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4 brinjals, cut into 1cm dice
3 red onions, chopped
2 green chillies, seeded and chopped
4 cloves of garlic, crushed
10ml ground coriander
10ml ground cumin
a good grinding of black pepper
finely grated zest and juice of 2 large oranges
600ml apple cider vinegar
500ml brown sugar
Put all the ingredients in a large saucepan. Cook over low heat, stirring occasionally, to dissolve the sugar. When the sugar has dissolved, increase the heat and bring the mixture to the boil. Simmer, stirring occasionally, until the mixture is very thick. Keep an eye on the mixture while it cooks as it may stick and burn.
Spoon into a container and store in the fridge until required. This is delicious served with fresh baguette or warmed pita bread.
BASIL PESTO STUFFED CHICKEN
375ml basil leaves
2 cloves of garlic crushed
180ml grated Parmesan cheese
50g pine nuts
125ml olive oil
salt and pepper
1 chicken, spatchcocked
250ml chicken stock
Put the basil and garlic into the bowl of a food processor and roughly chop. Add the cheese and pine nuts and pulse again. Then with the machine running slowly add in the olive oil. Adjust the seasoning to taste. Scrape the mixture into a bowl.
Slip your fingers under the skin of the chicken and loosen it gently without tearing it. Work half the pesto mixture under the chicken skin. Rub the chicken with any remaining pesto.
Place the chicken into a roasting pan, add half the stock to the pan and roast at 180°C for 45-60 minutes until it is cooked. Baste with pan juices from time to time. Top up the pan juices with the stock if it gets dry (use this to make a gravy with a little cornflour slaked with water).
Remove from the oven and put the chicken on to a carving board, cover with foil and rest for 10 minutes before carving. Serve either hot or cold.
l The pesto can be prepared a few days in advance and stored in a sealed container in the fridge.
APPLE, PEAR AND HALOUMI SALAD
300g haloumi cheese, cut into slices
flour for dusting
oil for frying
2 apples, cored and cut into thin wedges
1-2 pears, cored and sliced into thin wedges
3-4 radishes thinly sliced
2 carrots, peeled and cut into thin julienne strips
a pillow packet of mixed lettuce
60g pecan nuts, chopped
45ml olive oil
30ml orange juice
5ml wholegrain mustard
5ml chopped garlic
Dip the slices of haloumi lightly in flour and fry in a little olive oil until golden brown on both sides. Drain on paper towel.
Put the apples, pears, radishes and carrots in a bowl and toss to combine.
Line a salad serving dish with the lettuce. Add the mixed apple and pears.
Add the cooked haloumi, scatter over the nuts and drizzle with the dressing. Serve immediately.
DRESSING: Put all the ingredients in a screw-top jar and shake well to combine.
ARTICHOKE AND PEPPER FLATBREAD
10g sachet of instant yeast
60ml olive oil
200-300ml warm water
30ml olive oil
2 onion, sliced into thin wedges
10ml chopped garlic
1 red pepper, seeded and sliced
400g can of artichoke hearts, drained and quartered
salt and pepper
100g black olives, pitted
Combine the flour, salt, sugar and yeast in a bowl. Add the olive oil and enough warm water to make a dough that is soft but not sticky. Knead well until smooth and elastic.
Put the dough into an oiled plastic bag and leave to rise for 20 minutes.
Remove the dough from the bag, knead gently and roll out on a lightly floured surface to form a large oval. Place the dough on to a greased baking tray and pile the topping on top.
Bake at 200°C for 20-25 minutes until dough is golden brown and crisp. Remove and cut into slices for serving.
TOPPING: Heat the olive oil in a frying pan and fry the onions over a medium heat until soft. Add the garlic and pepper and cook for 5 minutes until peppers are soft. Remove from the heat and add the artichokes, seasoning and olives.
l The topping can be prepared in advance and kept in the fridge.
l For a short cut, use 1kg of prepared bread dough which you can buy from the bakery department at your supermarket.
EASY MANGO BRULEE
4 mangoes, peeled and cubed
250ml Greek yoghurt
250ml soft treacle brown sugar
Place the mangoes into a serving dish. Whip the cream until stiff and fold in the yoghurt.
Spread the cream mixture over the mangoes making sure you cover the entire surface.
Sprinkle a thick layer of brown sugar over the cream. Place in the fridge uncovered overnight.The sugar will harden and form a caramel-like layer on top.
l Add a punnet of raspberries to the mangoes if desired. - The Star