SACA | Fruit & Veg Recipes by Team SA

**Fruit & Veg City Recipes by Culinary Team South Africa**
Pumpkin and Ginger Tart - Natasha Fernandes Ingredients: 375g Ready Made Pastry Filling: 2 cups pureed Pumpkin ¾ cups Brown Sugar 1 ½ cups Cream 2 Eggs 2 tablespoons All Purpose Flour 1 teaspoon Ground Cinnamom\n 2 teaspoons, finely grated Ginger ½ teaspoon grated Nutmeg Method: Preheat the oven to 200ºC. Roll out the pastry on a lightly floured surface until 3mm thick. Line a deep 23cm tart ring or removable-base deep 23cm tart tin with the pastry and trim. Prick the base and the side of the pastry, line with non-stick baking paper and fill with blind baking beans. Bake the pastry case for 5 minutes, then remove the blind baking beans and cook for a further 5 minutes or until golden. To make the filling, place the pumpkin, sugar, cream, eggs, flour, cinnamon, ginger and nutmeg in a food processor and process until just combined. Pour into the pasty case. Reduce the oven temperature to 180ºC and bake for 25-30minutes or until the filling has just set. Serve with cream. Serves 8-10. Pumpkin Preserve - Tanja Kruger Ingredients: 500g Pumpkin 165ml White wine vinegar 165ml Water 250g Sugar 2.5ml Lemon zest 20g Fresh ginger 2ea Cloves 1ea Cinnamon stick 3ea Black pepper corns 2.5ml Moulden salt Method: 1 Peel and cut the pumpkin into cubes 2 Combine the remaining ingredients in a pot and bring to the boil over medium heat 3 Simmer the pickling liquid for 15min 4 Add the pumpkin pieces to the liquid and cook for a further 5 min, until slightly soft, but still firm 5 Spoon the pumpkin pieces into a sterilized jar, pour the syrup over and seal Strawberry consommé with coconut sorbet and coconut foam - Tanja Kruger Ingredients For the consommé 600g strawberries, hulled 100g castor sugar Juice of 1 lemon 325ml rosé wine For the coconut sorbet 175g castor sugar 120ml coconut milk 10g liquid glucose ½ lime, juice only For the coconut foam 250ml coconut milk 100ml low fat milk 5ml soya lecithin Method For the consommé 1 Mix the strawberries, sugar and lemon juice together in a metal or glass bowl and cover with plastic. Place the bowl on top of a bain marie and leave for 30-40min.this will yield a pink fragrant juice. 2 Pour the strawberry juice through a fine sieve and leave it to drip through. Do not try to push the berries through because the pulp will have an effect on the clarity of the juice. 3 Mix the strawberry juice with the rosé wine and set aside to cool For the coconut sorbet 1 Place the sugar and glucose in a heavy pan and add 300 ml water 2 Bring to the boil, stirring constantly until the sugar has dissolved completely. 3 Reduce the heat and simmer for 5 minutes to make a light syrup. 4 Stir the coconut milk and lime juice into the syrup 5 Place the sorbet mixture into an ice cream machine and churn until thick and frozen, then place the sorbet into a container and place in the freezer. For the foam 1 Heat the milk and coconut milk in a small saucepan and add the soya lecithin 2 Blend with a hand stick blender to create a foam To assemble 1 Pour the consommé into a martini glass and top with the coconut foam 2 Serve with a scoop of coconut sorbet on the side Baby leaf spinach , sundried tomato and chickpea salad - Edward Clegg Ingredients 125g baby spinach 1 tin chickpeas 90g reduced fat feta ½ pkt sundried tomatoes in olive oil 1 tsp mixed roasted seeds Ground black pepper to taste Balsamic reduction to finish Method Arrange all the ingredients on a platter Cover with mixed seeds Drizzle with balsamic Season and serve Curried Pumpkin Flan with Marinated feta, Broad beans and Chive dressing - Abubaker Bagaria Serves 4 Curried Pumpkin Flan: · 150gr pumpkin · 100gr butter · 200ml cream · Maldon salt to taste · 1 teaspoon ground cumin · 1 teaspoon ground coriander · 1 teaspoon curry powder · Half teaspoon cinnamon · Half a teaspoon garam massala · 1 cup water · 1 clove of garlic – chopped · 3 whole eggs Cut the peeled pumpkin into small dice. Melt the butter and add in the garlic and spices. Allow to fry and add in pumpkin and mix well. Add in cream and water and allow to cook until soft. Blend mixture to a smooth soup consistency. Add in 3 whole eggs and whisk well – for every 100ml add 1 egg. Pour mixture into selected mould and bake in a water bath for 30 min at 140 degrees Marinated Feta: · 150gr feta · 100ml olive oil · 20ml Dijon mustard · 75ml lemon juice · 15gr chopped parsley · 2 teaspoons honey · Zest of 1 orange · Zest of 1 lemon · Salt to taste · Cracked pepper to taste Mix oil, mustard, lemon juice, salt, pepper, zest, chopped parsley and honey in a bowl – mix well Cube the feta and place in marinade Broad bean: · Remove the broad beans from their pod and peel away the skin · Blanch for 3 minutes in simmering water · Add chives to marinade and use marinade as the dressing Ingredients: 80g Butter 2/3 cup Brown Sugar 2 tablespoons water 4 small pears, peeled, halved and cored Cake: 185g Butter 1 ½ cups Brown Sugar 3 Eggs 2 cups Self Raising Flour 1/3 cup Cocoa Powder Method: Preheat the oven to 180ºC. Place the butter, sugar and water in a frying pan over medium heat and stir until the butter has melted. Add the pears to the pan, cut-side down and cook for 2 minutes. Place the pears, cut-side down, in a 23cm round cake tin, that has been side and base lined with non-stick baking paper. Pour over the pan juices and set aside. To make the cake, place the butter and brown sugar in the bowl of an electric mixer and beat until light and fluffy. Add the eggs one at a time and beat well. Sift the flour and cocoa over the mixture and stir through. Spoon the mixture over the pears in the tin. Bake for 50-60 minutes or until cooked when tested with a skewer. Cool in tin for 5 minutes, then invert onto a serving plate and serve the cake in wedges with cream. Serves 8 – 10.
Black Cherry marmalade -Nadin Pospech Ingredients: 1 kg black cherries 300g sugar 1 apple (Granny Smith) 1 star anise 2 cloves 1 cinnamon stick Wash and pip cherry’s and grate ApplePlace the cherries, sugar and grated apple into a pot and place on a high heat. In muslin cloth place all the spices (Star Anise, Clove and Cinnamon stick) Tie up cloth to form a bowl, so no spices can fall out and place into the cherries. Bring mixture to the boil and allow boiling for a little while. Reduce heat and keep cooking till Marmalade start thicken. Keep stirring in a while to prevent burning. Take pot of the heat, reduce spice Muslin bag. Bottle Marmalade in sterilized jars. Lemon jus and fresh grated Ginger could be added during cooking for a different taste
Quinoa Pilaf - Nadin Pospech Ingredients: 300 g Parsnip or turnip Olive oil 1/2 medium red onion, halved and thinly sliced 1 garlic cloves, sliced 1 teaspoon cumin seeds 1/2 teaspoon coriander seeds, cracked ½ teaspoon turmeric 50g quinoa 150 ml vegetable stock or water Optional 2 slices preserved lemon, chopped ½ tablespoon chopped fresh mint leaves 1 tablespoon chopped fresh coriander 1 teaspoons harissa paste 100ml plain yogurt Heat oven to 180 C .Wash, peel if necessary and quarter the parsnips or turnips ( take out core from parsnip). Chop the flesh into wedges about 3 cm long. Toss these in a little olive oil in an oven dish and roast for about 20-30 min. (Turning occasionally, until tender and beginning to caramelize). Cut onion and fennel into small pieces, crush garlic. Heat olive oil in a large saucepan. Fry the onion, garlic over a medium heat for 10 min, until beginning to color. Add the cumin and coriander seeds, turmeric and quinoa. (Continue to fry for a few min).Add the stock/water and bring to boil. Cover the pot, reduce the heat, and simmer for 15-20 min until the quinoa is tender. Stir in the parsnips, (preserved lemon), mint, coriander and season with salt. While the pilaf is cooking, stir the harissa paste and yogurt together, To be served alongside the pilaf
Spicy Cucumber Salad - Jerome Norton Serves 4 · 450g cucumbers · 3 tablespoons fish sauce · 3 tablespoons lime juice · 3 tablespoons water · 2 tablespoons sugar · 1 large fresh red chilli, de-seeded and finely sliced · ½ red onion, finely sliced into rings · 2 tablespoons cashew nuts, very roughly chopped · Coriander leaves to garnish Slice the cucumbers, unpeeled, in half lengthways and, using a teaspoon, remove theseeds. Slice the cucumber halves into thin, half-moon, slices.In a large bowl, combine the fish sauce, lime juice, water and sugar and stir until the sugar is dissolved.Add the cucumber, chilli and shallots and mix well. Allow the mixture to sit for 15 to 20min, and stir through the cashew nuts.Top with the coriander leaves before serving.
Tempura Balsamic Strawberries and Vanilla Cream - Jerome Norton. Serves 4 · 1 punnet of fresh, ripe strawberries, cut into halves · 2 tablespoons white balsamic vinegar · 1 heaped teaspoon icing sugar · Sunflower oil for deep frying For the tempura batter: · 2 tablespoons cake flour · 2 tablespoons corn flour · ½ teaspoon baking powder · 1 teaspoon icing sugar · 100ml ice cold, sparkling water For the Vanilla Cream: · 250ml fresh cream · 2 teaspoons icing sugar · 1 vanilla pod Combine the halved strawberries, icing sugar and vinegar and toss to combine. Cover and keep refrigerated for 15 to 20min to infuse.Meanwhile, combine all the ingredients for the tempura batter and whisk together well. Split the vanilla pod lengthways, scrape out the seeds and add these to your cream. Keep the used vanilla pod and add it to your household sugar to infuse a subtle vanilla flavour.Beat together the cream, vanilla seeds and icing sugar until stiff and forming peaks.Remove the strawberries from the fridge and drain off liquid.Heat your oil. Dip each strawberry into the tempura batter individually and drop into the heated sunflower oil. Be careful not to burn them – the sugar in the batter reacts quickly with the heat. They should be crisp and a light golden colour when done. Remove and drain on absorbent paper towel.Once cool, serve together with the vanilla crème for dipping.