B LO G S P O T |
T E R E S A U LYA T E
IN VOGUE FOOD STYLING DEPENDS ON COLOUR. VIVID REDS, BRIGHT YELLOW OR ORANGE AND THEN THE POP OF GREEN. WHAT HAPPENS WHEN YOU REMOVE THOSE VIBRANT ELEMENTS? AND THE QUESTION REMAINS: IS THE FOOD AS TASTY?
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t’s well known that you eat with your eyes first. I’m a huge advocate for “eating the rainbow”, but in this issue I’m deviating from my usual style to try something a little different – dishes of the monochromatic variety! On the savoury side I’ve put together a wholesome chicken bowl which I believe answers the question of tastiness versus visual appeal. What it lacks in colour it makes up for in flavour thanks to the delicious macadamia dukkah and punchy Dijon vinaigrette that are added to the dish. In fact, double up the quantities of these when you are making it and keep the leftovers in the fridge to add to your salads! Serve this chicken bowl up as a filling, healthy lunch or as a light and easy supper. And you cannot underestimate the impact that the dark rice has! Dessert is a true two tone affair and I’ve used charcoal to colour the digestive style cookies for these black and white s’mores. (It does make baking them a little tricky, as you can’t use the colour of the cookie to help gauge whether they’re done, but check for a set centre and edges and you’ll be good to go.) These are grown up s’mores with a dark chocolate and marshmallow filling. And don’t worry if you don’t have the braai going – you can toast the marshmallows over a gas flame, or pop them in the microwave for a few seconds until they’re deliciously gooey. Enjoy!
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CHICKEN AND RICE SALAD BOWL Serves 2
FOR THE MACADAMIA DUKKAH:
45 ml macadamias 15 ml flaked almonds 10 ml white sesame seeds 5 ml black sesame seeds 5 ml ground cumin 1.25 ml ground coriander Pinch of salt FOR THE DIJON VINAIGRETTE:
30 ml apple cider vinegar 60 ml olive oil 10 ml Dijon mustard 1.25 ml garlic paste Salt and pepper to taste TO ASSEMBLE:
2 cups small cauliflower florets Olive oil for drizzling Salt 2 free range chicken breast fillets 125 ml black rice, cooked 1S tart by making the dukkah. Place all of the dukkah ingredients in a food processor and blitz until combined and finely chopped. Set aside. 2 Place all of the vinaigrette ingredients in a small bowl and whisk until combined. Alternatively place the ingredients in a jar, pop the lid on and shake vigorously for a few seconds to combine. Set aside. 3 Preheat the oven to 180ºC and line a small baking tray with baking paper. Arrange the cauliflower on the tray. Drizzle with olive oil and season with salt. Roast the cauliflower for 30 minutes. 4 While the cauliflower is roasting prepare the chicken. Coat the chicken fillets lightly in the macadamia dukkah. Heat a drizzle of olive oil in a frying pan and fry the fillets until cooked through. 5 Divide the black rice between two bowls. Slice the chicken fillets and arrange on the rice along with the roasted cauliflower. Drizzle with vinaigrette and sprinkle with extra dukkah before serving.
