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Garden Fresh Grape Tomato-Chia Tartare

Garden Fresh Grape Tomato-Chia Tartare

This super fresh, amazingly delicious Grape Tomato Tartare takes just a minute to toss together and is different every time depending on your available herbs.  The key ingredient is our super sweet grape tomatoes!  

Slice Olkerii Farm tomatoes in half, 1/2 cup per person.

Add to taste:  

  • Roasted almond slivers and 1 tsp of White Chia in a dry pan stove-top
  • Feta crumbles 
  • Finely sliced fresh peeled shallots (about 3 or 4)
  • fresh herbs, any of these work well; basil, chives, parsley, time, lemon grass, whatever suites your fancy
  • Add the roasted Chia and almonds to your favorite oil and vinegar mix for a lovely nutty flavor.  Salt and pepper to taste.

Besides lunch I love this as a wonderful, fresh, light compliment to steak off the grill!  


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Shelton's Marula Molasses Fusion Barbecue Sauce

Shelton's Marula Molasses Fusion Barbecue Sauce

This tangy, sweet and spicy marula and molasses BBQ sauce pairs together the East African flavor of marula with an American Southern style BBQ sauce and the spice of Mexican charred salsa. Yum! A very unique mix of styles, perfect for any BBQ, and especially great on chicken and ribs.

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The Ultimate Chicken Gravy

Making a great chicken gravy is no longer a secret!  Try this fantastic twist using Pineapple Chutney.  Looks like work but it is quick, easy and especially delicious!!!  The key is to put the ingredients together and have them waiting to assemble per the instructions below.  

Tip for the best consistency and flavor:  adding hot water at the last stage and simmering it down and adding a bit more and simmering it down again for just 3 to 5 minutes you can control the consistency and end up with a savory gravy that'll make you proud! 

Mix together and set aside:

  • 1 chicken cube
  • 2 tsp mustard
  • 2 tbl Pineapple Chutney
  • 1 tsp marmite
  • ground pepper to taste (no salt necessary because of the chicken cube and the salt you put on the outside of your chicken prior to roasting)
  • 1 cup very hot water

Using a garlic squeezer press and set aside in a small bowl.

Have ready:

  • 1/4 cup corn starch

Remove roast chicken from the oven and drain the delicious juices from inside the chicken into the roasting pan.  Set the chicken aside onto your carving platter and cover with a piece of foil to rest while you make the gravy.  

Drain off most of the excess oil from the roasting pan, leaving behind the flavorful juices and no more than a 1/4 cup of the oil.  Place the roasting pan on the stove top over medium heat.  

Taking a spatula scrap up the yummy crusty bits from the bottom of the roasting pan and sprinkle in the corn starch.  Mix back and forth across the bottom of the pan until all the starch and drippings are blended into a paste.

Working fast drop in the Fresh Peeled Shallots and mix again.

Now, splash in a half cup of your wet mixture and using the spatula mix back and forth again and again to keep the ingredients from sticking.

Once mixed add the last of the wet mixture and repeat the mixing.  

From this point on add hot water from your kettle to the pan in 1/2 cup increments while drawing the gravy back and forth across the bottom of the roasting pan to mix everything together.  You'll want to continue cooking for about 3 to 5 minutes adding warm water as needed and for consistency.  Control the consistency to your liking with water and cooking the water down.  

Taste, adjust and serve and never again serve wimpy chicken gravy!   

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