Chipotle Turkey Toastie

This post is sponsored by Sir Kensington's but all opinions are my own. Thank you for supporting the brands that support me!

What is it about Thanksgiving that excites you the most? Is it a beautiful table laid out with a selection of home cooked dishes? The togetherness that you feel when surrounded by loved ones? The fact that you don't have to go to work that day, or a combination of all those things? 

I didn't grow up celebrating Thanksgiving, and so although I am excited to celebrate with family here it's also a little stressful to cook a meal that they have had the time to perfect for years. It's my turn to host this year and the pressure is on, but once it's all said and done we get to my favorite part of Thanksgiving... The morning after! The turkey sandwich for breakfast! 

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For me the turkey sandwich NEEDS to be spicy. It's what I crave after all the creamy, the sweet, the mild and earthy flavors of a traditional Thanksgiving meal. Enter my friends at Sir Kensington's and their flavor packed Chipotle Mayonnaise! It's really great on anything (tacos, subs, in dips) but the cumin notes and chipotle peppers in adobo really work well in sandwiches with smoked fillings. 

Couldn't stay away even if I tried...

Couldn't stay away even if I tried...

This Chipotle Turkey Toastie starts with a generous helping of Sir Kensington's Chipotle Mayonnaise spread on some sourdough bread instead of butter. Did I mention FLAVOR?  There's a lot of it here :) Biting into the crunchy chipotle-flavored toasted bread is enough to wake up any palate. I used my grill pan because I love the look of those sear marks but any pan will do.

This is where it gets even tastier... The fillings depend on your Thanksgiving leftovers and dietary preferences but mine has smoked turkey, sharp cheddar, pickled red onion and jalapēnos. Praise be. 

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Flip it, flip it real good.

Flip it, flip it real good.

Chipotle Turkey Toastie

2 slices sourdough bread

1 tablespoon Sir Kensington's Chipotle Mayonnaise

3-4 slices smoked turkey

1/2 cup shredded sharp cheddar cheese

1/4 cup pickled red onion slices

Optional extra heat: Jalapenos 


Heat a griddle plan to medium-high.

Divide your Sir Kensington's Chipotle Mayonnaise and spread on one side of your bread. Make sure to spread it evenly and cover the entire slice for maximum flavor. Flip your sliced bread and add cheese on each side, then turkey and onion slices. Gently press down to flatten slightly and place sandwich on griddle pan.

Cook for 1-2 minutes per side, or until the cheese is melted and the bread nicely grilled.

Serves 1

Aaaah, yes!

Aaaah, yes!

Persimmon Orange Polenta Cake

Earlier today I shared an image of this cake on Instagram and spoke of my dad, who I associate with citrus and the color orange. Baking this cake and taking these images reminded me of him. For years we didn't speak because of what I thought then was him not caring about us, but the truth is, he just didn't know how to open up. As I've gotten older I realize that he has a very big heart, that he hurts easily also...Just like me. 

I'm going home to South Africa in December after eight years away and I can't wait to just sit and talk with him. Maybe I'll make this cake, since I know he loves simple cakes with just a bit of powdered sugar on top. The recipe is quite easy and was adapted from my very favorite Nigella recipe, I hope you will give it a try and let me know what you think about the inclusion of persimmon. I imagine adding some ginger might give it an extra special kick as well. 



1 stick + 7 tablespoons softened butter

1 cup granulated sugar

2 cups almond flour

1 1/4 cup finely ground polenta

1 1/2 teaspoons baking powder

3 large eggs, room temperature

3/4 cup unripe persimmon, grated 

1 large orange (zest + juice divided)

3/4 cup powdered sugar


Preheat oven to 350F and line an 8' round baking tin with baking paper.

1. In the bowl of a stand mixer with the paddle attachment in place, cream butter and sugar until fluffy (5 minutes on medium speed). 

2. In a separate bowl, whisk together almond meal, polenta and baking powder. Add 1/3 of this mixture to the creamed butter and sugar, then crack one egg into the batter and mix on medium speed for 1 minute. Add another 1/3 of the flour mixture, followed by another egg. Repeat this process until eggs and almond flour mixture are combined. 

3. Stir in persimmon and orange zest. Pour batter into the prepared baking tin and bake for 40 minutes or until the edges start to pull away from the side. I like to test with a skewer for doneness. Sometimes I bake for 10 minutes more but loosely tent some foil over the cake to ensure that it does not brown too much. This cake should not be overbaked since it is quite moist.

4. Remove cake from oven and let it cool in the cake tin while you prepare the syrup. In a small saucepan, combine orange juice and powdered sugar over medium heat. Stir and heat until the syrup is no longer grainy and clear. Use a tablespoon or pastry brush to soak the cake with this syrup.

5. Remove cake from tin and dust with more powdered sugar before serving. 

Serves 8 - 10, Keeps for up to 3 days in an airtight container but best to keep it in the fridge.


Pineapple Smoothie with Lemon, Ginger & Turmeric + A Wolf Gourmet Giveaway!

Last week a beautiful gift arrived at my front door. It was a Wolf Gourmet High Performance Blender...Basically the blender of my dreams.

I have owned the Wolf Gourmet Countertop Oven for about a year now and it is one of the appliances that I use most. From everyday jobs like toasting bread, to roasting anything that I can get my hands on. It's just that good - So I had high expectations for the blender and well, of course it didn't disappoint!

We drink a ton of smoothies around here to boost our immune system, and this recipe is a favorite. I use frozen pineapple which is not the easiest thing to blend but the Wolf Gourmet High Performance Blender took care of it with no problem at all, and without me having to use the included tamper.

The Wolf Gourmet High Performance Blender is availabe at Williams Sonoma if you would like more information about them. If you'd like to try your luck at winning one, visit my Instagram for a fun giveaway that I'm currently hosting!

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2 cups water

1/2 cup lemon juice + zest of 1 lemon

2 tablespoons fresh ginger

1 teaspoon turmeric

4 cups frozen pineapple wedges



1. Add liquids and zest to the blender first and then add ginger, turmeric and pineapple. Turn the precise control knob to LOW and then set the blender to the SMOOTHIE feature. 

2. Press START and control the blend with the precise control knob, starting at LOW and gradually increasing to HIGH, about 2 minutes.

3. Remove the lid, pour your smoothies and enjoy!

Makes 6 cups.

I recieved this product to review but all opinions are my own.


Roasted Chicken with Potatoes and Onion

On Monday I shared this image to Instagram and spoke about South African Heritage Day and what it means to me. I shared this very basic roasted chicken recipe using South African seasoning, and a personal story of how my mother would divide just enough potatoes to feed us all. That she managed to turn simple ingredients into craveable meals for us all, especially on a Sunday.

The post was shared quite a few times by the likes of Food52, Lodge Cast Iron and Tasting Table, much to my surprise. I even got an email from a producer at ABC The Chew! What is it about crispy roast chicken and potatoes that has us all feeling a sense of comfort?

To capture that authentic taste, it is quite necessary to use the right seasonings...In this case "Robertson's Chicken Spice" which can be purchased online



1 lb chicken pieces

2 tablespoons + 1 teaspoon chicken spice

1 tablespoon salt

1 tablespoon black pepper

4 medium potatoes (I used red), scrubbed and quartered

1 large red onion, cut into wedges

1/4 cup olive oil

1/4 cup chopped parsley


Place chicken pieces, 2 tablespoons chicken spice, salt and pepper in a large bowl and massage the seasoning into the meat. Cover the bowl with plastic wrap and place in the refrigerator to marinate overnight.

When ready to cook, preheat the oven to 425F.

In a cast iron skillet over medium-high heat, sear the chicken skin side down first, for 5 minutes until golden and crispy. Flip the chicken over and repeat. Turn the stove off and remove chicken from the heat.

Toss potatoes, onion, olive oil and parsley with remaining 1 teaspoon chicken spice in a bowl. Add the potato mixture directly to skillet and roast in the oven for 25 minutes or until the potatoes are tender and chicken juices run clear.

The potatoes will further soak up the flavors of the chicken so I do not add extra salt. You can definitely do so if you wish, or finish with some sea salt flakes right before serving.

Allow to rest for 5 minutes and serve.

Serves 4



Honey Gochujang Trout

We are big fans of Korean flavors in the Gray household, because of our time spent living in South Korea. I try to find any way to incorporate the iconic Korean fermented chili paste, Gochujang, into our weekly menu. It is rather spicy but one way to round out the flavor is by using a sweetener such as honey or rice bran syrup. 

The recipe for this dish was requested a few times on Instagram and has been posted on but I thought I'd share it here as well. You can definitely substitute with salmon or any other oily fish such as mackerel.



1 side of steelhead trout (roughly 2lbs)

4 cloves fresh garlic, diced

3 tbsp salted butter

1 tbsp Korean Gochujang paste

2 tbsp honey

1/2 cup chopped parsley


In a small bowl, add kochujang, honey and parsley, stir to combine and set aside.

Heat a 12" non-stick skillet to medium-high. Add butter and garlic and cook for 1 minute until melted and just bubbling. Place trout in pan skin side down, making sure that every surface of flesh is touching the pan. Cook for 3-5 minutes and flip.

While the skin side is cooking (3 minutes), use a marinade brush to spread kochujang mixture evenly over the flesh side of the trout. Remove pan from heat and place trout under a moderate broiler for 5 minutes. (Alternatively, flip the fish over once more and cook for 1-2 minutes just until the marinade caramelizes slightly). Place on a serving dish along with any pan juices. 

Serves 4