Prawns with beef sausages
Prep time 15 mins
Cooking time 30 mins
3 tbsp canola oil
1 onion, chopped
4 garlic cloves, finely chopped
250g beef sausages, chopped
340ml fish stock
500g prawns, cleaned
A handful of freshly chopped coriander
Micro herbs, to garnish
Half a lemon and hot bread or steamed rice, to serve
Heat oil in medium-sized pot.
Add the onion, garlic and beef sausages and sauté until the onion browns.
Pour the stock and let it simmer until the volume reduces by half.
Now, add cream and simmer for 5 minutes. Season with salt and pepper and add the prawns. Cover the pot and allow to steam for 3-5 minutes or until the prawns are pink and cooked.
Remove from the heat and stir in the coriander. Garnish with micro herbs and serve bread or rice, and lemon on the side.
Steamed lamb pie
Prep time 20 mins
Cooking time 3 hours
4 tbsp canola oil
1 onion, finely chopped
2 garlic cloves, chopped
1kg lamb cubes
250g brown mushrooms, halved
200g tomato paste
1l lamb stock
For the crust
285g self-raising flour, plus extra
1 tsp baking powder
2 tsp ground rosemary
4 tbsp water
Non-stick spray, as needed
Heat the oil in a pot. Add onion and garlic and sauté until the onion is slightly brown.
Add the lamb and mushrooms and cook until it’s golden brown, then add the tomato paste and fry for 3 minutes. Pour the stock and season. Reduce the heat and simmer until the lamb is tender and the sauce thickens. Cool.
To prepare the crust, mix all the ingredients, except water, in a food processor on high speed until a breadcrumb-like texture forms. Add water gradually, with the processor running, until the mixture forms a dough.
Roll it out on lightly floured surface. Spray a 2l deep glass bowl with non-stick spray, and line it with the dough, trimming anything extra. Ball up the extra dough and roll into a disc big enough to cover the surface of the bowl. Keep aside.
Spoon the lamb filling into the lined bowl and cover with the disc. Neatly trim the edges and seal the bowl with foil.
Fill a large enough pot with water and place the bowl inside. Make sure the bottom 3cm of the bowl is submerged. Cover the pot, bring the water to a simmer and steam the pie for 2 hours. Keep topping up the water to ensure the pot isn’t dry.
When done, let the pie rest for 5 minutes before inverting over a serving plate. Serve hot.
Prep time about 15 mins
Cooking time 15 mins
200g fresh asparagus
250g green beans
6 corn on the cob, quartered
6 trout pieces, 200g each
4 tsp finely grated fresh ginger
4 garlic cloves, chopped
250ml fish stock
100ml soy sauce, plus extra to serve
80ml canola oil
Micro herbs and coriander, to garnish
Lemon halves, to serve
Preheat the oven to 180°C. Arrange six sheets of baking paper, each about 25 sq cm, on two baking trays.
Divide the asparagus, green beans and corn into six equal portions and place in the middle of each sheet.
Place the trout (skin-side down) on top of the vegetables. Sprinkle with ginger and garlic and season with salt and pepper.
Bring the long sides of paper together and fold over twice to ensure that parcel is secure. Fold the short sides in, but before folding in the last side, add some stock, soy sauce and oil into each parcel.
Bake the fish for 12-15 minutes or until cooked through.
Remove from the oven and plate the fish and vegetables on a platter. Garnish with micro herbs and coriander and serve hot with lemon halves and soy sauce on the side.
Steamed guava pudding
Prep time 15 mins
Cooking time 2 hours 10 mins
250g soft butter, plus extra for greasing
250g caster sugar
1 tsp vanilla essence
250g cake flour
1 tsp baking powder
100ml low-fat milk
410g tinned guavas, drained
Vanilla custard, to serve
In a food processor, mix the butter and sugar on high speed until creamy. Add the eggs, one at a time, and beat until smooth.
Now add the essence, flour, baking powder and milk and beat until well combined.
Grease a ring pan (1.5 litres) and place guavas at the bottom. Pour the batter on top and seal with a tin foil.
Fill a large pot with water and place the pan inside it. Ensure that the bottom 3cm of the pan is submerged. Cover the pot, bring the water to a simmer, and steam the pudding for 2 hours or until a cake tester comes out clean. Top up the water regularly so the pot doesn’t run dry.
When done, let the pudding rest for 5 minutes before inverting over a plate. Serve warm with vanilla custard.