SEAT OF MY SOUL

I’m always looking for an easy, healthy, recipe that don’t skimp on flavor, so when I saw this recipe for a Roasted Eggplant Spread on Ina Garten’s show, Barefoot Contessa, I was sold. The title is a little misleading though, as I find that the peppers and tomato paste are just as important here as the eggplant.

Semantics aside, the recipe is wonderfully easy and I wouldn’t change anything about it except to perhaps double it so you have plenty!

Just chop up some eggplant, red peppers, onion, and garlic, roast them off, and puree in a food processor (or strong blender) with some tomato paste.  Roasting takes some time (about 45 min.) but it is worth it with the intensified, caramelized flavors you get from the veggies.

Toast up some homemade pita chips and you are in shape! Just cut store-bought pita into wedges, drizzle with olive oil, salt, pepper and oregano, and bake in the oven until golden brown. I however, prefer the pita bread fresh!!!

Perfect for parties or a healthy snack to have on hand .

I once believed Pumpkins only came out on a Halloween night and with a glowing candle shimmering through the holes of its scary cut out face. Now I couldn’t imagine life without it, I love Pumpkin…..it is so easy to cook with, it cooks quickly, and has to be the most versatile vegetable of all!!  This recipe’s easy to make, absolutely juicy and tender and goes perfect on a bed of pumpkin.  Try it, you’ll love it!!

INGREDIENTS

Finely grated rind of 1 orange
1 bunch tarragon, finely chopped
30g unsalted butter, softened
1 chicken breast, skin on
2 tablespoons olive oil
400g butternut pumpkin, diced
30g tablespoons butter
1 onion, thinly sliced
Juice of 1 orange
2 tablespoons honey
100g green beans, steamed to serve

METHOD

1. Preheat oven to 220’C.

2 Combine orange rind, tarragon and butter in a small bowl until well combined. Gently pull skin away from the chicken breast and stuff with 2 tablespoons of orange butter, reserving the remaining mix. Place in a baking paper-lined roasting dish, drizzle with olive oil and bake for 15-20 minutes or until cooked to your liking. Remove chicken from pan and allow to rest. Reserve pan juices.

3. Cook pumpkin in a medium saucepan half filled with boiling water for 7-10 minutes or until tender. Drain well, return to saucepan and mash. Add butter, season with salt and pepper and mix to combine.

4. Heat a medium frying pan over a medium heat, add pan juices and onion and panfry until golden. Add orange juice and honey and reduce by a quarter. Add remaining orange butter and stir until butter has melted.

5. To serve, arrange a spoonful of pumpkin mash in the centre of a serving plate, top with chicken and drizzle with orange sauce. Serve with green beans on the side.