What’s your flavour?

Sweet and sour ruby roast veg

RECIPE ON PAGE 84

While we celebrate 15 years of Fresh Living, it seems only right that we highlight the secret to all culinary success – the balance of fl avours. Read, learn and experiment…

Whether you are looking to create a signature recipe of your own or want to tweak one to make it taste better, think of it as a maths equation:

balanced, magnificent flavour. Combine two of these and you’re off to a good start. Three is good, but four gives the best result. Don’t be shy to experiment – taste as you go and remember you need an element of each. (Adding spicy heat is the bonus! It gives depth and brings out the other flavours.)

Just like sherry vinegar itself, this dish is a perfect blend of subtle sweetness and delicate acidity. It’s a side dish that might just steal the show!

6–7 medium (about 500g) beetroots, peeled and halved 1 packet (500g) small red onions, halved Salt and milled pepper 1¼ cup (310ml) pomegranate or

¼ cup (60ml) olive oil ¼ cup (60ml) PnP

1 Tbsp (15ml) honey 100g creamy cheese (such as ricotta or herbed cream cheese) Handful fresh mint and basil, for serving

Parboil beetroots for about 8 minutes. Char onion halves over an open flame until almost blackened. (Or dry-fry in a griddle or non-stick pan over medium-high heat.) Place vegetables in a single layer in a 5-8cm deep dish. Season. Whisk together juice, olive oil, sherry vinegar and honey, and pour over vegetables. Season well. Roast at 180°C for 40–45 minutes until vegetables are tender but still have some bite. Transfer to a serving platter, separating onion petals if you like. Set aside and keep warm. Reduce roasting liquid over medium-high heat for about 15 minutes until slightly thickened. Spoon sauce reduction over warm vegetables and dot with cheese. Serve garnished with herbs.

Salty = seasoning Fat = olive oil Sweet = charred onions, honey, beetroot Acidity = sherry vinegar, pomegranate juice

This chunky cut of meat requires low and slow cooking, making it the perfect dish to prepare the day before. This recipe is mildly spiced – serve with extra fresh chilli if you like.

2 (about 1.6kg each)

roasts (bring to room temperature 30 minutes before cooking) Salt and milled pepper 2 Tbsp (30ml) olive oil 2 stalks celery, finely sliced 1 onion, chopped 1 punnet (20g) fresh coriander, stalks and leaves separated 6 cloves garlic, chopped 3cm knob fresh ginger, peeled and sliced 4–6 whole dried red

1 stick cinnamon 2 star anise 1 cup (250ml) Chinese rice wine (mirin) or

½ cup (125ml) apple

Juice (90ml) of 3 limes ¼ cup (60ml) soy sauce 1 cup (250ml) beef

¼ cup (60ml) brown

6-8 plums, halved Sliced fresh chilli, coriander leaves and spring onion (green parts), for serving

Season meat all over and brown in oil in an ovenproof pot over high heat. Remove and set aside. Reduce heat and sauté celery and white parts of spring onion for 5 minutes. Add chopped coriander stalks, garlic, ginger, chillies and spices and fry for another 3 minutes. Deglaze pot by adding rice wine, then remaining liquid ingredients and brown sugar. Return meat to pot (ensuring it’s submerged in liquid) and add plums.

PHOTO: ESTVAN VERMEULEN RECIPE & STYLING: CHAD JANUARY STYLIST’S ASSISTANT: KRISTEN SCHEEPERS PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE Cover and roast at 170°C for 30 minutes, then reduce heat to 150°C and cook for 3 hours. Switch off oven and leave roast in for an hour or two, or overnight. Reheat pot on the stove, remove meat and reduce sauce, adding some butter to make a glossy gravy. Serve meat and plums on a platter with gravy, garnished with chilli, coriander and spring onion greens.

Salty = stock, soy sauce Fat = beef shin Sweet = cinnamon, star anise, rice wine vinegar Acidity = apple cider vinegar, plums, lime Heat = chillies

Chilli and plum beef hammer roast

SOUTHERN ROAD PINOT NOIR 750ML, R95 Best served with this gem from the Swartland region, available at selected PnP stores.

You might think roast potatoes are perfect as they are – we won’t disagree, but here’s how to elevate the flavour even more!

1kg baby potatoes Salt and milled pepper 1 Tbsp (15ml) roasted

½ Tbsp (7ml) cumin

½ Tbsp (7ml) nigella

Olive oil, for drizzling 3 sprigs curry leaves 1 red onion, sliced into petals 1 bulb garlic, halved

1½ punnets (30g) fresh

1 green chilli, finely chopped Grated peel and juice (30ml) of 1 lime 4 Tbsp (60ml) olive oil

1 cup (250ml) yoghurt 1 tub (250g) sour cream ½ Tbsp (7ml) ground cumin, toasted slightly 2-3 spring onions, sliced into matchsticks Sliced green serrano chilli or jalapeno

Halve potatoes and place on a baking tray. Sprinkle with spices, drizzle liberally with oil and toss to coat evenly. Scatter with curry leaves. Place onion and garlic on a separate baking tray and drizzle with oil. Bake both at 180°C for 30-35 minutes until potatoes are tender and onion and garlic are deep-brown and soft. Combine coriander chutney ingredients in a food processor and blitz to a chunky sauce. Mix yoghurt and sour cream and season. Press garlic cloves out of papery skin, add to yoghurt mixture along with ground cumin, and blitz with a stick blender. Spread yoghurt mixture

Salty = seasoning Fat = yoghurt, sour cream Sweet = roast potatoes (which have been caramelised from roasting) Acidity = coriander chutney, sour cream Heat = chillies

on a plate, top with roast potatoes and dot with roasted onions. Top with spring onion and chilli, and serve with coriander chutney.

We think of pumpkin as a warm, sweet dish. Here, we’ve added zesty citrus and acidic tomato to cut through its natural sweetness – a whole new flavour sensation!

4 (about 1.8kg)

or butternuts Salt and milled pepper Olive oil, for drizzling 50g cashew nuts, toasted and seasoned with fine salt Fresh coriander and basil, for serving

3 red chillies 4 red snacking

3 Tbsp (45ml) olive oil blend + extra for frying 2 cloves garlic, finely chopped 2cm knob fresh ginger, peeled and grated 200g baby tomatoes (rosa or cherry) Dash fish sauce Juice (60ml) of 1 lemon or 2 limes

Cut pumpkin into 3-5cm wedges. Place on a roasting tray (pack loosely to avoid steaming), season and drizzle with oil. Roast at 200°C for 40-45 minutes until slightly blistered and tender. Pierce chillies and peppers onto forks (for best handling) and char over an open gas flame (this step is optional – it just adds bitterness and sweetness to your dish). Heat 1 Tbsp oil in a pan over low heat and fry garlic and ginger for 2-3 minutes. Finelychop charred chillies and peppers (discard seeds of the peppers but leave chilli seeds if you want the extra heat.)

SCHOOL OF FLAVOUR SUNSHINE ON A PLATE Add to the pan and cook for 2-3 minutes. Remove from heat and cool for a few minutes. Stir through tomatoes, fish sauce and citrus juice to make salsa. Spoon salsa over pumpkins, scatter with cashews and top with coriander and basil. The flavour equation Salty = cashew nuts, fish sauce Fat = olive oil Sweet = peppers, pumpkin / butternut Acidity = tomatoes, lemon juice Heat = chillies

Stuffing chorizo under the skin adds a smoky spicy flavour, and the extra fat makes the chicken skin crispier and the roast succulent.

1 (about 1.3kg) large free-range chicken Salt and milled pepper ¾ coil (150g) PnP

chorizo sarta, chopped very finely ½ cup (125g) soft butter + extra for basting 2 tsp (10ml) ground

1 tsp (5ml) smoked

½ punnet (10g) fresh sage, chopped + extra fried leavesfor serving 6 sprigs thyme, leaves picked + extra for serving Grated peel of 2 lemons Juice (60ml) of 1 lemon Herbed bulgur wheat, rice or roast potatoes, for serving

Season chicken all over, cover and set aside for 20 minutes to bring to room temperature (this ensures it cooks evenly.) Combine chorizo with butter, spices, herbs and lemon peel and juice. (Blitz mixture in a food processor for best results.) Loosen skin of chicken and rub a generous layer of butter mixture under skin and over breast and drumsticks. Tie legs together with butcher’s string.

Salty = butter, seasoning Fat = chicken, chorizo, butter Sweet = paprika Acidity = lemon Heat = chorizo

Roast chicken at 200°C for 55–65 minutes, basting every 15 minutes with a little butter, until golden-brown and skin is crisp. (If it’s browning too fast, cover with foil.) Place chicken on a serving plate, drizzle with pan juices and top with sage and thyme. Serve with the side of your choice.

While harissa is spicy, adding the sweetness of honey balances out the heat to create a milder paste. Try this taste sensation with a butter board.

1 block (500g) salted butter, softened or at room temperature 3-4 Tbsp (45-60ml)

¼ cup (60ml) honey + extra for drizzling Handful dried, edible rosebuds (optional) or ½ punnet (20g) fresh

Dash dried chilli flakes (optional) Sliced and fried garlic (optional)

Divide butter in half. Add harissa to one half butter and honey to the other. Whisk both until well incorporated. Dot lines of butter on your serving plate, alternating between

Now updated to include just about anything you can smear on a plate for dipping, they are pretty to look at, but also show how a few choice ingredients can create an explosion of flavour on a simple piece of bread.

the two flavours. Use the back of a teaspoon to pull butter across plate, creating a teardrop shape. Repeat process until the plate is full. Drizzle lightly with extra honey and sprinkle with rosebuds or edible flowers. Garnish with chilli flakes and garlic, if using. Serve with bread.

Salty = salted butter Fat = butter Sweet = honey Heat = harissa paste