Leek Soup with Feta, Dill and Paprika

Creamy leek soup is a popular Turkish broth. Flavoured with dill and topped with crumbled white cheese, this soup is warming and satisfying. The saltiness of Feta gives it a good tang, but Roquefort or Parmesan, both equally as salty, could be used, or you could use croutons in place of the cheese. Serve with chunks of fresh, crusty bread.

Ingredients:

30ml olive oil

3 leeks, trimmed, washed and roughly chopped

1 onion, chopped

5ml sugar

1 bunch of fresh dill, chopped, with a few fronds reserved for garnish

600ml water

300ml milk

15ml butter

115g Feta cheese, crumbled

Sea salt and freshly ground black pepper

Paprika to garnish

Method:

Heat the oil in a heavy pan and stir in the chopped leeks and onion. Cook for about 10 minutes, or until the vegetables are soft, but not coloured. Add the sugar and dill. Pour in the water and bring to the boil. Lower the heat and simmer for about 15 minutes.

Leave the liquid to cool a little before processing with a stick blender until smooth. Pour in the milk and stir over gentle heat until it is hot, but not boiling. Boiling at this point would spoil the texture of the soup. Season with salt and pepper, bearing in mind that feta is salty. Drop the butter onto the surface of the soup and let it melt.

Ladle the soup into warmed bowls and top with the crumbled feta. Serve immediately, garnished with a little paprika and some dill fronds.

Serves 3-4

Courgette Chips

Using paprika not only to flavour this healthy snack, 

but also to boost your metabolism, reduce your appetite, 

and lower your blood pressure.

Ingredients:

2-3 large courgettes, thinly sliced

15ml olive oil

Sea salt and finely ground black or white pepper

Paprika

Method:

Toss the courgette slices in olive oil, sea salt and pepper of choice. Lay slices on a baking tray, crumpled as required to fit them all on and sprinkle them liberally with paprika. Bake at 220°C for 25 to 30 minutes.

Polish Beetroot Salad

Ingredients:

4 cooked beetroot, skinned and thinly sliced

300ml plain yoghurt

2 cloves garlic, crushed

Caraway seeds

Paprika

Salt and pepper

Method:

Place the beetroot slices in a bowl and sprinkle with salt and pepper.

In a separate bowl, beat the yoghurt and garlic, a little salt and the caraway seeds. Pour the dressing over the beetroot and sprinkle with paprika.

Lemon and Paprika Marinaded Spatchcocked Chicken

A vibrant marinade of lemon, paprika, olive oil and garlic gives this chicken genuine flavour.

Ingredients:

For the marinade:

3 tbsp olive oil

1 tsp Paprika

1 clove garlic, crushed

1 lemon, zest and juice

For the chicken:

1 x 1.3 kg chicken, spatchcocked

Splash beer, or water

2 lemons

Paprika for sprinkling

Olive oil for drizzling

A splash of white wine

15ml apple chutney

Method:

For the marinade:

Mix together the olive oil, paprika, garlic, lemon zest and juice and season with salt and freshly ground black pepper.

For the chicken:

Brush the marinade all over the skin of the spatchcocked chicken, then place into the fridge to marinate for at least 30 minutes.

Heat a large griddle pan to medium-hot, then add the chicken skin-side down. Cook for 20-30 minutes on each side, covering the pan with a lid. Add a splash of water or beer if the pan becomes too dry. When the chicken is cooked through, remove from the heat and cover with foil. Set aside to rest.

Cut the chicken into portions, squeeze over some the juice of half a lemon and season with salt, freshly ground black pepper and paprika. Drizzle over a little olive oil.

Return the pan to the heat and deglaze with a splash of white wine, scraping up any browned bits from the pan with a wooden spoon. Pour the contents of the pan into a small saucepan, adding a bit more wine and any juices from the rested chicken. Cook until the volume of the liquid has reduced by half.

Stir in the apple chutney until well combined, then strain the sauce through a sieve.

Spoon the sauce over the chicken and serve.

Sweet Potato and Bacon Damper

This is a great bread to serve with a braai or barbecue.

It is nicest made with the orange coloured sweet potatoes,

also known as Kumaras.

You will need to cook 1 medium sweet potato - about 400g - for this recipe.

Ingredients:
4 streaky bacon rashers, chopped.
450g self-raising flour.
5ml salt
15ml sugar
2ml nutmeg
5ml ground hot paprika
2ml cayenne pepper
40g butter
250ml mashed cooked sweet potato
125ml milk
125ml buttermilk
about 60ml water
Milk to brush on top.
Flour and paprika to dust on top.

Method:
Preheat the oven to 200C.
Cook the bacon in a pan until crisp, drain and cool. Break into bits.
Mix the dry ingredients in a bowl, rub in the butter and add the mashed sweet potato and broken up bacon.
Stir in the milk, butter milk and water to mix to a soft, sticky dough.
Turn the dough onto a floured surface and knead until smooth.
Press the dough into an 18cm round greased cake tin.
Cut a cross about 1cm deep in the dough, brush with a little milk and dust with flour and paprika.
Bake in a hot oven for 40 minutes.
Serve Warm with Chilli Butter.

Ingredients for the Chilli Butter:
125g butter
1 small fresh red chilli, finely chopped

To Make the Chilli Butter:
Beat the butter and chilli together until well combined.