
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