Mexican Fiesta Chicken Wings

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This time of year means lots of entertaining with family, friends and fellow work colleagues. Often when we have a bunch of people over, I go the Mexican Fiesta route. Margaritas, enchiladas, fajitas, chilli poppers, nachos and most importantly, spicy chicken wings. I usually spice them myself until I tasted eat.art’s Mexican Fiesta spice blend. It is delicious with just the right amount of heat. If you are looking for a bit more zing, try eat.art’s Jalapeno & Coriander sauce from their ‘’Chilli Addict’’ range. It’s a 4/10 kind of heat, “a walk in the park” as the bottle states. Love it.

Ingredients:
Free range chicken wings (as much as you like)
wooden skewers soaked in water for 15 minutes
olive oil
eat.art Mexican Fiesta spice blend

To serve:
grilled corn
grilled lemon
ready-made guacamole
sour cream
fresh coriander
nachos
eat.art Chilli Addict Jalapeno & Coriander sauce (optional)

Method:
Preheat the oven to 220°C.
Stretch the wings open and skewer them onto the sticks.
Rub with olive oil and as much eat.art Mexican Fiesta spice as you like.
Roast for 30 – 35 minutes or until they are “blackened” and crispy.
Serve with grilled corn, guaco, sour cream, fresh coriander and nachos.
Season with grilled lemon and eat.art’s Jalapeno & Coriander sauce.

TIP:
Pimp the sour cream up by adding some chopped tomato, spring onion and coriander.

By Carey Erasmus

michelleparkinphotography_careyerasmus-1885Carey is a freelance development chef and food stylist with a ND: Food Science and Nutrition. With over 12 years of experience in the food industry she has established an impressive portfolio and creates recipe or foodie content for various clients. She also has a popular food blog called Bits of Carey where she shares fuss free recipes and collaborates with like-minded brands and campaigns.  www.bitsofcarey.co.za

Flatbread with Harissa–spiced Lamb Kofta and Sumac

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flat-bread-with-lamb-optimisedWhether you call them kofta, köfte, kufta or keftedes, there’s no escaping that these tiny, spiced meatball morsels are utterly moreish. Kofta can be found in various guises stretching all the way from North Africa, to the Med, and all through the Middle East.

Beef is used, goat too, and of course my all-time favourite, lamb. Now you could use store-bought lamb mince, but I prefer making my own. It’s so easy – and you get to feel just a teeny-tiny bit smug. Simply pop prime leg of lamb cubes in your food processor and give it a whirl. I turn up the heat by adding a generous helping of eat.art’s spicy North African harissa. Once fried, the warm, juicy koftas get piled high onto freshly-baked flatbreads. To offset all that lamb richness, I give it a loving dusting of marvelously tart eat.art Turkish sumac to end.

FOR THE FLATBREAD
2 cups bread flour
½ tsp eat.art Himalayan pink salt
1 tsp runny honey
1½ tsp dry yeast (5g)
⅔ cup (175ml) lukewarm water
extra virgin olive oil

FOR THE LAMB KOFTA
500g lamb leg cubes, minced in your food processor
1½ tsp eat.art North African harissa
1 large clove garlic, finely minced
2 tbsp very finely diced red onion
¼ tsp eat.art Himalayan pink salt
extra virgin olive oil, for frying

TO ASSEMBLE
1 tub full cream cottage cheese
micro rocket leaves
packet of radish, finely sliced
eat.art Turkish sumac
eat.art Cyprus flake salt

Method

Add all the flatbread ingredients together in a large bowl. Mix thoroughly. Tip out onto a surface generously dusted with extra flour and knead for 10 minutes. (If it is very tacky, dust with a bit of extra flour.) Place the dough ball in a large bowl painted with olive oil. Cover with cling film and allow to prove for 30 minutes. Knock back, divide dough into two balls and place them on a baking sheet painted with olive oil. Paint dough lightly with oil as well, cover with cling film and allow to prove for another 20-25 minutes. (Preheat your oven to 210 degrees Celsius while it’s proving for the second time.)

Place dough balls on a flour-dusted surface and roll out into two large circles. If you like the flatbread chewy, roll it out to about 1cm thick. I prefer it crisp, so I roll it out as thinly as possible – about 3mm.

Place each dough circle on a baking sheet lightly painted with olive oil. Paint the top of the dough with oil as well and pop them in the oven for 10-15 minutes until baked through and golden. (If you rolled it out thicker, it may need a few extra minutes.)

To make the kofta, simply mix together all the kofta ingredients. Use a measuring spoon to scoop out even amounts of meat (I think tablespoon-size is perfect) and roll into little balls. Fry over medium heat in olive oil. I like them a little bit pink in the middle, but this is once again personal choice.

When the flatbreads come out of the oven, spoon over the cottage cheese. Top with the kofta, the radish and the micro leaves. (This really is at its best if the kofta have just come out of the pan, so try to plan your prep so they fry while the flatbread is baking.) Crumble over a pinch or two of eat.art Cyprus flake salt, and dust the lot generously with eat.art Turkish sumac. A drizzle of those lovely harissa-flavoured olive oil pan juices is not a bad idea either. Tuck in straight away.

This recipe makes two generous flatbreads and should serve 4 as a meal, and more as a snack. The operative word here of course is ‘should’!

Written by: Lizet Hartley

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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Tandoori Spiced Chicken Kebabs

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eat.art’s Indian Tandoori spice is so fragrant and perfect for grilled chicken or lamb kebabs. I opted for chicken this time. The trick is to marinate strips of chicken breast fillets in tandoori spice, lemon juice and zest, crushed garlic and a little olive oil. By doing this, the flavour permeates the chicken and the lemon juice acts as a tenderizer. 15 minutes of marinating is more than enough time.

I served these kebabs with raita (yoghurt combined with grated cucumber, garlic, mint and coriander), garlic butter grilled naan bread and a basic tarka dhal (get the recipe on Jamie Oliver’s website). It was incredibly delicious and moreish, the perfect summery Indian meal. I cannot wait to use this tandoori spice again for lamb kebabs!

Tandoori Spiced Chicken Kebabs

Ingredients
4 large chicken breast fillets, sliced into thin strips
30 ml (2 Tbsp) eat.art Indian Tandoori spice
1 large garlic clove, crushed
zest and juice of ½ a lemon
a drizzle of olive oil
freshly ground salt and pepper

5-6 wooden skewers, soaked in water for 10 minutes to prevent burning

To serve
2- 4 naan breads, heated in the oven or grilled*
raita (or cheat and use ready made tzatziki)
fresh coriander, chopped
dhal – optional

Method
Combine the chicken strips, tandoori spice, garlic, lemon juice, zest and a little olive oil. Season.
Allow to marinate for 15 minutes.
Skewer 3- 4 strips of chicken onto each kebab stick.
Heat a griddle pan until smoking hot. Grill the kebabs for 4 – 5 minutes per side until charred and cooked through. Tip: If meat is sticking to the griddle pan, it means it is not ready to turn yet.
Serve hot with warm naan bread, raita and optional dhal. Garnish with coriander and serve with optional extra lemon.

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*To take your naan bread to the next level, spread one side with softened butter and crushed garlic, grill both sides on a griddle pan until charred, buttery and delicious!

By Carey Erasmus

michelleparkinphotography_careyerasmus-1885

Carey is a freelance development chef and food stylist with a ND: Food Science and Nutrition. With over 12 years of experience in the food industry she has established an impressive portfolio and creates recipe or foodie content for various clients. She also has a popular food blog called Bits of Carey where she shares fuss free recipes and collaborates with like-minded brands and campaigns.  www.bitsofcarey.co.za

Moreish Mediterranean Yoghurt Bowl

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Move over breakfast bowls. Savoury yoghurt bowls are fast becoming the latest craze. Serve them for breakfast, lunch or supper. The perfect addition to a tapas board. And oh-so-cute packed in little jars to take along to your next picnic. The options are endless.
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This particular savoury yoghurt bowl has a Mediterranean feel to it. Double thick yoghurt adorned with roasted vegetables (marinated in garlic, lemon juice and fresh herbs), some pickled red onion, crumbled feta, eat.art’s Eqyptian Dukkah (for texture and spice) and grassy extra virgin olive oil.  Delish served with crispy pita bread toasts.  Add other ingredients to this vibrant bowl such as honey roasted chickpeas, fresh herbs, hummus, pesto etc.  Mediterranean vegetables can also be swapped out for roasted butternut. Ooh, to ring the changes, try goat’s cheese instead of feta.

By Carey Erasmus

michelleparkinphotography_careyerasmus-1885

Carey is a freelance development chef and food stylist with a ND: Food Science and Nutrition. With over 12 years of experience in the food industry she has established an impressive portfolio and creates recipe or foodie content for various clients. She also has a popular food blog called Bits of Carey where she shares fuss free recipes and collaborates with like-minded brands and campaigns.  www.bitsofcarey.co.za

Smoky Fennel Pork Scratchings with Maple Syrup

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The salt that caught my eye from the get go was definitely the eat.art Applewood Smoked. The thought of seasoning pork rind with this smoky salt really excited me. With a salt this delicious I wanted to keep it simple, so it had to be Smoky Fennel Pork Scratchings with Maple Syrup. YUM.

Ingredients:
+- 200 g pork rind (ask your local butcher and make sure they are happy pigs), rinsed and dried well
eat.art Applewood Smoked Salt
15 ml fennel seeds
maple syrup for drizzling (optional)

Method:
Preheat the oven to 220°C.
Cut the pork rind into +- 2cm strips and lightly score.
Season generously with smoked salt and fennel seeds.
Place onto a baking tray with a lip (make sure there is some space between each piece of rind to allow even roasting).
Roast for 15 minutes, give them a good shake, turn temperature down to 200°C and roast for a further 20 minutes or until crispy and golden (depending on thickness).
Remove from the roasting tray and place the scratchings on paper towel to absorb excess oil.
Serve immediately drizzled with maple syrup.

If cooled and wanting to serve later, simply heat in 60°C oven for a few minutes.

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By: Carey Erasmus

michelleparkinphotography_careyerasmus-1885

 

Carey is a freelance development chef and food stylist with a ND: Food Science and Nutrition. With over 12 years of experience in the food industry she has established an impressive portfolio and creates recipe or foodie content for various clients. She also has a popular food blog called Bits of Carey where she shares fuss free recipes and collaborates with like-minded brands and campaigns.  www.bitsofcarey.co.za

 

Salts of Origin

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eat.art has a variety of cool gourmet salts to play with in the kitchen. Get to know them a little better…

Cyprus Flake
This Mediterranean flake salt has a pyramid shaped crystal. The texture and mild flavour makes it a versatile salt to have in the kitchen. Perfect for cooking, baking and garnishing.

Persian Blue
A noble rarity among salts. The intriguing blue salt is harvested from an ancient salt lake in Iran which contains unique colour compounds. This salt is stunning used in pinch pots to add a bit of sophistication and wonderment to any table.

Applewood Smoked
Hand harvested Atlantic sea salt that is cold smoked with apple wood and oak chips in eat.art’s very own artisanal smoker. Add a generous sprinkle to meat, chicken or fish for a salty, smokey flavour and aroma.

Hawaiian Black Lava
A dramatic mix of sea salt and purified Hawaiian volcanic charcoal creates a striking appearance and smokey undertones which make this a perfect finishing salt.

Hawaiian Red Alaea
An authentic mix of sea salt and red volcanic clay found on the island of Kauai. It has a crunchy texture and earthy flavour adding vibrant colour to any dish. Great mixed with herbs and used as a roasting salt for red meat.

Kala Namak
This is an Indian volcanic rock salt. It has a distinctive sulfurous flavour and aroma. Perfect for adding a unique, somewhat funky flavour to creamy and tangy salads, condiments and other Indian inspired meals.

By: Carey Erasmus
michelleparkinphotography_careyerasmus-1885

Carey is a freelance development chef and food stylist with a ND: Food Science and Nutrition. With over 12 years of experience in the food industry she has established an impressive portfolio and creates recipe or foodie content for various clients. She also has a popular food blog called Bits of Carey where she shares fuss free recipes and collaborates with like-minded brands and campaigns.  www.bitsofcarey.co.za

Creature Comforts at Creation Wines

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June is a very exciting time for my family and friends as we have the pleasure of celebrating a multitude of birthdays.  June 2016 was no different and saw six of us (including three June babies) heading for the beautiful Hemel en Aarde Valley (translated to Heaven and Earth Valley) near the seaside town of Hermanus.

menuWhile most of our celebratory weekend was spent on the picturesque High Season Farm, we did manage to tear ourselves away from the awe-inspiring beauty to visit Creation Wines, an exceptional Wine Estate on the Hemel en Aarde Wine Route.

With offers of cheese, charcuterie, wine & chocolate pairings, to name a few, our table opted to indulge in the Tapas Pairing menu; an eight course tapas and wine pairing for an astoundingly affordable R270.00 per person.

During the four hours that followed, we were introduced to flavours we had only ever dreamed of: Pickled seabass with sweetcorn, coriander and a home-made poppadum; Cauliflower soup with hazelnut, thyme and blue cheese….each dish that was set down in front of us seemed to blow the previous dish away.  The experience was truly otherworldly.

Our Wine Ambassador, Jo-Ann, ensured that our afternoon was spectacular.  The wine never ceased to flow, our youngest member (a strapping young lad, all of one year old) was spoilt with creamy mash and buttery peas (yes, we all tasted his ‘dish’) as well as Nutella pancakes with ice cream.  No request was too much for the Creation Team and we all felt a little gob-smacked at the outstanding service and value for money.

It was with great delight, that on leaving, we found that recipes for many of the dishes we had tasted were available on the Creation Wines website.  It was decided then and there that the cauliflower soup would be recreated at our next Dinner Club, and that we would have to be back for the three course lunch pairing.

If you are tempted to try your hand at one of the Creation Wine dishes, you will find a whole host of scrumptious recipes here:  http://www.creationwines.com/category/recipes/

And should you be looking for unique ways to season your new creations, try one of the eat.art Salts of Origin tubs.  Dishes cannot help but make a statement when sprinkled with a little Hawaiian black lava salt or decorated with a few Cyprus salt flakes.

Written by: Tamsyn Lombard for eat.art