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Phyllo Savoury Pie With Flaked Topping

Phyllo pastry is readily available and has the advantage that it adds contrasting crispness to fillings, yet is much lower in kilojoules than other pastries. Turkey or luxury fish turn this into festive fare.  A superb light meal or second meat course. Two filling options, both equally tasty and suitable, are included. Serve with crisp salad or colourful steamed vegetables.

Notes
During the festive season this pie can fill many gaps on the menu. The fillings given below may be adjusted by using leftover turkey or ham instead of the chicken and luxury fish such as pink salmon or even crayfish to replace the white fish.

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Marinated Turkey

Turkey cooked in a marinade or basting sauce produces a mouth watering result – the exterior has a golden sheen while the flavour of the marinade penetrates and softens the meat. The turkey can be roasted whole or halved and the two sides placed flat in large shallow roasting pan and covered with foil. Please note that stuffing the turkey is not recommended for this recipe.

Be sure to read my posts How To … Truss Poultry and How To … Carve Poultry for step-by-step instructions on how to carve a chicken or turkey.

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Grandma’s Milk Tart

This is an excellent recipes which may end the search for a light and flavourful tart with a thick and creamy filling and paper thin crust! Serve slightly warm or cold.  Be sure to also try Carolié’s easy Quick Baked Milk Tart, which is a crustless version of this South African favourite.

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Quick Meat Loaf

During times of economic difficulty, cooking meatloaf was a way to stretch a family’s food budget by combining inexpensive mince meat, with other ingredients such as as leftover vegetables and bread.  Meatloaf is typically eaten with some kind of sauce or relish, e.g. Tomato & Onion Sauce or Tomato Salsa (recipes below). The sauce can be poured over the loaf to form a crust during baking or served with it.  Tomato-based sauces may be replaced with simple brown gravy or onion gravy, but the meatloaf is prepared in a similar manner. American meatloaf may be garnished by frosting it with mashed potatoes, drizzling it with a small amount of butter, and browning in the oven. Meatloaf is normally served warm as part of the main course, but can also be served cold. Meatloaf can also be considered a typical comfort food and is served in many diners and restaurants today.

  1. For a vegetarian option, try the recipe for Lentil & Nut “Meat Loaf”. Continue reading Quick Meat Loaf
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Quick Baked Milk Tart

Milk tart is a South African favourite with many variations! Milk and eggs make milk tart a healthy dessert or coffee or tea time treat for young and old!  Be sure to also try Carolié’s authentic recipe for Grandma’s Milk Tart, which is the real deal!

3 large eggs, separated
125 ml sugar
5 ml baking powder
pinch salt
250 ml cake flour
875 ml milk
30 g butter, melted
5 ml vanilla essence
few drops almond essence (optional)
cinnamon to sprinkle
cinnamon sugar to sprinkle after baking

  1. Grease a 26 cm pie dish with butter and preheat the oven to 180 °C. Place the oven rack for baking just lower than the middle of the oven for best baking of this tart.
  2. Beat the egg whites until firm and gradually beat in the sugar to make a stiff meringue. Add the baking powder, salt and egg yolks and beat in very gently to combine.
  3. Mix the flour with 2 cups (500 ml) of the milk to make a smooth paste. Add the remaining milk, butter and flavouring and mix until a smooth batter is formed.
  4. Pour the batter into the bowl with the whipped mixture, blend gently until combined and pour into the pie dish. Sprinkle generously with cinnamon and bake 25 – 30 minutes or until set.
  5. Remove the tart from the oven and sprinkle with a little cinnamon sugar. Allow to cool and set before cutting into wedges.

Recipe by Carolié’s de Koster.

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Fish And Rice Terrine With Prawn Sauce

Very neat to serve as a warm first course or light meal. A fragrant white rice such as Basmati rice or jasmine rices gives excellent results but brown rice, cooked until very tender, may also be used. If preferred, the prawns in the sauce may be replaced by shredded smoked trout or salmon, a small tin of anchovies drained, or 250 ml sliced and sauteed mushrooms. Left-over fish terrine may be served cold with bread or salad and pickles.

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Seafood Vegetable Soup

It will be hard to outsmart this seafood soup with vegetables which covers two courses of the menu in one bowl!

Prep time       20 minutes
Cooking time 30 minutes

Soup base
15 g butter
125 ml chopped onion
125 ml chopped leek or additional onion
1 clove garlic, chopped
250 ml peeled and diced potato (1 x ± 200 g potat0)
500 ml water
1 bay leaf
2 ml salt
5 ml chicken or vegetable stock powder
2 ml dried origanum or mixed dried herbs
pinch grated nutmeg
good pinch white pepper
good pinch cayenne pepper (optional)
125 ml cream or coconut cream

Seafood mix
500 g fish and seafood including:
± 125 g boneless, skinless hake or any favourite white fish
125 ml white wine or water
± 125 g cleaned prawns
± 125 g cleaned calamari tubes or rings
± 125 g cleaned mussels

Vegetable mix
± 600 ml vegetables including:
50 ml corn kernels (fresh, frozen or canned and drained)
50 ml peas (fresh or frozen)
50 ml finely diced carrot (fresh or frozen)
50 ml finely diced celery
50 ml white button mushrooms, sliced or diced (optional)
15 g Butter
25o ml water
50 ml finely shredded baby spinach (fresh or frozen)
50 ml snipped spring onion
black pepper for serving

  1. Place the butter in a large saucepan and add the onion, leek, garlic and potato. Stir and cook gently for 5 minutes.
  2. Add the water, bay leaf, stock powder, herbs, nutmeg, salt, white and cayenne pepper and bring to boil. Reduce heat and simmer 15 minutes.
  3. Remove the bay leaf and blend the soup base with a stick blender until quite smooth.
  4. Stir in the cream or coconut cream and remove from heat.
  5. Dice the fish and place in a second saucepan with the wine or water.
  6. Bring to boil and simmer gently for 5 minutes.
  7. Rinse the remaining selected seafood and add to the saucepan. Bring to boil and remove from heat.
  8. Place the corn, peas, carrot, celery and mushrooms if used in a third saucepan and add the butter. Cook and stir over moderate heat for 5 minutes and add the water.
  9. Bring to boil, reduce heat, simmer for 5 minutes and remove from heat.
  10. Add the prepared fish, vegetables, spinach and spring onion to the soup base.
  11. Stir to combine and reheat over moderate heat until the soup almost starts to boil.
  12. Serve warm.

6 to 8 servings.

Recipe by Carolié de Koster.

Seafood vegetable soup

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Oven-roasted Prawns With Mango Salsa

This recipe gives a contemporary twist to seafood dishes with trendy ingredients available in most quality supermarkets.  The flavour and texture of fresh mango is preferable but if it is out of season, canned mango may be used in the salsa. I omitted the rice and served the prawns and mango salsa on a bed of fresh basil leaves.

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