Archive for November, 2017

Christmas Menu 2017

Fillet and Asparagus salad with chimichurri sauce

Ingredients:

Salad
400 g beef fillet, pan-fried, grilled or braaied to your preference, and thinly sliced
1 bunch of asparagus, flash fried in butter
2 handfuls of rocket, or your favourite greens
½ yellow pepper, thinly sliced
10 cm cucumber, halved and thinly sliced
1 avocado, peeled and sliced
handful of cherry tomatoes, halved
handful of beetroot julienne strips
handful of micro greens, to garnish
handful of roasted seeds, to garnish

Chimichurri
1 cup fresh parsley
1 cup fresh coriander
2-3 cloves of garlic
¼ teaspoon black pepper, freshly ground
½ teaspoon red pepper flakes
2 tablespoons lemon juice, freshly squeezed
2 tablespoons red wine vinegar
½ cup extra virgin olive oil

Method:
1. Place all the chimichurri ingredients into a food processor and blitz until finely chopped and mixed through.
2. Assemble the salad, with the fillet strips and asparagus on top, and add generous dollops of the chimichurri sauce.
3. Enjoy immediately.

Cheesy Garlic Bread

Cheesy Garlic Bread

Ingredients:

125g Melrose Sweetmilk cheese spread
125g soft salted butter
1 tablespoon crushed garlic
2 tablespoons of parsley, finely chopped
1 baguette

Method:
1. Mix the Melrose cheese, butter, garlic and parsley until smooth and thoroughly mixed.
2. Slice the baguette into 1,5cm slices, without cutting all the way through
3. Generously spread the cheesy paste onto both sides of each slice.
4. Wrap in foil and heat through in a warm oven (100 °C) for 10 to 15 minutes, or on the cooler section of the braai grid.
5. Serve hot.

Meat Seasoning Recipe

Meat Seasoning Recipe

Ingredients:

30ml coriander seeds

15ml cumin seeds

30ml black salt

15ml black pepper corns

15ml dried chilli flakes

15ml garlic flakes

 

Method:

Place all the ingredients into a mortar, and using a pestle, crush and grind the ingredients until the seeds and peppercorns have broken into a semi-fine powder.

 

To use:

Coat raw meat with a little olive oil, and rub in the seasoning. Allow to stand for a while before cooking, so the meat can infuse with the flavours.

Coriander & Cashew Pesto

This pesto is great in pasta or even spread onto hot crusty bread straight from the oven – and it’s delicious drizzled over salads

 

Ingredients:

80 g fresh coriander

80 g cashew nuts

2 – 3 cloves of garlic

250 ml parmesan, grated

zest of one lemon

juice of one lemon

125 ml extra virgin olive oil

 

Method:

Place all the ingredients (except the olive oil) in a blender and blitz. Slowly add the olive oil and continue to blitz until the paste reaches the desired consistency. Add more olive oil to make a runnier consistency, if desired.

 

 

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