Sharon’s Stylish Meals – Season 1 Episode 5 Recipes
FRESH PEACH TARTS
PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
400g (14 oz) puff pastry
60g (4 tbs) unsalted butter or margarine
4 yellow cling peaches or apples
handful treacle brown sugar
125ml (½ cup) apricot jam
crème fraiche or ice cream for serving
Preheat oven to 200°C.
Cut the puff pastry into large circles. Melt the butter or margarine and brush onto each circle. Sprinkle with brown sugar. Slice the peaches very thinly and lay them in thin concentric circles on top of the sugar. Brush again with butter and sprinkle with more sugar.
Bake for about 20 minutes in middle of oven until golden brown underneath.
Remove from oven. Heat the apricot jam to soften it and brush over the fruit.
Serve with crème fraiche or ice cream.
Makes 6
ROASTED PUMPKIN, SWEET POTATO AND FIG SALAD
PREPARATION TIME: 15 minutes
COOKING TIME: 40 minutes
1 wedge of pumpkin, peeled and cut into thinner slices
1 large sweet potato, unpeeled and cut into thin strips
8 baby potatoes, cut in half (optional)
olive oil
coarse salt and black pepper
150g (5 oz) soft dried figs, broken into pieces
125ml (½ cup) cashews or pine nuts, toasted
2 avocados, sliced
handful of fresh mint, shredded finely
30ml (2 tbs) Italian parsley, chopped finely
Preheat oven to 160°C.
Drizzle the pumpkin, sweet potato and baby potatoes with some olive oil, coarse salt and pepper. Roast them for about 40 minutes, so that they are softened but not too brown.
Remove them from the oven and leave to cool in a single layer without covering them so that they don’t become soggy.
Dot the roasted vegetables with the dried figs, nuts, avocado, mint and parsley. Drizzle with dressing.
DRESSING
80ml (⅓ cup) olive oil
80ml (⅓ cup) red wine vinegar
45ml (3 tbs) honey
coarse salt and black pepper
Heat the olive oil and vinegar on low heat and simmer for 5 minutes. Add the honey and whisk. Season with salt and pepper. Cool and set aside till ready to use.
CHEF’S TIP: Only dress the salad just before serving and serve at room temperature.
Serves 4
ROSEMARY AND LAMB KEBABS
6 thick lamb shoulder chops (about 2 cm thick)
30ml fresh rosemary
125ml (½ cup) any salad dressing
30ml (2 tbs) olive oil
30ml (2 tbs) lemon juice
5ml (1 tsp) seasoning salt
black pepper
6 mushrooms, blanched
6 baby onions, blanched
1 red pepper, cut into thick wedges
Cut lamb into thick cubes and thread on to kebab sticks alternating with mushrooms, onions and red pepper between. Set aside. Whisk the rosemary, dressing, olive oil, lemon juice, seasoning salt and black pepper. Brush over the lamb kebabs and leave to marinate for a few hours.
Preheat a grilling pan or braai on very high heat. Grill each side for about 5 minutes or until the lamb is pink inside.
Serve with tzatziki and a chopped salad.
Makes 6
TZATZIKI
½ English Cucumber, peeled, seeded and grated coarsely
500ml (2 cups) thick Greek yoghurt
5ml (1 tsp) minced garlic
15ml (1 tbs) mint, finely chopped
15ml (1 tbs) olive oil
5ml (1 tsp) salt
Place grated cucumber in a strainer and leave to stand to drain excess water. Squeeze out any excess liquid after about 30 minutes.
Mix with Greek yoghurt, garlic, mint and olive oil. Only add the salt just before serving.
CHOPPED SALAD
2 plum tomatoes, chopped
½ English cucumber, chopped
¼ red onion, finely chopped
30ml (2 tbs) flat leaf parsley, chopped
15ml (1 tbs) fresh mint (optional)
30ml (2 tbs) fresh lemon juice
30ml (2 tbs) olive oil
coarse salt and black pepper
Mix all ingredients together and serve with the chicken.
Serves 4
