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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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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Bombay Potatoes -my way

This is a Jamie Oliver recipe! I saw how he made this on a  TV-programme and found the recipe on the internet.

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Bombay Potatoes

Ingredients
3 tablespoons sunflower Oil
1 teaspoon mustard seeds
1 pinch of ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli powder
1 knob fresh ginger, peeled and finely chopped
6 potatoes, peeled, parboiled and cut into cubes
4 knobs butter
4 tomatoes cores removed and flesh diced
fresh coriander, roughly chopped

Method
1 Heat the oil in a pan and fry the spices for a few minutes.
2 Add the butter, then the potatoes, making sure they are completely coated in the spicy mixture.
3 Cook for about 10-15 mins, then stir in the tomatoes and the coriander.

However, this is my version of his recipe.

Bombay Potatoes

Ingredients
3 tablespoons olive Oil
1 teaspoon mustard seeds
1 pinch of ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli flakes
1 knob fresh ginger, peeled and finely chopped
6 potatoes, peeled, and cut into 1 cm slices
2 tablespoons butter
2 tomatoes cores removed and flesh diced
fresh coriander or parsley, roughly chopped

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Method
1 Heat the oil and butter in a pan and fry the onions and garlic, add the  spices and fry for a few minutes.
2 Then add the potatoes and a teaspoon of salt, making sure they are completely coated in the spicy mixture.Then stir in the tomatoes and the coriander. (or parsley – my husband does not like the taste of fresh coriander)

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3, Cook till done.

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I served this lovely spicy side dish with roasted chicken, boerewors,  green beans and a tossed salad.