RAY OF LIGHT Angela Casley’s summery three-course dinner
Angela Casley prepares a summery three- course dinner
This warm weather is something worth celebrating, and what better way to treat yourself than a special home-made dinner? We are blessed in New Zealand to have the best ingredients at our doorstep. It makes preparing simple, tasty dishes a breeze.
For this first salad opt for the largest prawns you can find. (I also always keep a large bag of prawns stored in the freezer and these would work perfectly with this dish too.) Barbecuing the pineapple will caramelise it, adding a delicious sweetness to the prawns, which are wonderful with fresh crunchy lettuce and creamy avocado. Say no more.
Although a beef fillet is an expensive cut of meat, there is not a morsel of waste and every mouthful will melt in your mouth. Preparation time is minimal with a simple marinade which doesn't overpower the fillet and allows it to keep its delightful flavour. Don’t forget to rest the meat before serving to allow all the juices to be absorbed and to ensure the meat iseven more succulent.
You will love the light texture of this gluten-free chocolate cake. Beating the egg whites separately and folding them gently into the mixture makes for a fluffy cake. The first of the season’s passionfruit smothered over the top in this light gingery syrup is heavenly. Add a dollop of mascarpone to finish it off.
BARBECUE PRAWN AND PINEAPPLE SALAD
Serves 4 Marinade ¼ cup lime juice ¼ cup avocado oil
2 tsp fish sauce
1 tsp brown sugar
16 large prawns, peeled and tails on 2 cups chopped fresh pineapple
½ telegraph cucumber, peeled into ribbons
1 large avocado, sliced
4 cups shredded iceberg lettuce Salt and freshly ground pepper Limes to serve
1. For the marinade combine the juice, oil, fish sauce and sugar in a small jar. Divide in half.
2. Add half the marinade to the prawns letting them sit for 30 minutes.
3. Preheat a barbecue to a medium heat. Cook the prawns for 2-3 minutes each side. Next char-grill the pineapple.
4. Into a large bowl combine the cucumber, avocado, lettuce, salt and pepper. Toss with the remaining dressing and then add the prawns and pineapple.
5. Serve with extra lime to squeeze.
SESAME, SOY BEEF FILLET
Serves 8 Marinade ¼ cup soy ¼ cup mirin
1 Tbsp sesame oil
1 Tbsp grated ginger
2 Tbsp honey
2 cloves garlic, crushed
2 Tbsp toasted sesame seed
1kg (approx.) piece beef fillet
1 Tbsp oil
Watercress and extra sesame seeds to serve
1. Into a small bowl place the soy, mirin, sesame oil, ginger, honey, garlic and sesame seeds, mixing well.
2. Place the beef into a sealable plastic bag. Add the marinade tossing to combine well. Marinate for at least 2 hours or overnight. 3. Preheat an oven to 200C. 4. Remove the fillet from the bag, reserving the marinade, and pat the fillet dry. Heat the oil in a frying pan. Sear all sides of the fillet, then place into the oven for 18 minutes. Remove and allow to sit for 15 minutes.
5. Slice thinly with a dribble of the marinade on top, watercress and a sprinkle of sesame seeds.
GLUTEN- FREE CHOCOLATE PASSION CAKE
Serves 8 3 eggs, separated
1 cup caster sugar ¼ cup olive oil ¼ cup cold water
110g gluten free self-raising flour 2 Tbsp dark cocoa powder
Syrup
¼ cup sugar
2 passionfruit, pulped Juice and zest of 1 orange 1 tsp grated ginger 1 orange, segmented Mascarpone to serve
1. Preheat an oven to 180C. Line the base only of a 20cm spring form tin.
2. Beat the egg yolks, half the sugar, oil and water until light thick and creamy. Sift in the flour and cocoa.
3. Beat the egg white until thick with the remaining sugar. Fold bit by bit into the cake mixture. Spoon into the tin and smooth the top. Bake for 35 minutes until a skewer comes out clean. Remove and allow to cool in the tin.
4. To make the syrup, in a small pot combine the sugar passionfruit, orange juice, zest and ginger bringing to a simmer for 5 minutes. Remove and cool.
5. When ready to serve tip the cake on to a serving plate, drizzle with syrup and sprinkle over orange segments.
6. Serve with a dollop of mascarpone or icecream. FOR MORE IDEAS, SEE VIVA.CO. NZ/ RECIPES