Vegetable Terrine with Minted Beetroot
Ingredients:
4 beetroots, cooked and peeled
1 red onion, chopped
A handful of chopped mint leaves
Lemon juice
Lemon zest
1 cup natural yogurt
5 gelatin leaves
Salt and pepper to taste
1 teaspoon honey
1 ½ fl oz each white wine vinegar, white balsamic vinegar and water
Method:
Line a terrine dish with baking paper. Cut the beetroot into thin rounds and layer some at the bottom of the terrine. Follow with a layer of onion then chopped mint. Repeat and finish with beetroot.
Combine the vinegars, honey, water, salt and pepper and heat together until the honey dissolves.
Soften the gelatin leaves in a covered bowl of cold water. When soft, squeeze the water from the gelatin and add it to the vinegar sauce.
Stir until dissolved and adjust the seasoning. pour the gelatin mixture over the terrine until it is covered.
Press down and refrigerate for at least 6 hours until set.
Mix together the yogurt, lemon juice, lemon zest and some more chopped mint and serve the terrine drizzled with this sauce.
Serve garnished with mint leaves and fresh pepper and arrange some green salad on the side.
(Serves 6)
Read MoreGoat Feta, Baby Spinach and Pumpkin Salad
Ingredients:
1/2 pumpkin
Small ball fresh baby spinach leaves
2 spring onions chopped
1 clove garlic crushed and chopped
100 g goat feta cheese cubed
Cracked pepper and salt to taste
1tbs olive oil
1tbs balsamic vinegar
Method:
Roast the pumpkin half in an oven on 220 degrees Celsius until skin is brown, but not overcooked. Peel the pumpkin half, remove seeds, slice and cut into 2-3 cm cubes.
Put the pumpkin cubes into serving bowl; add spring onions, garlic, feta and baby spinach.
Season and toss gently. Serve cold with selection of breads as appetizer or as salad with roasted meat.
Read MoreRoasted Root Vegetables
Ingredients:
(serves 12)
* 1,5 kg butternut squash, peeled, seeded and cut into 3cm pieces
* 2 large rutabagas (swedes), peeled and cut into 1-2cm pieces
* 2 large fennel bulbs, cut into 1-2cm pieces
* 2 small turnips, peeled and cut into 1-2cm pieces
* 1/4 cup olive oil
* 1/4 cup lemon juice
* 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
* 1 teaspoon salt
* 1/2 teaspoon pepper
Method:
* Place the squash, rutabagas, fennel and turnips in two smaller or one large baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 220°C for 55-60 minutes or until tender, stirring twice.
Read MoreSpinach Salad with Apples and Feta Cheese
By Corbin Tomaszeski
Ingredients:
(serves 4)
* 500g spinach, cleaned and dried
* 1/2 cup bean sprouts
* 1/2 cup feta cheese, crumbled
* 2 tablespoons sunflower seeds lightly toasted and cooled
* 1/2 cup mandarin oranges, segmented
* 1/2 cup red pepper, chopped into thin slices
* 1 apple Granny Smith, sliced into match stick sized pieces
* yogurt dressing (see recipe)
Method:
Add spinach to bowl, add rest of ingredients and lightly toss. Add yogurt dressing and toss again.
Read MoreSpinach Salad with Grilled Eggplant and Feta
Recipe by John Willoughby and Chris Schlesinger:
Photograph by Romulo Yanes
Ingredients:
Serves4 (main course) or 8 (first course or side dish)
* 1/2 cup extra-virgin olive oil
* 1/4 cup fresh lemon juice
* 1 teaspoon minced garlic
* 2 teaspoons chopped marjoram or oregano
* 1 large eggplant, trimmed and cut into 8 (2.5cm -thick) rounds
* 350 g baby spinach
* 100 g crumbled feta (1/4 lb)
* 1/4 cup pine nuts, lightly toasted
Method:
*Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).
* Whisk together oil, lemon juice, garlic, marjoram, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl.
*Brush both sides of eggplant slices with some of dressing. Season with 1/4 tsp each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
*Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.
Notes: Eggplant can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat. Eggplant can be grilled 1 day ahead and chilled. Bring to room temperature before using.
The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern-inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.
Read MoreAjvar (pepper relish)
Ingredients:
* 8-12 fresh red paprika (mild or medium-hot, to taste)
* 4 medium-size eggplants
* 1/2 to 3/4 cup olive oil
* 1 large onion, minced
* 3 large garlic cloves, chopped
* 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar)
* Salt and pepper to taste
* Chopped fresh parsley for garnish
Method:
Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 230 C oven, until the skin is blistered and darkened. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the steams and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. You can do this with a fork or in a food processor.
Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.
For longer storage fill glass jars without air bubbles in ajvar and top with layer of oil. Preferably store in refrigerator.
Note: Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread with chunks of feta cheese, or use as a side dish to accompany grilled or roasted meats.
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