House and Leisure – July 2019

ASIAN SEARED SALMON
WITH GRAPEFRUIT, PAK
CHOY AND NOODLES
For the marinade
2T honey
⅓ cup soy sauce
2T lime
2cm knob fresh ginger, grated
1 garlic clove, peeled and crushed
1 small red chilli, to taste

400g skinned salmon fillets
Olive oil
Sesame oil
200g egg noodles
¼ cup toasted sesame seeds
2T sesame oil
100g baby pak choy, halved
1 grapefruit, peeled and segmented

For the dressing
¼ cup soy sauce
2T honey
2T lime juice
2T sesame oil

Combine the marinade ingredients
and marinate the salmon fillets for
30-60 minutes. Remove the salmon
from the marinade and sear in a little
olive oil and sesame oil in a hot pan
until just cooked through. Set aside
and keep warm.
Cook the egg noodles and toss
through the sesame seeds and
additional sesame oil. Pan-fry the pak
choy and slice each half into three.
Flash-fry the grapefruit segments.
Combine the dressing ingredients in
a bowl and microwave for 30 seconds.
Assemble the salmon, noodles, citrus
and greens in a bowl, and pour the
dressing over.
SERVES 4

BITTER-SWEET
WINTERY CITRUS SALAD
2 grapefruits or blood oranges
2 oranges
2 satsumas, peeled
2 easy peelers (like naartjies), peeled
1 cup shredded radicchio leaves

½ a shallot, finely shaved

Micro herbs, to garnish

For the dressing

¼ cup vincotto

1T chopped capers

1T lemon juice

2T olive oil

Pinch of salt

Peel the grapefruits and oranges with

a sharp knife and remove excess pith.

Cut all the citrus into thin rounds.

Place on a platter and scatter with

the radicchio, shallot and herbs.

Place the dressing ingredients into

a jar, shake, and serve with the salad.

SERVES 4

LEMON PRAWNS

AND CHORIZO

2T olive oil

1 red onion, diced

1 fennel bulb, quartered and halved

1 clove garlic, peeled and crushed

100g sliced chorizo

500g large peeled tiger prawn tails

½ a lemon, to taste

¼ cup chopped fennel fronds

and Italian parsley, to garnish

Heat the olive oil in a heavy based

pan over a medium heat. Add the

onion, fennel and garlic and sauté for

10 minutes or until soft. Remove from

the pan and set aside

Add the chorizo and prawn tails and

sauté for 5 minutes. Add the sautéed

vegetables and toss through. Squeeze

over the lemon and scatter with herbs.

SERVES 2

HOT LEMONY RICOTTA

1 cup ricotta cheese

½ clove garlic, peeled and minced

Pinch chilli flakes

1T olive oil, plus extra for drizzling

1T thyme, finely chopped

¼ preserved lemon, finely chopped

4 pieces sourdough, toasted

Honey, to serve (optional)

Preheat the oven to 200°C. Whip the

ricotta, garlic, chilli and olive oil until

light and fluffy. Fold in the thyme

and preserved lemon.

Spoon into a dish and drizzle with

olive oil. Bake for 20 minutes or

until the top is golden brown. Serve

with slices of charred sourdough

and a generous drizzle of honey.

SERVES 4

RUBY GRAPEFRUIT

BRÛLÉE

6 large egg yolks, beaten

⅓ cup caster sugar

2½ cups cream

Zest of 1 grapefruit

2T grapefruit juice

Few drops orange blossom water

½t vanilla extract

For the crackle

½ cup caster sugar

Large pinch ground cardamom

Preheat the oven to 180°C. Beat

the egg yolks and caster sugar in

a mixer until light and fluffy.

To make the custard, place the

cream and grapefruit zest into a pot

and bring to a simmer. Remove from

the heat and whisk in the egg-sugar

mixture. Whisk through the grapefruit

juice, orange blossom water and

vanilla extract, then pour through

a fine sieve into a large measuring jug.

Place 6 to 8 ramekins in an

ovenproof dish and divide the custard

among the ramekins. Pour hot water

in the dish until the level is halfway

up the sides of the ramekins and bake

for about 50-60 minutes, or until

the custard has just set. Remove the

ramekins and place on a large plate

and refrigerate until cold.

Just before serving, mix the

caster sugar and cardamom for the

crackle, and sprinkle evenly over

the top of the custards. Brûlée with

a blowtorch until the sugar turns

golden brown, and serve warm. O

SERVES 6-8