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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

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.