SALMON WITH SALSA
Serves 4
4 portions of salmon steaks
60ml olive oil
60ml chopped basil
60ml chopped flat leaf parsley
30ml lemon juice
15ml Dijon mustard
5ml chopped garlic
salt and pepper
SALSA
1 small red pepper, finely chopped
60ml pomegranate rubies
45ml chopped coriander
30ml olive oil
salt and pepper
Put the salmon steaks in a flat container. Combine the olive oil, herbs, lemon juice, mustard, garlic and seasoning and mix well. Spoon this over the salmon, making sure the portions are well coated. Refrigerate for 30 minutes. When ready to serve, preheat the oven to 200ºC and place the salmon on a tray lined with foil.
Bake for 10-15 minutes until the salmon is done, but pink inside. Remove and serve with salsa.
SALSA: Combine all the ingredients and mix well.
STEAK WITH OLIVE AND HERB MARINADE
Serves 4-6
800g rump or sirloin steak
60ml olive oil
60ml orange juice
5ml grated lime rind
45ml lime juice
30ml honey
10ml chopped garlic
5ml ground cumin
60ml chopped coriander
60ml chopped basil
5ml salt
ground black pepper extra olive oil for cooking
Put the steak into a flat container. Combine the remaining ingredients and mix well. Spoon 60-80ml of the marinade over the steak, making sure it is well coated.
Refrigerate for a few hours. Remove the meat from the marinade, brush it with a little olive oil and cook on a braai or in a griddle pan.
Baste with some of the marinade it has been in until cooked to the desired doneness. Serve sliced and drizzled with the reserved marinade mixture.
LEMON OLIVE OIL CAKE
4 eggs, separated
250ml castor sugar
grated rind of 1 large lemon
250ml olive oil
5ml vanilla essence
45ml lemon juice
750ml flour
15ml baking powder
250ml milk
45ml extra castor sugar
ICING
250ml icing sugar
lemon juice to mix
Beat egg yolks and castor sugar until thick and pale. Beat in the lemon rind, olive oil, vanilla and lemon juice. Sift the flour and baking powder and add to the creamed mixture with the milk. Beat the egg whites until stiff, then beat in the extra castor sugar. Fold this into the creamed mixture. Pour the mixture into a well-greased 22cm ring pan. Bake at 160ºC for 50-60 minutes or until a skewer inserted into the cake comes out clean. Cool in the pan for 10 minutes before turning out. Remove and when cold drizzle with lemon icing.
ICING: Sift the icing sugar into a bowl. Add enough lemon juice to form a thick icing.
OLIVE OIL AND PISTACHIO MUFFINS
Makes 12
500ml flour
10ml baking powder
2ml salt
125ml sugar
2 extra large eggs
15ml orange zest
15ml lemon zest
30ml balsamic vinegar
125ml milk 125ml lemon-infused olive oil
200ml pistachio nuts, roughly chopped
Preheat oven to 180ºC.
Place paper liners in a 12-cup muffin tin. Sift the flour, baking powder and salt into a bowl.
Beat the sugar, eggs and zests in a bowl until pale and fluffy – about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add flour mixture and stir just until blended. Add half the pistachios to the batter and stir until mixed. Spoon into the paper cups.
Sprinkle with remaining pistachios. Bake until golden on top, about 20 to 25 minutes. Transfer to a wire rack to cool.
Angela Day, Saturday Star
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