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Food, Food, Food

A romantic dinner for two

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Entree:
Sake Duck with Snow Peas and Avocado
Best made just before serving
 
  • 100g snow peas
  • ½ red pepper, thinly sliced
  • 1 tablespoon olive oil
  • 1 (about 200g) single duck breast fillet
  • ¼ cup sake
  • 2 tablespoons light soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • ½ small avocado, chopped
  • Boil, steam or microwave peas and pepper until just tender; drain, rinse under cold water, pat dry with absorbent paper. 
  • Heat oil in pan, add duck, and cook skin side down until skin is well browned and crisp. Turn duck, cook on other side for about 5 minutes or until duck is just tender. Remove duck from pan, stand 10 minutes before slicing thinly.
  • Combine sake, sauce, sugar and vinegar in a clean pan, simmer, uncovered, about 2 minutes or until sauce is thick and syrupy. Remove from heat, add duck; coat well. Serve duck warm with snow peas, pepper and avocado. ​ 
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​Main:
Fish Parcels with Mint Seasoning
Squash and Asparagus in Saffron Butter
 
Fish Parcels
  • 4 sheets filo pastry
  • 40g butter, melted
  • 2 white fish fillets
  • Lime wedges to serve
 
Mint Seasoning
  • 1/3 cup coconut cream
  • pinch turmeric
  • 1 teaspoon ground cumin
  • ¼ teaspoon sambal oelek
  • 1 teaspoon mango chutney
  • 2 tablespoons fresh mint
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon chopped fresh lemon grass
  • 1 clove garlic, crushed
  • Layer two pastry sheets together, brushing each with butter. Place a fish fillet at a short end, spread fish with mint seasoning, roll pastry, folding in ends to form a parcel.
  • Brush with butter, place on a greased oven tray. Repeat with remaining pastry, butter, fish and mint seasoning.
  • Bake parcels, uncovered, in a hot oven (around 200°C) for about 15 minutes or until pastry is browned and fish is cooked through.
  • Serve with squash and asparagus in saffron butter and lime wedges.  ​
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Squash and Asparagus in Saffron Butter
  • 6 spears fresh asparagus
  • 10 baby yellow squash, halved
  • 40g butter
  • pinch saffron
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • ​Cut asparagus into 4cm pieces. Boil, steam or microwave asparagus and squash until just tender.
  • Heat butter in a pan, add vegetables and saffron. Stir-fry until heated through. Stir in herbs. 
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Dessert: 
Orange Soufflés

A perfect dessert after the rich entrée and main course. They are as light as air and subtly tangy. Don’t use thin-skinned oranges as the skin may shrivel during cooking.
 
  • 2 oranges, washed and dried
  • 1/4 cup milk
  • 2 tbsp. flour, sifted
  • 40g sugar
  • 1 tbsp. orange curacao
  • 2 egg yolks
  • 2 egg whites
  • 2 ½ teaspoons icing sugar
  • Mint leaves to garnish.
  • Cut the tops off the oranges and scoop out the flesh, creating two orange cups. Microwave the orange flesh for 5 minutes at 600 watts. Strain the juice and set aside.
  • Combine the egg yolks, 10 grams of sugar and the sifted flour in a saucepan. Slowly add in the milk and mix well. Heat on low until the mixture starts to thicken. Turn off the heat and mix in the orange curacao. 
  • Beat the egg whites until white and frothy. Add 30 grams sugar in thirds and continue to beat until stiff peaks form.  
  • Gently fold the meringue into the egg yolk mixture. Pour into the orange cups. Place them into an oven-safe pan.
  • Pour hot water into a baking pan. Place the pan with the soufflés in the centre of the baking pan. Bake for 20 minutes at 200°C. Sprinkle with icing sugar and garnish with a mint leaf.  
  • Serve with ice cream, sliced orange and mint leaves if desired.
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  • IN THIS ISSUE
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
  • CONTACT US