Food and wine

Public Sector Manager - - Contents - Writer: Gilda Nar­sim­das

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


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


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


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


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


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


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


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.

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