PINK PER­FEC­TION

Tasty sum­mer recipes

South African Garden and Home - - Contents -

ROSÉ SANGRIA

(Serves 6)

ice few mint leaves

750ml dry rosé wine

60–75ml rose cor­dial

125g straw­ber­ries or mixed berries

1. Half fill a cock­tail shaker with ice. Add a few mint leaves and 125ml rosé wine. Close the shaker and shake well.

2. Place 10–15ml of rose cor­dial in the base of a cock­tail or wine glass, add a few berries and strain some of the wine mix­ture over the top. Re­peat the process with each glass, us­ing up the re­main­ing wine mix­ture.

MID­DLE EAST­ERN

LAMB CUTLETS WITH POME­GRAN­ATE AND ROSE COUSCOUS

(Serves 4–6)

FOR THE LAMB CUTLETS

60ml olive oil

3 cloves roasted gar­lic*, mashed with a fork juice and zest of 1 orange,

5ml smoked pa­prika

8–12 lamb cutlets, trimmed

45ml dukkah

30ml mint leaves, chopped salt and milled black pep­per, to taste

FOR THE POME­GRAN­ATE AND ROSE COUSCOUS

250g whole­wheat couscous

10–15ml harissa paste

30g sul­tanas

300ml chicken or veg­etable stock, boil­ing hot

45ml olive oil

1 red onion, thinly sliced

3 cloves roasted gar­lic*, mashed with a fork

80ml pome­gran­ate ru­bies

30ml dried rose petals, crum­bled (op­tional) 15ml rose­wa­ter

15ml bal­samic vine­gar salt and milled black pep­per, to taste

To make the lamb cutlets, mix the olive 1 oil, roasted gar­lic, orange juice and zest and smoked pa­prika to­gether in a non­metal­lic con­tainer.

2. Add the lamb cutlets and coat well. Place the lamb in the fridge for at least 30 min­utes to mar­i­nate.

3. To make the couscous, place it in a heat­proof bowl with the harissa paste and sul­tanas. Pour the hot stock over the top, cover with a lid or plas­tic wrap and al­low it to stand for 10 min­utes.

4. Heat the oil in a pan and gen­tly fry the onion for 5–7 min­utes. Add the roasted gar­lic and cook for one more minute.

5. Fluff up the couscous, us­ing a fork, and add the onion mix­ture and the re­main­ing in­gre­di­ents. Sea­son with salt and pep­per.

6. When ready to cook, bring the chops to room tem­per­a­ture and cook on a hot grill or braai.

7. Trans­fer to a serv­ing plate and scat­ter the dukkah and mint over the top. Sea­son with salt and milled black pep­per.

8. Serve with the couscous, which can be warm or at room tem­per­a­ture.

COOK’S NOTE *Wrap a whole gar­lic bulb in foil and bake in the oven at 180°C for 30 min­utes or un­til the gar­lic has browned and soft­ened.

STRAW­BERRY AND ROSE, PINK PEPPERCORN ICE CREAM

(Serves 6–8)

350g fresh or frozen straw­ber­ries 5ml pink pep­per­corns, crushed

1 x 385g tin con­densed milk

100g rose-flavoured Turk­ish De­light 500ml ready-made fresh cus­tard 375ml fresh cream, whipped

TO SERVE

fresh straw­ber­ries

Turk­ish De­light, cut into small blocks

1. Place the straw­ber­ries in a small pan with the crushed pink pep­per­corns and 100g of the con­densed milk.

2. Cook over a mod­er­ate heat for

7–10 min­utes, or un­til the straw­ber­ries have soft­ened. Al­low to cool.

3. Purée the mix­ture in a food pro­ces­sor with the Turk­ish de­light.

4. Place the mix­ture in a mix­ing bowl and fold in the re­main­ing con­densed milk, cus­tard and whipped cream.

5. Trans­fer the mix­ture to a freezer con­tainer, cover and freeze for 2 hours. For a silkier tex­ture, re­move the mix­ture from the freezer halfway, and us­ing a fork, break up all the ice crys­tals and re­turn it to the freezer un­til frozen.

6. Move the ice cream to the fridge for 10–15 min­utes be­fore serv­ing.

7. Serve by it­self or in cones, with blocks of Turk­ish De­light and straw­ber­ries.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.