Sharon’s Stylish Meals – Season 1 Episode 3 Recipes

ASPARAGUS AND SUGAR SNAP PEA SALAD

2-3 bunches asparagus

150g sugar snap peas

1 X 200g mini rosa tomatoes, halved

¼ cup Olive oil

2 tbs fresh Lemon juice

Coarse salt

Black pepper

2-3 tbs grated parmesan

lemon rind

Blanch asparagus and peas for 2 minutes in boiling water. Plunge immediately into ice water. When cold remove and dry very well.

Slice asparagus and peas down the centre lengthwise. Arrange on a platter.

Drizzle with olive oil, lemon juice, coarse salt and pepper. Decorate with the tomatoes. Scatter with parmesan and lemon rind just before serving.

Decorate with lemon slices.

LEMON BUTTER CALAMARI

1 kg Falklands Calamari tubes

1 tbs butter + 2 tbs butter

4 tbs olive oil

Juice of 1-2 large lemons

Italian parsley, chopped for decoration

Wash and dry the calamari very well. Cut the tubes into smaller rings.

(If using Calamari steaks, cut them into strips and then score the strips with a sharp knife at an angle in a criss-cross pattern).

Toss the calamari with 2 tbs olive oil. Season them well with salt and pepper and a little paprika. Heat a frying pan with the butter and remaining olive oil and heat until almost smoking.

Fry the calamari in batches just until coloured. Remove from the pan and continue until all the calamari is browned.

Add 2 more tbs butter to the pan, then the lemon juice and swirl.

Place the calamari back into the pan for a few seconds to coat with the sauce. Adjust seasoning.

Sprinkle with parsley just before serving.

Serve immediately.

Serves 4

SALMON FISH CAKES WITH PEPPADEW SAUCE

This fish cake variation is enhanced with an unusual tangy sauce, and is best served accompanied by a large green salad.

PREPARATION TIME: 20 minutes

COOKING TIME: 25 minutes

750g (1.7 lb) fresh salmon (or additional tinned salmon)

418g (14.7 oz) tin pink salmon

30-45ml (2-3 T) flour

2 whole eggs

2 egg whites

½ large boiled potato, coarsely chopped

30ml (2 T) castor sugar

coarse salt

black pepper

flour

sunflower oil

Cook the fresh salmon in some boiling water until just cooked through. Drain thoroughly.

Drain and clean the tinned pink salmon, and mix together with the cooked fresh salmon. Add the flour, whole eggs, egg whites, chopped potato, castor sugar, salt and pepper. Mix together until well combined and then season to taste. Adjust as necessary.

Shape into large cakes and lightly dip into some flour. Use a tower mould or cookie cutter if necessary to shape them, so that all are equal in size.

Preheat some sunflower oil in a medium frying pan. Heat until quite hot, but not smoking. Fry the fishcakes until golden on each side, being careful not to over-fry. Drain on some paper towel.

Refrigerate if necessary, then bring to room temperature and reheat in a low, preheated oven just before serving. They should be served warm.

SAUCE

60ml (¼ cup) peppadews

80ml (⅓ cup) light mayonnaise

60ml (¼ cup) yoghurt

15ml (1 T) lemon juice

30ml (2 T) fresh Italian parsley

coarse salt and black pepper

Place all above ingredients in a blender or food processor and process until smooth and well combined. Keep refrigerated until ready to use.

Serves 6

SPINACH AND CHEESE PIE

Whenever I make this pie, it makes such an impressive entrance with its scrunched phyllo topping that people think I am a genius.

PREPARATION TIME: 25 minutes

COOKING TIME: 25 minutes

2 leeks, thinly sliced

30ml (2 T) olive oil

300g (10.5 oz) Swiss chard

5 sheets phyllo

melted butter for brushing

100g (3.5 oz) feta, grated

100g (3.5 oz) haloumi, grated

200g (7 oz) ricotta, crumbled

mature cheddar, grated

coarse salt

black pepper

Preheat oven to 180°C. Spray a 24cm springform tin with non-stick cooking spray.

Slice the leeks thinly. Heat the olive oil and sauté the leeks until softened. Shred the Swiss chard finely, add to the leeks and sauté quickly until just wilted. Season with salt and pepper. Place in a colander to drain off excess water.

Brush each sheet of phyllo and lay each in the prepared tin, with the excess hanging on outside of tin so that this can be flapped in to seal the pie. Repeat layering with each of the 5 sheets.

Sprinkle the cheeses on the bottom of the phyllo. Then top with the spinach mixture. Fold in each overhanging sheet of phyllo, scrunching lightly. Brush the phyllo with more melted butter. Bake on middle rack of the oven for at least 25 minutes or until golden.

CHEF’S TIP: I like to prepare this ahead of time, but only bake it just before serving so that the cheeses are oozing and melting.

Serves 6