Flavours of the Med - recipes

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iol lif jan 7 ss flavours of med 4 PRAWN AND WHITE BEAN SALADnu INDEPENDENT NEWSPAPERS PRAWN AND WHITE BEAN SALAD Picture: Antoine de Ras

SICILIAN SPAGHETTI

Serves 4

60ml olive oil

1 brinjal, diced

250g cherry tomatoes, halved

60ml sun-dried tomatoes, chopped

iol lif jan 7 ss flavours of med 2LAMB KEBABSnu LAMB KEBABS Picture: Antoine de Ras INDEPENDENT NEWSPAPERS

10ml chopped garlic

125ml tomato passata (purée )

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 ingredients for the marinade and mix well. Add the lamb, marrows, onion and mushrooms and toss well. 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 olive oil. Braai the sardines 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 skins. Cut into strips. Season with salt, pepper and a drizzle of olive oil. Serve with the sardines. - Saturday Star

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