2020-11-06 - Cook Something Bold Day
On Cook Something Bold Day (Sunday 8 November) your supper can’t be a mere flash in the pan! Take inspiration from the recipes below – get all the ingredients you need from these trusted Hazeldean Square shops.
RASPBERRY AND MASCARPONE TART
Serves 4 to 6
10 g mint, finely chopped
1 sheet Woolworths Frozen All Butter Puff Pastry Sheets, thawed
800 g individually quick-frozen raspberries, defrosted and excess juice drained
50 g peanut brittle
250 g mascarpone cheese, to serve
500 g white chocolate
250 ml fresh cream
Icing sugar, for dusting
5 ml vanilla extract
- Preheat the oven to 180 °C.
- In a pot, gently heat the mascarpone. When hot, pour the mascarpone over the finely chopped chocolate, leave for 5 minutes and then whisk together until combined.
- Chill in the fridge.
- Lay the pastry out and trim the edges to create a neat square.
- Measure 1 cm from the outside edge of the pastry square and with a sharp knife make a small indent in the pastry all the way around the edge. Be sure not to cut all the way through.
- Bake for 10 to 20 minutes until golden and cooked.
- Cool completely and press down on the centre to make a flat surface for the filling.
- Beat the cream until stiff.
- Fold in the sieved icing sugar, mascarpone and white chocolate mixture, vanilla extract and half the chopped peanut brittle.
- To serve, place the cooled pastry base on a serving platter and spread the cream mixture over the base.
- Top with the raspberries, and sprinkle over the remaining peanut brittle.
- Garnish with fresh mint leaves.
Pick n Pay
ROASTED CAULIFLOWER TABBOULEH WITH GRILLED HALLOUMI
COOKING TIME: 30 minutes
450 g cauliflower florets
4 tsp (20 ml) canola oil
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) coriander seeds
1 tsp (5 ml) mustard seeds
1 tsp (5 ml) ground turmeric
2 cups (500 ml) couscous, cooked
1 can (400 g) chickpeas, drained
Handful coriander, chopped
Handful mint, chopped
Handful parsley, chopped
Salt and milled pepper
1 packet (200 g) halloumi, cubed
- Coat cauliflower florets with canola oil, cumin, coriander, mustard seeds and turmeric.
- Place on a baking tray and roast at 180°C for 18 to 22 minutes, or until golden.
- Combine couscous, chickpeas, coriander, mint and parsley. Arrange on a serving platter and season.
- Top with cauliflower mixture.
- Grill halloumi in a griddle pan until golden.
- Top salad with cheese and serve immediately.
ROAST LEG OF LAMB WITH MINT PESTO
Serves 4 (with leftovers)
1.7 – 2 kg leg of lamb, bone in
Salt and black pepper to season
Fresh sprigs of thyme and rosemary
One large sweet potato, cut in rings
1 cup pearl onions, peeled
2 whole cloves of garlic, tops removed
4 tablespoons butter
2 cups baby carrots
4 tablespoons butter to sauté cauli-rice
1 large head of cauliflower, grated
Handful of fresh mint
¼ cup chopped almonds
1 garlic clove
¼ cup grated parmesan
½ cup olive oil
- Preheat the oven to 120°C.
- Place the leg of lamb in an oven-safe casserole dish, and season with salt and black pepper.
- Add the thyme and rosemary, cover and leave in the oven for 5 hours.
- After 5 hours of cooking time, remove the lid. Add the sweet potato, onions and whole garlic to the casserole dish.
- Roast for another 2 hours, checking the vegetables every now and then. You can remove the veggies if they are done before the cooking time is over.
- In the meantime, heat the butter in a saucepan and gently sauté the baby carrots until caramelised. Remove from pan.
- Add the rest of the butter, and gently fry the grated cauliflower. Season with salt and black pepper. Set aside.
- For the pesto, simply combine the mint, almonds, garlic, parmesan, olive oil and seasoning in a pestle and mortar, and grind until you have a rustic paste.
- After roasting time, remove the leg of lamb, place on a platter and cut. Serve with mint pesto and all the trimmings.
It’s time to chow down in style – enjoy!