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Marinated Red Pepper Salad with Anchovies
Serves 4I had this salad, or a variation thereof in London at Moro's restaurant. We sat outside, it was a warm sunny day and we enjoyed a sweet sherry with it - a superb culinary memory.
6 red salad peppers
Ina Paarman's Vegetable Spice
olive oil
4 T (60 ml) Ina Paarman's Greek Vinaigrette
1 x 45 g tin flat anchovy fillets
2 hardboiled eggs, roughly chopped and lightly seasoned with Ina Paarman's Seasoned Sea Salt
± 2 T (30 ml) caper berries
Flat leaf parsley
Preheat the oven to 250°C. Adjust oven shelf to middle position. Bake the peppers on a rack over a roasting pan for about 20-25 minutes until blistered and blackening on the outside.
Place them in a glass mixing bowl and cover tightly with clingfilm - leave to sweat and cool down.
In the process, of cooling, the skin will loosen itself from the flesh. Pull off the blistered skin (it does not matter if a bit remains here and there). Halve the peppers. Remove the stems and seeds. Season with Vegetable Spice and drizzle with olive oil.
Keeps very well in the fridge for up to 3 days, if kept covered.
TO SERVE
Spread the peppers flat out, inside uppermost, on 4 small dinner plates. Sprinkle ± 1T (15 ml) of dressing over each plate. Divide the anchovies between the plates.
Sprinkle with chopped, and seasoned, hard boiled eggs and top with capers and chopped flat leaf parsley. If pre-preparing add the anchovies, eggs, capers and parsley just before presentation
Roasted Chicken and Sweet Potato Salad 
Serves 4One of the best main course summer salads. The sweetness that develops in the sweet potato when roasted, compliments the chicken perfectly. The warm dressing made with the pan drippings is delicious.
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6 chicken thighs, bone in, skin on
Ina Paarman's Chicken Spice
2-3 (± 500 g) sweet potatoes, peeled and sliced into 1½ cm thick half slices
Ina Paarman's Vegetable Spice
olive oil
4 thick slices of chiabatta, broken into chunks
200-250 g (± 2 cups) whole cherry tomatoes, pricked with a toothpick
½ cup (125 ml) raw almonds, roughly chopped
1 punnet baby spinach, watercress and rocket mixture
¾ cup (180 ml) Ina Paarman's Balsamic Vinaigrette
Adjust the oven shelf to middle position and pre-heat oven to 200°C.
Season the chicken on both sides with Chicken Spice and space out on a large baking sheet, skin side up. Place in oven while you are preparing the potatoes.
Toss the sweet potato half rings with Vegetable Spice and 2T (30 ml) of olive oil and arrange between the chicken pieces.
Roast for 35 minutes until both the chicken and sweet potatoes are beginning to brown nicely.
Toss the bread chunks, cherry tomatoes and almonds with ¼ cup (60 ml) of olive oil and 1t (5 ml) of Vegetable Spice.
Sprinkle over the chicken mixture in the pan and roast everything together for another 10 minutes until the bread is lightly toasted.
Remove the chicken and cut into strips, discard bones and excess skin that has not crisped.
Line a large flat platter with the salad leaves and arrange the chicken etc. on the leaves.
Blot off some of the excess fat in the pan with absorbent kitchen paper. Add the Balsamic Vinaigrette to the pan - warm through while stirring to scrape up all the nice brown bits.
Dress the salad at the last minute with the hot dressing.
Seville Orange Marmalade Ice Cream
Serves 8'Ice cream is happiness condensed'. I fully agree with this quote. Our cheesecake makes the most divine ice cream. The Seville Orange Marmalade gives a slight bitterness to the ice cream which I love, but feel free to use regular chunky marmalade if you don't like the bitterness. It is important to balance the sweetness with lemon juice.1 T (15 ml) grated orange rind from a sweet orange
¾ cup (180 ml) freshly squeezed orange juice
¼ cup (60 ml) fresh lemon juice
1 x 250 g Ina Paarman's Lemon Cheesecake
2 cups (500 ml) fresh cream
1 cup (250 ml) Seville Orange Marmalade (look for a chunky one)
Add the grated rind and orange and lemon juice mixture to a medium large mixing bowl.
Add Cheesecake Mixture and beat as per package instructions.
Whip the cream until beginning to firm. Fold into the Cheesecake Mixture together with the marmalade and stir to blend.
Freeze in an ice cream container. Serve balls in chilled bowls.
This month's wine sponsor: Laborie Wine Estate
Laborie Wine Estate are giving away two bottles of wine, their Laborie Pineau de Laborie 2011 and their Laborie Sauvignon Blanc 2010 to five lucky subscribers!
Laborie Pineau de Laborie 2011
Pinotage grapes were harvested at 26.8 degrees balling. The juice was fermented until it reached 16 degrees balling. At this point the wine was fortifi ed with spirits distilled from Pinotage grapes. With an intense red colour the wine display typical fresh berries and varietal characteristics. The wine is well balanced with a lingering fruity aftertaste.Enjoy on its own as an after dinner drink.
Best served slightly chilled.
Laborie Sauvignon Blanc 2010
A medium bodied wine, bursting with tropical, bell pepper and gooseberry aromas and flavours. On the palate the wine is fruity with mineral and flinty undertones and ends with a crisp finish.Enjoy now and for the next 2 years. Enjoy on its own or with our chicken salad, salmon salad, fresh water fish and sushi.