October 2022 | BaoActive African Superfood

Lemon Garlic Baobab Marinade for Chicken Kebabs

Adding baobab powder to this marinade helps thicken the marinade which allows the marinade stick to the chicken. It also adds to the lemony flavor of the marinade.

Prep Time 15

Course Marinade

Ingredients

3 cloves Garlic Minced
1 tbsp Lemon rind grated (1 x Lemon)
100 ml Olive Oil Extra Virgin
100 ml Lemon Juice (2 x Lemons)
Salt to Taste
1 tbsp Fresh Rosemary Chopped
30 ml BaoActive Baobab Powder
1 tbsp Mustard Powder
3 tbsp Honey Runny
Wooden Skewers
Chicken Fillets Cut into cubes

Instructions

Mix garlic, lemon rind, lemon juice, olive oil, salt and rosemary together.
Take some of the liquid out and mix it separately into a paste with the baobab powder and mustard. Add the rest of the mixture to the baobab mixture.
Add the runny honey.
Leave in the fridge until needed (1 – 2 days).
Soak wooden skewers in water.
Thread the chicken fillet blocks onto wooden skewers.
2 hours before cooking the chicken add the chicken to the marinade. Do not do this earlier as the lemon in the marinade will dry the chicken out and make it mealy.
Barbeque on medium coals until done, but not dry.

Notes

Adding baobab powder to this marinade helps thicken the marinade which allows the marinade stick to the chicken. It also adds to the lemony flavor of the marinade.

Serve with salads and new potatoes.

Baobab Moringa Spinach Roulade

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Baobab Moringa Spinach Roulade

The ultimate go-to recipe when you want to impress. The roulade is very simple to make and it always looks amazing. It’s also handy that it can be made a few days ahead and refrigerated until needed.

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Prep Time 45

Cook Time 15

Time to set 1 30

Total Time 2 30

Course Appetizer, Breakfast, Post-Workout, Side Dish

Servings 6

Equipment

Baking Tray
Baking Paper
Cling Film
Plastic Packets
Beater for beating the eggs

Ingredients

4 x Red peppers
4 tsp Olive Oil
4 tsp Vinegar
400 g Spinach Finely Chopped
1 tbsp BaoActive Baobab Moringa
3 x Eggs Seperated
Salt & Pepper To Taste
250 ml Cream Cheese With Chives
50 g Sundried Tomatoes Chopped

Instructions

Put grill on full heat and grill the red peppers until the skin has blackened. Place in a plastic bag and let the peppers sweat. When cool remove from the plastic bags and peel off the blackened skin. Rince under water to remove pieces of blackened skin left behind.
Change the oven to 180 C in baking mode (not grilling mode).
Roughly chop the red peppers up and mix in the olive oil, vinegar and season with salt and pepper. Leave to marinade for 30 minutes.
Boil the spinach for 5 minutes. Remove from water and squeeze out the water.
Mix the BaoActive Baobab Moringa blend into the spinach. Then add the egg yolk.
Beat egg white until stiff and fold into the spinach mixture.
Line a baking tray with baking paper and spread the spinach mixture out evenly.
Bake for 15 minutes until firm to the touch. Remove from oven and carefully separate the baked spinach from the baking paper without tearing. Leave on the baking tray.
Spread the cream cheese over the spinach (if the cream cheese is a bit hard, soften for 30 seconds in the microwave).
Spread the peppers and sundried tomatoes over the cream cheese.
Carefully roll up the spinach roulade and wrap in cling film and place in the fridge to set for 1 hour or more.
Remove the cling film and slice in thick slices.

Notes

A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike.

Folding in the egg whites will make sure this spinach roulade retains a light and fluffy consistency. The cream cheese provide a robust flavour and textural balance.

Add Prosciutto or Salmon for a non-vegetarian option.