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24 February 2017Last updated
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Food | Recipes

Brunch menu made easy

Having friends over? Don’t fret – we’ve got your menu sorted with these easy, indulgent recipes, perfect for sharing

Camera Press
4 Sep 2016 | 12:01 pm
  • BALSAMIC CHICKEN AND BEAN TACOS

    Source:Camera Press

BALSAMIC CHICKEN AND BEAN TACOS

Prep time 5 mins
Cooking time 10 mins
Serves 6

6 taco shells
2 tbsp olive oil
1 tbsp dried chilli flakes
2 garlic cloves, finely chopped
4 tbsp white balsamic vinegar
1 tbsp sugar
100g chicken fillet, cooked and cut into strips
400g canned beans, drained and rinsed
Finely chopped coriander, a small handful
2 tbsp Greek yogurt
40g watercress

Heat the tacos according to package instructions. Heat olive oil in a pan. Add chilli flakes and garlic. Fry for 1 minute. Add vinegar and sugar. Bring to the boil and then reduce the heat. Add chicken and beans. 
Mix well and season with salt and pepper. Remove from the heat and add coriander.

Dish a spoonful of yogurt in each taco shell, then the chicken mixture and a few watercress leaves. Serve.

BEETROOT AND CHEESE TARTE TATIN

FR_160902_CAM_beetroot-and-goats-cheese-tarte-(Read-Only)

Prep time 10 mins
Cooking time 40 mins
Serves 2

4 tbsp balsamic vinegar
200g strawberries
400g puff pastry, defrosted
2 tbsp butter
300g beetroot, cooked and cut into cubes
100g goat’s cheese
125g cream cheese
Roughly chopped coriander, a small handful

Preheat oven to 200°C.

Place balsamic vinegar and strawberries in a food processor and purée until smooth.

Place a round ovenproof pan on top of the puff pastry and cut a circle out the size of the bottom of the pan. Melt butter in the same pan and add beetroot cubes. Sauté until the beetroot begins to darken in colour, about 5 minutes. Add the strawberry purée and cook until reduced by half. Remove from the heat and season with salt and pepper.

Place the puff pastry over the beetroot and press down with your fingers. Place in the oven for 20 minutes or until the pastry is cooked, puffed and brown in colour. Meanwhile, mix the goat’s cheese and cream cheese and set aside. Remove the tart from the oven and let it rest for a few minutes. Turn out on to a plate and let it cool off. Sprinkle the coriander over and serve at room temperature with the cream-goat’s cheese mix.

FRENCH BREAD WITH BEEF, CARAMELISED ONIONS AND MUSTARD

FR_160902_CAM_French-bread-with-tongue,-caramelized-onion-and-mustard-(Read-Only)

Prep time 10 mins
Cooking time 5 mins
Serves 2

2 tbsp butter
1 tbsp olive oil
2 big onions, cut into rings
Fresh thyme, a few sprigs
1 French loaf, halved lengthwise
3 tbsp mustard of your choice
125g Brie cheese, cut into strips
125g beef strips, cooked

Heat butter and oil together in a pan. Add onions and thyme. Reduce the heat and cover the pan with a lid.

Fry until onion and thyme are soft and brown in colour, stirring often. Spread mustard over the bread. Pack the slices of Brie on the bottom half of the loaf, followed by the beef. Spoon the caramelised onion over and close the sandwich with the other half of the loaf.

Serve with French fries.

COUSCOUS SALAD WITH CHICKEN, PECAN NUTS AND RASPBERRY

FR_160902_CAM_Couscous-salad-with-chicken-(Read-Only)

Prep time 15 mins
Cooking time 5 mins
Serves 4

2 cups couscous
For the salad:
400g tinned chickpeas, 
drained and rinsed
1 green apple, roughly grated
50g pecan nuts
2 sprigs celery, chopped
200g cooked chicken, chopped
4 red spring onions or regular ones, finely chopped
Micro herbs or coriander, to garnish
For the salad dressing:
100g raspberries
1 lemon, juice of
1 tbsp honey
100ml apple juice

Prepare couscous according to package instructions. Flake the cooked couscous with a fork to loosen the grains. Add the remaining salad ingredients and mix well.

Blitz all the salad dressing ingredients to a coarse blend.

Spoon the salad into a serving bowl and pour the dressing over. Serve garnished with herbs or coriander.

LAMB, PISTACHIO AND FETA WRAPS

FR_160902_CAM_Lamb-pistachio-and-feta-wraps-(Read-Only)

Prep time 10 mins
Cooking time 10 mins
Serves 4

4 tortilla wraps
250ml Greek yogurt
200g cooked lamb, finely chopped
40g mixed rocket and watercress
1 red onion, finely chopped
Mint, a few sprigs, finely chopped
50g shelled pistachios, roughly chopped
2 tbsp olive oil
½ lemon, juice of
100g feta cheese

Heat a pan over medium heat and dry-fry the tortillas one at a time until both sides start browning slightly. Take them off the heat. Spread yogurt over each tortilla.

Mix lamb, salad leaves, red onion, mint and pistachios and spoon over the smeared tortillas. Sprinkle olive oil and lemon juice over. Season with salt and pepper.

Crumble feta cheese over and fold the tortillas. Serve.

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