Category: Recipes to Impress not Stress!

NIGELLA’S WARM SHREDDED LAMB SALAD WITH MINT AND POMEGRANATE

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It’s Friday and this just sounded so delicious I couldn’t not share it!! Enjoy making it and impressing someone special, I would serve it with a fresh garden salad or roast potatoes or cous cous and don’t forget the wine! Have  a fantastic weekend!

NIGELLA’S WARM SHREDDED LAMB SALAD WITH MINT AND POMEGRANATE

Ingredients:

 

  • 1 shoulder of lamb, (approx 2.5 kilograms)
  • 4 shallots, halved but not peeled
  • 6 garlic clove, left whole
  • 1 carrot, peeled and halved
  • 2 pinches Maldon sea salt
  • 500ml boiling water
  • 1 handful Mint, freshly chopped
  • 1 pomegranate

 

Method:

 

1. Preheat the oven to 140C/gas 1.
2. On the hob, brown the lamb, fat side down, in a large roasting tin. Remove when nicely browned in the middle and set aside while you fry the vegetables briefly. Just tip them into the pan and cook them, sprinkled with salt, gently for a couple of minutes.
3. Pour the water over and then replace the lamb, this time fat side up. Let the liquid in the pan come to a bubble, then tent with foil and put in the preheated oven.
4. Now just leave it there while you sleep. I find that if I put the lamb in before I go to bed, it’s perfect by lunchtime the next day. But the point is, at this temperature, nothing’s going to go wrong with the lamb if you cook it for a little less or a little more.
5. If you want to cook the lamb the day you’re going to eat it, heat the oven to 170°C/gas 3 and give it 5 hours or so. The point is to find a way of cooking that suits you. Don’t let the food, the kitchen or the imagined expectations of other people bully you.
6. With that homily over, about an hour before you want to eat, remove the lamb from the tin to a large plate or carving board; not that it needs carving: the deal here is that it’s unfashionably overcooked, falling to tender shreds at the touch of a fork.

7. To finish the lamb salad, simply pull it to pieces with a couple of forks on a large plate. Sprinkle with more Malden salt and some freshly chopped mint.
8. Cut the pomegranate in half and dot with the seeds from one of the halves. This is easily done; there’s a simple trick, which means you never have to think of winkling out the jewelled pips with a safety pin ever again. Simply hold the pomegranate half above the plate, take a wooden spoon and start bashing the curved skin side with it. Nothing will happen for a few seconds, but have faith. In a short while the red glassy, juicy beads will start raining down.
9. Take the other half and squeeze the preposterously pink juices over the warm shredded meat. Take to the table and serve.

 


Mojito’s Anyone?

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Just cause it’s Friday and it’s the Weekend Baby I decided we should celebrate by having something a little naughty, very nice and refreshing as it’s Summer! And I just felt like mojito’s so why not serve them at your next dinner or pool party. And if you don’t have any up coming events this is something quick & easy to treat yourself too. And when you have made it please share your pictures with us.

Ingredients: makes 4 glasses or a jug

2 Tablespoons white sugar or to taste if you have a sweet tooth.

1 1/2 lime, cut into 12 wedges, have some extra limes for garnish

20 fresh mint leaves, have some extra to garnish with

4 cup of ice cubes

90 ml of white rum (4 tots)

1/2 glass lemonade (600 ml for jugs)

1/2 glass soda (depends on your tastes sweet or not, 600 ml for jugs)

 

Method:

1. Place the mint leaves & 1 lime wedge in each glass or a bowl for the jugs and roughly crush to release the mint oils and lime juice.

2. Add 2 more lime wedges and the sugar & crush again, don’t strain the mixture. If you are a making a jug pour this mixture into the jug and top up with ice.

3. Fill each glass with ice (crushed is better but don’t stress if you don’t have)

4. Pour the rum mixture over the ice

5. Fill the glass or jug with the lemonade and soda water to your tastes & stir.

6. Add more sugar if you like. Garnish with mint & lime.

7. Serve with friends, family and for good times. ENJOY!!

 

 


Salmon Salad with Caramelized Onions and Asparagus.

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With the serious heat waves that have been taking place we need something cool and refreshing and this salad is just that! It is also sophisticated and easy enough to make for a special Valentine’s day meal. Go on spoil yourself.

Ingredients enough for 4 people

Salad

2 bags of Mixed Greens

2 Onions

1 Bunch Asparagus

20 Cherry Tomatoes

1 Box Blackberries (optional I don’t like berries)

Olive oil

 

Salmon:

2 Salmon Fillets

2 Tbsp Olive Oil

1 Tbsp Dijon Mustard

½ Tbsp Soy Sauce

½ Tsp Sesame Oil

 

Salad Dressing:

4 Tbsp Flax Oil

1 Tbsp Red Wine Vinegar

1 Tbsp Balsamic Vinegar

1 Tbsp Dijon Mustard

½ Tsp Grated Ginger

Juice of half a Lemon

½ Tsp Honey

Method:

  1. Combine marinade ingredients for salmon and place salmon in marinade for 30 minutes.
  2. Place Salmon on Grill for 15- 20 minutes
  3. Put olive oil in a pan with thinly sliced onions and cook until translucent and then add a bit of sugar and balsamic vinegar slowly simmer until caramelized and syrupy.
  4. Steam asparagus
  5. Mix together all salad dressing ingredients.
  6. Halve the cherry tomatoes and black berries.
  7. Arrange the salad on a platter starting with greens, cherry tomatoes, blackberries, asparagus, caramelized onions and salmon.
  8. Drizzle dressing over the salad and serve.

 


Strawberry Mini Pavlova’s – Easy Summer Desserts

Have you ever arranged a dinner party at the last minute and then realise you have nothing at home. So you rush into the shops and have the main meal sorted but not the dessert! Now you don’t want to buy a pre made one if you are trying to impress people. So here is a sneaky cheat Pavlova people just love. And it’s great for hot summer days like today!

Ingredients:

Fresh Strawberries, cut into bite size pieces ( you can use any fresh fruit thought, just make sure it doesn’t brown when cut so use mangoes, berries, granadilla’s kiwi fruits etc)

250 ml Fresh cream, whipped (for six people is good if you have more guests just multiply)

8 meringue blobs, you can buy these at any bakery (you can buy the really fancy piped ones but I prefer somethings different)

Chocolate rolled wafers, flakes, or anything you fancy to garnish with.

Plating:

Place the meringues on a platter and arrange in a casual pattern.

Spoon a dollop of whipped cream on each meringue

Share the fruit amongst the meringues

Garnish the platter with rolled wafers, and fresh mint leaves.

And Enjoy!! Have a great weekend!

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Molten Chocolate pudding with creme fraiche & blueberries – Yummy!!

It’s Friday yeah!! And looking forward to the weekend here is a recipe of pure indulgence from my good friend Sasha from Prepped by Sasha. She is an exceptional caterer who can turn any function into a gastric adventure of perfectly prepared flavorous dishes, leaving guests in awe of her relaxed, deconstructed style of food presentation.

www.prepedbysasha.co.za                                           PS Logo-120x120-Jpeg

info@prepedbysasha.co.za

071 509 3131

 

Recipe by Prepped by Sasha

 

 


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