I had this very interesting meal at an open air restaurant in Hermanus recently. Kebabs on a nifty table top barbecue thingy which I wish I owned, with a butternut stack side dish.
Restaurant meal with nifty Coal BBQ gadget
Nevertheless, I had to recreate the butternut and haloumi stack at least, seeing that I am not allowed to do a table barbecue in an apartment…..
I simply cut the butternut in disks and fried it with pumpkin spice in butter.
The haloumi can be baked but I dusted the cheese with flour and fried it in shallow oil. Do not over fry as you will end up with rubbery cheese.
Stack the lot!
Stack the lot and top with fresh rocket and drizzle with lemon juice. Lovely with anything or lovely on its own!
My version of the stack with chicken trinchado
My sister blogged about the Milnerton Market on nowathome and we walked (and talked) the market from top to bottom last weekend. Of course I had to add to my collection(s) by descending on the white and blue table. Very happy with my loot!
Miniature porcelain flowers
Butternut is such a robust and proud thing. It sits there and it says loud and clear” I am a vegetable!” We all do a million and ten things with it, but my favourite way with this pumpkin is to just slice it in thin slices ( something between n slither and a chunk) with skin and all.
Into a baking tray with the lot and sprinkle with pumkin spice ( and if you can’t find pumkin spice, any spice will do, even a spicy chilli mix).
I am a vegetable
Drizzle with olive oil and bake at 180 C until crispy at the edges (45 min or more).
Crispy Butternut Slices
Side dish or main dish or snack, any old which way and it always looks and tastes good. And what’s more, it is ORANGE, and I love it!
Random photo taken by my husband earlier this year:
Rainy day Hout Bay, Western Cape