good slaw dressing: 
Juice of half a lemon, 
1 tsp olive or macadamia oil
Bad slaw dressing: 
1 Tbsp Mayonnaise

4 slices rye bread
4 slices roast chicken

Slice the spring onions and fennel bulbs.
Mix with the grated carrot and add your choice of dressing.
Layer two slices of bread with the chicken slices, and top with the coleslaw, finish with the top slice of bread and serve immediately.
You can butter and toast the rye, its totally up to you :)

These are a few of my favorite things

If you are going out and about and your sharpest sneakers just quite don't cut it at the Biscuit Mill, then head off to the market in Stellenbosch at the Oude Libertas. The waffles are deliciously naughty, handmade, hot and syrupy with either cream or ice cream. And you can buy anything from cheeses to  falafels, homemade eats to lunch, there really is something for everyone there.

I recently bought a bottle of Carrol Boyes wine for my sister-in-laws birthday from this market. (I later received a bottle from Pick 'n Pay together with a deliciously large hamper of Lindt chocolates all ready for Easter!) My favorite lunch is an oozy wedge of ripe Camembert, crusty bread, and a couple of Portion 36 Kalamata olives. Simple pleasures!

Onto my next favorite subject: chocolate!

Lindt have created a new hazelnut Lindt bunny, which my husband and I voraciously ate tested out one night last week. It had little nuggets of crunchy hazelnuts in the chocolate, we flattened it rather quickly. Deee-licious, just in time for Easter! Enter the code found on any of the 100g bunnies before 20th April to win a family cruise!

Lindt is holding a bunny race at the V&A, definitely worth diarising, even if it's only your kids that are allowed to ride the giant fluffy Lindt bunnies.
From Thursday 17th to 21st April, at Barrow Court, 11 to 2pm, and 3-6pm, sounds like fun!

Lekker by die see

Lunch at die Strandloper in Langebaan, is more than just lunch. It's 10 courses of freshly cooked seafood. Mussels, Angelfish, Hottentot,  Kreef (crayfish) farm style bread and homemade preserves are just some of the delicious things that I will be tucking in to today. It's just plain paradise. So as I sit here, with my toes in the sand,  the smell of garlic butter and mussels wafting in the air, and the dulcet sounds of the resident crooner and his interpretations of classics like, "no woman no Braai ", all I can think is why don't we do this everyday?

Three hours later, I'm quite relieved we don't eat a 10 course meal every day, because we practically rolled out there.
But do yourself a favour, it is worth it to trek out there.. Every course was delicious, homemade and authentically South Africa, from the braaied Snoek and "asbrood" ("ash bread" - bread cooked on the fire) to the lamb waterblommetjie Bredie (traditional pond flower stew) finished off with "vetkoek" (twisted donuts soaked in syrup) and rooibos tea.


Freshly Blogged Challenge. Week 12 - cooking with the big guys.

Please note that all of these photos were taken by the highly talented Werner Prinsloo from nineteen86 photography, and cannot UNDER ANY CIRCUMSTANCES be copied, borrowed, hi-jacked or the like for your own purposes. Don't steal people's work y'all.
Freshly Blogged sadly has come to an end.
After 11 weeks of cooking and writing challenges, I was chosen as one of the Top 3 (what an honour) and flown to Joburg on Thursday 26th September for a finale cook off with two others, Anel Potgieter and Sam Taylor.
Having never been to Johannesburg before, so I was highly excited and very nervous; quite a toxic combination for a turbulent plane trip I found out. I landed feeling a little bit green, but happy.
We were whisked away by a taxi to our rooms for the night, Sun Square opposite the Monte Casino.
Met with Dom, our PR lady and Lisa Visser from Pick 'n Pay who have been working tirelessly behind the scenes of the Freshly Blogged campaign to make sure everything works together.
Some sun, salad and 2 glasses of white wine later...
It was time for our "press conference" - some TV interviews with Expresso and Good morning Africa.
Time ticked by quickly and very soon it was time to cook at 8pm, live at the Chef's Theatre at the Taste of Jo burg.

We had 30 minutes to whip up as many dishes as we could with some amazing ingredients -
Well aged steak, fresh beetroot, baby fennel, onions, a lemon, sundried tomatoes,dark Lindt chocolate, spring roll wrappers, 2 pears, ciabatta bread, fresh Tarragon and a whole salmon trout.
We also had a pantry of ingredients at our disposal: milk, cream, flours, salad ingredients, fresh herbs and a few other lovely things like blueberries and micro herbs.
Thinking back now I would have done some things differently!
But during the craziness of cooking in front of an audience and camera crew with only 30 minutes, it was difficult to settle on just a few dishes, and which ones exactly. I started randomly chopping veggies, and waiting for inspiration to hit, while Justine Drake walked around asking us questions while we cooked. On one occasion she actually saved me from burning my onions, thanks Justine!
In the end I made:
Salmon trout and creamy Tarragon sauce and Steak on Ciabatta with baby fennel.
I tried valiantly to make a third dish of pear spring rolls with chocolate sauce, but did not have enough time to do so. 

And the winner was...
The lovely Sam walked away the winner with a roundtrip for two to Germany, a day trip to Mangwanani spa and an Ipad. Anel and I got Ipads and a voucher to Pick 'n Pay.

All in all it was a wonderful learning experience, and I most definitely would do it again. It was so great to be able to meet everyone face to face and to have had such lovely ingredients to work with, as well as a minion (thank you minion, I'm sorry I forgot your name :/ but you were fab!) and of course getting to meet the foodie greats, Justine Drake, Anke Roux and Yvonne Short was just the cherry on the whole Freshly Blogged cake. Definitely something to brag about to the grandchildren one day...

Salmon trout and creamy Tarragon sauce
serves 2

1 Tbsp olive oil
1 small onion, sliced
2 Tbsp french tarragon leaves, chopped
2 x 400g Salmon trout fillets, deboned
200ml cream
Black pepper
Lemon slices to serve

Preheat oven to 180 degrees celsius.
Heat the oil in a pan.
Add the sliced onion and 1 Tbsp of tarragon leaves.
Cook on a medium heat until the onion is cooked through, about 5 minutes. remove from the pan.
Add the fish, skin side down to the hot pan and cook for 2 minutes on each side. Season with salt and pepper.
Place the fish in the oven for a further 2 minutes to cook.
In a pot boil together the cream with the cooked onion and tarragon. Season well and reduce until half.
Plate the fillets with the tarragon sauce, the remaining chopped tarragon and lemon slices.

Steak on Ciabatta with baby fennel
serves 2

1 Tbsp olive oil
4 slices ciabatta
2 Tbsp sugar
40ml water
60ml white wine vinegar
2 baby fennel bulbs, sliced
400g Rump steak
1 lemon, juiced

Heat the oil in a pan.
Add the slices of ciabatta bread and toast on both sides.
Mix the sugar, water and vinegar together. Add the sliced fennel and leave to marinade.
Heat a griddle pan on the stove. Add your steak when very hot, pour over lemon juice and season with salt an pepper.
Cooking time depends on the thickness of the steak, your best judgement is by how soft the middle of the steak is to your touch, the firmer the meat becomes, the more well done it will be cooked.
Slice the steak and place on top of the toasted ciabatta and top with the fennel.

Freshly Blogged Challenge. Week 11

Pulled pork, tortilla baskets and mexican toppings.
Vote here.
Week 11 was incredibly tricky, our list was: 2 avocadoes, 1 punnet tomatoes, Werda spicy mexican bean salad, sour cream, coriander and spring onion. We could add our choice of meat, and in order to do something extraordinary for the semi final round I knew that I had to do something utterly crazy and out there. Either the judges would think it was nutty or ingenious. I was hoping for the latter.

I have always wanted to try my hand at making a luau. Its a very authentic and rather ethnic way of cooking meat, using heated stones to slow cook pork, chicken and veggies to perfection. Its quite strange as basically you dig a hole and make your own type of "earth oven", wrap your food up and then bury it to cook for a few hours.
It does seem like quite a bit of preparation, but the hardest part really is digging the hole, the other items needed are pretty much what you have in the garage.

I do need to say that our first try at this flopped, because we didn't use enough stones. Second time round we used bricks, They worked brilliantly well, and our oven was still hot even when we dug it up 4 hours later. The next time we make this I am definitely going to try cooking a chicken and veggies too.

The beauty of this type of cooking method is that your food can never burn. The meat cooks indirectly from the stones, so it wont scorch or dry out.

My recipe is based on "cochinita pibil" - the Mexican pulled pork dish eaten throughout Mexico at celebrations and festivals, like the dia de los Muertos (the Day of the Dead).
For traditional spices, marinate your pork in a mixture of lime juice, annatto, oregano, cumin, clove, cinnamin, black pepper, allspice and garlic. Then cook in banana leave. For safety's sake, I wrapped the pork leg profusely in many layers of foil, shiny-side in, to keep all the lovely juices in - and anything else out!

In the end we had succulent fall-off-the-bone pulled pork with coriander and bean sauce. Serve with tortilla bowls and all the best Mexican toppings: guacamole, tomato salsa, sour cream and refried beans for an authentic Mexican meal.

Week 11
Mexican pulled pork
2kg pork leg
2 boxes Werda spicy mexican bean salad
1 cup water
1/2 punnet cherry tomatoes
1 cup fresh coriander
2 spring onions, chopped
1/2 tsp salt
1 Tbsp apple or wine vinegar
2 Banana leaves

Flour tortillas
Makes 12
3 cups cake flour
1 cup cornflour
1/2 tsp salt 
1 1/2 cups water
2 Tbsp peanut or sunflower oil
flour for rolling.

Refried beans:
2 Tbsp Peanut or sunflower oil
Drained beans(from above recipe)
Cherry tomato salsa:
1/2 punnet cherry tomatoes
2 spring onions, chopped
1 tsp apple or wine vinegar
1 tsp Peanut or sunflower oil
2 avos, peeled
1 tsp apple or wine vinegar
Sour cream:
250ml Sour cream
Spring onion and coriander

Mix the bean salad with water and strain.
Blend this sauce with 4 Tbsp of beans, tomatoes, coriander, spring onion, salt and vinegar.
Pour half of this over the pork and leave to marinade while you build your fire pit.

Line the inside of a pot with 2 layers of foil. 
If using banana leaves line the foil with leaves and then place meat in,.
Pour in marinade. Cover again with leaves and a top layer of foil. 

Place on top of more foil, and wrap tightly in eight layers.
Set aside for when your coals are ready.

To make a pit oven:
You will need:
A flat cement slab or igneous rock, 11 bricks, 2kg charcoal, 1 bag wood, edible leaves (banana, rosemary, bay, lemon/lime, fennel). a braai grid, cardboard/or an old towel, sand (to cover).

Dig a hole that is 2 times deeper and 2 times wider than your wrapped meat. On the bottom, lay down the cement slab or flat rock. To build the sides, make a circle using 9 bricks placed upright (see picture). Place last 2 bricks on top.
Make a fire inside and around the bricks, using charcoal and wood. Burn for at least 3 hours. (Oven is ready when drizzled water evaporates immediately of of bricks). Move most of coals to the outside of the circle.

Cover coals with leaves. Place leaves in the centre of the bricks and place pork on top. Top with 2 hot bricks. Place braai grid on top and cover with cardboard or an old towel. Cover with an inch of sand. Cook pork for 4 hours.

To make tortillas:
Sift flour, cornflour and salt. Add water and oil to form a dough. Mix until smooth.
Leave to rest for 30 minutes.
Divide into 12 balls. Roll each ball out to 2mm thick on a floured surface.
Heat a large pan and dry fry the tortillas for a few seconds on both sides until they bubble.
Keep warm for serving.

Refried beans:
Heat oil and fry beans for 2 minutes until browned.

Chop tomatoes and spring onions, toss with vinegar and oil

Mash 1 and  a half avos with the vinegar and salt.
Fan the half avo on top by making small slits in the bottom and pressing down gently.

To serve:
Preheat oven to 190 degrees Celsius.
Make tortilla bowls by pressing tortillas into fluted bowls. Bake for 10 minutes.
Make 5 baskets to serve.

Shred the pulled pork. Boil the juices for 5 minutes until reduced.
Add the remaining sauce from the bean salad and add the shredded pork.
Mix well and place in one basket.
Fill other baskets with guacamole, salsa, sour cream and refried beans.
Serve hot with sliced spring onion and fresh coriander to garnish.

Freshly Blogged Challenge. Week 10

BBQ biltong beef burgers.
Vote here.
This is totally my most favourite pic and recipe that I have made thus far.
Who could say no to biltong in a burger?

My friend David lent me his grand momma's rather antique hand-cranked meat grinder. So I was all ready to grind my very first burgers.
The meat of choice was beef chuck, it had some lines of marbled fat throughout to give it a lovely juiciness, and minced very easily. The patties were then marinated in Spur's hickory basting sauce (you can see how bronzed and lovely they look in the pic) and grilled in my grill pan for that 'scorched' look.
I opted for my version of a D.I.Y build a burger in the end ; topping were caramelised onions, melted cheese, peppadew poppers tomato relish, a mishmash of different ways with potatoes (crouquettes, skinny fries and wedges). Yumness!

Caramelised onions
1 Tbsp olive oil
2 Tbsp butter
2 onions, peeled and sliced
Peppadew poppers
12 peppadews
1 thick slice cheddar cheese
50ml flour
3 Tbsp water
1 egg white
Roasted tomato relish
4 tomatoes, halved
2 Tbsp caramelised onions (recipe above)

80g packet PnP beef biltong
100ml boiling water
500g beef chuck
1/2 cup Spur basting sauce
4 slices cheddar cheese
4 burger buns
PnP sweet and sour gherkins
Iceberg lettuce, washed

Caramelised onions:
Melt the butter and olive oil together. Add the sliced onions and cook over a medium heat for 20 - 25 minutes.

Peppadew poppers:
Cut the cheddar into 12 cubes. Stuff a cube into each peppadew.
Mix the flour and water.
Whisk the egg white to stiff peaks and fold in.
Heat oil until a drop of batter starts bubbling.
Dip each stuffed peppadew into the batter and fry until crispy, about 1 minute.

Roasted tomato relish:
Preheat oven to 180 degrees Celsius. Roast the tomatoes for 45 minutes.
Peel the tomatoes and blend with the caramelised onions.

For the burgers:
Cover the biltong with the boiling water.
Leave for 20 minutes.
Trim the meat, removing the bones, and the hard fat.
Using a grinder to mince the meat and biltong together.
Form into 8 or 4 patties. Cover with Spur basting sauce and marinate for 30 minutes.

Grill in a hot griddle pan for 5 minutes.

Putting the burgers together.
Place a Tbsp of caramelised onions on the top of 4 grilled patties. Add a slice of cheese on top and place under the grill to melt the cheese.
Slice the burger buns in half. Butter them if you desire.
Place lettuce on the bottom of the bun. Top with the cheesy patty and another patty on top. Top with any or all of the added toppings: tomato relish, peppadew poppers, gherkins etc.

Potato sides
1 kg potatoes (4)
1 Tbsp butter
1 egg
4 Tbsp cake flour
3/4 cup maize meal
1 Tbsp olive oil
Oil to fry

Peel 2 potatoes. Boil in cold salted water until soft.
Drain well, and dry fry in a hot pan for a few seconds to dry out.
Mash and add butter and salt.
Pour the egg into a cup. Using a teaspoon scoop out half of the yolk. 
Add the half of the yolk to the mashed potato. 
Sprinkle the flour on a board. Place Tbsps of mashed potato on the board. Roll each Tbsp  of mash into a cylinder. Roll each cylinder into the flour. Mix the rest of the egg.
Dip the floured cylinders into the egg and then roll into the maize meal.
Fry in hot oil until golden brown.

Skinny fries
Slice and chop 1 potato into thin strips. Wash well and cook in hot oil for 5 minutes.
Remove from the oil and drain.
Fry again in hot oil for 1 minute to brown and crisp.

Preheat oven to 180 degrees Celsius
Wash the potato well. Slice into wedges and toss in olive oil. Roast for 45 minutes.

Freshly Blogged Challenge. Week 9

Fine dining with Salmon trout.
Vote here.

So week 9 we had to come up with some fancy Shmancy fine dining dishes. We got some particularly delicious cmoked salmon trout to work with and some lovely ingredients: lentils, cucumber, cream cheese, beetroots and puff pastry. We could add as many herbs and spices as we wanted to, which is great.
I came up with the idea of a "winter" dish and a "spring" representing the different seasons. 
My rather long and snooty dish titles were: 
Winter: Salmon en croute with 'beetroot seedlings'
Spring: Beetroot tartlets with duet of cucumber and lentil puffs

Herb oil
1/4 fresh herbs (I used coriander, parsley and chives)
1/4 cup olive oil

Blend together, season to taste with salt and strain, keeping the herbs and oil separate.

Spice oil
1 tsp cayenne pepper
1 tsp paprika
50ml olive oil

Heat all ingredients together until just warmed through. season to taste with salt, strain and discard the spices.

1/2 cup black lentils
2 cups water
1 tsp butter
1/2 tsp sugar
Pinch salt

Cook the lentils in water for 20 minutes, until tender. Drain and toss with the butter, sugar and salt.

5 small Beetroots, peeled
1 cup water
1 Tbsp butter
1/2 Tbsp sugar
Pinch salt

Clean and trim the beetroots well. Boil in water for 20 minutes, until tender. Drain and toss with the butter, sugar and salt. Heat until sugar dissolves and set aside.

1/4 pack PnP puff pastry
1/4 egg, beaten
1 Tbsp herb oil (recipe above)
2 x fillets Sea Harvest Fine Dine lighty smoked Salmon Trout
2 Tsp fresh dill
2 Tsp herbs from herb oil
4 tsp cooked lentils (recipe above)
4 cooked beetroots (recipe above)
Fresh chives, chopped

Preheat oven to 180 degrees Celsius

Cut out 2 squares of puff to fit your salmon. Score and brush with egg.
Bake  for 10 minutes.

Heat the herb oil in a pan. Add the fish skin side down and cook for 2 minutes on each side. Season with salt and place in the oven to cook for 2 more minutes. Add the Fresh dill to the pan and crisp.
Top the fish with a tsp of herbs from the herb oil, and the crisp dill.

Arrange the fish on top of the puff square.
Arrange 2 piles on either side of the plate with lentils, top with beetroots and trimmed chives.

1/2 cucumber
4 Tbsp PnP cream cheese
1/4 pack PnP puff pastry
3/4 egg, beaten
1 cooked beetroot, halved
1/4 cup self raising flour
1 tsp herbs from herb oil
1/2 cup cooked lentils (recipe above)
Oil to fry
Salt to season
1 tsp Herb oil (recipe above)
1 tsp Spice oil (recipe above)
Fresh coriander leaves

Cut the cucumber in half. Peel off 6 peices to make the cucumber rolls, and chop the rest. Blend the chopped cucumber.
Strain and mix the juice with 2 Tbsp cream cheese. Add a pinch of salt, and leave to chill in the fridge. Roll up the six slices of cucumber and leave to chill in the fridge.

Preheat oven to 180 degrees Celsius.
Line 2 greased tartlet cases with puff. Score the bottoms of the pastry and brush with egg. Bake for 10 minutes.

Mix 1/2 of the remaining egg with 2 Tbsp cream cheese, season with salt and pour into the cases. Top each with a beetroot half. Bake for 10 minutes.

Mix the remainder of the beaten egg with flour, herbs and cooked lentils. Heat a small pot with 2cm of oil. Use two spoons to make into oval shaped puffs and cook for 2 to 3 minutes in the hot oil.

Arrange the tart in the middle of the plate.
Spoon cucumber sauce on side add the rolls on the other.  Top the sauce with the lentil puff , dot with with herb and spice oil. Top with fresh coriander.

Freshly Blogged Challenge. Week 8

Roast chicken Art.
Vote here.

This week's challenge was really really tricky. I had to choose and art peice which resonated with me, and mimic it in a foodie way. My painting of all time is "The scream" by the aptly named Edvard Munch. So I tried my darndest to create a "painting" that would represent all that I loved, using food. I think I kinda nailed it. My first attempt wasn't that great, so after driving my hubby insane (had to rush out and get more ingredients and start everything over again). But most importantly it tasted absolutely delicious.

For the sage butter:
75ml butter, melted
75ml olive oil
1/2 cup fresh PnP sage leaves

For the roast chicken:
3 cups baby spinach
2 cups boiling water
3/4 cup (2x) Chorizo sausages, sliced
1 Tbsp sage butter (recipe above)
1 free-range PnP chicken
2Tbsp sage butter (recipe above)
3 Tbsp Sedgwick's Old Brown
1/2 tsp salt

For the veggies:
1 head garlic
1 large red onion, peeled
6 potatoes, peeled
1/2 lemon, sliced
Sage butter remainder (recipe above)

For the fond:
Pan juices
1 cup Sedgwick's Old Brown
Juice of 1/2 lemon
1 Tbsp cold butter

For the sage butter:

Heat butter and olive oil together. When butter starts frothing, add sage leaves. 
Cook for a few seconds until crisp. Remove from heat and remove leaves to drain. (The butter will be a light, nutty-brown colour).

For the roast chicken:
Leave the chicken for 30 minutes outside of the fridge before roasting.

Clean spinach thoroughly. Place in a bowl with boiling water. When wilted, strain and set aside. Heat a frying pan and fry chorizo for 5 minutes, until crispy. Mix with spinach, 1 Tbsp sage butter and salt to taste.
Stuff chorizo mixture into chicken cavity, using additional stuffing in the neck skin by the breasts. truss chicken with string and skewers according to your desired style. Pour over 2 Tbsp sage butter and Old Brown. Season with salt.
Place in a baking dish and roast for 25 minutes per 500g, plus an additional 20 minutes.

Remove skin and skewers. Leave to rest, breast-side down, for 15 minutes before carving.
Chef's note: A good way to check if the chicken is cooked is by piercing the thickest part of the meat ie the thigh, and if the juices run clear it is ready.

For the veggies:
Slice whole garlic bulb in half. Slice onion and 1/2 lemon thinly. Slice potatoes into strips. Wash well, then toss potatoes with remaining sage butter. Place garlic, onion, potatoes and lemon on a baking tray. Cook for 45 minutes, removing lemon and garlic after 30 minutes.
Clean spinach well and place 

Clean spinach thoroughly. Place in a bowl with boiling water. When wilted, strain and set aside.

For the fond:
Boil pan juices from the roasting tray with old Brown and lemon juice in a pot until reduced to half, about 15 minutes. leave to cool slightly and then whisk in the cold butter to thicken. Season with salt if needed.

To serve:
Arrange chicken artistically on a plate. Surround with fries and vegetables. Squeeze garlic from their skins and mix with warmed spinach. Season well with salt and arrange on the plate. Add the fond and serve

Freshly Blogged Challenge. Week 7

Rice Crisps with melting Camembert and Butternut Caponata.
Vote here.

After a few sweet and savoury dishes, I thought it was time for a cheese course.

Our ingredients for week 7 were:  Spekko parboiled long grain rice, leeks, butternut, PnP fresh thyme, PnP chopped tomatoes and a baguette.
We could add one dairy ingredient, and one ingredient from the PnP aisles. I chose Camembert and capers.
We could leave out an ingredient, so I left out the baguette.

I found the rice to be very versatile I used it to make rice crisps and as a coating for the cheese.The butternut and leeks were made into a Caponata, a sweet and sour Sicilian vegetable stew to go with the oozy cheese. I like to serve Camembert with an onion marmalade or preserved figs, so the Caponata was a delicious change.
It is originally made with aubergines, celery, tomatoes and olives with the sweet and sour flavours coming from the vinegar, capers and the sugar.
You can use breadcrumbs to coat the Camembert if you would prefer to bake it.

Rice Crisps with melting Camembert and Butternut Caponata
3/4 cup spekko parboiled long grain rice
3 1/2 cups water

1 Camembert cheese (125g)
1 egg, beaten
3 Tbsp flour
1/2 cup cooked rice (from above)
oil to fry

Rice crisps
2 cups cooked rice (from above)
8 Tbsp water
2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp Fresh PnP thyme leaves
1/2 cup flour

Butternut Caponata
2 Tbsp olive oil
2 cups (1/2 med) Butternut, peeled and cubed
1 cup (1 large) leek, sliced and well washed
1 Tbsp pickled baby capers, drained
200ml (1/2 tin) PnP chopped tomatoes
1 Tbsp sugar
1 Tbsp white wine vinegar
1 tsp Fresh PnP thyme leaves

For the rice:
Add all ingredients to a pot and boil.
Turn heat to medium and cook for 20 -25 minutes until tender and all water is gone.
Leave to cool.

For the Camembert:
Dip Camembert in beaten egg, and then flour.
Repeat in egg and flour, and then coat with more egg.
Cover with cooked rice and press to coat firmly.
Dust with more flour to prevent the rice from falling off.
Wrap tightly in clingfilm and chill in fridge.

For the rice crisps:
Makes 30 crisps
Place a baking tray in oven and preheat oven to 190 degrees.
Blend rice, water and oil in a blender or grinder until it forms a rough paste.
Add salt, black pepper, thyme and flour and form a ball.
On a sheet of baking paper that fits your tray, place 50c size balls of rice dough.
Place another sheet of baking paper on top and flatten balls until very thin.
Slowly remove the top sheet and bake in the oven.
After 10 minutes flip the crisps over.
After a further 10 minutes remove baking paper.
Leave for another 10 minutes to crisp.
Remove and leave to cool.

For the caponata:
Heat oil and add butternut cubes
Cook for 10 minutes until starting to brown.
Add sliced leeks and cook for 5 minutes.
Add capers, tomatoes, sugar and vinegar.
Season with salt and pepper.
Add thyme leaves, remove from hat and set aside.

To assemble
After caponata is cooked and crisps are almost finished baking, heat 2cm of oil in a small pot and fry camembert for 5 minutes until crispy.
Serve with warm crisps and caponata and some good wine.