Sharon’s Stylish Meals – Season 1 Episode 11 Recipes
BASIL AND LIME SALMON
3 kg (6.6 lbs) fresh salmon, filleted
juice and rind of 4 large limes
250g (1 cup) thick mayonnaise
120ml (8 tbs) whole grain mustard
rind of 4 limes
fresh basil leaves, chopped
1 lime, sliced to serve
Preheat oven to 190°C.
Line a large baking tray with foil. Top with baking paper, then spray with non-stick cooking spray. Lay salmon, skin side down, on the baking paper and squeeze over the lime juice.
Mix together the mayonnaise, mustard, lime rind and chopped basil. Spoon this sauce on top of the salmon fillet. Top with the other fillet, skin side outward and another piece of sprayed baking paper. Cover with another piece of foil. Seal gently and bake for 30-40 minutes.
Remove from oven, cover loosely with another piece of foil and cool. When cool, scrape away any brown flesh. If you find the skin sticks to the baking paper, simply peel it off, as this will even look nicer.
Decorate with lime slices and basil leaves.
CHEF’S TIP: In South Africa, all our salmon is imported, and sometimes they are as large as 6 or 7 kg (13.2 or 15.4 lbs) in weight. This recipe can be adapted using 2 smaller fillets.
Serves 8
ISRAELI COUSCOUS
250ml (1 cup) Israeli couscous
10ml (2 tsp) oil
500ml (2 cups) water
2.5ml (½ tsp) salt
Place the couscous in a large pot with the oil. Sauté on medium-high heat for a few minutes until the couscous is toasted.
Add the water and bring to a boil. Simmer for about 15-20 minutes or until the couscous is fluffy. Leave in the pot to steam for a few minutes before serving.
Serves 4
MALAY BEEF CURRY CASSEROLE
2 kg (4.4 lbs) rump, cubed
60ml (¼ cup) flour, seasoned with salt and pepper
olive oil
2 onions, sliced
5ml (1 tsp) minced garlic
500g (1 lb) mixed chunks of vegetables
SAUCE
30ml (2 tbs) medium curry powder
125ml (½ cup) chutney
30ml (2 tbs) sugar
30ml (2 tbs) apricot jam
30ml (2 tbs) Worcester sauce
coarse salt
black pepper
1 x 410g (14 oz) tin tomato and onion mix
2 litres (8 cups) beef stock (60ml or 4 tbs stock powder)
juice of 1 lemon
Heat a large frying pan with some olive oil. Dip the cubes of meat in flour to coat them lightly. Brown them well in batches on all sides until golden. Set aside. In a little more olive oil, sauté the onions in the same pan with the minced garlic.
Place the meat back in the pot and pour all the sauce ingredients except the lemon juice over. Cover the pot and simmer for 2 hours over low heat or until the meat is tender. Add the lemon juice for flavour. Finally add the chunky vegetables for the last hour of cooking. Remember to stir the casserole often to avoid any ingredients catching at the bottom of the pot.
CHEF’S TIP: This casserole can be prepared ahead, refrigerated up to 2 days before and reheated. For some variety, service this dish with noodles instead of rice.
Serves 6
MEDITERRANEAN TARTLETS
1 x 400g (14 oz) roll of puff pastry
400g (14 oz) large rosa tomatoes
400g (14 oz) calamata olives, pitted
olive oil spray
handful fresh basil leaves
shavings of Parmesan (optional)
coarse salt and black pepper
Preheat oven to 200°C.
Roll out the puff pastry gently into a larger rectangle. Place on a lined baking tray.
Cut the rosa tomatoes and olives in half vertically and place them, cut-side down on the pastry in rows, with the olives in the middle. Spray with olive oil spray. Season with salt and pepper.
Cut into large squares. Bake for about 30 minutes or until golden. Remove from the oven, cool slightly and top with the basil leaves and Parmesan shavings.
CHEF’S TIP: Can be reheated just before serving.
Makes 24
VANILLA BEAN GELATO
1 litre good quality vanilla ice cream
10ml (2 tsp) vanilla extract
Soften the ice cream and stir in the vanilla extract. Refreeze until ready to use, but remove from the freezer before serving so that it is rich and creamy.
CHOCOLATE SAUCE
100g (3.5 oz) Mild Dark Lindt Chocolate
100g (3.5 oz) Extra Creamy Milk Lindt chocolate
175ml (¾ cup) cream
Melt all the above ingredients together. Serve with the ice cream.
Serves 4-6
