It had occurred to me that I haven’t posted a single recipe. For all my food loving proclamations , surely a little mix up is needed.
I had some extra time on my hands today and decided to do a special starter and this is the result.
Roast vegetable salad with goat’s cheese croquettes and a yoghurt and lemon dressing
1/2 cup plain bulgarian yoghurt
1/2 cup olive oil (something fruity. I used a local one from Kloovenberg Estate)
1 tbsp capers
1 tbsp honey
1 tbsp sugar
Zest of one large lemon
Juice of one large lemon
50ml white wine vinegar
Blitz the yoghurt, capers, lemon zest, honey and sugar together until fine. While blending or whisking, slowly add the olive oil and lastly the lemon juice and vinegar.
1 medium butternut, cut into small cubes
Melted butter (enough to lightly coat butternut)
Salt and black pepper
Preheat oven to 200 degrees Celsius. Toss the butternut in the butter. Season well with salt and black pepper. Place on a baking sheet and cover with tin foil. Put in oven and cook till tender, but firm. Cooking time will depend on the size of your cubes. Start checking them after 10 minutes.
3 Large beetroot (1/2 per person)
Salt and pepper
Use oven at 200 degrees Celsius. Rub beetroot with oil and season. Wrap in tin foil and roast until just tender. Allow to cool slightly. Take a clean cloth and rub off the skin. Slice thinly.
Olive oil (enough to lightly coat tomatoes)
Flaky sea salt
Turn oven down to 160 degree Celsius. Slice tomatoes in half. Gently toss in olive oil, season and sprinkle lightly with oregano. Put on a baking sheet and put in the oven, uncovered. Allow to cook until tomatoes are soft and slightly wrinkled.
Goat’s Cheese Croquette
1 log of chevin cheese (enough for 4 people)
1/2 cup poppy seeds
1 cup bread crumbs (I used Panko)
1 egg, beaten
1/2 cup flour, seasoned with salt and fine pepper
Oil for deep frying
Divide cheese into equal size balls. Rolls in the poppy seeds to form a crust. Next, dip the balls in the beaten egg, then the flour and lastly the bread crumbs. Chill. Fry until golden brown. Use immediately
Baby butter lettuce, lightly dressed with Yoghurt and lemon dressing.