Sharon’s Stylish Meals – Season 1 Episode 6 Recipes
BROCCOLI SALAD WITH POPPY SEED DRESSING
2 packets tenderstem broccoli tips, blanched
1 packet asparagus tips, blanched
180g fine French green beans, blanched
4 spring onions, finely chopped
200g rosa tomatoes, diced
1 packet Herb salad
100g toasted sliced almonds
175ml (⅓ cup) dried cranberries
125ml (½ cup) fresh pomegranates
Blanch the vegetables in boiling water and then immediately place them into ice water:
· Broccoli for 6 minutes
· Beans for 5 minutes
· Asparagus for 3 minutes
Dry them well before using them in the salad.
Arrange vegetables on a bed of lettuce and top with the spring onions and diced tomatoes.
Drizzle with dressing and then sprinkle with the almonds, dried cranberries and pomegranates.
POPPY SEED DRESSING
125ml (½ cup) mayonnaise
10ml (2 tsp) mustard powder
175ml (⅓ cup) sunflower oil
60ml (¼ cup) white vinegar
2.5ml (½ tsp) minced garlic
60ml (¼ cup) sugar
10ml (2 tsp) poppy seeds
coarse salt and pepper
Whisk all ingredients together. Drizzle over the salad.
CHILLED GAZPACHO
Ingredients
750g tomatoes, peeled, seeded and diced
1 yellow pepper, seeded and diced
1 red pepper, cut into pieces
½ onion, cut into pieces
5ml (1 tsp) minced garlic
2 slices white bread, crusts removed
500ml tomato juice
60ml (¼ cup) olive oil
45ml (3 tbs) red wine vinegar
coarse salt and black pepper
Directions
Place all the ingredients in a blend and blend until smooth. Chill until ready to serve.
ACCOMPANIMENTS
¼ red pepper, finely chopped
¼ yellow pepper, finely chopped
¼ onion, finely chopped
1 hard-boiled egg, finely chopped
croutons
Mix all ingredients together except croutons and sprinkle on top of each serving of
soup just before serving. Sprinkle with croutons.
Serves 4
HERB RACK OF LAMB
Ingredients
2 kg shoulder of lamb or rack
1 x 30g fresh mint
1 x 30g fresh basil
20ml (2 tsp) ground cumin
15ml (1 tbs) paprika
30ml (2 tbs) chopped parsley
20ml (2 tsp) seasoning salt
80ml (_ cup) olive oil
coarse salt and black pepper
Instructions
Preheat oven to 180°C.
Process the herbs in a food processor with the seasonings and olive oil until the
herbs are chopped. Spread half of mixture on the underside of the racks.
Place the racks in a roasting pan and roast for 40 minutes. Then turn over and coat
the other side with herb seasoning and roast for a further 30 minutes. Remove racks
and change oven temperature to grill.
Grill both sides for 5 minutes until golden. Lamb should be pink inside.
Serves 4
NOUGAT CHEESECAKE
PREPARATION TIME: 20 minutes
COOKING TIME: 2 hours
150g (5.5 oz) tennis biscuits
45ml (4 tbs) unsalted butter, melted
60ml (¼ cup) sugar
Preheat oven to 180°C.
Crush biscuits finely in a food processor. Add the melted butter and sugar and pulse to combine. Press onto the bottom of a 26cm (10 inch) springform tin. Bake until golden brown.
Remove from oven and cool.
FILLING
750ml (3 cups) full cream, cream cheese
250ml (1 cup) crème fraîche
5 ml (1 tsp) vanilla essence
60ml (¼ cup) flour
250ml (1 cup) castor sugar
4 eggs
2 yolks
30ml (2 tbs) lemon juice
160g (5.5 oz) Sally Williams Nougat
Lower the oven temperature to 140°C.
Place all the ingredients except the nougat in a food processor. Pulse until everything is well mixed, smooth and creamy. Pour into the pre-baked crust. Cut the nougat into pieces and drop three quarters of them into the cheesecake mixture.
Bake for 1 hour. Then turn oven off and leave in the oven for another hour.
Remove and cool completely before refrigerating. Remove from oven about 2 hours before serving for cake to be creamy.
TOPPING
250ml (1 cup) crème fraîche
125ml (½ cup) cream cheese
45ml (3 tbs) castor sugar
Whisk all ingredients together and spread on top of cake just before serving. Decorate with remaining pieces of nougat. Release from springform tin and place on a platter.
CHEF’S TIP: Graham crackers can be substituted for the tennis biscuits. The cheesecake can be made 1 day before serving.
Serves 8
