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23 July 2017Last updated
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Food | Recipes

Hearty meals

Soul food needn’t be fussy. Here are some simple ideas for your next family feast

StockFood
17 Feb 2017 | 12:00 am
  • Filo quiche with butternut squash and feta filling

    Source:StockFood

Filo quiche with butternut squash and feta filling

Cooking time 30 mins
Serves 4-6

500g butternut squash, cubed
2 sprigs rosemary, chopped
2 garlic cloves, sliced
3 tbsp olive oil
100g butter, melted
10 sheets phyllo pastry
2 packs feta cheese, cubed
1 onion, chopped
250ml cream
3 egg yolks

Preheat oven to 200ºC while you place the squash and rosemary on a baking tray.

Sprinkle garlic and olive oil over and season with salt and black pepper.

Roast for 10-15 minutes.

Daub filo sheets with butter and stack them up in a 25cm quiche pan, trimming any excess.

Mix the squash with feta and onion and pile the mixture on top of the pastry.

Whisk the cream and egg yolks together and pour on top.

Bake for 15-20 minutes or until set. Leave to cool slightly and serve.

Tortillas with lamb meatballs

11154702_11154705-lamb-meatballs-(Read-Only)

Prep time 10 mins
Cooking time 10 mins
Serves 4-6

3 tbsp olive oil
600g (18 small) lamb meatballs
200g cucumber, cubed
2 garlic cloves, chopped
1 red onion, chopped
1 avocado, cubed
2 tomatoes, cubed
2 lemons, juiced and zested
6 flour tortillas
200g hummus

Heat the olive oil in a medium-sized pan and fry the meatballs for 8-10 minutes or until golden brown and cooked through. Set aside.

Combine the cucumber, garlic, onion, avocado, tomatoes, and lemon juice and zest.

Heat the tortillas in warm frying pan until golden brown. Divide the hummus evenly between the tortillas, then top with the meatballs and avocado salsa. Serve warm.

Option: Use shredded cooked chicken instead of meatballs.

Steak with polenta and herb butter

11154702_11154706-fried-steak-(Read-Only)

Prep time 10 mins
Cooking time 20 mins
Serves 4-6

1 litre milk
1 tbsp fresh oregano, chopped
200g polenta
60g Parmesan cheese, grated
100g butter, at room temperature
2 tbsp mixed herbs
4 tbsp olive oil
2 lemons, juice and zest of
6x200g sirloin steak

To prepare the polenta, bring milk and oregano to the boil. Add polenta slowly while mixing with a wire whisk, then continue whisking until the mixture is thick. Lower the heat and keep stirring until the mixture is cooked, about 5 minutes. Remove from the heat and add the Parmesan. Stir until it is a smooth and creamy then season with salt and black pepper and set aside.

Next stir the butter and herbs together until smooth, then pop it into the fridge. 
Heat a griddle pan until it’s smoking hot. Meanwhile, sprinkle olive oil and lemon juice and zest over the sirloin and season. Fry the steak for about 5 minutes on each side for medium, or cook to taste. To serve, plate up the polenta, and place the steak on top, adding a dollop of herb butter. Hint: If the polenta congeals before serving, you can add a little bit of milk and stir over low heat till creamy.

Folded tart with onions, sausages and mushrooms

11154702_11154709-(Read-Only)

Prep time 15 mins
Cooking time 15-20 mins
Serves 4-6

280g plain flour
155g butter
2 tbsp ice water
1 onion, roughly chopped
100g sausages of choice, sliced into rings
250g brown mushrooms, halved
200g goat’s cheese, sliced into rings


Preheat the oven to 180ºC.

To make the pastry, combine the flour and butter in a food processor on high speed until it has the texture of bread crumbs. Add water and process again until the mixture combines to form a ball.

Roll the pastry out on a flour-dusted surface until it’s about 5mm thick. Place the pastry sheet on a baking tray lined with baking paper and sprayed with non-stick food spray. Arrange the onions, sausage, mushrooms and goat milk cheese on top the pastry, but leaving an empty strip of about 3cm all round. Season with salt and pepper.

Fold the empty 3cm of pastry over the filling to prevent it from spilling out while cooking. Bake in warm oven for 15-20 minutes, until golden brown.

Tip: Use shop-bought pastry to save time.

Creamy chicken and mushroom pie

11154702_11154715-(Read-Only)

Prep time 10 mins
Cooking time 40 mins
Serves 4-6

3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
250g beef bacon, roughly chopped
500g chicken breasts, cubed
250g mushrooms, roughly chopped
2 tbsp chopped fresh thyme
250ml cream
4 medium-sized potatoes, peeled, very thinly sliced
3 tbsp butter, melted

Preheat the oven to 200ºC. Heat the olive oil in medium-sized saucepan and add onion and garlic. Fry for 3 minutes, or until they begin to brown.

Add the beef bacon and fry for another 5 minutes. Add the chicken, mushrooms and thyme and fry for 5 minutes.

Pour the cream over and simmer for 5 minutes or until a creamy sauce starts to develop. Season to taste.

Pour the mixture into an ovenproof dish. Pack the potato slices on top and drizzle melted butter over. Bake for 15-20 minutes until the potatoes are golden brown and cooked. Serve warm.

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