Filo Cigars with Feta and Herbs

These classic cigar shaped Turkish pastries are popular snack and meze food, good as nibbles with drinks. In this version they are filled with cheese and herbs, but other popular fillings include baked brinjal (aubergine) and cheese, or mashed pumpkin, cheese and dill. The filo pastry can be folded into triangles, but cigars are the most traditional shape. They can be prepared in advance and kept under damp dish towels in the fridge until ready to be fried.

Ingredients:

250g feta

1 egg, lightly beaten

1 small bunch of fresh parsley,

1 small bunch of fresh, finely chopped mint

1 small bunch of fresh, finely chopped dill

4-5 sheets filo pastry

Sunflower oil for deep frying

Method:

In a bowl, mash the feta with a fork. Beat in the egg and fold in the herbs. Working with one sheet at a time, cut the filo into strips about 10-13 cm wide (4-5 inches) and pile the strips on top of each other. Keep the strips covered with a damp dish towel.

Place a heaped teaspoon of the cheese filling along one of the short ends of the strip. Roll the end over the filling quite tightly quite tightly to keep the cheese filling in place, then tuck in the sides to seal in the filling. Continue to roll until you reach the other end. Brush the tip with water to help seal the roll.

Place the filled cigar, join side down, on a plate and cover with a damp dish towel to keep it moist. Continue with the remaining sheets of filo and filling.

Heat enough oil for frying in a wok or other deep sided pan, and deep-fry the cigars in batches for 5-6 minutes until crisp and golden. Lift out of the oil with a slotted spoon and drain on absorbent kitchen paper.

Serve immediately.

Mustard and Herb Chicken Thighs

Ingredients:
30ml olive oil
15ml red wine vinegar
15ml Dijon mustard
10ml fresh basil, chopped finely
10ml fresh parsley, chopped finely
5ml fresh thyme leaves, chopped finely
1 clove garlic, finely chopped
6 boneless, skinless chicken thighs
Sea salt and freshly ground black pepper
Cooking spray
Lemon wedges

Method:
Combine the olive oil, red wine vinegar, mustard, herbs and garlic together in a shallow bowl and whisk together.

Place the chicken thighs in the marinade and toss to coat the chicken evenly. Wrap in plastic wrap and store in the fridge for 4 hours.Remove the chicken from the fridge 20 minutes before cooking. 

Heat a large grill pan over medium-high heat and coat the pan with cooking spray. Season both sides of the chicken thighs with salt and pepper to taste. Place the chicken into the heated grill pan and cook for 5-6 minutes, before turning over and cooking for a further 3-4 minutes, or until cooked through. Remove from the grill pan and serve with wedges of lemon.

Herby Chicken Couscous

Herby Chicken Couscous

Ingredients:

4 skinless chicken breasts

250g couscous

300ml hot chicken stock

25g butter

75ml olive oil

15g chopped fresh mint

15g chopped parsley

2 sticks celery, chopped

75g sultanas

50g pine nuts, toasted

Salt and freshly ground black pepper

30ml lemon juice

Method:

Slice each chicken breast lengthwise with diagonal cuts to make thin slices and season. Put the couscous in a large bowl, add the hot stock and leave for 5 minutes.

Add the butter and 15ml olive oil to a frying pan and heat until the butter has melted. Add the chicken and cook for 3-4 minutes on each side until cooked through.

Meanwhile, toss the mint, parsley, celery, garlic, sultanas and pine nuts with the couscous and season. Mix the remaining olive oil in a small bowl with lemon juice. Spoon the couscous onto plates, pile the chicken slices on top and drizzle with the lemon dressing.

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Herby Summer Salad

Salads are always popular for summer eating, with a braai or barbecue, or just for a light lunch or accompaniment to an evening meal. This delightful lemon dressed herby salad only takes minutes to make and has fragrance from the herbs, sharpness from the lemon and saltiness from the bacon. All in all, it's a nicely rounded salad and the dressing can be used for many other salads as well as this one.

Ingredients:
For the Salad:
8 rashers of smoked streaky bacon, finely sliced
olive oil
A small bunch each of tarragon, basil, flat-leaf parsley, coriander and dill, leaves picked
a punnet of baby cress
60-70g rocket
Parmesan cheese shavings, for garnish

For the Dressing:
finely grated zest of 1 lemon
45-50ml lemon juice
100ml olive oil
sea salt and freshly ground black pepper to season

Method:
Put all the dressing ingredients in a jar with a little salt and pepper, then shake to combine. Taste and add more seasoning or lemon juice if required.

Fry the bacon in a drizzle of olive oil till crisp. Drain on a piece of kitchen paper, then place in a bowl with the herbs, cress and rocket. give the dressing a shake, then drizzle over enough to coat the leaves; toss with your hands. Sprinkle with Parmesan shavings and your salad is ready to serve.

Spiced Lamb Kebabs with Herbed Raita

Here's another nibble on a stick for serving at a cocktail party or around the braai or barbecue while waiting for the steaks or chops. It's quick and easy to prepare and can be made up a day or so in advance, ready to be brought out and cooked quickly when the fire is just ready to cooking.

Ingredients:
For the lamb kebabs:
750g lamb mince
1 onion, grated
1 clove garlic, crushed
5ml ground cinnamon
10ml paprika
10ml ground cumin
2ml chilli powder
30ml chopped fresh mint
60ml chopped fresh parsley
15ml dry red wine or red wine vinegar

For the Raita:
500ml plain yoghurt
2 cloves garlic, crushed
15ml chopped parsley
30ml chopped fresh mint
15ml chopped fresh chives

Method:
For the lamb kebabs:
Soak about 30-40 skewers in water at room temperature for about an hour. Combine the lamb, onion, garlic, spices, herbs and wine in a bowl, mixing well with the fingers. Shape a tablespoon or more of mixture around the sharp end of each skewer. Put the loaded skewers on a tray in the fridge for about an hour - or overnight if you are preparing them the day before - so that they can set and firm up. Just before serving, grill over prepared hot coals until browned all over and cooked through. Serve hot with herbed raita.

For the Herbed Raita:
Combine all ingredients in a bowl and mix well. If desired, put a little into individual dipping bowls for each guest.

Scallop Mousse with Herbs and Asparagus

Asparagus and scallops make great partners. These warm timbales of scallop mousse with fresh herbs and asparagus are an exciting entree to a special meal.

Ingredients:
For the Mousse:
15g soft butter
50ml mixed herbs (tarragon, winter savoury, flatleaf parsley, chervil)
150g scallops, white only
2 eggs
200ml double cream
2ml salt
2ml cayenne pepper

For the Garnish and Sauce:
25g butter
150g asparagus tips
1 small shallot, finely chopped
75ml dry white wine
100ml double cream
juice of a quarter of a lemon
sea salt and freshly ground black pepper to season
2 large scallops, white only
5ml vegetable oil

Method:
Preheat the oven to 160C.

For the Mousse:
Brush 4 ramekin dishes generously with butter and stick a layer of herb leaves into the butter on the sides of the ramekins.

Blend the scallops and eggs in a food processor for one minute, or until smooth. Add the cream, salt and cayenne pepper and blend for a further minute. Divide the mousse evenly between the ramekins and cover each ramekin with foil.

Line a roasting tray or a deep ovenproof dish with kitchen paper and place the ramekins on top. Add enough boiling water to come half way up the sides of the ramekins. Place into the oven and cook for about 20-25 minutes. To check if the mousse is cooked, push a skewer into the centre of one of the ramekins for 10 seconds; it should come out clean and feel hot - touch it to your upper lip, you'll feel the temperature. Set aside and keep warm.

For the Garnish and Sauce:
Heat the butter in a frying pan and fry the asparagus for 2-4 minutes, or until just tender. Remove half of the asparagus from the pan.

Add the shallot and wine to the pan and bring to the boil. Pour in the cream and boil for a further two minutes. Puree the sauce with a hand blender and then pass it through a fine sieve into a clean saucepan. Add the lemon juice, salt and freshly ground black pepper to season and keep warm.

Preheat a cast iron grillpan to high. Slice the 2 large scallops in half horizontally and drizzle with oil. Season with sea salt and cook on the hot grillpan for 30 seconds on each side. Season with sea salt and freshly ground black pepper and keep warm.

To Serve:
Remove the foil from the ramekins, loosen the timbales with a small knife and turn each one out onto a warmed serving plate. Place a slice of grilled scallop on top of each timbale and arrange the asparagus alongside. Drizzle a little sauce on each plate and serve immediately.

Jubilee Salmon

Asparagus and salmon go so well together that the Queen chose this combination for a dish to be served at the banquet to celebrate her Silver Jubilee; it's a celebration of Scotland and England, two of the countries over which she reigns. Most British asparagus is grown in England, while salmon is caught mostly in Scottish waters. Although wild salmon is now not as abundant as it was previously, farmed salmon is usually readily available, even if it's never quite the same as the wild fish, the quality is generally quite good. If you do come across wild salmon, which is available in May, it only needs poaching, not much more.

Ingredients:
4 x 175g salmon steaks, trimmed and pin-boned
25g unsalted butter
2 shallots, peeled and finely diced
sea salt and freshly ground black pepper to season
12 asparagus spears, trimmed
150ml white wine
150ml fish stock
25g clarified butter
4 plum tomatoes, seeded and diced

For the Herb Hollandaise
150g clarified butter or ghee
3 egg yolks, lightly beaten
5ml white wine vinegar
10ml lightly chopped fresh tarragon
10ml snipped chives

Method:

Preheat the oven to 180C.

Lay the salmon steaks skin-side down on the work surface. Make an incision through to the skin from back to belly, taking care not to cut through the skin. Open up the steaks so that the skin is folded in the middle at the back - like a book. You should now have a 'heart shape' fish steak.

Grease an oven proof baking dish with butter and sprinkle in the finely diced shallots. Add the salmon steaks, skin side down, and season with sea salt and freshly ground black pepper. Arrange the asparagus spears around them and pour in the wine and stock. cover the baking dish with foil and bake in the prepared oven for 10 minutes only. Do not be tempted to cook the fish for longer than this; it needs no more cooking.

While the salmon is in the oven, prepare the topping for the fish. Melt 25g clarified butter into a small pan, add the diced tomatoes, season and warm through. Do not stir.

when the salmon has finished its 10 minutes in the oven, remove from the oven and transfer the salmon steaks carefully to individual warmed plates and keep them warm. Take out the asparagus spears and trim off the tips; chop the remainder of the spears finely. Keep both the tips and dice warm.

In a small pan, reduce the salmon cooking liquor from the baking dish to about a third of it's original volume.

To make the Hollandaise, in a glass bowl over a pan of boiling water, making sure the bowl does not touch the water - the bowl should only be in contact with the steam - whisk the egg yolks and vinegar to a frothy consistency. Be very careful not to overcook. If necessary, remove from the heat so the eggs do not scramble with overheating. Whisking continuously, take off the heat and slowly drizzle in the clarified butter. If the sauce cracks or starts to curdle, add about a teaspoon of cold water to bring it back. To complete the sauce, add the reduced cooking liquor, seasoning, the chopped herbs and diced asparagus and blend through the sauce.

To serve, spoon the sauce over the fish steaks and top the fish with a little of the tomato dice. Garnish each steak with asparagus tips and serve immediately.

Warm Asparagus and Herb Mousses

If you're looking for a spectacular starter for a special meal then this is simply marvelous!

A good specimen of asparagus should be as fat as a ladies index finger; those that are thin and spindly are great for making this delicious starter and no one will be the wiser that you have used undersized scrawny asparagus, but they are bound to be wowed by your culinary proficiency.

Cook's Tip

To remove the woody ends of asparagus simply hold the spear about a third of the way down the spear below the tip and at the base of the woody end then bend the spear. It will snap where the woody base joins the soft succulent part of the spear.

To trim asparagus, use a vegetable peeler and remove only the outer hard tissue with sharp little leaves on the lower end of the spear. Always peel from the tip end to the base and try to get uniformity in look. Much of the flavour and goodness is in the skin, so you anly want to remove the outer tough layer. The succulent tip needs no paring.

Ingredients:
75g butter
450g small asparagus spears, trimmed and woody ends removed.
3 large eggs and 2 egg yolks
10ml freshly chopped tarragon
10ml freshly chopped chives
560ml double cream
Sea salt and freshly ground balck pepper to season
2 shallots, peeled and very finely chopped
150ml dry white wine
150ml vegetable or chicken stock
Sprigs of fresh tarragon to garnish

Method:
Preheat the oven to 180c.

Melt 25g butter and grease 6 x 150ml ramekins and chill them.

Set aside 12 of the best asparagus tips, cut about 2 inches long, and roughly chop the rest.

Bring to the boil a large pan of salted water, add the chopped asparagus and simmer for 4-5 minutes or until tender. Make sure you don't boil them for too long or they will loose their colour. Remove from the pan with a slotted spoon and plunge into iced water to stop the cooking and keep the colour. Drain again and transfer to a food processor with the eggs and egg yolks and blend until smooth. Sieve and stir in the chopped herbs and 450ml of the cream. Season well with sea salt and freshly ground black pepper.

Cook the reserved asparagus tips for 1-2 minutes, drain and put to one side.

Pour the asparagus mixture into the chilled ramekins and put in a large roasting pan with enough boiling water to come half way up the sides of the ramekins. cover the whole roasting pan with tin foil and cook in the oven for 30-40 minutes, or until just set.

Melt the remaining butter in a pan, add the finely chopped shallots and cook over low heat, stirring, for about 10 minutes until soft. Add the wine and stock and bring to a simmer for 10 minutes. Add the remaining cream, season and simmer for another 10 minutes.

Just before serving, reheat the reserved asparagus tips in the prepared sauce for about 1 minute. Turn the ramekins out onto six heated plates, spoon round the sauce and decorate each mousse with a couple of asparagus tips. Garnish with tarragon sprigs.

Herb-Stuffed Leg of Lamb

I'm getting this roast in just in time for Easter Sunday....

If you haven't got your leg of lamb for tomorrow, you may still have time to get one if your butcher still has stock.

Ask your butcher to bone the leg of lamb for you, but the shank should be left on. This not only improves the flavour, but also makes carving much easier.

Ingredients:
50g butter
1 large onion, finely chopped
the leaves form 6 sprigs of fresh thyme
the leaves from 30g flat-leaf parsley, chopped
175g fresh white bread crumbs
leg of lamb, 2.25-2.75kg, boned with shank end left intact
50g fresh rosemary, thyme and sage
15ml flour
300ml lamb or chicken stock
15ml redcurrant jelly
sea salt and freshly ground black pepper

Method:
preheat the oven to 190C.

To Make the Stuffing:
Melt the butter in a large frying pan and saute the onion for 3-4 minutes until softened but not coloured. Stir in the thyme leaves, parsley and breadcrumbs and season to taste.
Press the stuffing inside the boned out leg of lamb and season the joint all over.
Arrange the herbs around the outside of the lamb and then tie it up neatly with string.

To prepare and cook the lamb:
Place the lamb in a roasting pan, cover loosely with foil and roast for 2 hours. Remove the foil and baste well, then roast for another 30 minutes until just tender. If you like your lamb well done, give it another 30 minutes in the oven. To check that it is cooked to your liking, insert a skewer into the thickest part of the meat and watch the juice run out; the pinker the juice, the rarer the meat. When it is cooked to your liking, transfer the lamb to a carving platter and leave to rest for 30 minutes.

To Make the Gravy:
Place the roasting pan directly on the hob and stir the flour into the fat and juices. Cook for a minute, stirring continuously, and gradually add the stock, whisking until smooth after each addition, scraping the bottom of the roasting pan to remove any caramelized juices. Transfer to a small pan and whisk in the red currant jelly. Simmer gently until the desired consistency is achieved. Strain the gravy into a serving jug.

When the lamb has rested, carefully cut away the herbs and string, then carve into slices, holding the shank end of the bone. Serve with roast potatoes, carrots, parsnips and prepared gravy.

Fish Braai

On a day like today it's wonderful to be able to get outside in the sunshine and enjoy some time in the garden around the braai. As it's Good Friday, tradition holds that we should eat fish, which is becoming ever more popular to cook over the coals. Many different fish can be done on the braai - or barbecue. The results are juicy, tender and really delicious, but be careful not to overcook fish; it cooks quickly and continues cooking for a short while after taking off the fire. Fish should be handled gently, cooked till translucent and flaking easily when tested with a fork. It's also a good idea to oil the grid before putting the fish on it and to turn the fish with a large oiled spatula. If the fish breaks up easily when cooked, wrap it in tin foil to cook - this makes it easier to turn over as well.

When purchasing fish, look for clear, bulging eyes, shiny elastic skin and clear red gills. The fish should have a clean, fresh smell. The best fish to do on the braai are whole fish. Ask your fishmonger to butterfly it - that is too remove the bones - fish are easier to cook and serve with no bones. You can remove the head, or leave it on; it's your choice.

Char-Baked Whole Fish


Ingredients:
1 x 2kg whole fish - black bream, trout, mackerel, bass, pollack, whiting and red or grey mullet
45ml coriander, basil or mint
1 large onion
3 cloves garlic
10ml curry powder
2ml cumin seeds, crushed
5ml paprika
sea salt and freshly ground black pepper to season
45-50ml lemon juice
60ml olive oil

Method:
Cut slashes in the sides of the fish through the skin. Season on the inside and over the skin.
Using a mini blender, blend the coriander, onion and garlic to form a paste. Add this paste to the remaining ingredients and combine well.
Rub this mixture onto both sides of the fish, making sure you get some into the slashes made through the skin. Allow to marinade for about an hour.
Place the fish directly on the braai grid over medium coals. Cover and cook for about 45 minutes, turning half way through the cooking time.

Herbed Fish Steaks

Ingredients:
4 fish steaks - cod, tuna or other large firm fish
45ml olive oil
10ml dried thyme
5ml fresh dill, chopped
10ml fresh parsley, chopped
sea salt and freshly ground black pepper to season
30ml butter, melted

Method:
Rub the fish with the olive oil, then sprinkle evenly on both sides with the herbs. Allow to marinate for about 30 minutes.
Sprinkle the fish with sea salt and cook over medium coals for about 3 minutes. Tunr the fish and cook for another 3-4 minutes.
Brush with melted butter and season with freshly ground black pepper just before serving.

Herbed Lamb Fillets with Tomato Balsamic Dressing

Lamb with herbs like rosemary and thyme are a marriage made in heaven. This quick and easy main course is one you will want to serve over and over again.

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Ingredients:

3 best end fillets of lamb, trimmed and silvery membrane removed (+/- 800g total weight)

sea salt and freshly ground black pepper to season

6 sprigs of rosemary

12 sprigs of thyme

6 unpeeled cloves of garlic

150ml olive oil

a bunch of spring onions, thinly diagonally sliced

225g cherry tomatoes

50ml balsamic vinegar 300ml lamb or chicken stock

15ml fresh thyme leaves

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Method:

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Season the lamb fillets with sea salt and freshly ground black pepper. Tie around each fillet 2 sprigs of rosemary and 4 sprigs of thyme with string, secured at about one and a half inch intervals.

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preheat the oven to 200C. Put the lamb into a roasting pan with the cloves of garlic, drizzle with about 60ml of oil and season with black pepper. Cook for about 25 minutes for medium, or 35 minutes for well done.

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Remove the lamb from the roasting pan and put to one side, covered with foil. Put the pan juices and cloves of garlic into a bowl and set aside. Heat the remaining oil in the roasting pan, then add the reserved garlic, the spring onions and tomatoes. Fry on a low heat for 5 minutes, then transfer the tomato and onion mixture to a bowl and set aside.

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Pour the balsamic vinegar into the roasting pan and simmer rapidly over medium heat to reduce by half. Add the stock and reserved pan juices, bring to the boil over high heat, then reduce heat to medium and simmer for 5-10 minutes. Add fresh thyme leaves and return the garlic, onions and tomatoes to the pan.

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Remove the string from the meat and cut the fillets into thick slices. Garnish with the herbs and serve drizzled with the warm tomato balsamic dressing.