2017 was all about what you can whip up with minimal ingredients, effort and time as possible. This year it’s all changing, for this is a regal year. Even the official pantone colour for 2018 is a royal violet. When it’s time to treat ourselves, it doesn’t hurt to learn some new skills and get a little fancy. The best part? It’s all good, healthy and delicious meals that are suitable for date nights, dinner parties or an excuse to polish up your cooking skills. Now there’s a resolution I can get onboard with!
Gourmet Recipe Nº1
Sea Bass Ceviche
Serves 2 | By Chef Richard Sandoval | fitnessmagazine.com
- 1/2 cup lime juice
- 1 1/4 cup orange juice
- 1/4 cup honey, slightly warmed
- 1 tablespoon white soy sauce
- 2 1/2 tablespoons aji amarillo (see note below)
- 1/2 tablespoon yuzu
- 1/4 red onion, julienned
- 2 tablespoons shiso, cut to chiffonade
- 1/2 cup small diced cucumber
- 1/2 cup small diced green apple
- 1/2 pound sea bass, cubed 1/4 inch
- Lime juice, fresh squeezed
- Sea salt
- Warm the honey, slightly.
- Whisk the base together.
- Season sea bass with salt and cover with lime juice.
- Allow to marinate for 10 minutes, then strain.
- Combine sea bass with vegetables and base.
Note: If you’re not entirely sure where to pick up some “Aji Amarillo” from, or simply want a recommendation, try this version made by ‘Incas Food’.
Gourmet Recipe Nº2
Asian Chicken Rice Balls & Broth
Serves 4 | By Jamie Oliver | jamieoliver.com
- 130 g brown rice
- 1 big bunch of coriander
- 6 spring onions
- 4 skinless, boneless free-range chicken thighs
- 1 stick of lemongrass
- 5cm piece of ginger
- 2 cloves of garlic
- 4 kaffir lime leaves
- sunflower oil
- 8 large raw king prawns, from sustainable sources
- 2½ tablespoons miso paste
- 2 pak choi
- 250 g mangetout
- 1 handful of beansprouts
- low-salt soy sauce
- 1 fresh red chilli
- 1 lime
- Cook the rice according to the packet instructions. Drain and leave to cool, then chill until needed.
- Pick half of the coriander leaves, pop them in a bowl of ice-cold water and set aside. Put the remaining leaves in a food processor along with the cooled rice.
- Thinly slice the spring onions. Roughly chop the chicken, bash and roughly chop the lemongrass, then peel and roughly chop the ginger. Peel the garlic.
- Place it all into the food processor with the kaffir lime leaves (remove the stems) and pulse until smooth.
- Tip the mixture onto a board. With wet hands, divide it into 16 pieces and roll each into a ball. Place them on a plate and chill, covered, until needed.
- Place a large casserole pan over a medium-high heat and add a splash of sunflower oil. Fry the rice balls for 5 minutes, or until golden brown all over.
- Peel the prawns, using a sharp knife to remove any black bits, then add to the pan and stir-fry for 1 minute. Stir in the miso paste and pour in 1.2 litres of boiling water. Simmer for 10 minutes.
- Cut each pak choi into 6 pieces, then halve the mangetout lengthways. Add them to the pan for the last 2 minutes. Stir in the beansprouts for the last 30 seconds and season with a splash of soy sauce.
- Thinly slice the remaining spring onions and finely slice the chilli. Divide the broth, balls, veg and prawns between four warmed bowls. Sprinkle over the spring onions, chilli and drained coriander and serve immediately with lime wedges.
Gourmet Recipe Nº3
Makes 4 fritters | By FDL | finedininglovers.com
- 200g Flour
- 2 Eggs
- 125 ml Milk
- 1 pinch Salt
- 16 Elderflowers
- Vegetable oil for deep frying
- Icing confectioners’ sugar for dusting
- 1. To prepare the elderflower fritters first whisk together the flour, eggs, salt and milk in a bowl until smooth.
- Heat the oil in a deep fat fryer or large heavy-based pan.
- Dip the elderflower sprays in the batter then drop in the hot oil, a few at a time and fry until golden.
- Dust the elderflower fritters with icing sugar and serve hot.
Gourmet Recipe Nº4
Curried Parsnip Soup
Serves 4 | By FDL | finedininglovers.com
- 2 tbsp butter
- 1 onion finely chopped
- 1 tsp ground cumin
- 900ml vegetable stock
- 75ml double cream
- 1 tbsp vegetable oil
- 500g parsnips peeled and diced
- 1 tsp curry powder
- 300ml milk
- 2 tbsp tarragon finely chopped
- Heat the butter and oil in a saucepan set over a medium heat until hot. Add the onion and sweat with a little salt for 5 minutes until softened.
- Add the parsnips and spices, and cook for 3 minutes, stirring occasionally. Add the stock, stir well, and cook until simmering.
- Pour the contents of the pan into a slow cooker. Cover and cook on low for 5 hours until the parsnips are tender.
- Puree the soup in a food processor or using an immersion blender until smooth. Stir in the milk and return the soup to the slow cooker, cooking on high for 15 minutes until hot. Season to taste.
- Ladle into soup bowls and top with a swirl of cream and a sprinkle of chopped tarragon before serving.
Gourmet Recipe Nº5
Baked Garam Masala Fries
Serves 6 | By Jill Duplex | taste.com.au
- 1 tablespoon coconut oil or olive oil
- 1 tablespoon garam masala
- 1 teaspoon smoked paprika (pimenton)
- 1 teaspoon ground turmeric
- 700g desiree potatoes, scrubbed, cut into 1cm-thick fries
- Black sesame seeds (optional), to serve
- Hot tomato chutney, to serve
- Lime wedges, to serve
- Preheat the oven to 200C. Line a large baking tray with baking paper.
- Combine oil, garam masala, paprika and turmeric in a bowl.
- Add fries and toss to coat. Place in a single layer on tray. Bake, turning halfway, for 45 minutes or until crisp.
- Sprinkle fries with salt and black sesame seeds, if using, and serve with hot chutney and lime wedges to squeeze over.
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