Food In A Flash With Sharon Glass – Season 1 Episode 4 Recipes

CRUMBED BAKED KINGKLIP FILLETS

1 kg (2.2 lb) kingklip fillets *

Mayonnaise for brushing

250ml (1 cup) breadcrumbs

125ml (½ cup) ground almonds

30ml (2 T) lemon rind

coarse salt

black pepper

Preheat oven to 240°C. Place fish on a lined baking tray. Brush with mayonnaise to coat the flesh. Then lightly sprinkle with a mixture of breadcrumbs, almonds, lemon rind, coarse salt and pepper. Bake for about 15-20 minutes uncovered on the middle rack of the oven.

* Substitute with any other firm fish.

CHEF’S TIP: This fish dish can be prepared ahead but only bake just before serving.

Serves 3-4

ROAST ASPARAGUS

3 packets asparagus, cleaned and soaked in salt water

Olive oil

Herbamare

Coarse salt and pepper

Preheat oven to 200°C.

Place asparagus on a baking tray. Drizzle with olive oil and season with Herbamare and salt and pepper. Roast asparagus for about 8-10 minutes or until softened.

Serves 8

PASTA WITH FRESH TOMATOES AND BASIL

250g fettucine cooked “al dente”

¼ cup olive oil

1 tsp minced garlic

200g rosa tomatoes

3 tbs shredded basil

1/3 cup yellow rosa tomatoes, chopped

½ -3/4 cup grated parmesan

coarse salt and black pepper

Mix the olive oil. garlic , tomatoes, basil and parmesan together in a bowl. Season with salt and pepper.

Cook the pasta until “al dente”. Then toss with the sauce. Sprinkle with more parmesan and more basil if needed.

Serves 4

MANGO WITH YOGHURT BRULEE

250ml (1 cup) thick vanilla yoghurt

250ml (1 cup) thick plain yoghurt

3 mangoes, sliced

treacle brown sugar for sprinkling over

Slice the mangoes Stir the two yoghurts together and spoon gently over . Sprinkle with the brown sugar. Leave for about 30 minutes for sugar to melt.

Serves 4