Food and wine
Three course delight without the hard work
Ever wanted to whip up a three course meal but felt daunted by the task ahead? Well, we have the perfect solution.We asked My Kitchen Rules runner-up Kerry Sonn to share some of her favourite recipes with us. She loves spending time in the kitchen making quick and delicious food and is usually influenced by whatever she has in the fridge or pantry. Here are her ideas for a starter, main and dessert.
Salmon, prawn and fennel salad
Ingredients
6 prawns
100g salmon fillets, skin on
1 bulb fennel
4 raw radishes
2 tbsp creamed horseradish
150ml sour cream
Zest and juice of one lemon
200g salted butter
1 tsp olive oil
Method
Mix the creamed horseradish with sour cream and lemon juice and zest. Season with salt and pepper. Slice the fennel and radishes on a mandolin.
Devein and shell prawns, then gently poach prawns in melted butter and a teaspoon of olive oil until just cooked. Remove from the pan.
Heat pan and fry salmon fillets skin side down in hot pan until crispy, turn and cook for a minute on the other side. Remove and cut into cubes.
Arrange all the ingredients together for an awesome salad.
Creamy broccoli linguine
Ingredients
½ onion
1 clove garlic
½ tsp salt
50g butter
500g broccoli
1 cup water
¼ cup grated Parmesan cheese
¼ cup grated white cheddar
2 tbsp cream
200g linguine
Method
Finely chop the onion and garlic and lightly fry in a pan until soft, then set aside. Cut the broccoli florets into thin slices so that they steam quickly. Add the sliced broccoli, water, butter and salt to a pot and steam on high heat for about four to five minutes.To preserve the vibrant green colour of the broccoli don't over-cook it.
Cook the linguine in salted boiling water, drain and set aside.
Remove from heat and add to a blender along with onions, garlic and cheese. Blend until the broccoli is smooth, then slowly add the cream and blend until
completely mixed.
You might need to re-heat the sauce at this point, then add to the cooked linguine and add more Parmesan cheese.To take the dish to another level top it off with some crispy onions, chopped herbs and a squeeze of lemon or charred broccoli bits.
The best vanilla cupcakes
Ingredients
1 ¼ cup (140g) cake flour
¾ cup (144g) granulated white sugar
¾ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp salt
¼ cup (57g) unsalted butter, softened
3 tbsp vegetable oil
1 large egg, room temperature 1 large egg yolk, room temperature
1 tbsp pure vanilla extract or vanilla bean paste
½ cup (120g) sour cream, room temperature
Chopped pecan nuts, about ¾ cup Golden syrup
Vanilla Buttercream Icing
Ingredients
½ cup (114g) unsalted butter, softened
1 ½ tsp vanilla extract
2 cups icing sugar, sifted
2−3 tbsp whipping cream (substitute with milk if necessary)
A dash or two of Kahlua
Method
Preheat oven to 180°C and line a muffin tin with baking cups.
With an electric mixer, beat together cake flour, sugar, baking powder, bicarbonate of soda and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about one to two minutes to coat the flour, until the mixture resembles wet sand.
In a small bowl whisk together the egg, yolk, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Scrape down bottom and sides of bowl. Increase to medium speed and beat for about one minute until the batter is smooth.
Distribute the batter between the baking cups, filling about
⅔ of it. Bake for 16−20 minutes, or until an inserted toothpick comes out clean. Transfer to a wire rack to cool completely before icing the cupcakes.
With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about two to three minutes.
Beat in vanilla and salt. Add the sifted icing sugar, one cup at a time, starting on low and increasing to medium, until fully incorporated, scraping down sides and bottom of bowl as needed. Add the cream one tablespoon at a time. Then slowly add the Kahlua until the desired consistency is reached. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 5−10 minutes until smooth, light and fluffy.
Sprinkle the chopped pecan nuts over the tops of the iced cupcakes and drizzle each one with golden syrup.