friday

05 December 2016Last updated
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Food | Recipes

Quick and easy recipes for a brunch

While away a Friday afternoon with this smorgasbord of savoury dishes that are low on prep but huge on taste

StockFood
18 Nov 2016 | 12:00 am
  • Chicken breasts stuffed with spinach and feta

    Source:StockFood

Chicken breasts stuffed with spinach and feta

Prep time 15 mins
Cooking time 45 mins
Serves 4

4 deboned chicken breasts, sliced open
100g spinach
60g feta, crumbled
3 tbsp chopped fresh flat-leaf parsley
50g pine nuts, toasted and crushed|
50g beef bacon
3 tbsp butter
3 tbsp olive/avocado oil

Place the chicken breasts on a work surface and season well with salt and pepper. Cover the inside of each breast with spinach, feta, parsley and pine nuts. Roll the chicken breasts up to make a roulade. Wrap a rasher of beef bacon around each breast and secure with kitchen string. Heat butter and oil in a frying pan and fry the breasts over medium heat on all sides until cooked and golden, about 30-40 minutes. Remove the string and leave to stand for a few minutes. Slice and pour over the remaining pan juices just before serving.

Roast beetroot quiche

FR_161118_SF_Roast-beetroot-quiche-(Read-Only)

Prep time 15 mins
Cooking time 2 hours
Makes 1 quiche

3 beetroot, cubed
125ml olive/avocado oil
1 garlic clove, finely chopped
225g cake flour
1 pinch salt
100g butter, cold and cubed
4 tbsp water
2 tbsp butter, extra
1 onion, finely chopped
300g spinach
4 tbsp chopped fresh coriander
2 large eggs, lightly beaten
1 cup fresh cream
4 tbsp crumbled feta

Preheat the oven to 180°C. In a roasting pan, mix beetroot, oil and garlic together and season with salt and pepper. Roast until crispy, about 45 minutes. In a mixing bowl, combine the flour with a pinch of salt and rub the butter in with your fingertips until the mixture resembles fine breadcrumbs. Mix in just enough water to form a smooth dough. Wrap the dough in plastic and refrigerate for 30 minutes. Melt the extra butter in a large frying pan over medium heat and sauté the chopped onion until tender, about 15 minutes. Stir in the spinach and cook for a further 2 minutes. Stir in the coriander and season with salt and pepper. Set aside to cool a little. Whisk together the eggs and cream until well combined. Stir in the feta and season again.
Pour the egg mixture into the spinach mixture and stir well. Line a 22cm flan dish or tart tin with baking paper. Roll out the pastry and press it into the tin. Spoon the spinach mixture into the pastry and bake until set, about 35 minutes. Cool on a wire rack. Serve with the beetroot sprinkled on top.

Stuffed rolled lamb with pesto cream sauce

FR_161118_SF_Stuffed-rolled-lamb-with-pesto-cream-sauce-(Read-Only)

Prep time 15 mins
Cooking time 1 hour
Serves 4

400g deboned leg of lamb
50g almond flakes, crushed
50g pecan nuts, crushed
50g dried cranberries, halved
Baby spinach, a large bunch
100ml olive/avocado oil
100ml non-alcoholic red wine
Shredded wild rocket, to serve
FOR PESTO CREAM, 
MIX TOGETHER:
2 tbsp ready-made pesto
4 tbsp crème fraîche

Preheat the oven to 180°C. Open up the lamb on a work surface and season all over with salt and pepper. Spread the almonds, pecan nuts and cranberries evenly over the inside of the lamb. Layer the spinach leaves on top. Roll the lamb up to enclose the filling and secure with kitchen string. Heat the oil in a large pan over medium heat and sear the lamb until golden on all sides, about 10 minutes. Pour over the non-alcoholic red wine and roast in the oven until cooked, about 45 minutes. Cut the lamb roulade into roundels and garnish with shredded wild rocket. Serve with pesto cream.

Rump steak with salsa verde butter

FR_161118_SF_Rump-steak-with-salsa-verde-butter-(Read-Only)

Prep time 30 mins
Cooking time 15 mins 

Serves 4

125ml olive/avocado oil
2 garlic cloves, crushed
1 lemon, juice of
4 rump steaks
SALSA VERDE BUTTER
4 tbsp finely chopped fresh flat-leaf parsley
3 tbsp chopped fresh basil
2 anchovies, finely chopped
8 capers, finely chopped
100g butter, at room temperature

For the butter, mix all the ingredients together well and shape into a log. Wrap it tightly in a piece of clingfilm and refrigerate until solid enough to cut into slices. Meanwhile, mix oil, garlic and lemon well together in a wide dish and set aside until needed. Season the steaks well with sea salt and pepper. Heat a griddle pan until hot and cook the steaks to your liking. As you remove each steak from the pan, immediately dip it in the oil mixture for about a minute on each side. Serve the steaks very hot, with a slice of the salsa verde butter.

Kataifi-wrapped prawns with horseradish dip

FR_161118_SF_Katali-wrapped-prawns-(Read-Only)

Prep time 1 hour 10 mins
Cooking time 5 mins
Serves 4

6 large prawns, cleaned, tails intact
1 lemon, juice and zest of
1 garlic clove, crushed
Kataifi pastry (available from bakeries)
Oil, for frying
FOR THE DIP, MIX:
200ml plain yogurt
4 tbsp finely chopped fresh dill
2 tbsp creamed horseradish

Place the prawns in a mixing bowl and season with salt and pepper. 
Mix lemon juice and zest with the garlic and pour over the prawns.


Mix well to coat. Leave to marinate for an hour. Wrap kataifi pastry around each prawn and refrigerate for 10 minutes. Heat oil in a pan and shallow-fry the prawns for about 5 minutes on each side. Drain on paper towels. Serve the prawns hot, with the dip on the side.

Asparagus and pea risotto

FR_161118_SF_Asparagus--and-pea-risotto-(Read-Only)

Prep time 15 mins
Cooking time 40 mins
Serves 4

50ml olive/avocado oil
2 tbsp butter
1 onion, finely chopped
1 garlic clove, crushed
200g Arborio rice
500ml chicken stock, hot
100g asparagus, blanched and chopped
100g fresh peas, blanched
60g Parmesan, freshly grated
2 tbsp mint, chopped
3 tbsp flat-leaf parsley, chopped
100g beef or turkey bacon, fried until crispy, to serve (optional)

Heat the oil and butter in a large pan and sauté the onion for a few minutes. Add the garlic and stir to combine. Pour in the Arborio rice and stir to coat well. Slowly add the chicken stock, ladle by ladle, stirring until each ladle of stock is absorbed before adding the next. Continue until all of the stock has been absorbed and the rice is al dente. Stir in the asparagus, peas and 2 tbsp Parmesan and continue cooking for a few minutes. In a bowl, mix the remaining Parmesan with mint and parsley. Serve the risotto hot, topped with the herb mixture and beef or turkey bacon, if using.

Roast chicken stuffed with couscous, nuts and parsley

FR_161118_SF_Roast-Chicken-(Read-Only)

Prep time 30 mins
Cooking time 1 hour
Serves 4

1 whole chicken
½ cup olive/avocado oil
3 tbsp crushed fresh ginger
50g couscous
180ml hot chicken stock
50g mixed nuts, crushed
4 tbsp finely chopped fresh flat-leaf parsley

Place the chicken on a roasting tray and season well with salt and pepper. Drizzle with oil and rub all over with ginger. Put the couscous in a mixing bowl and pour over the hot stock. Leave to stand for 30 mins or until all the stock is absorbed. Preheat the oven to 160°C. With a fork, fluff the couscous grains. Stir in the nuts and the remaining oil. Stuff the couscous mixture into the cavity of the chicken and sprinkle with parsley. Cover the chicken with aluminium foil and roast for an hour or until cooked. Remove the foil and grill the chicken until crisp and golden. Carve the chicken and serve immediately with trimmings of your choice.

Stuffed calamari

FR_161118_SF_Stuffed-calamari-(Read-Only)

Prep time 10 mins
Cooking time 15 mins
Serves 4

12 large calamari tubes, cleaned
1 lemon, juice of
FILLING:
1 green pepper, finely chopped
3 celery stalks, finely chopped
5 spring onions, finely chopped
10 garlic cloves, chopped
1 x 170g tin shrimp meat, drained
1 x 170g tin crabmeat, drained
½ lemon, juice of
100ml olive/avocado oil, for drizzling

Preheat the oven to 180°C. Place the calamari in a mixing bowl and pour over the lemon juice. Cover and refrigerate for 10 minutes. To make the filling, mix all the ingredients well together. Stuff the calamari tubes with the filling and secure with a cocktail stick. Place on a baking tray and drizzle with the oil. Bake until cooked, about 15 minutes. Serve hot.

StockFood

StockFood