Veggie Fries with GiNiT Sage

These are root vegetable fries / chips that give a totally different flavour sensation.  All the veggies we used were cut into even julienne sticks of about 1cm thick.  The thinner the julienne, the more crunchy the chip, adjust your cooking time accordingly.

Ingredients:

2 large beetroot – peeled and cut julienne

2 large carrots – peeled, and cut julienne

2 parsnips – peeled, and cut julienne

2 sweet potato – peeled, and cut julienne – personal preference is the yellow / orange flesh sweet potato (borrie patat)

For each 500g of cut vegetables:

1 Tbsp melted coconut oil / butter

1/2 tsp salt

Finishing Spice:

GiNiT  Sage / Original / Chilli

To Prepare:

Preheat oven to 220 degrees Celsius.  Line an oven tray with parchment paper.

Once the vegetables are cut, toss in 1 Tbsp of melted coconut oil / butter and 1/2 tsp of salt for every 500g of cut vegetables.  Place the chips / fries on the oven tray and allow a little space between chips for even cooking.

To Cook:

When the oven is up to temperature, place tray with chips on the second lowest rack in the oven for 15 minutes.  Check for even cooking.  If the chips are still very light on top, move the tray up to a higher rack for the last 5 to 10 minutes to crisp up.

When the chips are the required crispiness, remove from the oven and sprinkle your favourite GiNiT Spice over the top, then serve.

Serving Suggestion:

We make the combination of different chips as part of our mezze platter, but they could be used as a side dish to accompany any meal.

Note:

We chose to use GiNiT Sage as the earthiness of sage plays really well with root vegetables.  We also cooked zucchini / baby marrow as an additional veggie on the platter, they were either really crispy or soggy.  They work far better as a crumbed veggie chip / fry.

Veggie Skewers with GiNiT

Makes 6  skewers

Ingredients:

6 bamboo skewers – short and strong

6 even sized cherry tomatoes

1 medium zucchini / baby marrow – thinly sliced with a peeler

1 medium carrot  – thinly sliced with a peeler

1 medium red onion – sliced into quarters

6 even sized medium button mushrooms – remove stem

6 even sized pieces of bell pepper – between 1/4 to 1/2 a bell pepper

coconut oil / butter for frying or basting

GiNiT Original / Chilli / Thyme as a finishing spice

Optional:

minced garlic – basted on skewers

To Assemble:

Thread a strip of carrot and zucchini / baby marrow onto a skewer, followed by a cherry tomato wrapped in a layer of red onion, then thread the carrot and zucchini / baby marrow on to complete the circle. Cut off excess carrot and zucchini / baby marrow. Repeat above steps to have 2 tomatoes per skewer on 3 skewers.

Thread a layer of red onion onto a skewer, followed by a mushroom through the cap from side to side, then a piece of bell pepper. Repeat above steps to have 2 mushrooms per skewer on 3 skewers.

This was our choice, but be creative and use the vegetables you enjoy most – if you can get them to stay on a skewer 🙂

To Cook:

Heat a griddle pan with coconut oil until hot, but not smoking.  Fry the skewers on each side for about 5 minutes.

Alternately, melt the coconut oil and mix in a minced clove of garlic and baste the skewers and braai / bbq over medium coals until cooked.

Sprinkle your favourite GiNiT Spice over the top before serving.

Serving Suggestion:

We served our skewers as part of a mezze platter, with gluten free wraps, hummus, baba ganoush and tapenade.

Note:

Although we love olive oil, it has a lower smoke point than coconut oil.  This is why we tend to cook with coconut oil or butter, and add a dash olive oil for it’s flavour, before serving.

Crockery supplied by: Bomkisi

Tapenade with GiNiT Thyme

Makes 1  bowl

Ingredients:

200g pitted black olives – drained and rinsed in cool water to remove excess salt

1 medium clove garlic, minced

2 Tbsp extra virgin olive oil

2 Tbsp lemon juice – or more to taste

2 tsp GiNiT Thyme

To Prepare:

After draining the brine off olives, rinse well in cool water to remove excess salt and drain.  Place olives and other ingredients into a blender or food processor and pulse until the olives are cut into small pieces, or smooth – personal preference prevails.

Serving Suggestion:

Tapenade – such a beautiful accompaniment. It is great as a dip on a mezze platter, over baked potatoes with a spoon of sour cream / thick yoghurt or anywhere you need the rich saltiness of olives.

Note:

Tapenade traditionally makes use of capers and anchovies.  In all the years we have made tapenade, we have not ever harmed a caper or an anchovy in the making thereof. 🙂 Often times, rosemary is also included in tapenade, but due to our GiNiT Spices containing juniper, which has similar piney notes, we omit the rosemary from our tapenade.

Baba Ganoush / Baba Ghanoush

Makes 1 bowl

Ingredients:

+-200g eggplant / aubergine – sliced (1cm thick) and pan roasted with coconut oil and a sprinkling of salt, until soft and deep golden brown

1 medium clove garlic, minced

1 – 2 Tbsp lemon juice – to taste

1 tsp GiNiT Original

Optional:

1 -2 Tbsp tahini – adds additional depth of flavour and nutty notes

To Prepare:

Once the eggplant / aubergine is cooked and cooled slightly, place all ingredients into a blender or food processor and blend until a smooth, creamy texture is achieved.  Taste and adjust seasoning, if required.

Serving Suggestion:

Baba Ganoush is great as a dip or a spread on a mezze platter, in a wrap or burger.  This recipe, without the tahini, was mildly sweet with rich deep earthy notes.

Note:

Tahini is a traditional ingredient in Baba Ganoush, but it is not often a pantry item; it is however, a fantastic inclusion in this recipe. GiNiT Sage would work equally well with this recipe.

Hummus with GiNiT Chilli

Makes 1 large bowl

Ingredients:

1 can chickpeas / garbanzo beans (or home cooked equivalent) – strain off liquid (aquafaba) into a jug for use in blending

1 medium clove garlic, minced

2 Tbsp extra virgin olive oil

2 Tbsp lemon juice – or more to taste

2 tsp GiNiT Chilli

salt to taste

Optional:

1/4 cup (60ml) tahini – adds additional depth of flavour and nutty notes

To Prepare:

Place all ingredients into a blender or food processor and blend until smooth. Use as much of the chickpea liquid (aquafaba) as needed to make a good dipping consistency.

Serving Suggestion:

Hummus is great as a dip or a spread on a mezze platter, in a wrap or burger.

Note:

If the skins / membranes of the chickpeas (garbanzo beans) are removed before blending, a smoother product will result. Tahini is a traditional ingredient in hummus, but it is not often a pantry item; it is however, a fantastic inclusion in hummus. For a milder hummus, chickpeas (garbanzo beans) can be substituted with butter beans or black eyed beans.

Filled Baby Butternut with GiNiT Tarragon

Serves 2 – starter portions

Ingredients:

1 baby butternut (+-300g), halved, de-seeded and steamed / boiled until just soft

1/4 red onion, finely chopped

1 small courgette / zucchini / baby marrow, finely chopped

3 large button mushrooms, finely chopped

1/2 Tbsp butter / oil, for frying (or more if needed)

1 tsp GiNiT Tarragon

salt to taste, if required

Topping:

2 large button mushrooms, finely sliced

1/2 Tbsp butter /oil, for frying

To Cook:

Wash, halve and de-seed the butternut, steam or boil until just soft.

Fry the onion, courgette and finely chopped mushrooms over medium high heat until golden and cooked through.  Turn off heat and set aside.  Scoop out some of the soft butternut flesh (be sure to leave leave a good layer of butternut in the skin), and place it in the pot with the cooked onion mixture, add the GiNiT Tarragon and mix everything together well.  Taste and adjust seasoning to required.  Spoon the mixture from the pot into the halved butternut equally.  Bake in the oven or an air-fryer to heat everything thoroughly.

Topping: while heating the butternut, fry off the thinly sliced mushrooms until brown and crispy over medium heat.  Place on top of filled butternut halves before serving.

Serving Suggestion:

This can be served as a side to a main meal, or as a meal on its own.

Additional options:

Depending on your dietary requirements or chosen eating habits, the addition of cheese, seeds, nuts or bacon could all be tasty adaptations.

Crockery supplied by: Bomkisi

Winter Minestrone Soup with GiNiT Thyme

Serves 3 – 4, as a main meal

Ingredients:

2 Tbsp coconut oil for frying – neutral taste

3 celery stalks, sliced

3 carrots, cubed

1 large onion, chopped

3 cloves garlic, minced

1 medium leek, sliced

1 turnip / parsnip / daikon radish, peeled and cubed

2 large potatoes, diced

750ml vegetable stock / broth

1 can peeled tomatoes

1 can kidney beans / cannelloni beans / black eyed beans, drained

1 tsp salt

1/2 tsp pepper

1 Tbsp GiNiT Thyme

To Cook:

In a large pot, melt the oil over a medium high heat. Fry celery, carrot, onion and garlic in hot oil for 7-10 minutes.  Add potatoes, turnip and leek, fry off for 5 minutes, stirring.  Add tomatoes and 2/3 tin beans, salt, pepper and 500ml stock.  Simmer for 15 minutes, stirring occasionally.

Blend remaining 1/3 can beans, 250ml stock and GiNiT Thyme with a stick blender.  When potato is almost tender, add blended stock mixture and simmer uncovered for 5 minutes.

Check potatoes and turnip for tenderness, and adjust seasoning, if required. Serve.

Serving suggestion:

This warm, hearty soup is comfort food at its best.  We enjoyed our Minestrone with gluten free mini buns.

Optional:

Parmesan cheese could be a tasty addition.

Crockery supplied by: Bomkisi

Vegan Paella with GiNiT Dill

Serves 3 – 4, as a main meal

Ingredients:

2 Tbsp coconut oil for frying – neutral taste (more oil may be required)

1 large onion, quartered and sliced

2 cloves garlic, minced

1 leek, finely sliced

1 medium zucchini / courgette / baby marrow, halved lengthwise and sliced

1/2 medium red bell pepper, deseeded and thinly sliced

1 medium carrot, peeled and thinly sliced

200g short grain rice – if available use the traditional Bomba / Valencia Rice, however Arborio rice used for risotto, works well

2 medium tomatoes, cut into large chunks

1 can whole kernel corn, drained

3/4 tsp turmeric powder

1 cup of broccoli, cut into small sprigs

1 litre vegetable broth / stock (plus up to 250ml extra, if more liquid is required to prevent burning while rice cooks)

1½ Tbsp GiNiT Dill

PLUS 1/2 Tbsp GiNiT Dill as as finishing spice, to adjust seasoning at the end of cooking

1 lemon, cut into wedges for serving

To Cook:

In a large deep frying pan or paella pan, melt the oil over a medium high heat. Add the onion and leek, fry until leek starts to wilt – stir to prevent burning. Add garlic, bell pepper, carrot and baby marrow and fry until golden.  Add dry rice (and additional oil, if needed) and fry, stirring until the rice becomes translucent. Add the tomatoes, corn and turmeric, combine well. Add broth / stock and bring to the boil for +-5 minutes. Turn down the heat to simmer, add the broccoli and 1 1/2 Tbsp GiNiT Dill. Mix well and simmer until the rice is tender and the liquid has nearly all been absorbed. Turn off heat and adjust the seasoning with additional 1/2 Tbsp GiNiT Dill.

Serve with lemon wedges.

Serving suggestion:

We served this tasty, and very filling, Vegan Paella with GiNiT Dill as a vegan main with a squeeze of lemon and some chopped pistachio nuts for crunch.  To add more “seafood” taste, the addition of some seaweed /nori would not be amiss.  Or alternately, add seafood or fish and create a more traditional paella.

Crockery supplied by: Bomkisi

GiNiT Dill Sesame Crust Fish Cakes

Makes: 4 large or 6 medium fish cakes

Ingredients:

1 large potato, cooked in salty water

1 spring onion, finely sliced

150g pre-cooked fish (baked & sprinkled with GiNiT Dill)

2 tsp GiNiT Dill

2 Tbsp all purpose flour

black and white sesame seeds to crust

Oil for frying

Method:

Mash the warm cooked potato. Flake the cooked fish and combine with potato.

Finely slice spring onion and add to the fish mixture along with the GiNiT Dill and flour.  Mix well.

Divide the mixture and form the fish cakes.

Cover with mixed sesame seeds. Set aside to rest in the fridge until chilled through.

Fry in shallow oil until golden on both sides.

Serving suggestion:

We served our hake fish cakes with GiNiT Dill & fresh dill yoghurt, chips and a side salad.

Note: Any type of fish can be used.  This will also work with leftover boneless fish and mashed potato.

Caramelised Onion, Butternut and GiNiT Thyme Soup

Serves 2 – starter portions

Ingredients:

1 medium butternut, peeled and cubed

1 large onion, sliced

1-2 Tbsp butter / oil, for frying

250ml water

2 tsp GiNiT Thyme

2 Tbsp plain yoghurt / cream (can be coconut milk or cream)

(salt – if required)

To Cook:

Peel and slice onion.  Peel, scoop out the pips and cube into roughly 1cm cubes.  Fry in butter / oil over medium heat, stirring occasionally until caramelised.

Add water and the GiNiT Thyme to the caramelised ingredients, mix well.  Bring to the boil, then turn down to simmer slowly until the butternut is fully cooked.

Remove from the heat and blend with an immersion / stick blender until smooth.

Return to the heat and warm through.  Adjust seasoning, if required. Serve.

Serving suggestion:

We served ours garnished with crumbled feta and fresh thyme.

You can add any number of optional extras with this recipe: crispy bacon, garlic, crunchy onion bits or feta to name a few.