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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

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.

GiNiT Original and Mustard Beef Roast

Preheat the oven to 200˚C

Ingredients:

1.1kg Beef – we used a strip loin roast

1 Tbsp GiNiT Original

1 Tbsp Wholegrain Mustard

1 Tbsp Dijon Mustard

To Assemble:

Butter a casserole dish (with a lid) / roasting pan and set aside.

In a small bowl combine the GiNiT Original, and both mustards. Rub the mustard and spice mix all over the roast and place in casserole dish and cover.

To Cook:

Please Note: Personal preference will determine how long you cook the roast. The most accurate way to know if the roast has reached the correct internal temperature is with a meat thermometer. For a medium roast, the temperature should read in the low 60˚C when removed from the oven, as residual heat will continue to cook the roast while it rests. Internal temperature is far more accurate than a cooking time as the size and shape of the roasts will vary.

Place in the preheated oven and cook for 30 minutes with the lid on. Remove the lid and return to the oven for 30 minutes. Test the temperature. Remove the roast from the dish, turn it over and place on the lid of the dish – retain the liquid in the dish to make gravy. Return to the oven for an additional 30 minutes. Test the temperature again, to see if it has reached the correct cooking temperature, if not, return to the oven and test periodically.

Optional: Gravy: Finely chop a medium onion and fry in butter until golden on medium heat. Add the cooking liquid from the roast and bring to the boil. Use the thickening agent of your choice to thicken the gravy. Taste and adjust seasoning.

Serving suggestion:

Serve the Beef Roast and gravy with roast potatoes, caramelised onion and carrot with cinnamon.

Filled Sweet Baby Peppers with Loaded Rice and GiNiT Tarragon

Serves 2

Part 1: Peppers: Cooking time: 30 – 35 minutes

Preheat the oven to 180˚C

3 sweet baby peppers – washed, halved and deseeded – place in an oven dish

1 small onion – finely diced

1 baby marrow – thinly sliced in rounds

1 small tomato – diced

80g cooked chickpeas

1 tsp GiNiT Tarragon

1 Tbsp coconut oil

Sauté the onion in the oil until caramelised. Add in the baby marrow and chickpeas, sauté lightly over a medium heat. Add tomato and GiNiT Tarragon mix well, ensuring everything is heated through. Turn off heat. Fill the peppers with the mixture and bake until tender (15 to 20 minutes). Sprinkle a little GiNiT Tarragon over the peppers before plating.

Part 2: Loaded Rice: Cooking Time 20 – 25 minutes

125ml rice

30ml white quinoa

30ml red quinoa

30ml red lentils

10ml veggie stock powder

750ml water

Boil the rice with the veggie stock in a medium pot for 10 minutes, then add the quinoa and lentils. Stir well. Boil for 5 minutes. Then turn the heat down and simmer until the rice and quinoa are cooked. Turn off the heat. Strain through a sieve, just before serving.

Part 3: Rice Topping: Cooking time: Up to 20 minutes

1 medium onion – thinly sliced

1 clove garlic – chopped

125g mushrooms – finely sliced

50g fresh or frozen, finely chopped spinach

2 Tbsp coconut oil

2 tsp GiNiT Original

Over medium high heat, sauté the onion in the coconut oil until colour starts going golden (5 minutes). Turn heat down to medium, then add garlic and mushrooms, cook until all is golden (5 – 10 minutes). Add the spinach and GiNiT Original. Cook through (5 minutes).

Serving Suggestion:

Plate the peppers, rice, onion topping and add a microgreen salad with baby tomatoes. Sprinkle with chopped pistachios.