South African Chefs Association official website
Fish Spice with Parsley
PAN SEARED CAPE SALMON ON SEA FOOD LINGUINI WITH ROBRTSONS ITALIAN PARSLEY.
INGREDIENTS
100g Cape salmon 15g Asparagus
5g Robertson’s Fish spice 10g fresh garden peas
100g Linguini pasta 50ml white wine
40g Mussels- off the shells 5g garlic cloves
40g Prawn tails –off the shells 5g Robertson’s Parsley
200ml Fresh cream 3g lemon zest
5g Robertson Parsley
METHOD
Season fish with Robertson’s fish spice.
Sear fish all sides on a hot pan and finish-off in an oven.
Reduce cream and add white wine. Add fish spice.
Cook pasta in boiling water till to the bite.
Fry mussels, and prawns in a pan, add cream sauce, lastly the pasta, blanched asparagus, boiled peas and toss.
Fry sliced garlic cloves till crisp and light brown. Boil lemon zest, strain and pat dry. In a bowl, add the garlic, lemon zest, olive oil, parsley and mix well.
Plate seafood pasta, top it with seared fish and drizzle with gramolata.
CHEF TIPS
*Pan for searing the fish must not be too hot because it with burn the spice and change the original flavour.
*The oil in the gramolata brings out the freshness of the parsley.
ABOUT ROBERTSON SPICES and HERBS
* They are easy to work with
*They help enhance the original flavours of food items instead of changing it.
*They are economical because of the flavour punch they have.
Amarula and Chocolate Creme Brulee with Salted Peanut Praline and Chocolate Sorbet - Natasha Fernandes
Serves 4
Ingredients:
Creme Brulee
500g Carte D'Or Creme Brulee Mix
250ml Cream
100ml Amarula Liquor
50g 70% Dark Chocolate
Castor Sugar for torching
Method:
Preheat oven at 160C. Mix the Creme brulee mix with the cream and ensure there are no lumps. Separate the mix and divide it into two, one for the Amarula and one for the chocolate creme brulee. Heat the Amarula in a saucepan, bring it to the boil to allow the alcohol to cook out and remove from the heat. Pour it slowly into the creme brulee mix set aside. Whisk the amarula into the mix and pour amarula mix into a jug. Then take the chocolate and the 2nd batch of mix and put it into a pot together and slowly at a low temperature, heat the mix to allow the chocolate to melt and mix in with the mix. Remove it from the heat and pour it into a jug. Then take 4 ramekins and in each ramekin slowly pour the two mixes so that you get a marbled effect with the Amarula and chocolate. Place the ramekins in a dish and fill with water half way up the ramekins, cover with foil and bake for 10-15mins or until the Creme Brulee's are set. Remove them from the oven and sprinkle the surface with castor sugar and use a blow torch to caramelise the surface.
Salted Peanut Praline:
200g Castor Sugar
100g Roasted Peanuts
5g Maldon Sea Salt
Method:
Melt the castor sugar at a low heat till golden brown caramel. Pour the caramel onto to a greased baking sheet or silicon mat. Sprinkle the peanuts on the caramel with the salt and allow to set and become hard. When the caramel has cooled down and hardened then break into small pieces and place in a blender or food processor and blend until it becomes a fine praline.
Chocolate Sorbet:
200g 70% Dark Chocolate
250g Water
50g Liquid Glucose
Place all ingredients in a pot and heat together until chocolate has melted. Then pour into an ice cream machine and churn the mixture until it becomes a light fluffy soft frozen texture.
To serve:
Serve the sorbet with the salted peanut praline and serve it either on top of the creme brulee or on the side.
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