7 DAYS, 7 DISHES

Your one-stop, one-shop din­ner in­spi­ra­tion! Each month, we’ll lighten your load with a menu for a week in one basket

Food & Home - - Contents - RECIPES AND STYLING BY NOMVUSELELO MNCUBE PHO­TO­GRAPHS BY DY­LAN SWART

From school-night sup­pers to week­end wonders, in­clud­ing a cof­fee cock­tail with a kick!

SCHOOL-NIGHT DIN­NERS

Mini quiches

Lamb chops with minty coleslaw

Ve­gan na­chos with beans-and-avo­cado salsa Bat­tered hake with peas and sweet potato chips

IT’S THE WEEK­END, BABY!

White Rus­sian cock­tail

But­ter chicken with char­grilled naan bread

Pork, ap­ple and sage sausage rolls Straw­berry and salted nuts ice cream

MINI QUICHES

Any left­over fresh cream from this recipe can be used in the white Rus­sian cock­tail on page 56, the but­ter chicken with char­grilled naan bread on page 57 and the straw­berry and salted nuts ice cream on page 59. Any left­over Ched­dar from this recipe can be used in the pork, ap­ple and sage sausage rolls on page 58 Makes 6 EASY 45 mins

WHAT YOU NEED

6 slices white bread, crusts cut off

50g salted but­ter, soft­ened 3 ex­tra-large eggs

80ml (⅓ cup) full-cream milk 100ml fresh cream salt and freshly ground black pep­per, to taste hand­ful fresh chives, chopped + ex­tra, to gar­nish 100g ma­ture Ched­dar, grated

HOW TO DO IT

1 Pre­heat the oven to 180°C. Use a rolling pin to roll the slices of bread out to about 0,3cm in thick­ness. Coat one side of each slice with the but­ter. Use the bread slices to line a 6-hole muf­fin tin, plac­ing them but­tered-side down in each hole. Fold and press the slices to en­sure they keep their shape.

Set aside un­til needed.

2 Com­bine the eggs, milk, cream, sea­son­ing, chives and ½ of the cheese to­gether in a jug. Mix un­til well com­bined. Set aside.

3 Di­vide the re­main­ing ½ of the cheese among the bread cases and top with the egg mix­ture.

4 Bake in the pre­heated oven un­til the quiches are set, about 20 – 30 min­utes. Re­move from oven and gar­nish with the freshly chopped chives.

LAMB CHOPS WITH MINTY COLESLAW

Any left­over Di­jon mus­tard from this recipe can be used in the pork, ap­ple and sage sausage rolls on page 58, and any left­over mint from this recipe can be used in the straw­berry and salted nuts ice cream on page

59. Save the le­mon for the squeeze of le­mon juice in the bat­tered hake with peas and sweet potato chips on the fac­ing page Serves 4 – 6 EASY 40 mins

WHAT YOU NEED

LAMB CHOPS

12g (1 tbsp) steak-and­chops spice

6g each fresh thyme and rose­mary leaves + ex­tra sprigs, to gar­nish salt and freshly ground black pep­per, to taste 500g lamb chops

olive oil, to fry squeeze fresh le­mon juice, to taste

DRESS­ING

30ml (2 tbsp) olive oil

96g (½ cup) may­on­naise 12g (1 tbsp) Di­jon mus­tard

COLESLAW

1 small red cab­bage, shred­ded

1 small white cab­bage, shred­ded

2 medium car­rots, peeled and juli­enned

3 spring onions, sliced 2 hand­fuls fresh mint leaves, chopped

10g (1 tbsp) sesame seeds + ex­tra, to sprin­kle

HOW TO DO IT

1 For the lamb chops, place the steak-and-chops spice, fresh thyme and rose­mary leaves, and salt and freshly ground black pep­per in a medium bowl. Add the lamb chops and toss to coat thor­oughly. Trans­fer the chops to a large plate and cover with cling film. Place in the fridge to rest, about 20 min­utes.

2 For the dress­ing, com­bine the 30ml (2 tbsp) olive oil along with the re­main­ing dress­ing in­gre­di­ents in a small jug. Stir un­til well com­bined. Re­frig­er­ate un­til needed.

3 For the coleslaw, mix all of the in­gre­di­ents to­gether in a large bowl. Add the dress­ing and toss un­til ev­ery­thing is coated well. Set aside un­til needed.

4 Once the lamb chops have rested, heat the olive oil in a large fry­ing pan over high heat. Place the chops in the pan and driz­zle the le­mon juice over. Fry the chops un­til browned, about 3 – 4 min­utes per side. Re­move from heat and set aside to rest for 5 min­utes be­fore serving.

5 Gar­nish the lamb chops with the fresh thyme and rose­mary sprigs. Serve with the minty coleslaw along­side.

VE­GAN NA­CHOS WITH BEAN-ANDAVOCADO SALSA

Any left­over co­rian­der from this recipe can be used in the but­ter chicken with char­grilled naan bread on page 57

Serves 4 – 6 EASY 40 mins

WHAT YOU NEED 500g pump­kin, cubed 1 white onion, peeled and diced

4g (1 tsp) gar­lic pow­der

6g (2 tsp) cumin seeds

15ml (1 tbsp) olive oil 1 sweet­corn, char­grilled and ker­nels re­served

1 x 400g tin red kid­ney beans, drained and rinsed 1 x 400g tin black beans, drained and rinsed 1 medium tomato, seeded and cubed

1 small red onion, peeled and chopped

2 av­o­ca­dos, cubed 2 hand­fuls fresh co­rian­der, chopped + ex­tra, to gar­nish pinch dried chilli flakes + ex­tra, to gar­nish

250g corn na­cho chips (find at azteca.co.za)

HOW TO DO IT

1 Pre­heat the oven to 200°C. Place the pump­kin cubes and diced white onion in a large bak­ing tray. Sprin­kle with the gar­lic pow­der and cumin seeds, and driz­zle with the olive oil. Roast in the pre­heated oven, turn­ing af­ter 10 min­utes. Re­turn to oven and roast un­til the veg­eta­bles are cooked, about 5 – 10 min­utes.

2 Mix the re­main­ing in­gre­di­ents, ex­cept for the na­cho chips, to­gether in a large bowl. Add the roasted veg­eta­bles and mix un­til well com­bined. Set aside.

3 Place the na­cho chips on a large serving plat­ter. Spoon the mix­ture over the chips and gar­nish with the fresh co­rian­der and dried chilli flakes.

BAT­TERED HAKE WITH PEAS AND SWEET POTATO CHIPS

Save the le­mon for the squeeze of le­mon juice in the lamb chops with minty coleslaw on the fac­ing page

Serves 4 EASY 40 mins

WHAT YOU NEED

HAKE

100g cake flour

30g (¼ cup) corn­flour

12g (1 tbsp) pa­prika

7g (2 tsp) Ca­jun spice salt and freshly ground black pep­per, to taste 250ml (1 cup) soda water, chilled

4 x 160g hake fil­lets canola oil, to deep-fry

SWEET POTATO CHIPS canola oil, to deep-fry

1kg or­ange sweet po­ta­toes, peeled and cut into

11 x 1cm strips pinch salt PEAS

250g frozen peas, de­frosted squeeze fresh le­mon juice, to taste salt and freshly ground black pep­per, to taste 230g crème fraîche fresh dill, to gar­nish

le­mon wedges, to serve

HOW TO DO IT

1 For the hake, mix the cake flour, corn­flour, pa­prika, Ca­jun spice, and salt and freshly ground black pep­per to­gether in a medium bowl. Slowly whisk in the chilled soda water un­til a thick bat­ter forms. Be care­ful not to over­mix. Set aside to rest, about 15 min­utes.

2 For the sweet potato chips, in a deep fat fryer/ large, deep pot, heat the canola oil to 180˚C. Use a sugar ther­mome­ter to check the tem­per­a­ture of the oil if us­ing a pot. Add the sweet potato strips and fry un­til golden and crispy, about 7 – 8 min­utes. Us­ing a slot­ted spoon, re­move from the deep fryer/pot and place on pa­per towel to ab­sorb ex­cess oil. Sea­son with the salt.

3 For the peas, place the de­frosted peas in a medium bowl and, us­ing a fork, slightly mash them against the sides of the bowl. Add a squeeze of le­mon juice and sea­son to taste. Set aside un­til needed.

4 Once the bat­ter has rested, dip the hake fil­lets into the bat­ter, en­sur­ing that each fil­let is thor­oughly coated. In a deep fat fryer/ large, deep pot, heat the canola oil to 180˚C. Use a sugar ther­mome­ter to check the tem­per­a­ture of the oil if us­ing a pot. Care­fully place the coated hake fil­lets in the deep fat fryer/pot and deep-fry un­til golden and cooked through, about

2 – 3 min­utes. Us­ing a slot­ted spoon, re­move from the deep fryer/pot and place on pa­per towel to ab­sorb ex­cess oil.

5 When ready to serve, di­vide the peas among 4 ramekins. Spoon a dol­lop of the crème fraîche onto each serving of peas. Gar­nish with the fresh dill.

6 Serve the bat­tered hake with the peas and sweet potato chips. En­joy with a few le­mon wedges along­side.

WHITE RUS­SIAN COCK­TAIL

Any left­over fresh cream from this recipe can be used in the mini quiches on page 54, the but­ter chicken with char­grilled naan bread on the fac­ing page and the straw­berry and salted nuts ice cream on page 59 Serves 4 EASY 15 mins

WHAT YOU NEED hand­ful crushed ice

125ml (½ cup) vodka

125ml (½ cup) cof­fee liqueur 250ml (1 cup) fresh cream

HOW TO DO IT

1 Fill 4 tum­blers with the crushed ice.

2 Di­vide the vodka and cof­fee liqueur among the glasses and top with the cream. Serve im­me­di­ately.

BUT­TER CHICKEN WITH CHAR­GRILLED NAAN BREAD

Any left­over gar­lic from this recipe can be used in the pork, ap­ple and sage sausage rolls on the next page. Any left­over fresh cream from this recipe can be used in the mini quiches on page 54, the white Rus­sian cock­tail on the fac­ing page and the straw­berry and salted nuts ice cream on page 59. Any left­over co­rian­der from this recipe can be used in the ve­gan na­chos with beans-and-avo­cado salsa on page 55

Serves 6 – 8 EASY 30 mins + 30 mins, to mar­i­nate

WHAT YOU NEED

2 gar­lic cloves, peeled and crushed

14g (2 tbsp) garam masala 1g (½ tsp) ground car­damom seeds

1 large onion, peeled and chopped

3cm gin­ger, peeled and finely grated salt and freshly ground black pep­per, to taste 8 bone­less chicken breasts, cubed

30ml (2 tbsp) olive oil

30g un­salted but­ter

1 x 400g tin chopped toma­toes

3g (1 tsp) cayenne pep­per 3g (1 tsp) ground co­rian­der 2g (1 tsp) ground cumin 250ml (1 cup) fresh cream hand­ful fresh co­rian­der, roughly chopped + ex­tra, to gar­nish

1 red chilli, sliced 4 naan breads, grilled

HOW TO DO IT

1 Place the gar­lic, garam masala, ground car­damom seeds, onion, gin­ger and sea­son­ing in a food pro­ces­sor. Blitz un­til a smooth paste forms. Trans­fer the mix­ture to a large bowl. Add the cubed chicken and toss un­til the chicken is coated thor­oughly. Cover the bowl with cling film and re­frig­er­ate to mar­i­nate, about 30 min­utes.

2 Place the olive oil and un­salted but­ter in a large pot over high heat. Once the but­ter has melted, add the mar­i­nated chicken and fry for about 2 – 3 min­utes. Add the chopped toma­toes, cayenne pep­per, ground co­rian­der, ground cumin and cream. Stir un­til well com­bined. Cook over medium heat, about

15 – 20 min­utes. Re­move from heat and stir in the freshly chopped co­rian­der. 3 Di­vide the but­ter chicken among 6 – 8 serving bowls. Gar­nish each por­tion with more freshly chopped co­rian­der and red chilli rounds. Serve with the naan breads along­side.

MINI QUICHES LAMB CHOPS WITH MINTY COLESLAW

VE­GAN NA­CHOS WITH BEANAND-AVO­CADO SALSA BAT­TERED HAKE WITH PEAS AND SWEET POTATO CHIPS

WHITE RUS­SIAN COCK­TAIL

BUT­TER CHICKEN WITH CHAR­GRILLED NAAN BREAD

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