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Baked tomatoes with feta, garlic and thyme

10 Nov

Baked tomatoes with feta, garlic, thyme (photography by Tasha Seccombe)

Baked tomatoes with feta, garlic, thyme (photography by Tasha Seccombe)

It’s already November and I’m revisiting a lot of my favourite side dish recipes to go with all the upcoming al fresco celebrations.

A few years ago, Barbara Joubert published this phenomenal recipe via Sarie Kos. It is a baking tray filled with tomatoes, whole feta slabs, onions and basil. I first had it at a friend’s house and it was one of the most popular dishes at her braai. I’ve since made it many times at my house, substituting the basil for thyme and adding lots of garlic. It smells like heaven, it looks brilliant and it tastes fantastic – one of those minimal effort, big result recipes. Serve as a side dish, or serve along with freshly baked bread as a starter.

I also add a little sugar to my tomatoes to create an extra caramelized result. If you’ve never baked feta before, get ready for a really great taste and texture sensation.

Ripe tomatoes are essential for the intense flavour of this dish (photography by Tasha Seccombe)

Ripe tomatoes are essential for the intense flavour of this dish (photography by Tasha Seccombe)

Ingredients:

  • 3 large tomatoes, halved horizontally
  • about 300g cherry/rosa tomatoes on the vine
  • 400 g feta cheese
  • 1 whole head of garlic, halved horizontally
  • a few sprigs of thyme
  • salt & pepper
  • 10-15 ml sugar
  • about 60-80 ml extra virgin olive oil
  • squeeze of a lemon

Method:

  1. Pre-heat oven to 180 C.
  2. Arrange the large tomatoes cut-side-up on the tray, then add the cherry tomatoes, feta, garlic and thyme. Season well with salt & pepper, sprinkle the tomatoes with sugar, then drizzle all over with olive oil and a little lemon juice.
  3. Bake for 45 minutes until the feta and garlic is golden.
  4. Remove from the oven and serve warm or at room temperature. Drizzle with more olive oil if served with bread.

Dhal coconut curry with aubergine & spinach

23 Sep

A hearty pot of dhal coconut curry with aubergine, spinach and cashews - rich and fragrant.

A hearty pot of dhal coconut curry with aubergine, spinach and cashews – rich and fragrant.

A few weeks ago I was invited to take part in an organic, seasonal, vegetarian recipe challenge by Faithful to Nature – a natural, organic online retailer. Although I love organic fresh produce, I’m not a health shop regular and not clued up in the least of what is available in the organic pantry department. This was an eye-opening experience to say the least!

In order to find ideas and put together my online order, I browsed the Faithful to Nature site. It is easy to use and has a tremendous array of organic products but also a wide range of wheat free, gluten free, sugar free, dairy free, paleo and banting products. Not to mention the huge range of lifestyle, beauty, home and kids sections.

Staying with what I know and love, I decided to base my recipe on organic red lentils and organic coconut milk. I cook spicy Indian-style dhal at home often, and I’ll give my left arm for a good coconut-based curry anyday. To keep my curry seasonal, I added some of my favourite fresh organic ingredients: red onion, aubergine and baby spinach – all three such versatile staples. And to add a final zing to the finished product, I made a seasonal sweet sambal with organic pineapple, red onion, tomato and coriander – perfect with the hearty dhal. The curry is mild enough to be enjoyed by kids and adults alike, fragrant and rich with pieces of aubergine that just melts in your mouth. End it off with a handful of organic raw cashew nuts and serve with fluffy organic basmati rice.

This dish won’t only excite vegetarians, but meat eaters as well. The dhal visually resembles mince meat, almost to the point where I want to buy a loaf of white bread and make a curry bunny. The coconut milk lends a delicate sweetness to the curry and the nuts add the necessary texture. Packed with proteïen, iron and flavour, it’s a delicious meal for the whole family.

I also learned an important lesson: although some of the organic pantry ingredients might seem a little pricey, you’ll be surprised to see how much money you’ll “save” by not including expensive meat cuts into your meal. Use that extra budget to make sure you buy the best organic pantry staples and spoil yourself with extras like nuts and chocolate spreads from Faithful to Nature – perfect for an after-dinner treat.

Ingredients for the curry:

  • 500 g organic red lentils
  • 45 ml coconut oil
  • 1 red onion, chopped
  • 1 large aubergine, diced
  • 2 cloves garlic, finely chopped
  • a 5cm piece of fresh ginger, peeled and grated
  • 15 ml mild curry powder
  • 15 ml garam masala
  • 10 ml ground coriander
  • 10 ml ground turmeric
  • 2 cans organic coconut milk
  • salt to taste
  • a small bunch of baby spinach
  • a handful of cashew nuts, roughly chopped
  • a handful of coriander, to serve (optional)
  • cooked basmati rice, to serve

Method:

  1. Rinse the lentils, then place them in a large pot and cover with water (about 5 cm above the lentils). Bring to a boil, then cook until just tender – about 15 minutes. Remove from the heat and drain in a colander. Set aside.
  2. In a large wide pan or pot, heat the oil over high heat. Fry the onions and aubergines until golden brown, then add the garlic, ginger and spices.
  3. Fry for another 2 minutes, stirring, then add the coconut milk and bring to a boil. Cook for 10 minutes uncovered, then add the cooked lentils and stir to mix. Cook for a further 2 minutes, then season generously with salt (to taste).
  4. Remove from the heat, then stir in the baby spinach and top with the cashews. Serve hot with basmati rice (and coriander leaves, optionally).

For the sambal:

  • 2 large slices of organic pineapple, diced
  • 250 g organic cherry/rosa tomatoes, halved
  • 1/2 organic red onion, finely chopped
  • a handful of organic coriander leaves, chopped
  • a squeeze of organic lemon juice
  • a small pinch of salt

Method:

Mix all the ingredients together, then serve at once with the curry.

*For organic fresh produce in the Stellenbosch area, try the following suppliers:

Arancini with aioli

20 Jun

Golden deep tried stuffed nuggets of risotto served with garlic mayo (photography by Tasha Seccombe)

Golden deep-fried stuffed nuggets of risotto served with garlic mayo (photography by Tasha Seccombe)

The Italians have a wonderful way of using up leftover risotto. They shape the cold rice mixture into balls, stuff the centres with cheese, cover the balls with breadcrumbs and deep-fry the lot to make arancini.

These little golden nuggets are just delightful. I prefer to use smoked mozzarella for the centres and serve the arancini with thick homemade garlic mayonnaise. It’s a great snack for welcoming guests at your festive dinner party this season, because you can prep them beforehand and drop them in the hot oil just before serving.

If you’d love to serve them on a flat board or slate tile, pipe some mayo on the board and place the arancini on the mayo to prevent them from rolling off.

One warning though: these are super addictive! Prepare to eat more than you think you will.

Ingredients: (serves 6 as a snack/canapé)

  • about 2 cups prepared left-over risotto, cooled (any flavour will do, but I love using saffron risotto or wild mushrooms risotto)
  • 100 g smoked mozzarella, cubed 1 x 1 cm
  • 1/2 cup flour
  • salt & pepper
  • 3 eggs, lightly whisked
  • 2 cups fresh bread crumbs
  • 750 ml canola oil
  1. Take a small tablespoon of cold risotto and fill it with a cube of mozzarella. Shape the risotto to cover the cheese and roll it into a neat ball (cold risotto is easier to shape). Continue until all the risotto is used.
  2. In a shallow bowl, mix the flour with some salt & pepper. Place the bread crumbs in another shallow bowl, and the eggs in another.
  3. Dip each risotto ball into the seasoned flour, then into the egg and then into the breadcrumbs, covering it all over. Place on a clean plate and repeat.
  4. Heat the oil to about 180 C, then fry batches of arancini until golden all over – about 3 minutes.
  5. Serve with aioli.

For the aioli:

  • 2 egg yolks
  • 1 clove garlic
  • 1 teaspoon Dijon mustard
  • 30 ml lemon juice or apple cider vinegar
  • salt & pepper
  • about 180-250 ml canola oil

In a blender or food processor, add the yolks, garlic, mustard and lemon juice. Season with salt & pepper then blend well. With the motor running, add the oil in a thin stream until fully incorporated and thick and creamy. Transfer to a glass jar and refrigerate until ready to use.

Tip: Use a small plastic bag to pipe blobs of aioli onto a serving board, then “stick” the arancini onto each piped blob to keep from rolling around.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & styling: Tasha Seccombe

This recipe has been featured on The Pretty Blog.

 

White anchovy, asparagus & parmesan salad

27 May

White anchovy salad with asparagus & parmesan (photography by Tasha Seccombe)

White anchovy salad with asparagus & parmesan (photography by Tasha Seccombe)

I’ve always loved dark little anchovy fillets in oil, salty as hell with a strong fishy flavour. But last year I discovered white anchovy fillets – larger, silky in texture, tender, more delicate in flavour. These days you can buy them “ready for tapas”, marinated in a fantastic garlic & herb vinaigrette that is good enough to use as is over bruschetta or salad.

This white anchovy salad is such a simple yet fabulous starter. I came across fresh white asparagus and used it here because of its strange pale beauty, although you can easily substitute with regular green asparagus.

Tip: To create a slightly more bulky main course, top with softly poached eggs and serve with toasted bruschetta.

Ingredients: (serves 4 as a side dish or starter)

  • a medium/large bunch of rocket leaves
  • a handful of white or green asparagus, poached in water (or grilled) for 1-2 minutes
  • about a cup of white anchovy fillets in garlic & herb vinaigrette (reserve liquid for dressing)
  • chunky shaved parmesan cheese
  • salt & pepper
  • fresh lemon wedges

Method:

  1. On a large salad platter, arrange the rocket leaves, cooked asparagus, anchovy fillets and parmesan cheese. Season well with salt & pepper, then drizzle with the anchovy vinaigrette.
  2. Serve immediately with lemon wedges and (optionally) toasted ciabatta.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & styling: Tasha Seccombe

Jerusalem hummus

7 Jan

Creamy hummus with olive oil, pine nuts, parsley & crushed olives (photography by Tasha Seccombe)

Creamy hummus with olive oil, pine nuts, parsley & crushed olives (photography by Tasha Seccombe)

I’ve made many, many batches of hummus in my life. I’ve searched for the best authentic recipes, but I’ve also devised shortcuts for quick fixes.

This recipe is adapted from Yotam Ottolenghi’s book “Jerusalem” as featured on the New York Times. It is one of the best recipes for hummus that I’ve ever come across, and the way he serves it (with crushed olives, toasted pine nuts, chopped parsley and olive oil) is absolutely exquisite. When you have a bowl of hummus like this in front of you with fresh bread, it becomes a full meal, a celebration of “the simple feast”.

I don’t add as much tahini (Yotam uses 1 cup of tahini for a batch of 250g dried chickpeas), but I firmly believe that adding water and lots of lemon juice to get the right texture works a lot better than adding olive oil.  Also, I process the hummus for at least 5 minutes in my processor to create a super creamy result – you shouldn’t have any gritty pieces left at all. Scrape down the sides a couple of times and continue to process. Check for a change in colour from medium sand-beige to light straw.

Note: The chickpeas need to soak overnight, so remember to start preparing a day in advance.

Ingredients: (makes about 3 cups)

  • 250 g (1 ¼ cups) dried chickpeas
  • 5 ml baking soda
  • 750 ml (3 cups) water, for soaking
  • 1,5 liters (6 cups) water, for cooking
  • 5 ml baking soda
  • 60 ml (1/4 cup) tahini paste
  • 80 ml (1/3 cup) freshly squeezed lemon juice
  • 3-4 cloves garlic
  • salt to taste
  • 100 ml ice-cold water
  • olive oil, toasted pine nuts, parsley & olives, for serving

Method:

  1. Put chickpeas & 5 ml baking soda in a large bowl and cover with cold water. Leave to soak overnight (or for at least 6 hours).
  2. The next day, drain chickpeas and place in a medium pot with 1,5 liters of fresh cold water and 5 ml baking soda over high heat. Bring to a simmer, skimming off any foam & skins that float to the surface and cook for about 45 min or until they are very soft but not falling apart.
  3. Drain chickpeas and allow to cool for 15 minutes, then place in a food processor and process until you get a stiff paste. Add tahini paste, lemon juice, garlic and salt. Slowly drizzle in ice water and allow it to mix for about 3-5 minutes, until you get a very smooth and creamy paste, almost as loose as soft serve ice cream. Adjust seasoning to taste.
  4. Transfer hummus to a bowl, cover and let it rest for 30 minutes before serving. Serve at room temperature, drizzled with extra virgin olive oil, toasted pine nuts, chopped parsley and crushed olives (and fresh bread to dip). Store in the fridge, covered.

Credits:

Recipe adaptation, food preparation, food styling & text: Ilse van der Merwe

Photography, food styling & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

 

Avo & blueberry salad with spinach, fennel & feta

6 Jan

Avo blueberry salad

Superfood salad of avocado, blueberries, baby spinach and fennel (photography by Tasha Seccombe)

Summer is reigning supreme in the Cape Winelands, with blazing hot weather that smells like wine tasting and picnics. I’m always looking for fresh salad ideas, especially when entertaining friends and family at home. This low carb salad contains a couple of superfoods and is so very satisfying to eat.

Blueberries make an excellent salad ingredient because of their dramatic colour and tartly sweet nature. They pop in your mouth and release their magic juices that work so well with the creaminess of ripe avo and the crunch of sliced fennel and fresh baby spinach. Add the salty zing of crumbled feta and you don’t need much else to make a perfect summer meal.

I made a purple salad dressing in my pestle & mortar using blueberries, olive oil & lemon juice, crushing the skins to release their colour.

Serve this as a side salad or as a fabulous light lunch on its own.

Ingredients: (serves 4 as a light meal)

  • 200 g baby spinach leaves, washed and drained
  • 2 ripe avocados, halved, skins & pips removed
  • 1 cup of blueberries (set a few aside for the dressing)
  • 1 small fennel bulb, washed and finely sliced
  • 1-2 rounds of feta, crumbled
  • some black sesame seeds, for sprinkling (optional)
  • for the dressing:
    • 5-6 blueberries
    • 45 ml olive oil
    • 15 ml lemon juice
    • salt & pepper

Method:

  1. Arrange the spinach leaves on a wide, large platter (not a deep bowl), then arrange the avo, blueberries, fennel & feta on top. Sprinkle with sesame seeds.
  2. To make the dressing, place all the ingredients in a pestle & mortar and pound to a pulp, creating a pink emulsion. Season well with salt & pepper, then drizzle all over the salad.
  3. Serve at once.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

Grilled asparagus & green bean salad with parmesan & cashews

11 Jul

Grilled asparagus salad with cashew nuts, parmesan & green beans (photography by Tasha Seccombe)

Grilled asparagus salad with cashew nuts, parmesan & green beans (photography by Tasha Seccombe)

A few weeks ago, my parents came down to Stellenbosch from Keurbooms for a quick visit. My dad was scheduled to see a specialist about a double knee replacement (ouch), and it gave all of us a nice excuse to spend some quality time with the family.

We got together at my youngest brother Dirkie’s farmhouse cottage, where he and his partner Frans made us the most amazing lunch: pork ribs on an open fire rotisserie, grilled asparagus & fennel salad, bacon & mushroom quiche, and ending off with homemade coffee & brandy ice-cream with malva pudding. We ate like kings!

Dirkie told me that his idea for the salad came from Guy Fieri’s TV show, and that he was winging it that day from memory. It was absolutely magnificent. I wanted to make it for my blog, but couldn’t find fresh fennel on the day of the shoot. I substituted it with green beans, and the result was just as good.

This is my version of this delicious, luscious, green salad. Use whichever greens you love and substitute with any type of nuts that you prefer. Dirkie used pine nuts for his salad, but I find that toasted cashews make for a fantastic alternative. To bulk it up as a main meal, add a few soft boiled egg wedges. What a feast!

Photography by Tasha Seccombe.

Photography by Tasha Seccombe.

Ingredients: (serves 6)

  • 15-30 ml olive oil
  • one bunch of green asparagus, trimmed if necessary
  • one bunch of fine green beans, trimmed (or one bunch of baby fennel, sliced in quarters lengthways)
  • salt & pepper
  • a bunch of rocket and/or watercress leaves, washed & drained
  • 100g toasted cashew nuts
  • shaved parmesan cheese (about 25-35g)
  • for the dressing:
    • 1 garlic clove, finely grated
    • 1 knob of fresh ginger, finely grated (optional)
    • 10 ml wholegrain mustard
    • 30 ml lemon juice
    • 90 ml extra virgin olive oil
    • 30 ml finely grated parmesan cheese
    • salt & pepper

Method:

  1.  Heat the oil in a large pan over high heat, then fry the asparagus & beans in batches for just a minute or two until they get some colour, but remain crunchy. Season well with salt & pepper, then remove from the heat and transfer to a cool plate.
  2. On a large platter, arrange the rocket/watercress, then top with the grilled veg and toasted cashews.
  3. Use a vegetable peeler to shave parmesan shavings on top.
  4. Mix the ingredients for the dressing in a glass jar (shake vigorously with the lid covered), then drizzle all over the salad. Serve immediately.

Credits:

Text, recipe, food preparation & food styling: Ilse van der Merwe

Photography & prop styling : Tasha Seccombe

Venue for shoot: the demo KITCHEN

This post was originally produced for The Pretty Blog.

Spinach & ricotta gnudi with chicken and herb broth

29 Jun

Spinach & ricotta dumplings in a light and fragrant broth, topped with parmesan cheese. (photography by Tasha Seccombe)

Spinach & ricotta dumplings in a light and fragrant broth, topped with parmesan cheese. (photography by Tasha Seccombe)

Although most people associate soups with substance and texture, there is something strangely mesmerizing about an understated, translucent broth. This fragrant liquid can pack surprisingly bold flavours and is a fantastic vessel for carrying beautiful treasures like bright vegetables, botanical herbs, curly noodles or delicate dumplings.

My recipe for spinach & ricotta dumplings in a chicken & herb broth is actually 2 dishes in one. The dumplings are cousins of Italian gnocchi – a comforting dish that I usually serve with a bright red pommodoro sauce and grated parmesan cheese. The broth is a light version of traditional American chicken soup that is often associated with “getting better soon”, but also fabulous as a flavoursome home-made stock for making risotto.

This is one of the most comforting meals that I can possible imagine, especially in the cold weather that we’re experiencing in the Cape Winelands. Serve it as a light lunch/dinner with grated parmesan cheese and some buttered toast to soak up the broth.

TIP: Make the broth first, then keep it warm while you cook the gnudi. The broth also freezes well.

For the chicken broth: (serves 6)

  • 1,5 litres (6 cups) water
  • 400 g frozen chicken necks, thawed
  • 1 large knob of ginger, sliced
  • 2 cups sliced leeks
  • 3 celery sticks, sliced
  • 1 onion, sliced
  • 1 carrot, peeled & sliced
  • a handful of parsley stalks
  • 1 clove garlic, sliced
  • 1-2 chicken stock cubes, crumbled
  • salt & pepper

Method:

Place all the ingredients for the broth in a medium stock pot and bring to a boil. Turn down the heat and cover with a lid, then simmer for 30 minutes. Remove from heat and leave to infuse for another 30 minutes, uncovered, then strain through a sieve. (Keep the solids for processing with your next soup or use in your next stew.)

For the gnudi/dumplings:

  • 15 ml olive oil
  • 200g baby spinach leaves
  • 450-500g ricotta cheese (about 2 cups)
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1/2 teaspoon (2.5 ml) salt
  • 1/2 teaspoon (2.5 ml) freshly ground black pepper
  • 1/2 cup (125 ml) finely grated Parmesan cheese (preferably Parmigiano Reggiano, or Grana Padano) plus more for serving
  • 1/2 cup (125 ml) all-purpose flour plus more
  • 1/4 cup finely chopped Italian parsley (optional)

Method: In a large pan, heat the olive oil and sauteé the spinach over medium heat for about 5 minutes until just wilted. Remove from heat and set aside to cool slightly. In a large mixing bowl, add the ricotta, egg and yolk, salt, pepper, parmesan and flour. Roughly chop the cooked spinach, then add it with the parsley to the rest of the ingredients. Mix well with a wooden spoon until it starts to form a coarse-looking ball. Lightly dust a rimmed baking tray with flour. Using 2 large dessert spoons, shape heaped tablespoonfuls of dough into football shapes, then place on the floured tray and dust with a little more flour (you should have about 30). Bring a large pot of salted water to the boil. Carefully add the gnudi, then cook for 4 minutes until cooked through and tender (gnudi will quickly float to the surface; continue cooking or they will be gummy in the center). Using a slotted spoon, remove gnudi from water and divide among bowls.

To assemble:

  • 1 batch chicken broth
  • a cup of finely chopped mixed vegetables (leeks, celery, mushrooms)
  • 1-2 teaspoons finely grated ginger
  • 1 small clove garlic, finely grated
  • a handful of parsley leaves
  • 1 can chickpeas, drained & rinsed
  • cooked gnudi (about 4 per person)
  • finely grated parmesan cheese

Method: Bring the broth to a slow simmer. Add the finely chopped vegetables, ginger, garlic, parsley & chickpeas, then remove from the heat and let it stand for 5 minutes. Ladle into bowls with the freshly cooked gnudi, then top with grated parmesan. Serve immediately.

Credits:

This post was originally written for The Pretty Blog.

Text & recipe: Ilse van der Merwe

Photography & styling : Tasha Seccombe

Venue for shoot: the demo KITCHEN

Turkish apricots with goats cheese, basil, almonds & honey

30 Mar

Soft dried apricots topped with basil goats cheese & almonds, drizzled with honey (photography by Tasha Seccombe)

Soft dried apricots topped with basil goats cheese & almonds, drizzled with honey (photography by Tasha Seccombe)

In July last year with the launch of the demo KITCHEN, my wingwoman Elsebé Cronjé suggested that we make these beauties. She got the recipe via her chef friend Ruan, who saw it on the internet somewhere. When I started searching for the origin, it seemed like there were many similar recipes around with no specific credit as to who originally came up with the idea.

Needless to say, these soft apricots with goats cheese, basil, almonds & honey were such a hit that they are now one of our favourite canapés for guests. So very simple to make, but with an intriguing combination of sweet & savoury flavour tones and beautiful textures of soft, crunchy and creamy.

Be sure to buy soft Turkish dried apricots (they are imported by the team of Cecilia’s Farm and also available from Woolworths) and not the hard ones. This is a total must for festive entertaining, anytime of the year.

Ingredients:

  • 100 g plain goats cheese (log of chevin)
  • 250 g plain cream cheese
  • a large handful of fresh basil leaves (about 20g)
  • 250 g soft dried Turkish apricots
  • 100 g raw almonds, lightly toasted in a dry pan
  • 1/4 honey

Method:

  1. In a medium bowl, mix the goats cheese and cream cheese with a wooden spoon or electric beaters until well combined.
  2. Wash and dry the basil leaves, then chop finely and add to the cheese. Mix through.
  3. With a small spatula or knife, smear each dried apricot with a good dollop of the cheese.
  4. Roughly chop the almonds and scatter over the apricot canapes.
  5. Liberally drizzle with honey and serve.

Credits:

Text: Ilse van der Merwe

Food preparation & assistant: Elsebé Cronjé

Photography : Tasha Seccombe

Venue for shoot: the demo KITCHEN

Deep-fried aubergine fingers with herbed yoghurt

24 Mar

Fried aubergine fingers, dusted with paprika & served with a fresh herbed yoghurt sauce (photography by Tasha Seccombe)

Fried aubergine fingers, dusted with paprika & served with a fresh herbed yoghurt sauce (photography by Tasha Seccombe)

One of the best ways to spend a lazy afternoon/evening in Stellenbosch, is to sit on the stoep at Helena’s restaurant at Coopmanhuijs in Church Street. Here you can watch people walk by in the most beautiful part of town, and feel the buzz of Stellenbosch’s nightlife coming alive at dusk.

When we dine at Helena’s, we always start our meal with their mezze platter. It’s a selection of delicious Mediterranean-style snacks and spreads, perfect for two people to share. One of the best snacks on this platter is their deep-fried aubergine. It is served at room temperature, and just melts in your mouth.

This is my humble attempt at recreating the delicious aubergines fingers from Helena’s that I love so much. I dusted them in paprika flour, then deep-fried them in canola oil. To lift the flavours, I made a bright and fresh herbed yoghurt for dipping – absolutely delicious.

Ingredients: (serves 4 as a snack)

  • 1/2 cup of flour
  • 2 teaspoons (10 ml) paprika or smoked paprika
  • 1/2 teaspoon salt & pepper
  • 1 large aubergine, cut into 1 cm thick fingers/chips
  • about 750 ml canola oil for deep-frying
  • 1 cup double cream yoghurt (or Greek yoghurt)
  • 1 cup mixed herbs (coriander, mint & parsley), finely chopped

Method:

  1. In a shallow wide bowl, mix the flour, paprika, salt & pepper. Dust each aubergine finger thoroughly and tap off excess flour mix, then set aside.
  2. Heat the oil in a medium size pot to roughly 180 C (test one of the fingers – it should take about 2-3 minutes to cook and form a light golden crust). Drop batches of aubergine fingers in the hot oil, then cook for 2-3  minutes until soft and lightly golden. Remove with a slotted spoon and drain on kitchen paper. Serve warm or at room temperature with herbed yoghurt.
  3. For the herbed yoghurt: mix the yoghurt with the chopped herbs and season lightly with salt & pepper.

Credits:

Recipe, text & food preparation: Ilse van der Merwe of The Food Fox.

Photography: Tasha Seccombe

Assistant: Elsebé Cronjé

Venue for shoot: the demo KITCHEN

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