Jane's Delicious Garden Blog


Eating the rainbow ๐ŸŒˆ

Posted in Garden Diary by Jane Griffiths on the July 21st, 2022

I love combining colours when I cook. Tonightโ€™s meal was deliciously vivid!

Roast butternut with pomegranate, feta, basil and almonds.

  • Peel butternut, remove pips and cut into chunks
  • Toss with olive oil, salt, pepper, pul biber, harissa spice, powdered lemon peel, a drizzle of balsamic reduction and raw almonds.

  • Roast at 220 C until butternut is tender.
  • Sprinkle with feta. Return to oven at 200 C for about ten minutes.
  • Sprinkle with pomegranate jewels and torn basil leaves.

Grilled sweetcorn ribs

  • Using a very sharp knife (and keeping your hands out of the way!) slice sweetcorn lengthwise into โ€œribsโ€ (keeping the central core to hold kernels intact).
  • Toss with salt, lemon skin powder and chilli.
  • Dot with butter and roast at 220 C for about ten minutes.
  • Move rack higher and grill until starting to brown.
  • Squeeze with fresh lime juice just before serving.

Serve with

Zucchini and snow peas, sautรฉed with onion and garlic.

And . . .

Roast chicken quarters.

Rubbed with a mix of: Coffee, dried oregano, pul biber, black pepper, salt, lemon skin powder and cumin.

Even the compost was colourful!!

Red Hot and Green. . .

Posted in Garden Diary by Jane Griffiths on the July 13th, 2022

Winter calls for warming colours and flavours. Tonightโ€™s meal:

  • Pomegranate and naartjie salsa;
  • Sesame and lime zest encrusted tuna steaks;
  • Stir fried vegetables;
  • Whole grain basmati rice.

Spicy pomegranate and naartjie salsa

INGREDIENTS

  • 1 x naartjie (remove pips and pith, chop into chunks)
  • 1 x pomegranate (remove jewels from shell)
  • 1 x red onion finely sliced
  • About ten spekboom leaves (roughly chopped)
  • Hot small chillie (finely sliced)
  • Pinch of salt

METHOD:

Mix all ingredients together and leave for about 20 minutes to meld flavours.

Tuna steaks encrusted with sesame and lime zest with stir fried vegetables.

TUNA STEAK MARINADE INGREDIENTS

  • 2 x tuna steaks
  • 2 Tbs teriyaki sauce
  • 1 tsp sesame oil
  • 1tsp rice vinegar
  • 1 Tbs Indonesian sweet soy sauce

CRUST INGREDIENTS

  • 8 Tbs sesame seeds
  • 2Tbs lime zest
  • Pinch or two of sea salt
  • 1 tsp pul biber.

METHOD

Mix all marinade ingredients together, pour over tuna steaks and leave to marinade for 30 minutes, turning often.

Mix crust ingredients together. Remove steaks from marinade (reserve it) and dunk them in the crust so all sides are covered.

Cook steaks in hot pan until all sides are seared but middle is still pink (approximately 5 minutes).

Add marinade and let it sizzle for a short while. Remove from heat and keep warm.

VEGETABLE STIR FRY INGREDIENTS

  • A mixture of sliced/chopped vegetables (I used snow peas, zucchini, baby corn and bok choy.)
  • Chopped garlic and ginger
  • A couple of dollops of teriyaki sauce.

METHOD

Stir fry vegetables in a wok starting with the zucchini then adding the peas and corn. Add the ginger and garlic, stir fry until fragrant and add the sliced bok choy and teriyaki sauce. Stir through and remove from heat.