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Avocado halves with balsamic vinegar and olive oil

Avocado halves with balsamic vinegar and olive oil
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Avocado halves with balsamic vinegar and olive oil
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Ingredients
Servings:
Instructions
  1. Shake a little salt into the hole, and then add a splash of balsamic vinegar. Pour in about a teaspoon of olive oil.
  2. Eat the avocado with a spoon, starting in the middle and working your way to the skin or use as a dipping sauce for any crusty or rustic type bread.
  3. Enjoy as a delicious snack or appetizer.
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Smoked paprika chicken with kale

Smoked paprika chicken with kale
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Smoked paprika chicken with kale
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Ingredients
Servings:
Instructions
  1. 1. Season the chicken marylands with sea salt and freshly cracked pepper. Place them into a large bowl and set aside.
  2. In another bowl, add the lemon juice, olive oil, coriander seeds, smoked paprika, balsamic vinegar and garlic, then mix until well combined.
  3. Pour the marinade over the chicken and rub into the skins. Cover with plastic wrap and place the refrigerator for 1 hour to marinate.
  4. Preheat the oven to 200C . Arrange the fennel, carrots, onions and lemon wedges in a single layer in a deep roasting pan. Season with sea salt and freshly cracked pepper. Place the marinated chicken on top, and pour the marinade liquid and chicken stock over the chicken.
  5. Roast the chicken in the preheated oven for 35–40 minutes, occasionally basting the chicken with the pan juices until the chicken is cooked through and golden.
  6. 8 minutes before the chicken is ready, gently toss the kale through, mixing with the juices from the pan to ensure it is well covered and will not dry out and burn. Add a little more sea salt and pepper if needed.
  7. Remove from the oven when cooked.
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Pork steaks with roasted tomatoes

Pork steaks with roasted tomatoes
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Pork steaks with roasted tomatoes
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Ingredients
Servings:
Instructions
  1. Preheat oven to 180 C.
  2. Slice the tomatoes in half and pack in the bottom of a roasting pan or oven-proof dish. Season with salt and pepper and some of the thyme. Season the pork steaks and pack on the tomatoes.
  3. Pour over the balsamic vinegar and the olive oil and roast in the oven for 60-80 minutes.
  4. Halfway through the roasting time, turn the pork steaks over o that they roast on both sides. The meat is done when the tomatoes, vinegar and oil have made a delicious sauce in the bottom of the pan.
  5. Serve with rice or mashed potatoes.
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