Dinner is served!
Now that winter is firmly tucked away, dinnertime just got a lot more colourful. Out with the hearty soups and in with the fresh, herby ingredients. Spring time is all about budding blooms, vibrant and earthy ingredients, all combined together to make a delicious, but also a nutritious dinner.
Spanish-infused roast chicken with chorizo stuffing
• 1 whole free–range chicken
• 2 tbsp olive oil
• 1 tsp flaked sea salt
• 1 tsp smoked paprika
• 2 thyme sprigs
For the stuffing:
• 180g chorizo
• 1 tbsp olive oil
• 2 chopped onions
• Lemon zest and the juice of half a lemon
• 125g breadcrumbs
Pre-heat the oven to 190°C/ 170°C fan.
For the stuffing, use a food processor to make the breadcrumbs. Then add all the other ingredients to the processor bowl and chop until the mixture has a sausage-like consistency. Push down into the cavity of the chicken.
Mix the olive oil with the paprika, sea salt and leaves from the thyme sprigs and rub the mixture all over the chicken. Place on a roasting tray and roast for approximately two hours.
Allow the chicken to rest for 10 minutes before serving it with roasted vegetables and sautéed, diced potatoes.
Miso roasted garlic cauliflower
• 1 medium cauliflower
• 2 tbsp miso paste
• 3 tbsp warm water
• 1 tsp sesame oil
• 2 tsp garlic powder
• 1 tbsp tomato pureé
• 1 tbsp chilli flakes
• 1 tbsp soy sauce
• 2 tbsp nutritional yeast
Preheat the oven to 175°C. To make the batter, place all the ingredients, except the cauliflower, in a large bowl and mix well until combined. Now cut the cauliflower into bite-size pieces and add them to the bowl. Toss them around until they are coated with the batter.
Place the cauliflower bites on a baking sheet lined with parchment paper and bake them in the oven for about 45 minutes or until the edges are slightly burnt/crisp. Once done, remove them from the oven and enjoy as a snack or with rice, in a salad or in whatever way your heart desires.
Roasted brussel sprouts
• 500g brussels sprouts
• 1 tsp garlic powder
• ½ tsp chili powder
• 1/2 tsp cumin
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
Preheat the oven to 175°C. Cut the brussel sprouts in half from the stem to the top. Place them in a bowl and cover them with the remaining ingredients, then mix well.
Place the brussel sprouts with the cut side down on a parchment-lined baking sheet and roast them for about 20 minutes or until the outside becomes crisp. Remove them from the oven and enjoy them hot or cold.
Salted caramel brownies
• 1 cup flour (150g)
• 2 tsp baking powder (10g)
• 4 tbsp cacao powder (25g)
• 1 cup coconut sugar
• 1 1/2 cup non-dairy milk
• 5 tbsp coconut oil
• 1 tsp vanilla
• 2 flax eggs (2 tbsp crushed flax seeds with 4 tbsp water)
• 200 g chocolate
• 2 cans full-fat coconut milk
• 1 1/2 cup coconut sugar
• 1/2 tsp salt (Himalayan rock salt)
• 2 tsp vanilla extract
Method Preheat the oven to 175°C. Start by making 2 flax eggs by mixing 2 tbsp crushed or ground flax seeds with 4 tbsp water. Set it aside to thicken.
Melt the chocolate over a double boiler or in a microwave and set it aside to cool.
In a large bowl, sift the flower, baking powder and cacao powder. Add the coconut sugar and mix well.
Add the oil, melted chocolate, flax eggs and non-dairy milk to the flour and mix well. Pour the batter into a parchment-lined baking dish and cook in the oven for about 30 minutes. Serve with the salted caramel drizzle and enjoy!
After bringing the mixture to a boil, lower the heat and let it simmer until the sauce starts thickening, while stirring occasionally. In between stirring you can prepare the brownie batter.
Stir while simmering for about 35 to 40 minutes depending on how much liquid the coconut milk has. Once you get a thick coating on the back of your spoon, the sauce is done. Turn off the heat and let it cool to thicken even further. This makes enough for two batches of brownies. Add salt to taste (add 1/2 tsp Himalayan rock salt).