This one is for our furry four-legged companions and comes from our wonderful friends at Sense of Taste Chef School. They’re introducing a dog called Batman! Batman is the mascot for the Sense of Taste Chef School and is Chef Peter’s Baby Boy who goes everywhere with him. And Batman wants to be a Chef when he is big
One of the dishes Batman likes Chef Peter to make for him is Turkey, Lentil, Spinach and Butternut Meat Balls. (one of Batman’s favourites) And as Chef Peter would season all his dishes for 2 legged folk – he seasons Batman’s dishes with Oryx Salt. After all the flavour and seasoning of any dish is paramount.
This recipe makes enough for 3 to 4 meals
- ½ Cup Brown Rice
- 2 ½ Cups Turkey Mince
- 2 Cups Finely Chopped Spinach
- 2 Cups Brown Lentils
- 2 Cups Shredded Butternut
- 1 ½ Cups Pearl Barley
- 3 Tablespoons Olive Oil
- Oryx Desert Salt to season all ingredients
- Sprinkle of Oryx Desert Salt when serving
- Cook the brown rice, lentils, barley – as per instructions on packet – and allow to cool
- Cook Spinach and Butternut in some water until tender – allow to cool
- Season Turkey meat as well you barley, brown rice, spinach, butternut with Oryx Desert Salt
- Combine all ingredients together with olive oil
- Roll mixture into “meatball shapes” – not too big – not too small
- Place the meatballs onto baking tray and bake in the oven at 180’C for about 20 min – until Turkey is cooked
- Allow to cool – sprinkle with Oryx Salt and serve to your 4 legged children
Chef’s Tip: You can make a bigger batch of these meatballs – double the recipe – roll into meatballs and freeze before baking. When needed simply defrost and bake!
Have you noticed how already, the days are flying by? Sometimes in the mad crazy hustle of our busy lives, it can be a relief to stop, even if for only a moment. In the midst of the whirlwind of our to-do lists and appointments, as we find ourselves running to keep up with our own lives, rushing into the shops to buy our groceries, flinging foodstuffs into our trolleys, we rarely stop to think about where everything comes from.
That’s why we want to talk about going back to the source this month. When we don’t know the origins of our food, it’s easy to feel disconnected from it, as if where it comes from has nothing to do with us – all we have to do is buy it and eat it. We take a very different approach. We think there is something deeply grounding and nourishing about knowing where the food you eat has been grown and produced.
You may have felt the satisfaction of growing your own vegetables, fruit and herbs in your garden. But it can be almost as rewarding to shop at farmer’s markets, getting to know the people who make the cheese and bread you buy, meeting the different farmers who sell you fresh eggs, asparagus, gourmet mushrooms, saying hello to the producers who cure the bacon you love and make the best pies.
We want you to feel just as good about knowing exactly where our 100% pure and natural Oryx Desert Salt comes from. We’d like you to know that it has its origins in the 50 km2 salt pan situated in the remote pristine unpolluted pristine Kalahari desert. The source of our salt can be found in the ancient Dwyka rock formations, through which the underground streams flow, geo-scientifically tested to be 250-300 million years old.
These underground streams converge and replenish an ancient underground lake of 55 million tons from which the salt water is pumped, laid out on the pan under the hot Kalahari sun and naturally sun-dried. This cyclical process lives in harmony with the natural rainfall and the surrounding environment.
We believe Oryx Desert Salt is so much more than just a product on a shelf. It’s a journey that we take over and over again. And it always begins at the source.
We love bagels with Smoked Salmon, Cream Cheese and Capers. But there are so many sumptuous fillings… like Camembert Cheese, Parma Ham and Caramelised Onions….or Peppered Pastrami and Gherkin Relish! Bagels are different and not your everyday bread roll, so a nice treat to have with a decadent filling of your choice. And bagels are so easy to make!
Recipe by Chef Angie Boyd and Chef Peter Ayub of Sense of Taste Chef School Continue reading ORYX SMOKED SALTED & SESAME CRUSTED BAGELS
Where do you keep your salt?
Take a peek into most kitchen cupboards and you’re bound to find at least one plastic bag of salt in a corner, slumped over and slowly hardening into an encrusted mass. Continue reading Salt is Beautiful