Mediterranean artichoke salad
Serves 6
Ingredients
- 2 yellow peppers
- 2 red peppers
- 1 small cucumber
- 1/2 red onion
- 1 small fennel bulb
- 1x400g tin Staffords artichoke hearts
- 100g green olives
- 100g black olives
- 250g cooked spelt
- 100g chevin – goat’s milk cheese’ handful fresh mint
Dressing:
- 1 large lemon, juiced
- 1 clove garlic, crushed
- 1tsp oregano
- 100ml olive oil
- 1/2 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper
- 1tsp Dijon mustard
- 1tsp honey
Method
- Cook the peppers on a braai or open flame until well blackened. You can also easily achieve this in a hot oven under the grill. Once blackened, place in a large bowl and
cover tightly with clingfilm. - Leave for 20 minutes to steam. Remove clingfilm and ‘peel’ off the blackened
skin. Remove all the seeds. Slice peppers into large pieces and set aside. - Dice the cucumber into chunks.Slice the red onion and fennel bulb very finely. Drain the artichoke hearts and slice into quarters.
- Remove the chevin from the fridge and allow to soften slightly. Roughly chop the fresh
mint, then mix into the goat’s cheese. - Make the dressing by placing all the ingredients in a glass jar. Screw the lid on tightly and shake well until emulsified.
- To assemble the salad, place all the ingredients in a large bowl and toss well with the dressing. Top the salad with dollops of the minted goat’s cheese.
- Serve with freshly toasted pita bread and hummus.
Honey & balsamic glazed Brussels sprouts
Ingredients
- 700 g brussels sprouts, trimmed & halved
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp pepper
- 60ml Staffords honey
- 80ml Staffords balsamic vinegar
- 2 Tblsps Staffords Dijon mustard
- 1tsp red pepper flakes
- 3tTblsps butter
- 3 spring onions
- 1tsp lemon zest
Method
- Preheat oven to 250˚C. Place a rimmed baking sheet in the oven and allow to heat.
- While the baking sheet is heating, toss Brussels sprouts in olive oil, salt and pepper.
- Once the baking sheet is hot, remove from oven and quickly place the Brussels sprouts on it, cut side down. Replace in oven as quickly as possible and cook for 20 min or until they have browned.
- In a small saucepan over medium-high heat, Bring honey to a simmer. Reduce heat to medium-low and cook until honey is a deep amber colour. Remove from heat and add the vinegar and red pepper flakes. Mix until smooth.
- Return saucepan to the heat and add butter and another ½ tsp of salt. Continue stirring until the sauce has thickened slightly.
- Transfer Brussels sprouts to a bowl, pour over the glaze, Staffords Dijon mustard and spring onions. Toss to coat. Top with lemon zest and serve immediately.
Griddled broccolini with sweet thick soy glaze
Serves 3 – 4
Ingredients
- 200g asparagus spears
- 200g broccolini spears
- 45ml black and white sesame seeds, toasted black pepper
For the glaze:
- 30ml olive oil
- 60ml Staffords sweet thick soy sauce
- 15ml rice wine vinegar
- 5ml Staffords garlic paste
Method
- Trim the asparagus and broccoli spears and blanch in a pot of
boiling water for 1 minute. Drain and cool under cold running water, then
pat dry using a clean tea towel. - Heat a griddle pan on the stove. Whisk the glaze ingredients together in a small
bowl and use to baste the vegetables. - Sear the vegetables in a single layer, on the griddle pan for 1-2 minutes a side. Transfer to a serving plate and scatter the toasted sesame seeds over the top.
Balsamic & honey glazed salmon
Serves 4-6
Ingredients
For the salmon:
- 1 kg side of salmon, deboned but skin on
- 60ml Staffords balsamic vinegar
- 125ml Staffords honey
- a handful of fresh thyme, leaves removed from stems
- For the sweet & salty topping:
- 100ml olive oil
- 160g raw almonds, roughly chopped
- 3 anchovies
- 70g dried cranberries
- 1tsp chilli flakes
- 1Tblsp Staffords honey
- ¼ tsp salt; 1 lime, juiced
- 1 head of garlic
- 2tsp Staffords honey
- 1tsp olive oil
- sea salt flakes
Method
- Preheat oven to 180˚C.
- Slice off top of the head of garlic exposing cloves. Place on
a piece of tinfoil. Drizzle with a little olive oil, a tablespoon of honey and a sprinkle of salt. Wrap up tightly in foil and place in the oven for one hour. - For the topping, combine all the ingredients in a medium sized saucepan. Cook on medium-high heat until almonds are golden brown, anchovies disappear and all the flavours come together.
- Remove from the heat and squeeze in lime juice. Toss and set aside.
- For the salmon, place honey, balsamic vinegar and thyme leaves in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to a simmer and cook for 5 minutes until slightly thickened.
- Place salmon on a large baking tray lined with baking paper and brush generously with glaze. Bake for 15 minutes, removing salmon from the oven and brushing with glaze every 5 minutes.
- For medium, cook salmon for 15 minutes. Cook for longer if so desired. Serve
salmon topped with the crunchy sweet & salty nut mix, fresh dill and the roasted garlic.
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