The Angela Day column features more than 400 recipes a year and trying to choose the best savoury recipes was no easy task. I eventually chose a selection of the most requested on our helpline as well as the ones I got the most compliments from when I prepared them for testing.
CRUSTLESS SPINACH AND FETA QUICHE
Makes 12 to 14
1 onion, chopped
250ml grated baby marrow
5ml chopped garlic
200g spinach, blanched and chopped
400g can of evaporated milk
4 eggs, beaten
60ml chopped sundried tomatoes
125g feta cheese, crumbled
250ml grated cheddar cheese
salt and pepper
Heat the butter in a frying pan and cook the onion, baby marrow and garlic until soft. Stir in the spinach and cook for a minute. Stir in the flour and cook for another minute.
Gradually stir in the evaporated milk and eggs. Remove from the heat and add the sundried tomatoes, cheeses and seasoning.
Spoon the mixture into well-greased muffin cups and bake at 180°C for 20-30 minutes until golden brown and set.
Remove and serve warm.
CHICKEN AND BUTTERNUT CASSEROLE
30ml olive oil
4 chicken thighs
4 chicken drumsticks
12 baby onions
10ml chopped garlic
500ml chicken stock
grated rind and juice of 1 orange
500g butternut, cubed
1 sprig of rosemary
Heat the oil in an oven-proof casserole and brown the chicken pieces. Remove and set aside. Add the baby onions to the casserole and cook until browned. Remove and set aside.
Add the chopped onion and garlic and cook gently for five minutes.
Sir in the flour and cook for a few seconds.
Gradually stir in the sherry and stock until the mixture boils. Add the orange juice and rind and the butternut. Season well.
Return the chicken and the baby onions to the casserole and add the rosemary.
Cover and cook in the oven at 180°C for an hour.
SMOKED SALMON TROUT PATE
200g smoked salmon trout fillets
70g butter, softened
15ml horseradish cream
pinch of cayenne pepper
100ml sour cream
20ml lemon juice
15ml chopped fresh dill
Place all ingredients in a food processor and process until combined, then season with salt and pepper.
Either place in a serving bowl, cover and refrigerate for 30 minutes, or line a ramekin with smoked salmon trout fillets and fill in with smoked salmon trout paté, turning it out to serve with melba toast and extra lemon.
MELBA TOAST: Toast a few slices of white bread. While still warm, slice each piece in two, put the two halves back to back and toast for a very short time, just to crisp up.
MOZZARELLA ROLL WITH SALMON AND AVOCADO
1 mozzarella sheet
30g wild rocket
200g slices of smoked salmon or trout
30-40ml lemon juice
salt and black pepper
1 avocado, peeled and sliced
Lay the mozzarella sheet on to a large board. Cover the surface with the rocket.
Lay the slices of salmon over the rocket to cover the surface. Sprinkle with lemon juice and season with a good grinding of black pepper.
Place the avocado slices at the long edge of the roll about 5cm from the edge. Season well and sprinkle with lemon juice.
Lift the end of the roll, fold it over the avocado and then continue rolling it up like a Swiss roll. Place it onto a serving plate and drizzle the surface with balsamic glaze.
Refrigerate until required. To serve cut the roll into slices.
MEDITERRANEAN ROAST POTATOES
700g baby potatoes, washed
100g black olives
a few sprigs of thyme
a few sprigs of rosemary
60ml olive oil
30ml lemon juice
Boil the potatoes until soft. Drain and leave to cool until you can handle them. Halve the potatoes and put them into a bowl.
Crush them slightly with a potato masher. Add the caperberries, olives, herbs and seasoning and toss to combine.
Line an oven roasting pan with non-stick baking paper, tip in the potato mixture and spread it out evenly.
Mix together the olive oil and lemon juice and pour this over the potatoes. Roast at 180°C for 30-40 minutes until golden and crispy. Serve immediately.
ASIAN MARINATED MUSHROOM AND BRINJAL SALAD
60ml soy sauce
50ml rice vinegar
30ml peanut oil
10ml sesame oil
10ml chopped ginger
10ml chopped garlic1 chilli, seeded and chopped
500g button mushrooms, stems removed
1 brinjal cut into 5mm thick slices
olive oil for cooking
1 pillow packet of baby salad leaves
½ English cucumber, peeled and sliced
1 red pepper, seeded and sliced
Combine the soy sauce, rice vinegar, peanut oil, sesame oil, ginger, garlic and chilli and mix well. Pour over the mushrooms and set aside.
Brush the brinjal slices with olive oil and cook on a griddle pan until done. Add to the marinade with the mushrooms. Set aside for a couple of hours.
Put the salad leaves into a bowl.
Add the mushrooms, brinjals, cucumber and red pepper.
Drizzle with some of the marinade and serve. - The Star