Baked Beetroot

This is Jamie Oliver’s recipe for Baked Beetroot with balsamic vinegar, marjoram and garlic from his book “The Return of the Naked Chef”  –  serves 4.

Beetroot is a  fantastic veg which is great served with white fish or grilled chicken  along with some tasty beans.

455gr raw beetroots, preferably golf ball size, scrubbed
10 cloves of garlic, unpeeled and squashed
1 handful of fresh marjoram or sweet oregano, leaves picked
salt and freshly ground black pepper
10 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil

Baked beetroot
Baked beetroot

Preheat the oven to 200 C.

Tear off around a meter and a half  of kitchen foil and fold it in half to give you double thickness.  If you can only get larger beetroots half them to speed up their cooking time, otherwise use them whole.  Place them in the middle of the foil with the garlic and marjoram, (I used oregano and added a few shallots too) season generously with salt and freshly ground black pepper, then fold the sides in to the middle.  Before you seal the foil, add the vinegar and olive oil.  Scrunch or fold the foil together to seal at the top.  Place in the preheated oven and cook for around 1 hour, until tender.

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Summery Chicken Salad

I made this easy chicken salad which is perfect for  a hot summers night!

Fry Onion, garlic, green peppers and mushrooms in a bit of olive oil and butter.

Add about 500g of chicken pieces  and balsamic vinegar , herbs, salt and pepper to taste. ( Can use Balsamic Crema too)

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Cool the chicken, make a salad of your own choice, adding whatever you have available. I  put some green peas  (frozen), pineapple chunks , carrots and feta in, too.IMG_0949

Serve with honey mustard  salad dressing and fresh bread!

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Roasted Beetroot and Feta Salad

Beetroot

The beetroot, also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet, refers to any of the cultivated varieties of beet grown for their edible taproots.Wikipedia

Ingredients

600 gr  beetroot  peeled and trimmed

3-4 tbsp olive oil

6-7 tbsp balsamic vinegarIMG_0913

 Preheat oven to 180°C.

Method

  1. Halve or quarter the beetroot, depending on the size. Place on a baking tray.
  2. Add the balsamic vinegar and olive oil. Roast for 1 hour or until tender. (Here I have used a blueberry infused balsamic vinegar)
  3. Transfer to a serving bowl to cool, then cover and chill.
  4. Combine with rocket , spring onions, gherkins  and  feta.
  5. Serve with a vinaigrette of your choice. I have used the pan sauce (olive oil and balsamic and mixed it with a pomegranate reduction.IMG_0915
  6. I served it with a pork chops and a  Pineapple and Savoy cabbage salad   my sister made.IMG_0918

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Jamie Oliver’s Hit n’ Run Tray Baked Chicken

I have been reading a lot about smoked paprika and was very excited when I found some at a  market  here in Cape Town.

This mouth- watering chicken dish is delicious and easy to make.

paprika

Recipe by: Jamie Oliver

Prep and Cooking time: 1 hour 10 minutes

Ingredients

  • 4 large ripe tomatoes
  • 2 red onions
  • 1 red pepper
  • 1 yellow pepper
  • 6 skinless, boneless higher-welfare chicken thighs (I used chicken breasts)
  • 4 cloves of garlic
  • ½ a bunch of fresh thyme (15g)
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar

Method

  • Preheat the oven to 180°C/ 350°F/gas 4.
  • Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm).
  • Peel the onions and cut into large wedges.
  • Deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
  • Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
  • Add the oil, balsamic and a good pinch of salt and pepper.
  • Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
  • Roast for around until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
  • Paprika Chicken
  • Serve the tray-bake with a lovely green salad on the side.
  • You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

Tip Roasting garlic cloves whole in their skins makes them really sweet – don’t waste that lovely soft flesh, squeeze it out and enjoy it!

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Garlic Rubbed Roasted Cabbage Steaks

I found this recipe on Pinterest and its easy to make.

Garlic Rubbed Roasted Cabbage Steaks

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Ingredients:

1 head of organic green cabbage, cut into 1″ thick slices 1.5 tablespoons olive oil large  garlic clove salt Freshly ground black pepper Olive oil

Method:

1. Preheat oven to 180 C and spray a baking sheet with non-stick cooking spray.

2. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

3. Rub both sides of cabbage with  garlic.

4. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

5. Finally, sprinkle each side with a bit of salt and freshly cracked black pepper.

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6  Roast on the middle rack for 25 minutes. Carefully flip the cabbage steaks and roast for an additional 25 minutes until edges are brown and crispy.

A very nice optional condiment would be adding balsamic vinegar on top when finished cooking.

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