Recipes

“Pure Buzzin” Roast Roots with Whipped Goats Cheese

  • 2 Carrots
  • 2 Parsnips
  • 500G Beetroot (mix of red and golden would be ideal) 
  • 2 small Red Onion 
  • 8 cloves Garlic 
  • Olive Oil 
  • “Pure Buzzin”
  • Sea Salt
  • Thyme (with thyme flowers ideally)
  • 200G Soft Goats Cheese
  • 100G Natural Yoghurt
  • 1TBSP Tahini
  • 2TSP Ground Cumin
  • Juice and zest half Lemon
  • 2TSP Nigella Seed
  1. preheat oven to 180oC
  2. scrub the carrots and parsnips and trim out the woody centre of the parsnip but leave the skins on. Top and tail them and chop into attractive chunks on the bias. Throw into a large roasting tray. 
  3. scrub the beetroots and chop them into segments roughly the same size as the carrots and ‘snips. Place them in the tray as well. 
  4. cut the onions in half, remove the skins and then cut each half into quarters, toss into the tray. 
  5. gently crush the garlic cloves and remove the skins before adding these to the tray.  
  6. throw a small bunch of thyme in. Generously douse the lot in olive oil and Pure Buzzin with a healthy sprinkling of salt and make sure everything is well coated. Try and make sure the garlic is not too exposed on top, nestle the cloves amongst the roots so they do not catch when roasting. 
  7. pop it all in the oven for about 45 mins, giving it a little shake about half way through (not too vigorous as you don’t want the beetroot to stain everything red). It is finished when all of the veg is roasted to perfection and is steamed soft on the inside. 
  8. whilst the veg is in to roast you can prepare the whipped goats cheese. Crumble the cheese into a large, shallow bowl and add the yoghurt, tahini, cumin, zest and juice a good glug of olive oil and a hearty pinch of salt. Whip it until you get a thick, smooth dip (some rustic lumps are fine). 
  9. spread the whipped cheese in a thick smear on a large serving plate and sprinkle with the nigella seeds, more oil and a drizzle of “Pure Buzzin”. 
  10. let the roast veg cool for a couple of minutes after coming out the oven and then arrange them decoratively on top of the cheese, piling them high for dramatic effect. A final drizzle of oil, “Pure Buzzin” and the reserved flowers from your thyme.  

 

PINCH! Everything Dressing

  • 250ML white wine vinegar
  • 100ML good quality olive oil
  • 1TBSP  PINCH!
  1. pop everything in a large jar and shake vigorously to combine. This is not an emulsified dressing and will separate out so just shake it before use.

 

“Pure Buzzin” Sticky Wings

  • 12 Chicken WIngs
  • 1 jar “Pure Buzzin”
  • 25ML Sesame Oil
  • 120ML Light Soy Sauce
  • 60ML Mirin
  • 80ML Cider Vinegar
  • 3 Cloves Garlic
  • bunch Spring Onions
  • 1 or 2 Fresh Chilli
  • 2TBSP Toasted Sesame Seeds
  1. place “Pure Buzzin”, sesame oil, soy, mirin and vinegar into a saucepan and gently heat whilst stirring until it is warm and everything has combined.
  2. leave aside to cool whilst you toast your sesame seeds until golden and fragrant. Finely slice the spring onion greens (hold onto some of the white parts for the marinade) and chilli for garnish.
  3. place the wings in a strong plastic bag and chop the garlic roughly before adding this.
  4. pour enough cooled marinade into the bag to generously coat the wings and massage it in to ensure even coating before sealing the bag and leaving it to marinate for at least 4 hours or overnight ideally.
  5. remove wings from the bag and grill them until they are cooked, turning them throughout and using the marinade to baste them as you cook.
  6. garnish with the sesame seeds, spring onion greens and chillies (as much as you like)
  7. eat as they are or enjoy with rice and pickles

Note: this should  make plenty of marinade and it can be used on many types of meat (pork chops, salmon, sausages, chicken thighs, etc.). You can also heat to reduce it down into a sticky dipping sauce.