ZZ2 farm land

#ZZ2Festive Food main course of Chargrilled whole filled, caramelized onions, vine tomatoes, avocado salad, potatoes and potbrood with butter.

#ZZ2Festive Food main course of Chargrilled whole filled, caramelized onions, vine tomatoes, avocado salad, potatoes and potbrood with butter.

Serves: 

Total Time: +/- 

 mins

Ingredients

Fillet

Fillet as required

Anchovies

Butter, olive oil, salt and pepper

Caramelised onions with tomato and chili sauce

750g baby onions

2T (30ml) olive oil

2T (30ml) sugar

3T (45ml) balsamic vinegar

Ina Paarman’s Green Onion or Lemon and Black Pepper seasoning

½ cup (125ml) water

1x 200ml Ready to Serve Tomato and Chili Sauce

2 spring onions, finely sliced.

Vine tomatoes

2 or 3 punnets of ZZ2 Bacio Vine Tomatoes

Mayo and pesto small potatoes

1,5kg baby potatoes, washed

Green pesto – Woolies pesto is a great choice

Mayonnaise – Hellmann’s mayonnaise 

Black pepper and salt

Green salad with avocados, radishes, red onions and sprinkled almonds

4 ripe avocados

2 radishes – thinly sliced

1 red onion, sliced is rings

250g sprinkled almonds


Directions

Fillet: For the fillet, crush anchovies in butter to taste. Use 100g butter for every 500g. Grease the fillet with olive oil, sprinkle well with black pepper and salt flakes. Fry over hot coals. Brush the fillet with the butter while roasting. Serve with the ZZ2 Karas Medjool Date BBQ Sauce.

Caramelised onions with tomato and chili sauce: 

To skin the onions, first top and tail them, then cover with boiling water. Leave for 3-5 minutes. Drain and rinse under cold water. Slip off the skins.

Warm the oil in a wide frying pan and add the onions. Shake the pan to roll and brown them, then add sugar, balsamic vinegar and seasoning. Simmer open over medium heat until almost all the vinegar has evaporated. Add water and cover with a tightly fitting lid. Simmer slowly for 10-12 minutes or until onions are done. Remove pan from the heat and add the Tomato and Chili sauce. Do not boil. Leave to cool down. 

Serve at room temperature, garnish with finely sliced spring onions.

Vine tomatoes

Use 2 or 3 punnets of ZZ2 Bacio vine tomatoes and flash fry them in olive oil, balsamic vinegar and a touch of sugar.

Mayo and pesto baby potatoes

Cook potatoes until soft, drain and allow to cool. Lightly crush the cooled potatoes in your hands. Place on a serving plate and season lightly with salt and pepper. Drizzle with a few tablespoons of green pesto and add a few big dollops of mayonnaise. Lightly toss and taste for seasoning. 

Green salad with avocados, radishes, red onions and sprinkled almonds

Slice avocados in half. Scoop with a spoon and slice into big chunks. 

To make spiced roasted almonds: Pre-heat the oven to 180º. Line a large baking sheet with baking paper and brush with oil. In a large bowl, whisk 1 egg white until foamy. Add almonds, 1 ½ t (10ml) sugar and sprinkle with Ina Paarman’s Chili and Garlic seasoning. Toss to coat evenly. Spread nuts in a single layer on the baking sheet. Bake, stirring once or twice, for 10 minutes until almonds are crisp and aromatic. Allow to cool.

Toss the avocados, onions, radishes and almonds together. Serve at room temperature.


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