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29 June 2017Last updated
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Instagram-worthy meals

These meals not only look gorgeous but are delicious too

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12 Jun 2017 | 11:17 am

Sage and lemon chicken pasta

FR_170609_CAM_Recipes-9-(Read-Only)

Prep time 5 mins
Cooking time 20 mins
Serves 4-6

4 tbsp butter
A handful of fresh sage leaves
Olive oil
1 onion, halved and finely sliced
2 cloves garlic, crushed
500g deboned chicken thighs or breasts, chopped
150ml chicken stock
2 tsp fresh lemon juice
Grated zest of 1 lemon
400g spaghetti or fettucine, cooked until al dente
4 tbsp freshly grated Parmesan

Heat butter in a saucepan over a low-medium heat. Fry sage leaves until they are crisp but not brown. Remove and drain on paper towel.

Add a little oil to the butter. Add onion and sauté for a minute. Add garlic. Sauté for a minute. Add chicken. Sauté until chicken is browned. Add stock. Simmer until the chicken is tender. Remove from heat and stir in lemon juice and zest. Season with plenty of freshly ground black pepper and some salt.

Add pasta, 3 tbsp Parmesan and half the sage. Toss gently. Add a splash of olive oil, if needed.

Plate the pasta in neat swirls, garnish with remaining Parmesan and sage leaves. 
Serve immediately.

Seafood salad

FR_170609_CAM_Recipes-(2)-(Read-Only)

Prep time 15 mins
Cooking time 10 mins
Serves 4

2 stalks lemongrass, chopped and slightly bruised
300g fish of your choice, cut into bite-size pieces
200g prawns, with tails on
200g whole or halved mussels
2 celery sticks
4 spring onions, julienned
½ a cucumber, cut into ribbons
1 Romaine lettuce
A handful of cherry tomatoes, halved
½ green pepper, diced
1 ripe avocado, sliced
Lemon or lime wedges, to serve
For the dressing, mix:
80ml mayonnaise
2 tbsp cream or sour cream
2 tsp lemon juice
2 tsp tomato sauce
Worcestershire and Tabasco sauces, a dash each

Heat 125ml water in a saucepan and add lemongrass to it. Let it simmer for 5 minutes and then add all the seafood. Let it simmer until prawns turn pink and fish pieces turn opaque and are cooked through. Arrange all the salad ingredients on a platter and place the dressing on the side. Serve immediately.

Sliced Asian steak platter

FR_170609_CAM_REC-7-(Read-Only)

Prep time overnight
Cooking time 5-10 mins, plus resting time
Serves 4

800g rump steak
A handful of glass noodles 
or rice vermicelli, deep-fried until crispy
Stir-fried vegetables, to serve
Fresh mint and julienned red spring onions, to garnish
1 tbsp toasted sesame seeds, 
to garnish
For the marinade, mix:
4 tbsp apple cider vinegar
80ml light soy sauce
2 tsp wasabi paste
1 tsp sugar
1 tsp grated fresh ginger
2 tbsp sesame oil
4 cloves garlic, chopped

Pour the marinade over the steak, coating it evenly, cover with cling film and refrigerate overnight. Bring it to room temperature when ready to cook. Heat a griddle pan or heavy-based frying pan over high heat. Fry the steak for 2 minutes on each side (or longer, depending on the thickness of the meat). Remove from the pan, cover loosely with aluminium foil and leave to rest for 10-15 minutes. To serve, slice the steak against the grain of the meat into thin slices. Serve with noodles and vegetables, garnished with mint, spring onions and sesame seeds.

Fragrant Thai curry

Copy-of-FR_170609_CAM_Recipes-(3)-(Read-Only)

Prep time 25 mins
Cooking time 10 mins
Serves 4

1 can (400ml) coconut milk
2-3 tbsp green curry paste
100ml prepared chicken stock
1 tsp tamarind paste
4-6 Thai lime leaves
1 stalk lemongrass, cut into 2cm pieces
3 chicken breast fillets, thinly sliced
250g button mushrooms, sliced
1 cup (250ml) diced butternut, boiled until al dente
1 tsp fish sauce
1 tsp brown sugar
Lemon juice (optional)
3 tbsp chopped coriander, plus extra for garnishing

Heat about 100ml coconut milk in a wok or a large frying pan. Mix in curry paste and let it simmer for 2 minutes. Add stock, tamarind, lime leaves, lemongrass, chicken and mushrooms. Simmer for 
5 minutes. Add the remaining coconut milk and butternut. When it begins to simmer, season with fish sauce and sugar and a squeeze of lemon juice. Stir in coriander and serve with steamed jasmine rice, garnished with coriander sprigs.

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