They’re fast, fresh and full of flavour. Try these Mediterranean-inspired dishes from Angela Day.
PHYLLO PASTRY FIG TART
4 sheets of phyllo pastry
60g butter, melted
250g thick cream cheese
80ml castor sugar
2 eggs
5ml vanilla extract
10ml grated lemon rind
45ml lemon juice
4-6 fresh figs, quartered
45ml honey
Lay a sheet of phyllo pastry on your work surface and brush it with butter. Fold it in half. Repeat with the remaining sheets, stacking them on top of each other.
Brush a loose-bottomed tart pan with melted butter and use the stack of phyllo pastry sheets to line the pan. Tuck the pastry in to neaten.
Beat together the cream cheese, sugar, eggs, vanilla, lemon rind and juice until smooth. Pour this mixture into the pastry and bake at 160°C for 30-40 minutes until just set.
Switch off the oven and leave the tart to cool.
Remove and arrange the figs on top of the tart. Drizzle with honey and place under a heated grill until slightly caramelised.
SICILIAN SPAGHETTI
Serves 4
60ml olive oil
1 brinjal, diced
250g cherry tomatoes, halved
60ml sundried tomatoes, chopped
10ml chopped garlic
125ml tomato passata (puree)
100g black olives
60ml basil leaves
salt and pepper
350g spaghetti, cooked
Heat the olive oil and fry the brinjals until golden brown. Add the tomatoes and garlic and fry for 3-4 minutes. Add the passata and simmer for 2-3 minutes. Stir in the olives, basil and seasoning and heat through.
Add the pasta and toss to combine. Serve immediately.
PRAWN AND WHITE BEAN SALAD
Serves 4
400g can cannellini beans, drained and rinsed
300g cooked prawn tails
125g cherry tomatoes, halved
100g green olives
30g rocket leaves
Dressing
60ml olive oil
30ml lemon juice
5ml chopped garlic
5ml ground cumin
1 chilli, seeded and chopped
45ml chopped dill
Combine the beans, prawns, tomatoes, olives and rocket in a bowl.
Combine all the ingredients for the dressing and mix well. Pour over the salad and toss to combine.
Spoon into a serving dish.
LAMB KEBABS
Serves 4
Marinade
250ml red wine
125ml olive oil
30ml tomato paste
30ml balsamic vinegar
45ml chopped rosemary
10ml chopped garlic
10ml salt flakes
a good grinding of black pepper
500g leg of lamb cubes
3-4 baby marrows, cut into 2cm pieces
2 red onions, cut into wedges
250g button mushrooms
soaked wooden skewers
Combine all the ingredients for the marinade and mix well. Add the lamb, marrows, onion and mushrooms and toss well to combine with the marinade. Set aside to marinate for 2-3 hours.
Thread the meat and vegetables on to soaked skewers and cook on a braai until done to your liking. Baste with any remaining marinade during cooking.
GRILLED SARDINES WITH ROASTED PEPPERS
Serves 4-6
1kg frozen sardines, defrosted
45ml olive oil
salt and pepper
lemon juice
Roasted peppers
1 red pepper, halved and de-seeded
1 yellow pepper, halved and de-seeded
salt and pepper
olive oil
Gut the sardines and remove the scales under running water. Slash the flesh on both sides of the fish. Rub with a little olive oil.
Cook the sardines on a braai for 5-6 minutes until the fish flakes easily. Remove from the heat and arrange on a serving plate.
Season and squeeze over a generous amount of lemon juice.
ROASTED PEPPERS: Arrange the peppers skin side up on a baking tray and put them under a heated grill until the skins blacken slightly.
Remove and put the slices into a plastic bag to cool and sweat. Remove from the bag and scrape off the blackened skins.
Cut into strips. Season with salt and pepper and a good drizzle of olive oil. Serve with the sardines. - The Star