Risotto recipes

Beetroot risotto with lemon mascarpone

40 minutes

Haddock fillets with a beetroot puree and garlic cream

40 minutes

Wheat-free bake

Beetroot caramelised in honey, soy and walnuts

40 minutes to 1 hour

Root vegetable

Root vegetable crisps with ovenroasted garlic aioli

40 minutes

Cooking with

Christmas turkey with lentil salad and lemony mushrooms

2 hours 30 minutes

Sweet melon shavings and coral prawns served with balls of lime sorbet

Milk recipes

Baked spiced custard dusted with coconut

45 minutes

Honeycomb blancmange stars served on a decadent white chocolate plate

30 minutes

Brinjal recipes

Hot fast-roast chicken and brinjal on greens

45 minutes

Hot fast-roast chicken and brinjal on greens

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 free-range chicken (about 1.2 kg)
3 T olive oil, plus extra for drizzling
2 cloves garlic, crushed
1 t dried oregano
Sea salt and freshly ground black pepper
2 slim, medium-sized brinjals (about 350 g), sliced lengthways
1 x 110 g pillow pack rocket, watercress and baby spinach
Flaky salt

Method

Cut out the backbone of the chicken (freeze it for stock). Wash the chicken then dry well. Open out and give it a good thump to flatten.
Mix the olive oil with the garlic, oregano and some seasoning, then set aside. Arrange overlapping slices of brinjal in an oiled roasting pan. Season and moisten with olive oil.
Place the prepared chicken, skin side up, over the brinjal. Gently lift the skin, snipping with scissors to loosen, if necessary. Pour over the flavoured oil and rub into the flesh. Rub any leftover oil into the skin. Season lightly with flaky salt.
Roast at 230°C for 40 minutes, or until crisp and golden. Quarter the chicken then spoon the chicken and brinjal over piles of greens moistened with lemon juice and seasoned to taste.
Per serving: 3035 kJ, 43.4 g protein, 57.1 g fat, 4.3 g carbs

TASTE’s take:
The greens will begin to wilt from the heat of the chicken and, best of all, absorb the flavours of the chicken and brinjal.

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Beetroot risotto with lemon mascarpone

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Hot fast-roast chicken and brinjal on greens

Hot fast-roast chicken and brinjal on greens

Ingredients

Method