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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.

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.

Frittata with GiNiT Sage

Serves 2 -3 people

Ingredients:

1 medium onion, halved and thinly sliced

2 small cloves of garlic, thinly sliced

3 medium mushrooms, thinly sliced

1 medium tomato, cubed

¼ bell pepper, sliced

2 Tbsp butter / oil, for frying

5 eggs, beaten

80ml milk

1 ½ Tbsp GiNiT Sage

Optional: 1 small chilli, sliced

1 round / stick feta, crumbled

Mozzarella cheese for topping

To Cook:

Beat together the eggs, milk, GiNiT Sage and chilli (if using), set aside until the veggies are cooked.

Put the oven shelf at the highest position that will accommodate your oven-safe frying pan or cast iron skillet, preheat the grill to 180˚C.

Heat a cast iron skillet or oven-safe frying pan with the butter over medium heat. Add onions, sauté until light golden. Add garlic and mushrooms, stir to combine and cook for 2 -3 minutes. Add the tomato and bell pepper, cook for additional 2-3 minutes, stirring to ensure even cooking. Flatten the ingredients out evenly in the pan and pour over the egg mixture, sprinkle over the feta and mozzarella cheese. Turn the heat to low. When you see the egg setting at the edge of the pan, turn off the heat, and place the pan under the griller. Cook until cheese starts to brown and the egg is fully set. If required, move the pan to ensure even browning of the frittata.

Serving suggestion:

We enjoyed our frittata with chopped fresh parsley and coriander sprinkled over the top and a few fresh cherry tomatoes on the side.

Rolled Beef with GiNiT Sage Stuffing

Serves 2

Meat:

2 x 150g slices of steak

GiNiT Sage to sprinkle

Using a meat mallet, flatten out the steak until almost double in size, keeping shape as rectangular as possible.

Sprinkle with GiNiT Sage on one side; cover and leave until needed.

Stuffing Mixture:

85g fresh (fine) breadcrumbs – GF or regular bread

1 small onion, finely chopped

½ Tbsp GiNiT Sage

1 small egg, beaten

10ml Olive Oil

Combine the crumbs, onion and GiNiT Sage together in a small mixing bowl. Add beaten egg and olive oil. Mix well to combine all ingredients. If mixture seem too dry, add a touch more olive oil.

To Assemble:

Turn the meat over, spices down. Place an equal portion of stuffing onto each piece of steak at one end. Roll up and secure with a toothpick.

To Cook:

Melt 2 Tbsp salted butter in a frying pan, over medium heat. Sear the rolled beef on all sides and allow to brown on all sides. Turning frequently. Cook for between 10 and 15 minutes depending on your personal steak preference.

Serving suggestion:

Serve the Rolled Beef with creamy mashed potatoes and lightly steamed broccoli, with a fresh seasonal salad on the side.