Sharon’s Stylish Meals – Season 1 Episode 4 Recipes
COBB SALAD
This salad originated at the famous Brown Derby in Beverly Hills. It makes an impressive and colourful display when presented.
PREPARATION TIME: 20 minutes
2 cos lettuce, coarsely sliced
4 hard-boiled eggs
4 rosa tomatoes, diced
2 English cucumbers, diced
2 avocados, diced
8-10 sun-dried tomatoes
125g (4 oz) calamata olives
croutons
Mound the lettuce on a platter. Separate the egg yolks and whites and chop them separately. Arrange them apart on top of the lettuce in rows with the other vegetables.
DRESSING
¼ red onion, finely chopped
1 stick celery
10ml (2 t) Dijon mustard
5ml (1 t) mustard powder
45ml (3 T) white balsamic vinegar
45ml (3 T) apple cider vinegar
160ml (⅔ cup) olive oil
10ml (2 t) sugar
pinch paprika
coarse salt
black pepper
Place all ingredients in a liquidiser and blend until well mixed. Dress only just before serving.
CHEF’S TIP: Dressing can be made ahead and refrigerated.
Serves 4-6
DECONSTRUCTED WHITE CHOCOLATE TIRAMISU WITH BERRIES
This decadent dessert oozes with temptation.
PREPARATION TIME: 25 minutes
2 x 400g (14 oz) packets Savoiardi or finger biscuits
500g (1 lb) assorted berries and strawberries
100g (3.5 oz) white chocolate, grated
Dip the biscuits lightly into the cocoa mixture. Place them on a platter in a row next to each other. Spoon some of the mascarpone mixture on top of the biscuits. Sprinkle with some berries. Top with more biscuits and more mascarpone mixture.
Drizzle with strawberry coulis just before serving. Decorate with berries. Sprinkle with white chocolate. Refrigerate until ready to serve.
COCOA MIXTURE
80ml (⅓ cup) cocoa powder
250ml (1 cup) boiling water
30m (2 T) Kahlua
Stir all ingredients together and set aside.
MASCARPONE MIXTURE
6 eggs, separated
180ml (⅔ cup) castor sugar
500ml (2 cups) mascarpone
200g (7 oz) white chocolate, grated
Beat the egg yolks with the castor sugar until thick and creamy. Add the mascarpone and continue beating until mixture is stiff and firm. Fold in the grated white chocolate. Set aside. Beat the egg whites until stiff and fold into the mascarpone mixture. Place mixture in fridge to set.
STRAWBERRY COULIS
150g (5 oz) strawberries or assorted berries
80ml (⅓cup) icing sugar
Blend in a food processor or liquidizer until smooth.
CHEF’S TIP: This dessert must be refrigerated until ready to serve.
SERVES 6-8
PARMESAN CRISPS WITH AVOCADO SALSA
These deliciously crispy parmesan crisps make a wonderful starter. Parmesan is the only cheese that can be baked and combined with creamy avocado makes a festive surprise.
PREPARATION TIME: 20 minutes
COOKING TIME: 8 minutes each tray
AVOCADO SALSA
2 avocados, chopped
Pinch of minced chillies
45ml (3 T) lime juice
coarse salt
black pepper
chives for decoration
Mix the avocados, chilli, lime juice, salt and pepper together in a bowl. Set aside.
PARMESAN CRISPS
500g (1 lb) Parmesan
Preheat oven to 180°C.
Coarsely grate the Parmesan. Line a baking tray with a liner or baking paper. Drop large spoonfuls of the cheese into a round cookie cutter. This can be used as guide to ensure that each round is the same size.
Bake the rounds on the middle rack of the oven for about 8 minutes or until bubbling and completely melted. Remove from oven. Rest them for about a minute. Carefully lift when cool and store in a Tupperware until ready to serve.
Just before serving, spoon small teaspoonfuls of the avocado salsa onto each Parmesan crisp. Top with chives for decoration.
CHEF’S TIP: More adventurous cooks may choose to shape the parmesan rounds into miniature cups to fill with the avocado mixture. Immediately after baking, mould the still-hot parmesan rounds into miniature muffin cups and leave to set.
Makes 12
PEPPER STEAKS WITH PARSNIP FRITTERS
There is nothing quite as tasty as a juicy steak, oozing with flavour and accompanied by a crispy, ribbony parsnip fritter. They make perfect partners.
PREPARATION TIME: 20 minutes
COOKING TIME: 20 minutes
PARSNIP FRITTERS
2 large parsnips, peeled
1 egg, lightly beaten
30ml (2 T) flour
coarse salt
black pepper
sunflower oil for frying
Preheat the oven to 140°C. Using a vegetable peeler, peel parsnips into thin ribbons. Toss gently with the eggs, flour, salt and pepper. Heat some oil in a frying pan. On a medium-low heat, fry the parsnips in small mounds until golden brown on each side. Remove from the oil and drain on paper towel. Place on a rack in the oven and continue baking until crispy and cooked inside. Serve with the steaks.
4 large, thick rump steaks
olive oil
coarse salt
black pepper
Rub the steaks with some olive oil and lots of salt and pepper. Heat a grilling pan until smoking hot. Grill the steaks for 4 minutes on each side. To cook them inside, turn down the heat to medium as soon as the steaks are placed on the pan. Set them aside, covered with foil for a few minutes.
CHEF’S TIP: The parsnip fritters are best when made only about 1-2 hours before serving.
Serves 4
