Food In A Flash With Sharon Glass – Season 1 Episode 2 Recipes

CREAMY PEA AND ASPARAGUS SOUP

cooked pulp of 3 gem squash

700g (1.5 lbs – 24 oz) asparagus

1 red onion

45ml (3 T) olive oil

10ml (2 t) medium curry powder

2.5ml (½ t) minced chilli (optional)

1 litre (4 cups) chicken or vegetable stock (3 T stock powder)

500g (8 oz) baby frozen peas

125ml (½ cup) plain yoghurt (optional)

Pre-cook the gem squash by boiling them in halves, then remove the pulp. Set aside. Clean and coarsely chop the asparagus. Set aside.

Finely chop the red onion. In a large pot, sauté the onion in the olive oil until softened. Stir in the curry powder and the minced chilli. Simmer for a few minutes. Then add the stock, frozen peas, squash and asparagus. Simmer covered for about 10 minutes or until the asparagus is just cooked. Remove from heat and liquidize until smooth. Leave to cool for a few minutes before adding the yoghurt. Serve warm or cold.

Makes 6 cups

GREEK SALAD WITH MINTY DRESSING

8 Roma tomatoes

30ml (2 T) olive oil

200g (7 oz) zucchini

½ English cucumber

1 cos lettuce

200g (7 oz) feta

1 small red onion

10 calamata olives

Preheat oven to 220°C. Cut the tomatoes in half. Place them on a baking tray and drizzle with olive oil. Season with salt and pepper and roast them for 15 minutes. Cut the zucchini into long strips and add them to the tomatoes. Roast for another 20 minutes. Remove and set aside to cool.

Dice the cucumber, break the cos lettuce into smaller pieces and cube the feta. Place all in a large bowl. Add the tomatoes, zucchini, red onion and calamata olives. Toss with the dressing.

DRESSING

45ml (3 T) olive oil

30ml (2 T) lemon juice

30ml (2 T) fresh mint

30ml (2 T) Italian parsley

2.5ml (½ t) minced garlic

pinch of sugar

coarse salt and black pepper

Blend all ingredients together well. Set aside.

Serves 4

ZATAR LEMON CHICKEN

6 chicken breasts

Juice of 1 large lemon or 2 small lemons

1 tbs chopped rosemary

1 tsp minced garlic

2-3 tbs zatar spice – middle Eastern spice made up mostly of thyme and sesame seeds

1 tbs Ina Paarman Braai and Grill Seasoning

coarse salt and pepper

Pound the chicken breasts with a mallet to tenderize them. Pour over the lemon juice, then rub with the garlic and sprinkle with the rosemary, zatar, Braai and Grill seasoning and salt and pepper. Rub over the chicken breasts and marinate for about 30 minutes.

Preheat a grilling pan. Spray with olive oil spray. Grill the chicken breasts on each side for a few minutes until cooked through.

ROASTED BUTTERNUT WEDGES

1 whole butternut, cut into wedges with the skin

olive oil

Herbamare

coarse salt and black pepper

Preheat oven to 200°C. Place the butternut wedges on a baking tray. Drizzle with olive oil, season with Herbamare, coarse salt and black pepper.

Roast for 40 minutes or until butternut is golden and soft.

LAYERED SLICED FRUIT SALAD

1 papino, very thinly sliced

1 small pineapple, very thinly sliced

2 peaches, nectarines or other seasonal fruit, thinly sliced

Strawberries, thinly sliced

Grapes, thinly sliced

2-3 kiwi thinly sliced

Granadilla pulp

Place layers of each fruit on top of each other stacking them.

Drizzle with granadilla pulp.