Scallops with Cauliflower purée and Asparagus

Scallops with Cauliflower purée and Asparagus  Tried Tested

INGREDIENTS
Jumbo sea scallops (about 10)
1 small cauliflower
2 cloves garlic
1 bunch asparagus
2-4 tbs snipped fresh chives
1/2 c Greek yogurt
1/2 tbs butter
Olive oil spray
Salt and pepper to taste
Seasoning salt

METHOD
Bring a large stockpot of water to boil. Add chopped cauliflower and whole cloves garlic. Simmer until cauliflower is fork-tender. Drain and remove from heat, mash with a fork until cauliflower and garlic are completely pureed. Add chives and Greek yogurt, stir to incorporate.
Meanwhile, heat a grill pan over medium heat. Spray or drizzle asparagus with olive oil, salt and pepper. Grill until just done and still crisp.
Meanwhile, in a saute pan, heat butter until foam subsides. Season scallops on both sides with seasoning salt. Place scallops in pan and do not move until they can be moved freely (not sticking at all). Turnover and remove from heat. The heat of the pan will continue to cook until perfect.
To serve, mound approx 1 c cauliflower puree in the center of the plate. Top with asparagus spears, then scallops. Garnish with chives and serve immediately.

Source: Amanda vdL Mills
TRIED AND TESTED

Sweet Potato and Spinach Pie

Sweet Potato and Spinach Pie Tried Tested

This is in my mind the best savory dish to bring to a party or even cut into small squares and serve as finger food. It’s very moist and full of flavour….and good for you!!

INGREDIENTS
3 eggs
6 +1/3 oz all-purpose flour
7 oz sweet potato
3.5 oz fresh spinach, cleaned
3 oz hard cheese
1/2 cup (minus 1 Tbsp) milk
1/2 cup (minus 1 Tbsp) olive oil
Pinch of salt
1 tsp coriander powder
2 tsp baking powder

METHOD
Peel the sweet potato and grate it coarsely.
Chop the spinach leaves coarsely.
Grate the cheese thinly.
In a bowl, mix together the eggs and flour.
Add the oil first and mix, then add the milk.
Add the vegetables and cheese and mix.
Then add a pinch of salt, coriander powder and baking powder.
Pour the batter in a rectangular greased cake pan — my mold measures 8″ x 3″ — and cook in the oven at 250C for 50 minutes.
Let the cake cool down before unmolding.

Source: Amanda vdL Mills|
TRIED AND TESTED

Oyster Mushrooms

Oyster Mushrooms Tried Tested

1 yellow pepper (sliced)
½ red pepper (sliced)
4 spring onions (finely chopped)
½ medium onion – I prefer spring onions, but did not have enough, so added extra (sliced)
4 oyster mushrooms (sliced in the length)
Garlic
Butter or margarine
1/4 to ½ bottle beer
½ bunch asparagus cut in half (steamed)
Salt
Ground black pepper

Stir-fry peppers and onions in garlic butter, add beer (if you want) and then add the oyster mushrooms and cook. Lastly add the steamed asparagus to the mixture and cook till done.
Add salt and black pepper to taste.

Dinner was served with meatballs (also my own creation), gravy and a slice of bread.

Source: Esme Slabbert – The Recipe Hunter
TRIED AND TESTED

Red Snapper wrapped with Natural Bacon

Red Snapper wrapped with Natural Bacon  Tried Tested

Red snapper fillet, dried and trimmed.
Sprinkle coarse salt, grounded black pepper, and spicy red paprika, fresh or powdered garlic on fillet.
Roll fillet to a semi tight roll, wrap two bacon slices one going horizontal and the other going vertical, use cooking pins to hold bacon in place.
Sauté the bacon on all sides till it becomes semi crispy or dark golden brown.
Place fillet on baking sheet and place in oven for 20mi at 425F
Hope you enjoy.

Source: Billy Underhill – My Own Creation
TRIED AND TESTED

Unbaked Blackberry Cheesecake

Unbaked Blackberry Cheesecake  Tried Tested

Mix all the ingredients and arrange in small glass bowls or one large dish
200 g fresh blackberries
250 g cream cheese
125 g mascarpone cheese
125 ml (½ c) fresh cream
rind of 1 lemon
30 ml berry sugar

200 g Crumbed biscuits – it should be a bit chunky
40 ml margarine – melted
30 ml coconut

Decorate with extra blackberries
Puree the blackberries.
Mix blackberries, cream cheese, mascarpone cheese, fresh cream, lemon rind and berry sugar. Best to use a hand mixer, and whip till smooth and well blended.
Mix the biscuits, margarine and coconut till wet and then use as indicated below.
Place a layer of the biscuits in your serving dish, then top with a 1/3 of the cream cheese mixture, and repeat till you have 3 layers of biscuits and end with cream cheese.
Garnish with additional blackberries.
Wrap your bowl (glad wrap) and leave in the fridge for a minimum of 2 hours and serve.

Just made these, and cannot wait to serve to our guests tomorrow!!!

Source: The Recipe Hunter – Esmé’s own creation
TRIED AND TESTED