Food & Home Entertaining

IN SEASON
Warm baby-marrow
salad with butter-fried
edamame beans and
bacon vinaigrette
A lovely low-carb warm winter salad
with rustic flavours
Serves 4 EASY 1 hr
THE FLAVOUR COMBINATIONS
BABY-MARROW SALAD
300g edamame/broad beans
8 (about 800g) large baby marrows
30g butter
60ml (¼ cup) sour cream
50g pine nuts, toasted
25g Parmesan, finely grated
handful fresh basil leaves
BACON VINAIGRETTE
10ml (2 tsp) olive oil
250g streaky bacon, halved widthways
15ml (1 tbsp) wholegrain mustard
5ml (1 tsp) garlic, finely chopped
60ml (¼ cup) red vinegar
80ml ( cup) water
60ml (¼ cup) fresh flat-leaf parsley,
chopped
2,5ml (½ tsp) sugar
salt and freshly ground black
pepper, to taste
HOW TO DO IT
For the salad, bring a pot of salted
1 water to a boil. Add the edamameor
broad beans (in their pods) and
cook, 4 minutes. Refresh in cold water
and remove the beans from their pods.
For the vinaigrette, heat a pan over
2 medium heat until hot. Add the
oil and fry the bacon off in 2 or 3
batches until crisp, 4 – 5 minutes for
each batch. Remove the bacon, but
do not discard the oil, as it will form
the base of your vinaigrette.
Combine the mustard and garlic
3 with the warm bacon fat in the
pan and cook, 1 minute. Whisk in the
vinegar and water and remove from
heat. Add to a food processor with
the parsley and sugar and blend until
smooth. Season to taste and keep
warm in a saucepan over low heat.
Using a spiraliser, cut the baby
marrows into ‘spaghetti’ strands.
4
Add half of the butter to a hot pan
over high heat and fry the baby
marrows off in 3 batches, 1 minute.
Add the remaining butter and fry the
edamame beans, 1 minute.
Toss the baby-marrow spaghetti
5 and edamame beans together. Top
with the bacon, dollops of sour cream,
pine nuts, Parmesan and basil leaves.
Serve with the dressing on the side.
Roasted pumpkin slices
with a sun-dried tomato,
cashew and rocket sauce
A delicious vegetarian side dish that is
also vegan-friendly
Serves 4 EASY 1 hr
THE FLAVOUR COMBINATIONS
ROASTED PUMPKIN
60ml (¼ cup) olive oil
15ml (1 tbsp) garlic, finely chopped
10ml (2 tsp) honey
1 (about 4g) chilli, finely chopped
12 (about 850g) pumpkin slices
salt and freshly ground black
pepper, to taste
SAUCE
180ml (¾ cup) olive oil
125ml (½ cup) sun-dried tomato pesto
20g rocket
65g raw cashews
handful rocket, to serve
HOW TO DO IT
For the roasted pumpkin, preheat
1 the oven to 200°C. Whisk the
60ml (¼ cup) oil, garlic, honey and
chilli together. Toss the pumpkin
in the mixture and transfer to a
roasting tray. Season to taste
and roast in the oven until tender,
45 minutes.
For the sauce, place everything
2 in a food processor and blend
until ine. Season to taste and
thin out with a splash of water,
if needed.
Serve dollops of the sauce on
3 top of the roasted pumpkin
slices and scatter some rocket
leaves on top.
Winter pumpkin and
pear trifle with
Rooibos custard
A delicious wintery trifle that makes use
of fun and unexpected flavours
Serves 8 A LITTLE EFFORT 3 hrs
THE FLAVOUR COMBINATIONS
CAKE
350g pumpkin, peeled and chopped
5ml (1 tsp) olive oil
125ml (½ cup) coconut milk
seeds of 10 cardamom pods, ground
30g butter
5ml (1 tsp) vanilla essence
5ml (1 tsp) ground cinnamon
150g brown sugar
125g self-raising flour
ROOIBOS CUSTARD
500ml (2 cups) milk
3 Rooibos tea bags
seeds of 1 vanilla bean
30g butter, melted
2 large eggs
75g castor sugar
60ml (¼ cup) cornflour
PEAR COMPOTE
15g butter
2 (about 500g) large pears, diced
75g castor sugar
5ml (1 tsp) vanilla essence
45ml (3 tbsp) coconut milk
CREAM
250ml (1 cup) fresh cream
60ml (¼ cup) Nestlé Caramel Treat
15ml (1 tbsp) desiccated coconut,
to serve
HOW TO DO IT
For the cake, preheat the oven to
1 200°C. Toss the pumpkin and olive
oil together, transfer to a baking tray
and roast until tender, 45 minutes.
Purée until smooth and allow to cool.
Place the 125ml (½ cup) coconut
2 milk, ground cardamom seeds, 30g
butter, 5ml (1 tsp) vanilla essence and
cinnamon in a saucepan, and heat until
warm. Remove from heat and allow to
infuse, at least 30 minutes.
foodandhome.co.za JUNE 2016 53