Let’s do lunch - recipes

By Janice Lupini Time of article published May 14, 2016

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Roasted tomato soup

Serves 4

500g cherry tomatoes

1 clove of garlic

1 red pepper, seeded and chopped

half a red onion, chopped

15ml olive oil

salt and pepper

a pinch of sugar

45ml chopped basil

125ml vegetable stock

fried croutons

1 avocado, sliced

Put the tomatoes, garlic, pepper and onion into a roasting pan.

Drizzle with olive oil, salt, pepper and sugar and roast at 160ºC for 40 minutes.

Cool the mixture slightly, place into a blender and blend until smooth.

Add the basil and enough stock to obtain the desired consistency.

Pour into a pot and warm until heated through.

Serve topped with croutons and avocado slices.

 

Beetroot Carpaccio

Serves

1-2 beetroots, cooked

1 orange, segmented

baby salad leaves

handful of walnuts, toasted and roughly chopped

25g goat’s cheese, crumbled

DRESSING

30ml olive oil

10ml red wine vinegar

15ml orange juice

10ml honey

salt and pepper

Thinly slice the beetroots and arrange them on a serving plate.

Add some orange segments, salad leaves and walnuts. Crumble the goat’s cheese over and pour over the dressing just before serving.

Freeze the goat’s cheese to make it easier to crumble.

DRESSING: Combine all the ingredients and mix well.

 

Fillet with red onion marmalade

Serves 2

400g roll of frozen puff pastry, defrosted

500g beef fillet

salt and pepper

olive oil

1-2 red onions, peeled and sliced into thin wedges

10ml castor sugar

125ml red wine

30ml orange marmalade

60g butter

125g enoki mushrooms

a sprig of thyme

Make a paper template of a heart 20cm in length. Unroll the pastry and cut out two heart shapes. Score a border about 1cm inside each heart. Place on a baking tray. Prick the bases with a fork and bake at 200ºC for 10-15 minutes until golden brown. Season the fillet with salt and pepper and brown all over in heated olive oil in a frying pan.

Place on a roasting tray and roast in the oven at 200°C for 15-20 minutes or until done to your liking. Remove and cover with foil. While the meat is cooking, heat more olive oil in a frying pan and add the onions.

Add the sugar and cook over a low heat for 20 minutes until soft. Add the wine and cook for another 5 minutes.

Stir in the marmalade and 30g of the butter to form a thick saucy mixture.

Heat the remaining butter in a pan and fry the mushrooms with some thyme until soft. Spread a generous spoonful of the onion mixture on to the pastry, top with slices of meat and mushrooms. Serve warm.

 

Mint Crisp Tart

Serves 6-8

200g packet of choc mint-flavoured tennis biscuits, crushed

100g butter, melted

250ml cream

385g tin of Caramel Treat

3-4 Peppermint Crisps, crumbled

Combine the crushed biscuits with the butter and mix well. Beat the cream until stiff, then beat in the caramel treat.

Place a spoonful of crumb mixture into the bottom of the container you will serve them in.

Add a spoonful of the caramel mixture and sprinkle over a layer of chocolate.

Add another layer of crumbs, then the caramel mixture, and finish with a sprinkling of mint-crisp chocolate.

Refrigerate for a few hours until set.

 

ANGELA DAY

The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.

* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected]

* See www.angeladay.co.za.

* Follow us on Twitter @verveangeladay

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