Tag Archives: The Pretty Blog

Arancini with aioli

20 Jun

Golden deep tried stuffed nuggets of risotto served with garlic mayo (photography by Tasha Seccombe)

Golden deep-fried stuffed nuggets of risotto served with garlic mayo (photography by Tasha Seccombe)

The Italians have a wonderful way of using up leftover risotto. They shape the cold rice mixture into balls, stuff the centres with cheese, cover the balls with breadcrumbs and deep-fry the lot to make arancini.

These little golden nuggets are just delightful. I prefer to use smoked mozzarella for the centres and serve the arancini with thick homemade garlic mayonnaise. It’s a great snack for welcoming guests at your festive dinner party this season, because you can prep them beforehand and drop them in the hot oil just before serving.

If you’d love to serve them on a flat board or slate tile, pipe some mayo on the board and place the arancini on the mayo to prevent them from rolling off.

One warning though: these are super addictive! Prepare to eat more than you think you will.

Ingredients: (serves 6 as a snack/canapé)

  • about 2 cups prepared left-over risotto, cooled (any flavour will do, but I love using saffron risotto or wild mushrooms risotto)
  • 100 g smoked mozzarella, cubed 1 x 1 cm
  • 1/2 cup flour
  • salt & pepper
  • 3 eggs, lightly whisked
  • 2 cups fresh bread crumbs
  • 750 ml canola oil
  1. Take a small tablespoon of cold risotto and fill it with a cube of mozzarella. Shape the risotto to cover the cheese and roll it into a neat ball (cold risotto is easier to shape). Continue until all the risotto is used.
  2. In a shallow bowl, mix the flour with some salt & pepper. Place the bread crumbs in another shallow bowl, and the eggs in another.
  3. Dip each risotto ball into the seasoned flour, then into the egg and then into the breadcrumbs, covering it all over. Place on a clean plate and repeat.
  4. Heat the oil to about 180 C, then fry batches of arancini until golden all over – about 3 minutes.
  5. Serve with aioli.

For the aioli:

  • 2 egg yolks
  • 1 clove garlic
  • 1 teaspoon Dijon mustard
  • 30 ml lemon juice or apple cider vinegar
  • salt & pepper
  • about 180-250 ml canola oil

In a blender or food processor, add the yolks, garlic, mustard and lemon juice. Season with salt & pepper then blend well. With the motor running, add the oil in a thin stream until fully incorporated and thick and creamy. Transfer to a glass jar and refrigerate until ready to use.

Tip: Use a small plastic bag to pipe blobs of aioli onto a serving board, then “stick” the arancini onto each piped blob to keep from rolling around.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & styling: Tasha Seccombe

This recipe has been featured on The Pretty Blog.

 

Best ever rare roast beef sandwich with mustard & aioli

18 May

Beef sandwichI’ve shared my favourite bread recipe of 2015 a few months ago, and this is a post to show you one of the best ways to enjoy it.

We had this sandwich on the menu at the demo KITCHEN last year and everybody loved it. We called it “The Bull” – a meaty, feisty sandwich with a strong mustard kick.

If you’re too lazy to bake, just use a good quality store-bought ciabatta or panini instead. And if you’re even more lazy, skip the roasting of the beef and just use a few slices of good quality pastrami (because sometimes we need shortcuts in life).

For the rare roast beef: (serves 6)

  • 30 ml olive oil
  • about 1 kg lean beef roast (silverside works well)
  • salt & black pepper

Pre-heat oven to 180 C. In an iron skillet on the stove top, heat the oil over high heat. Sear the roast on all sides to get good colour, about 10 minutes in total. Season well with salt & pepper while searing. Place in the oven and roast for about 15 minutes, then remove from the oven and let it rest for about 15 minutes.

Use a very sharp knife to cut the meat into thin slivers, then set aside (cut it as thin as you can).

For the aioli:

  • 4 egg yolks
  • 45 ml lemon juice
  • 15 ml Dijon mustard
  • 1 large garlic clove, finely grated
  • salt & pepper to taste
  • about 250 ml canola oil

Place the yolks, lemon juice, mustard, garlic, salt & pepper in a food processor and mix well. With the motor running, add the oil in a thin stream through the feeding tube, creating a thick emulsion. When all the oil is incorporated, check and adjust the seasoning, if necessary. Set aside.

For the sandwiches:

  • 6 paninis or small ciabattas (see the recipe for Scott’s bread)
  • aioli, for spreading
  • fresh lettuce leaves
  • sliced tomato (optional)
  • slices of rare roast beef
  • whole grain mustard, for topping (or a mixture of whole grain and Dijon)
  • salt & pepper

To assemble, start by slicing your paninis open horizontally, then spread generously with aioli. Top with lettuce leaves, tomato (optionally), slices of beef and then a generous drizzle of whole grain mustard. Season with salt & pepper, then place the top half of the panini in place. Enjoy!

Note: If you’re feeling luxurious, replace the silverside roast with a whole beef fillet. Roast it in the same way as above, or according to your taste and the size of the fillet.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography, food styling & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

Quick braaied lamb shawarmas

14 Jan

Braaied lamb chops make the ultimate shawarma topping.

Braaied lamb chops make the ultimate shawarma topping (photography by Tasha Seccombe)

Whenever I go to the Stellenbosch Slowmarket, I order a lamb shawarma for lunch. The guys at this stall make seriously awesome shawarmas, dripping with juicy marinated meat and tahini, their pitas stuffed with cucumber and red onion.

I don’t have a fabulous upright skewered shawarma grill at home – none of us do. So this is my take on an easier and quicker version, where you can marinate your lamb and give it a quick braai over hot coals. Use lamb steaks, or just cut the bone from your favourite lamb chops. The marinade is also great for a deboned leg of lamb.

Note: If you don’t have time to marinate your meat, just generously baste it with the marinade while braaing.

For the Middle-Eastern inspired shawarma marinade:

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • a knob of ginger, peeled & finely grated
  • 6 garlic cloves, peeled & finely grated
  • 10 ml smoked paprika (or regular paprika)
  • 5 ml ground cumin
  • 5 ml ground cinnamon
  • 5 ml ground fennel / barishap
  • 2,5 ml ground nutmeg
  • 5 ml ground sumac (optional)
  • 5 ml salt flakes
  • freshly ground black pepper

Mix it all together (use a glass jar and shake it up!). Leave your meat to marinade in the sauce, covered, in the fridge for about 3 hours or overnight. Then remove from the fridge and braai until cooked to your desired liking.

To serve: (adjust quantities according to your needs)

  • marinated braaied lamb steaks (1 per person)
  • pita bread (1-2 per person)
  • sliced cucumber
  • sliced tomato (optional)
  • chopped mint leaves
  • sliced red onion
  • toasted pine nuts
  • Greek yoghurt
  • tahini (sesame paste)
  • lemon wedges (optional)

Cut meat into thin strips and serve in warm pita breads, stuffed with cucumber, chopped mint leaves, finely sliced red onion, pine nuts and creamy Greek yoghurt. Drizzle with tahini and a squirt of lemon juice.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography, food styling & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

Scott’s bread

11 Jan

Freshly baked ciabatta loaves, made with Scott's bread recipe (photography by Tasha Seccombe)

Freshly baked ciabatta loaves, made with Scott’s bread recipe (photography by Tasha Seccombe)

Scott Armstrong joined the team at The Demo Kitchen in May 2015 as an intern – part of his practical experience (food media) for his chef’s course at the Institute of Culinary Arts. He was a quiet guy from the get-go, but I immediately realized what he’s made of after I plunged him into the deep side with a four-day cooking demo marathon at the Good Food & Wine Show.

Scott was always 30 minutes early for work. He skated here with headphones in his ears. He had loads of initiative and brought new recipes to the kitchen often. He had a very small notebook where he wrote down recipes like a journal, the pages falling apart from steamy kitchen environments.

The best recipe that Scott had introduced to me last year, is this bread recipe. He made paninis for our sandwiches everyday, and they were absolutely drop-dead delicious. I love a good bread recipe, and this one may be the best I’ve come across that doesn’t use a mother starter dough or several hours of double proofing or a wood fired oven. You do, however, need a stand mixer because the dough is super runny. You’ll also need a dough scraper for cutting and handling the proofed dough, otherwise the portions are very difficult to transfer to the baking tray. Expect to clean your mixer afterwards, because the sticky dough creeps up into the motor mechanism. But I promise you, it’s all worth it.

Transferring the proofed dough from the bowl to a floured surface. As you can see, it is very runny. (photography by Tasha Seccombe)

Transferring the proofed dough from the bowl to a floured surface. As you can see, it is very runny. (photography by Tasha Seccombe)

Thank you Scott for sharing this recipe with me. I’ll treasure it while I watch you excel at your promising career as a darn good chef.

Ingredients:

  • 1 kg white bread flour (plus more for dusting)
  • 15 ml dried yeast
  • 15 ml salt
  • 1 liter lukewarm water

Method:

  1. Place the flour, yeast and salt in the bowl of a stand mixer fitted with the paddle attachment (K-beater, not dough hook). Mix on low-speed.
  2. With the mixer running, add the water all at once. Mix for a couple of seconds on low-speed, then turn up the speed to maximum and mix for 8 minutes continuously.
  3. Scrape down the runny dough from the beater using a spatula, then cover the bowl with plastic wrap and leave to proof in a warm place until doubled in size (it reaches the top of the my KitchenAid’s bowl) – about 45 minutes.
  4. In the meantime, pre-heat your oven to 230 C. Line a large baking tray with non-stick baking paper (or use a sieve and dust with flour). Also, dust a large clean working surface with flour.
  5. Remove the plastic wrap and use a spatula to turn out the bubbly dough onto the floured surface – do not punch down the dough. Sieve more flour over the top of the dough, then use a dough scraper to cut squares or rectangles out of the dough. Transfer each one as soon as it is cut, using the dough scraper, to the baking tray. The dough will feel light as air at this point, almost like marshmallows, but is very runny and should be handled with lots of dusted flour and a light touch. Leave a little space between the dough portions, as it will rise more in the oven.
  6. Bake at 230 C for 10-15 minutes until golden brown, depending on the size of your paninis. Remove from oven and place on a cooling rack.
  7. Serve as sandwiches filled with your choice of filling, or slice up and use as a dipping bread for antipasti platters.

Tip: Keep left-over bread wrapped in plastic bags, and give it a quick refresh in the oven before serving to return it to its full glory.

Credits:

Recipe adaptation, food preparation, food styling & text: Ilse van der Merwe

Photography, food styling & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

Jerusalem hummus

7 Jan

Creamy hummus with olive oil, pine nuts, parsley & crushed olives (photography by Tasha Seccombe)

Creamy hummus with olive oil, pine nuts, parsley & crushed olives (photography by Tasha Seccombe)

I’ve made many, many batches of hummus in my life. I’ve searched for the best authentic recipes, but I’ve also devised shortcuts for quick fixes.

This recipe is adapted from Yotam Ottolenghi’s book “Jerusalem” as featured on the New York Times. It is one of the best recipes for hummus that I’ve ever come across, and the way he serves it (with crushed olives, toasted pine nuts, chopped parsley and olive oil) is absolutely exquisite. When you have a bowl of hummus like this in front of you with fresh bread, it becomes a full meal, a celebration of “the simple feast”.

I don’t add as much tahini (Yotam uses 1 cup of tahini for a batch of 250g dried chickpeas), but I firmly believe that adding water and lots of lemon juice to get the right texture works a lot better than adding olive oil.  Also, I process the hummus for at least 5 minutes in my processor to create a super creamy result – you shouldn’t have any gritty pieces left at all. Scrape down the sides a couple of times and continue to process. Check for a change in colour from medium sand-beige to light straw.

Note: The chickpeas need to soak overnight, so remember to start preparing a day in advance.

Ingredients: (makes about 3 cups)

  • 250 g (1 ¼ cups) dried chickpeas
  • 5 ml baking soda
  • 750 ml (3 cups) water, for soaking
  • 1,5 liters (6 cups) water, for cooking
  • 5 ml baking soda
  • 60 ml (1/4 cup) tahini paste
  • 80 ml (1/3 cup) freshly squeezed lemon juice
  • 3-4 cloves garlic
  • salt to taste
  • 100 ml ice-cold water
  • olive oil, toasted pine nuts, parsley & olives, for serving

Method:

  1. Put chickpeas & 5 ml baking soda in a large bowl and cover with cold water. Leave to soak overnight (or for at least 6 hours).
  2. The next day, drain chickpeas and place in a medium pot with 1,5 liters of fresh cold water and 5 ml baking soda over high heat. Bring to a simmer, skimming off any foam & skins that float to the surface and cook for about 45 min or until they are very soft but not falling apart.
  3. Drain chickpeas and allow to cool for 15 minutes, then place in a food processor and process until you get a stiff paste. Add tahini paste, lemon juice, garlic and salt. Slowly drizzle in ice water and allow it to mix for about 3-5 minutes, until you get a very smooth and creamy paste, almost as loose as soft serve ice cream. Adjust seasoning to taste.
  4. Transfer hummus to a bowl, cover and let it rest for 30 minutes before serving. Serve at room temperature, drizzled with extra virgin olive oil, toasted pine nuts, chopped parsley and crushed olives (and fresh bread to dip). Store in the fridge, covered.

Credits:

Recipe adaptation, food preparation, food styling & text: Ilse van der Merwe

Photography, food styling & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

 

Avo & blueberry salad with spinach, fennel & feta

6 Jan

Avo blueberry salad

Superfood salad of avocado, blueberries, baby spinach and fennel (photography by Tasha Seccombe)

Summer is reigning supreme in the Cape Winelands, with blazing hot weather that smells like wine tasting and picnics. I’m always looking for fresh salad ideas, especially when entertaining friends and family at home. This low carb salad contains a couple of superfoods and is so very satisfying to eat.

Blueberries make an excellent salad ingredient because of their dramatic colour and tartly sweet nature. They pop in your mouth and release their magic juices that work so well with the creaminess of ripe avo and the crunch of sliced fennel and fresh baby spinach. Add the salty zing of crumbled feta and you don’t need much else to make a perfect summer meal.

I made a purple salad dressing in my pestle & mortar using blueberries, olive oil & lemon juice, crushing the skins to release their colour.

Serve this as a side salad or as a fabulous light lunch on its own.

Ingredients: (serves 4 as a light meal)

  • 200 g baby spinach leaves, washed and drained
  • 2 ripe avocados, halved, skins & pips removed
  • 1 cup of blueberries (set a few aside for the dressing)
  • 1 small fennel bulb, washed and finely sliced
  • 1-2 rounds of feta, crumbled
  • some black sesame seeds, for sprinkling (optional)
  • for the dressing:
    • 5-6 blueberries
    • 45 ml olive oil
    • 15 ml lemon juice
    • salt & pepper

Method:

  1. Arrange the spinach leaves on a wide, large platter (not a deep bowl), then arrange the avo, blueberries, fennel & feta on top. Sprinkle with sesame seeds.
  2. To make the dressing, place all the ingredients in a pestle & mortar and pound to a pulp, creating a pink emulsion. Season well with salt & pepper, then drizzle all over the salad.
  3. Serve at once.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

Granola with almonds & cranberries

4 Jan

Freshly toasted granola with cranberries (photography by Tasha Seccombe)

Freshly toasted granola with cranberries (photography by Tasha Seccombe)

With summer reigning supreme in South Africa, I am welcoming every chance for an early morning run before the heat sets into full swing. After runs like these, all I want to eat is something fresh, balanced, crunchy and sustainable (in terms of energy). The most popular breakfast in our house is a bowl of home-made granola with milk or thick Greek yoghurt, served with sliced fresh fruit on top. Although I’ve never been scared of butter, this granola recipe is made without the addition of any butter or oil and is a lot lower in fat than most mueslis and granolas. Perfect for getting back in shape after a the crazy festive season.

The granola can be kept in a tightly covered glass/plastic container, and will last well for several weeks.

Ingredients:

  • 4 cups oats
  • 2 cups raw unsalted almonds (or nuts of your choice)
  • 1/2 cup sesame seeds
  • 1/2 cup linseeds
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup honey or maple syrup (or a mixture of both), warmed
  • 1 cup dried cranberries

Method:

  1. Pre-heat oven to 180 C.
  2. Mix all of the ingredients together (except the cranberries), then spread out on a large baking tray lined with baking paper.
  3. Bake for 10 minutes at a time, stirring the mixture before returning to the oven. It will take about 30-40 minutes for the mixture to become caramelized and toasty – don’t let it go too dark.
  4. Remove, sprinkle the cranberries over and let it cool, stirring every now and then to prevent large clusters forming. When cool, transfer to a large container with a tight-fitting lid. Enjoy with milk or yoghurt for breakfast.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

Milk tart

25 Aug

Traditional baked milk tart (photography by Tasha Seccombe)

Traditional baked milk tart (photography by Tasha Seccombe)

If there was ever a prize for the most popular sweet treat in South African heritage recipes, it must surely go to the milk tart. You’ll find more recipes for milk tart in local cook books, websites and blogs than probably any other local dish. Why? Because it’s so flipping delicious, of course! Even superstar Jamie Oliver included a recipe for SA milk tart in his recent book, Jamie’s Comfort Food, causing a stir on Instagram with the pictures.

Traditional milk tart is usually flavoured with lemon or naartjie rind, cinnamon and a drop of almond essence – no vanilla. This sets it apart from many other custard tarts across the world, many of which come quite close to what we know and love as milk tart in South Africa.

I’ve only published one recipe for milk tart on my blog before, so it was time for a revisit of this stunning South African classic. The previously published recipe is for a crustless version with a fantastic texture – light and almost foamy because of the added whisked egg whites.

The recipe that I am writing about today is more traditional, made with good quality store-bought puff pastry (takes quite a lot of work out of the equation) and with a filling that is silky smooth and not too sweet. It makes 2 standard 20-23 cm round shallow milk tarts or one large deeper tart if you have a very big tin and want to feed a crowd. Tasha had this magnificent vintage fluted deep pie dish, so I made it in her tin and the result was quite spectacular.

Don’t be alarmed if your tart cracks on the surface – mine did because of it’s size. Doesn’t change the taste at all, of course, and just adds to the home-baked authenticity.

Tip: Use loose-bottomed tins if you want to turn out your tart. Otherwise, use authentic enamel tins or other oven-proof dishes and slice the tart straight from the tin/dish.

Ingredients: (makes 2 medium tarts or 1 large)

  • 400 g puff pastry, thawed
  • 1,25 liters (5 cups) milk
  • 1 cinnamon stick
  • 1 large piece of naartjie peel
  • 125 ml sugar
  • 125 ml cake flour
  • 60 ml butter, cubed
  • 6 egg yolks
  • a pinch of salt
  • 1/4 teaspoon almond essence
  • ground cinnamon for topping, finely sieved

Method:

  1. Grease your baking tin/s with non-stick spray and pre-heat oven to 200 C.
  2. On a lightly floured surface, roll out puff pastry to fit your baking tin/s. Line the tin/s carefully with the pastry, trimming the edges and gently pressing the pastry into the fluted edges. Line with non-stick baking paper and fill the surface with uncooked rice or beans (for blind baking). Bake blind for 15 minutes, then remove the rice/beans and paper and return to the oven for 5 more minutes. Remove from the oven and leave to cool while making the filling.
  3. Turn down the oven to 180 C.
  4. In a medium pot, heat the milk, cinnamon stick and naartjie peel over medium high heat.
  5. While the milk is heating, mix the sugar and flour together in a large bowl. When the milk is reaching a temperature where you can just stick your finger in it, pour it over the sugar and flour. Stir well with a whisk, then return it to the warm pot.
  6. Turn down the heat to low and continue to stir until the mixture thickens (do not boil) – it will take 5-10 minutes. When it is thick, remove from the heat and quickly stir in the cubed butter and egg yolks. Add the salt and almond essence and stir until smooth and glossy.
  7. Pour the mixture into the prepared pastry tin/s, sift over a thin layer of ground cinnamon, then carefully place in the oven (the mixture will be quite runny, so work carefully). Bake for 30 minutes, then turn the oven down further to 160 C and bake for another 15 minutes (smaller tarts) – 30 minutes (large tarts), or until the centre of the tart is just tenderly cooked and still slightly wobbly. Remove from the oven and leave to cool completely (the tart needs time to stabilize, so don’t slice while it is still hot).
  8. Slice and serve warm (reheated) or cold.

Credits:

This post was written by Ilse van der Merwe for The Pretty Blog.

Text and food preparation: Ilse van der Merwe from thefoodfox.com & The Demo Kitchen

Photographer: Tasha Seccombe

Muscovado chocolate truffles

11 Aug

Muscovado chocolate truffles, meltingly soft, slightly bitter and super decadent (photography by Tasha Seccombe).

Muscovado chocolate truffles, meltingly soft, slightly bitter and super decadent (photography by Tasha Seccombe).

This deceptively simple recipe is not for the faint hearted. You think you might know and love a traditional chocolate truffle? Well, this one takes it to another level of decadence.

My previous assistant at the demo KITCHEN, Elsebé Cronjé, shared my passion for beautiful recipes, pictures and food. She often brought new ideas to the table for upcoming menus and shoots, and this recipe is from one of her books: Adventures with Chocolate by Paul A. Young. It’s a dark chocolate truffle that is made with muscovado sugar. The recipe calls for the muscovado to be melted with fresh cream in a saucepan, forming a rich caramel sauce which is then added to chopped dark chocolate.  It is then stirred to create a smooth dark caramel chocolate ganache. Once cooled, you can roll your truffles and coat them in cocoa powder.

Caramel and melted chocolate, rolled into bite-size balls. Need I say more? I think not.

 Ingredients: (recipe by Paul A. Young from Adventures with Chocolate)

  • 100 g muscovado sugar
  • a pinch of salt flakes
  • 250 ml double cream
  • 250 g finest dark chocolate, broken into pieces
  • cocoa powder for dusting

Method:

  1. Add the sugar, salt & cream to a small sauce pan and bring to a simmer, stirring. When the sugar has melted, remove from the heat.
  2. Add the broken chocolate pieces to a small mixing bowl, then pour the warm cream mixture over it and stir until smooth and glossy and melted. Leave to cool, then refrigerate to set.
  3. Using a teaspoon, scoop some of the mixture and roll quickly into balls. Then cover in cocoa powder and set aside.
  4. Store in the refrigerator, but enjoy at room temperature.

Credits:

This post was written by Ilse van der Merwe for The Pretty Blog.

Text and food preparation: Ilse van der Merwe from thefoodfox.com

Photographer: Tasha Seccombe

Assistant: Elsebé Cronjé

Grilled asparagus & green bean salad with parmesan & cashews

11 Jul

Grilled asparagus salad with cashew nuts, parmesan & green beans (photography by Tasha Seccombe)

Grilled asparagus salad with cashew nuts, parmesan & green beans (photography by Tasha Seccombe)

A few weeks ago, my parents came down to Stellenbosch from Keurbooms for a quick visit. My dad was scheduled to see a specialist about a double knee replacement (ouch), and it gave all of us a nice excuse to spend some quality time with the family.

We got together at my youngest brother Dirkie’s farmhouse cottage, where he and his partner Frans made us the most amazing lunch: pork ribs on an open fire rotisserie, grilled asparagus & fennel salad, bacon & mushroom quiche, and ending off with homemade coffee & brandy ice-cream with malva pudding. We ate like kings!

Dirkie told me that his idea for the salad came from Guy Fieri’s TV show, and that he was winging it that day from memory. It was absolutely magnificent. I wanted to make it for my blog, but couldn’t find fresh fennel on the day of the shoot. I substituted it with green beans, and the result was just as good.

This is my version of this delicious, luscious, green salad. Use whichever greens you love and substitute with any type of nuts that you prefer. Dirkie used pine nuts for his salad, but I find that toasted cashews make for a fantastic alternative. To bulk it up as a main meal, add a few soft boiled egg wedges. What a feast!

Photography by Tasha Seccombe.

Photography by Tasha Seccombe.

Ingredients: (serves 6)

  • 15-30 ml olive oil
  • one bunch of green asparagus, trimmed if necessary
  • one bunch of fine green beans, trimmed (or one bunch of baby fennel, sliced in quarters lengthways)
  • salt & pepper
  • a bunch of rocket and/or watercress leaves, washed & drained
  • 100g toasted cashew nuts
  • shaved parmesan cheese (about 25-35g)
  • for the dressing:
    • 1 garlic clove, finely grated
    • 1 knob of fresh ginger, finely grated (optional)
    • 10 ml wholegrain mustard
    • 30 ml lemon juice
    • 90 ml extra virgin olive oil
    • 30 ml finely grated parmesan cheese
    • salt & pepper

Method:

  1.  Heat the oil in a large pan over high heat, then fry the asparagus & beans in batches for just a minute or two until they get some colour, but remain crunchy. Season well with salt & pepper, then remove from the heat and transfer to a cool plate.
  2. On a large platter, arrange the rocket/watercress, then top with the grilled veg and toasted cashews.
  3. Use a vegetable peeler to shave parmesan shavings on top.
  4. Mix the ingredients for the dressing in a glass jar (shake vigorously with the lid covered), then drizzle all over the salad. Serve immediately.

Credits:

Text, recipe, food preparation & food styling: Ilse van der Merwe

Photography & prop styling : Tasha Seccombe

Venue for shoot: the demo KITCHEN

This post was originally produced for The Pretty Blog.

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