Food In A Flash With Sharon Glass – Season 1 Episode 11 Recipes

CHEESE QUESADILLAS

8 flour tortillas

150g mozzarella, grated

150g cheddar, grated

1 bottle medium salsa

Heat each tortilla in a frying pan. Spread each tortilla with a little salsa. Sprinkle with a mixture of mozzarella and cheddar cheeses. Top with another tortilla.

Place directly on the braai on a medium heat, or on another section of the braai that is not too hot.

Cut into quarters and serve immediately.

Serves 6

ROSEMARY AND LEMON VEAL CHOPS

SAUCE

80ml olive oil

juice of 2 lemons

10ml Dijon mustard

Whisk the olive oil, lemon juice and Dijon mustard together. Season with salt and pepper.

6 thick-cut veal chops

fresh rosemary

coarse salt and black pepper

Brush the sauce over each chop on both sides. Season the chops with salt and pepper.

Preheat the braai to a high heat and grill the chops on each side for about 5 minutes, until they are just under-cooked.

Serves 4

SALMON TOPPED WITH MANGO SALSA

4 x 200g fillets of salmon, with skin

10ml freshly minced ginger

30ml treacle brown sugar

30ml olive oil

5ml paprika

30ml lemon rind

15ml soya sauce

coarse salt and black pepper

Mix all the marinade ingredients together in a resealable bag. Add the salmon fillets and seal. Massage the sauce into the fish and marinate for at least 2 hours. Just before grilling, pour some lemon juice over.

Remove the fish from the marinade and slash the skin with a sharp knife to prevent it from curling. Heat the braai on high heat and brush the grid with olive oil. Grill flesh side down for 7 minutes. Then turn over and grill for another 2 minutes. Lower heat if fish begins to burn.

MANGO SALSA

1 small mango 2 spring onions or ¼ red onion

¼ red pepper 1 handful fresh coriander 10ml olive oil coarse salt and black pepper

Cut mango into small chunks. Chop either the spring onion or red onion and the red pepper and toss with the coriander and olive oil. Season to taste with salt and pepper. Serve on top of the salmon.

CHEF’S TIP: Prepare mango salsa ahead and refrigerate for a few hours.

Serves 4

GRILLED PINEAPPLE SLICES WITH ICE CREAM

2 pineapples, thickly sliced

Icing sugar

Black pepper

Dip pineapple into icing sugar. Place the slices of pineapple on the braai. Grill until slightly softened. Remove from the braai and sprinkle with black pepper.

Serve with a scoop of vanilla ice cream.

Serves 6-8