We go back to basics with our focus this month on the hearty root veg that essentially are the building blocks of any cuisine. Think warm, comforting recipes featuring onions, beetroot, sweet potato and turnips etc

Roasted onion and zesty asparagus tart 

SERVES 4-6 

TOTAL TIME 45 MIN 

 

INGREDIENTS

400g shortcrust pastry, defrosted
4 small red onions, peeled and quartered
Glug olive oil 
2 cloves garlic, grated
Salt and milled black pepper 
230g plain cream cheese
2 Tbsp chopped fresh herbs (we used parsley, thyme and coriander)
Pinch chilli flakes 
1 lemon, zested and juiced
200g asparagus tips 

For serving 

Nigella seeds (optional)
Fresh basil leaves 

 

METHOD 

1. Preheat oven to 180°C.
2. Grease 36cm rectangular tart pan.
3. Lightly flour a work surface and roll pastry into a rectangle slightly larger than the pan.
4. Gently press into pan, making sure pastry comes up the sides. Prick the base with a fork.
5. Place onions on a baking tray, toss with olive oil and garlic, and season.
6. Bake pastry and roast onions at the same time for 12–15 minutes until lightly golden and cooked through.
7. Remove from oven and allow to cool.
8. Combine cream cheese, herbs, chilli flakes, ½ zest and ½ lemon juice.
9. Spread cheese mixture over cooled pastry and top with onions and asparagus.
10. Bake for 10–12 minutes until golden and slightly charred.
11. Drizzle with remaining lemon juice and fi nish with a sprinkle of zest, nigella seeds and basil.

Chef’s tip:
When buying red onions, look for those that have dry outer skins and a heavy feel. The best place to store them is in a cool, dry and dark place. 

 

T-bone with garlic confit

SERVES 2–4 

TOTAL TIME 1 HR 30 MIN PLUS 1 HR MARINATING TIME 

 

INGREDIENTS 

For the garlic confit 

10–12 cloves garlic
2 sprigs fresh thyme
1 cup canola oil 

For the marinade 

1/3 cup olive oil
10 sprigs each rosemary and thyme, bruised
Handful parsley, chopped
8 peppercorns
2 lemons, zested
2 large T-bone steaks
Salt and milled black pepper
Knob butter, for frying 

 

METHOD 

1. Preheat oven to 170°C.
2. Place garlic, thyme and oil in an ovenproof bowl and cover with foil.
3. Roast for 60–80 minutes, remove and set aside.
4. Combine marinade ingredients and crush three cloves of confit garlic into mixture. Brush onto steaks.
5. Set aside to marinate, covered, for 30–60 minutes at room temperature.
6. Heat a pan with some marinade until smoking hot, or prepare hot coals.
7. Season steaks generously. Pan-fry or braai steaks for 3–4 minutes per side for medium rare, adding a knob of butter 1 minute before removing from heat.
8. Wrap in foil and rest for at least 8 minutes.
9. Top steaks with garlic confit and serve steak sliced or whole.

FOODIE FACT
To confit an ingredient is to cook it low and slow submerged in fat. The result? A super-soft texture and subtle sweetness. 

 

Zesty and spicy dipping sauce

MAKES ½ CUP 

TOTAL TIME 10 MIN  

Combine ½ finely chopped red onion, handful chopped parsley, 2 Tbsp chopped coriander and 1 chopped red chilli. Add ¼ cup canola oil and 2 Tbsp lemon juice. Season well and serve with steaks, wedges or fries. 

 

Shoestring fries

TOTAL TIME 30- 40 MIN 

SERVES 8 AS A SIDE  

INGREDIENTS 

Vegetable oil, for deep-frying
8 large chipping potatoes, peeled and cut into match sticks
Fine salt, for serving 

 

METHOD 

1. Fill a large pot with oil to about . full and heat to 180°C or until one chip floats and is coated in small bubbles.
2. Deep-fry chips in batches for 5–6 minutes or until golden and cooked through.
3. Drain on kitchen paper, sprinkle with salt and serve immediately, topped with your favourites. Try crispy bacon, sliced jalapeno or a silky cheese sauce.

 

Masala sweet potato wedges

SERVES 4 AS A SIDE  

TOTAL TIME 40 MIN 

 

INGREDIENTS 

6 large sweet potatoes, cut into thick wedges
3 Tbsp olive oil
2 Tbsp garam masala
2 tsp medium curry powder
1 tsp paprika
Salt, to taste
1 bulb garlic, halved
Handful fresh or dry curry leaves (optional) 

 

METHOD 

1. Preheat oven to 200°C.
2. Place wedges in a single layer on a greased and lined baking tray.
3. Drizzle with oil and sprinkle with spices. Season and toss well to coat evenly.
4. Nestle garlic and curry leaves (if using) in between wedges.
5. Roast for 25–30 minutes or until cooked through and golden, turning every 10 minutes or so.
6. Serve with zesty dipping sauce as a side to T-bone steaks.