Sharon’s Stylish Meals – Season 1 Episode 8 Recipes
BUTTERNUT SQUASH LAKSA SOUP
500g (1 lb) butternut
10ml (2 tsp) chilli paste
5ml (1 tsp) minced garlic
2 large pieces fresh ginger
2 lemon grass sticks
30g (1 oz) fresh coriander
5ml (1 tsp) Chinese 5-spice powder
5ml (1 tsp) ground cumin
10ml (2 tsp) olive oil
1 onion, finely sliced
3 lemon leaves
500ml (2 cups) vegetable stock
375ml (1½ cups) coconut milk
juice of 1 lime
coconut shavings
Cut the butternut into very small cubes and set aside. Process the chilli, garlic, ginger, lemon grass, coriander, Chinese 5-spice powder and cumin in a food processor until they make a paste.
Heat the oil in a large pot. Add the spice paste and the onion and sauté for about 10 minutes on medium-low heat. Add the butternut, stock and lemon leaves and stir, scraping all the bits at the bottom of the pot. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes or until the butternut is soft and cooked. Add the coconut milk and adjust the seasoning.
Bring back to a boil and add the lime juice.
Serve with fresh coriander leaves and top with coconut shavings.
CHEF’S TIP: Ensure that the coriander and coconut shavings are added only just before serving.
Serves 4
MEAT KOFTA WITH HUMMUS SAUCE
250g (8 oz) lamb mince
250g (8 oz) beef mince
pinch of minced garlic
15ml (1 tbs) tomato paste
15ml (1 tbs) seasoning salt
5ml (1 tsp) cumin
5ml (1 tsp) coriander
pinch paprika
30ml (2 tbs) Italian parsley, chopped
15ml (1 tbs) olive oil
1 egg, lightly beaten
coarse salt and black pepper
Mix all the ingredients together very well. Wet your hands and shape mince into small oval balls. Heat some olive oil in a frying pan. Lightly fry the mince balls on each side until browned. Place them in a preheated 180°C oven for about 8 minutes to cook them right through.
HUMMUS SAUCE
250ml (1 cup) hummus
30ml (2 tbs) sun-dried tomato pesto
10ml (2 tsp) lemon juice
Stir all ingredients together. Serve with the kefta.
CHEF’S TIP: If using chicken mince (which has no fat), add 30ml (2 T) water and 15ml (1 T) olive oil.
Makes approximately 40
PANKO PRAWNS WITH ASIAN DIPPING SAUCE
sunflower oil for frying
60ml (¼ cup) flour
coarse salt and pepper
2 eggs
12 medium-to-large prawns
375ml (1½ cups) Panko crumbs
Heat 2cm (½ inch) of the oil in a frying pan until quite hot. Season the flour with some salt and pepper. Lightly beat the eggs. Peel and devein the prawns, leaving the tails on. Dip the prawns into the flour, then egg and then the Panko crumbs and fry until golden on each side. Drain on paper towel. Serve with Asian dipping sauce.
ASIAN DIPPING SAUCE
30ml (2 tbs) soya sauce
30ml (2 tbs) orange juice
5ml (1 tsp) grated ginger
2.5ml (½ tsp) minced garlic
30ml (2 tbs) treacle brown sugar
30ml (2 tbs) water
Whisk all the ingredients together. Leave for an hour for the sugar to dissolve before serving.
Serves 4
PARMESAN AND ROSEMARY FLATBREADS
500ml (2 cups) flour
15ml (3 tsps) baking powder
2.5ml (½ tsp) salt
250ml (1 cup) grated parmesan (optional)
60ml (¼ cup) chopped rosemary
250ml (1 cup) boiling water
30ml (2 tbs) olive oil + extra for the pan
Mix all the dry ingredients together in a bowl. Slowly pour in the water and olive oil and mix together to make a dough. If it is too sticky, add more flour. Divide the dough into 8 balls and roll each one out into a thin circle.
Heat some olive oil in a non-stick frying pan. Fry each flatbread on both sides until golden.
Remove and set aside on a plate until ready to serve.
Makes 8 flatbreads
