HEALTHY, TASTY & SEASONAL COOKING by chef SEBASTIAN MANSFELDT
Glazed Chicken Thighs,
Autumn Roasted Vegetable Quinoa
with a Olive and Feta Sauce.
For the Quinoa
200g Quinoa (Use a multicoloured kind for visual effect)
One medium sized Courgette, de- seeded and cut into roughly 2x2cm
One small Eggplant, cut into roughly 2x2cm
1/4 of a Butternut Squash, peeled and cut into roughly 2x2cm
200g Cherry Tomatoes, halved
One medium Red Onion, diced
One bunch of Basil, chopped
Handful of Pine Nuts
4 sprigs of Thyme
3 Tbsp Lemon Juice
3 Tbsp Olive Oil
2 tsp Salt
Put the oven on 200 degrees celsius.
Rinse the Quinoa in cold running water to remove it's bitterness. Bring 400ml of salted water to the boil. Simmer on medium heat for 15-20 minutes until the water has evaporated and the Quinoa is cooked al dente.
In the meantime toss the vegetables in olive oil. Lay out on a baking tray with the thyme and roast for 20- 30 minutes until golden brown. Make sure to keep an eye on the Quinoa.
When the Quinoa is cooked, fluff it up with a fork and rinse in cold water. Make sure that the Quinoa is room temperature and leave it to drain in a sieve to remove excess water.
To roast the tomatoes, place them on a baking tray with a drizzle of olive oil and salt. Leave for 10 minutes until golden.
Toast the pine nuts in a pan without oil, taking care not to burn them.
Allow the vegetables, tomatoes, garlic and pine nuts to cool.
Season the roasted vegetables and combine in a large bowl with the Quinoa, tomatoes, diced red onion, chopped basil and pine nuts. In a jar shake together the olive oil, salt and lemon juice until combined into a vinaigrette. Dress the Quinoa.
Glazed Chicken Thighs
8 Chicken Thighs
6 Tbsp Ajvar (puréed peppers can be bought in most stores)
2 Tbsp rustic Dijon Mustard (Moutarde a l'Ancienne)
4 Tbsp Honey
1 Tbsp Apple Cider Vinegar
3 tsp Paprika spice (smoked preferably)
3 tsp Dried Thyme
3 tsp Salt
Heat up the barbecue and season the chicken. Brown the chicken until the skin gets crunchy. Turn down the heat to medium and then begin to brush on the glaze. Keep an eye on the barbecue as the glaze is flammable.
Turn the chicken every 3-5 minutes and apply a new layer of glaze. The chicken should be ready within 15- 20 minutes. An easy way to check is to place a thermometer into the thickest part. The safe internal cooking temperature for chicken is 75°c.
For the Sauce:
1 whole roasted garlic
6 Tbsp Sour Cream
2 Tbsp Yoghurt
50g Feta Cheese, crumbled
Handful of Black or Green Olives, pitted and sliced
Season to taste
Cut 1cm off the top of a whole Garlic bulb exposing each individual clove. Drizzle with olive oil and wrap in foil with the cut side facing up. Place in oven and roast for 30- 35 minutes.
Combine the ingredients for the sauce and season to taste. Add the roasted garlic by gently squeezing the bulb from the bottom moving upwards.
Note: the Quinoa, Sauce and Glaze can be made in advance and keep well in the fridge overnight. Ideal for dinner parties, just make sure that you take the ingredients out of the fridge at least an hour before serving. You can also serve the Quinoa hot.
You can book Sebastian for your private dinner or lunch parties at your home: email@example.com