Kale and Butternut

Kale and Butternut

Kale and Butternut 

1 butternut squash, peeled and cut into 1-inch cubes
2 tablespoons olive oil salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 very large onion, sliced into large pieces
5 cloves garlic, sliced into long slivers (or less – we really like garlic!)
1 bunch kale, cut into bite-sized pieces
2 tablespoons apple cider vinegar
1 teaspoon dried thyme (I’m sure fresh would be great if you have it. I didn’t.)

Directions
Preheat an oven to 400 degrees F (200 degrees C).
Toss the butternut with 2 tablespoons of olive oil in a bowl.
Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
Bake in the preheated oven until the butternut is tender, 20 to 25 minutes.
Cool to room temperature.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Cook the onion until it starts to caramelize, and then add the garlic slivers.
Continue to cook while stirring until golden brown, at least 15 minutes.
Stir in the kale, cooking until wilted and tender – it only takes about 3 minutes.
Transfer the kale mixture to a bowl, and cool to room temperature.
Once all the ingredients have cooled, mix the apple cider vinegar with a bit more pepper and the thyme.
Then combine the butternut, kale, and vinegar mixture in a bowl and gently stir to combine.
You could use yams instead of butternut, and any type of vinegar you prefer.

Received from and posted on behalf of Corlea Smit
TRIED AND TESTED

Oyster Mushrooms

Oyster Mushrooms 

1 yellow pepper (sliced)
½ red pepper (sliced)
4 spring onions (finely chopped)
½ medium onion – I prefer spring onions, but did not have enough, so added extra (sliced)
4 oyster mushrooms (sliced in the length)
Garlic
Butter or margarine
1/4 to ½ bottle beer
½ bunch asparagus cut in half (steamed)
Salt
Ground black pepper

Stir-fry peppers and onions in garlic butter, add beer (if you want) and then add the oyster mushrooms and cook. Lastly add the steamed asparagus to the mixture and cook till done.
Add salt and black pepper to taste.

Dinner was served with meatballs (also my own creation), gravy and a slice of bread.

Source: Esme Slabbert – The Recipe Hunter
TRIED AND TESTED

Stir-fry

Stir-fry 

Quantities: depending on how many people you wish to feed.
Mushrooms
Peppers
Baby marrows
Carrots
Snap peas
Celery
Spring onions
Baby corn
White Onions
Thyme
Slivered meat – we used left over fillet from a previous meal
Fresh Coriander

Method:
Serve with cooked rice or Chinese noodles
Chop or shred all the veggies and thyme in the sizes you prefer. You will notice that we did julienne strips or finely chopped the veggies, but as mentioned do what you like.
Roll the meat in corn flour, salt and pepper. Fry the meat lightly.
Keep aside and then add the veggies bit by bit and fry till done, but it should still be firm. Scoop out of pan/wok and continue with veggies in this manner till all fried.
Now combine all veggies and fried meat strips in the wok together with a very generous portion of fresh chopped coriander.
Serve with soy sauce or if you like dish up only with rice/noodles and stir-fry.

Source: The Recipe Hunter – brother from AUS

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