GRANADILLA CURD TARTLETS

Ingredients:

½ cup white sugar

3 eggs

1 cup granadilla juice (about 18 granadillas- if you are making tarts reserve the pulp and pips to top the tart with at the end)

½ cup butter

Method:

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in granadilla juice and butter.

Cook in the microwave in 1 minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.

Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

To make a tart you will need to make some pastry. Or you can bake off bought puff pastry squares and top them with it. The Woolworths all butter puff pastry is really YUM! I use it all the time.

SHORT CRUST PASTRY

Ingredients:

180g flour

1ml salt

100ml icing sugar

100g butter

5 ml water

Method:

Sift the flour, salt and icing sugar together. Rub in the butter and add the water. Bring together to form a dough, cover and place in fridge for at least 30 minutes.

  

Roll the pastry out thinly and line a tart tin. Chill in the fridge for a further 30 minutes.

Roll off excess pastry with a rolling pin, cover with baking paper and fill with baking beans or rice. Bake at 180°c for 15 minutes. Remove beans and cook for a further 5 minutes.

Remove the tart shells from the oven and allow to cool before filling with granadilla curd and serving topped with granadilla pulp and whipped cream.

Sesame Crusted Trout with Avo Salsa

Serves 4

Ingredients:

 800g salmon trout, cut into 4 X 200g fillets

125ml mixed sesame seeds

15ml olive oil

2 large avocados, diced

Juice and zest of 2 limes

1-2 red chillies

10 Rosa tomatoes, quartered (optional- I didn't use them because raw tomatoes may just be the only thing I don't eat- I think this might be a hereditary problem)

30ml coriander, finely chopped

2 spring onions, finely sliced

Salt and Pepper

Method:

Dip the skin side of the trout into the sesame seeds and set aside.

In a mixing bowl, gently mix the avocado, lime juice and zest, chilli, tomatoes (if using), coriander and spring onion. Season well with salt and pepper.

Heat the olive oil in a non stick pan, and place the trout, sesame seeds down in it. Pan fry for 2-3 minutes, or until the sesame seeds are golden and crispy. Turn the trout and cook for a further 1-2 minutes (depending on the thickness of the trout) on the other side.

Serve the cooked trout with the salsa.
 
** If you are feeling a little adventurous try adding some cubed pineapple or mango to the salsa, it's absolutely divine**

Chicken Rissoles

Dough:

50ml milk

50ml water

20g butter

Pinch of salt

100g flour

Filling:

½ and onion, finely chopped

1 clove of garlic, crushed

1 red chilli, finely chopped

10 Rosa tomatoes, roughly chopped

1 chicken breasts, cut into small cubes

250ml chicken stock/water

125ml milk

30ml flour, mixed with a little milk to form a smooth paste

30ml parsley, finely chopped

Salt and Pepper

Peri peri sauce

Rissole:

1 egg, beaten

Bread crumbs

Method:

For the dough:

In a small saucepan bring the milk, water, butter and salt to the boil. As soon as it starts boiling add all the flour at once and stir vigorously until it pulls away from the sides of the pot and forms a ball. Remove from the pot, cover it and allow it to cool.

For the filling:

In a medium saucepan sauté the onion until soft, and then add the garlic and chilli and sauté for a further minute or two.

Add the chicken and tomatoes and once the chicken is sealed add the stock or water. Allow to simmer until the stock has reduced and the chicken is cooked, then add the milk and bring it to a boil.

When the milk is boiling add the flour mixture and stir continuously until the sauce has thickened.

Season well with salt and pepper, and add peri peri sauce to taste. I used Nandos mild peri peri sauce and I added about 45 ml.

Allow the filling to cool.

To assemble:

Dust your working surface with flour and roll the dough out ad thinly as you can. Cut out circles with a cookie cutter or cup.

Place a teaspoon full of filling in the centre of the circles and brush the edges with water. Fold the circles in half to make half-moons and pinch the edges together to seal them.

Dip the rissoles in the beaten egg, and then in the bread crumbs, making sure they are all evenly coloured.

Deep fry the rissoles at 200°C until golden brown, and then finish them off in the oven at 180°C for about 10 minutes (this is just to make sure the dough is cooked all the way through).

Caramel Popcorn

Serves: Sara and Josh or 4-6 normal people

Ingredients:
6 cups popped popcorn, or 1 packet microwave popcorn minus the few tasters you have to have
1 cup granulated sugar
1/2 cup butter
1/2 cup water
a little patience
Some nuts, like pecans or almonds (optional)

Method:

Place the sugar, butter and water into a heavy based saucepan on a low heat and stir until the butter has melted and the sugar dissolves.

Turn up the heat and allow to come to a boil. Cook until it turns a medium caramel colour or soft ball on a sugar thermometer.

Meanwhile, line a roasting tin with tin foil and spray it well with spray and cook.

when the caramel has reached the desired colour, pour it over the popcorn and mix it well to coat. Pour the popcorn into the roasting tin and spread it out separating the corns. Be careful- they are still hot and though its tempting to pop one in your mouth to taste- DON'T!

Allow to cool, and store in an airtight container.

This also makes an awesome little gift if you get some cool packaging :)

Hazelnut and White Chocolate Hot Chocolate

Serves: depends on who you are serving, in theory this will fill 3 cups, in reality you will drink half of it in the kitchen while making it :)

Ingredients:

750ml milk

100g hazelnuts

100g white chocolate

Choc-kits,Marshmallows, or your favourite biscuits to serve

Method:

Preheat oven to 180° C and roast hazelnuts until golden.

While the hazelnuts are still hot roughly chop them and place them in a pot with the milk. Bring to the boil and turn down to a light simmer and cook for 10 minutes to allow the flavours to infuse.

Remove from the heat and whisk in the melted chocolate. Pour into mugs and enjoy while hot with choc-kits, toasted marshmallows and/or biscuits.

Beef Pitas

Serves 4

Ingredients:

600g good quality steak, cut into strips,

2 cloves of garlic, finely sliced

4 sprigs of thyme, picked

45ml olive oil

15ml balsamic vinegar

Maldon Salt

Black Pepper

250ml yogurt

50ml tangy mayonnaise

½ cucumber, quartered length ways and finely sliced

1 clove garlic, crushed (use more if you like garlic)

10g mint, chopped

150g Rosa tomatoes, halved

½ red onion, sliced

1 head cos lettuce

1 avo, sliced (optional)

4 pita breads, lightly toasted

Method:

Whisk the olive oil, balsamic vinegar and thyme leaves together with salt and pepper. Add the garlic and pour the mixture onto the the steak strips and allow it to marinade for 15-30 minutes.

In the meantime, mix the yogurt, mayo, cucumber, garlic and mint together. Season well with salt and pepper.

Heat a little olive oil in a pan to smoking point and brown the meat on all sides.

Cut the toasted pitas open, and fill them with the cooked steak, tomatoes, red onion, avo (if using) and lettuce. Top with the yogurt sauce.