Celebrate Mother’s Day by making this three-course meal from SPAR. There’s no better or sweeter way to show your appreciation than with a home-cooked meal.
Plus stand a chance to WIN a R1 000 SPAR voucher! Simply fill out the form below and answer an easy question (HINT: the answer is in the recipes).
SMOKED SALMON CROSTINI
Serves 8 – 10 EASY 20 mins
WHAT YOU NEED
1 large baguette, sliced and buttered
250g SPAR Cultured Cream Crème Fraîche
15ml (1 tbsp) SPAR Lemon Juice
5ml (1 tsp) SPAR Horseradish Sauce
5ml (1 tsp) fresh dill, finely chopped
SPAR Himalayan Salt, to season
100g SPAR Norwegian Smoked Salmon, sliced into ribbons
fresh dill, to garnish
capers, to garnish
SPAR Black Peppercorns, to season
HOW TO DO IT
- Preheat the oven to 180°C. Place the buttered baguette slices on a baking sheet. Bake until golden and crisp, about 8 minutes.
- Combine the crème fraÎche, lemon juice, horseradish sauce and dill in a bowl, and season with salt.
- Spread heaped tablespoons of the crème fraîche mixture over the crostini, and top with salmon ribbons. Garnish with fresh dill and capers. Finish with a generous grinding of black pepper.
HARISSA CHICKEN WITH ROASTED PEPPERS, AND ORANGE AND MINT DRESSING
Pairs well with SPAR Olive Brook Merlot
Serves 4 EASY 1 hr 10 mins + 30 mins, to marinate
WHAT YOU NEED
MARINATED CHICKEN
30ml (2 tbsp) harissa paste
30ml (2 tbsp) SPAR Extra Virgin Spanish Olive Oil
5ml (1 tsp) SPAR Himalayan Salt
5ml (1 tsp) lemon zest
30ml (2 tbsp) SPAR Lemon Juice
10ml (2 tsp) SPAR Honey
8 SPAR Chicken Thighs, skin on and bone in
pomegranate rubies, to garnish
mint leaves, to garnish
ROASTED PEPPERS
30ml (2 tbsp) SPAR Extra Virgin Spanish Olive Oil
1 red onion, cut into thin wedges
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
salt and freshly ground black pepper, to taste
40g (¼ cup) SPAR Seedless & Sundried Raisins
30ml (2 tbsp) SPAR Balsamic Vinegar
15ml (1 tbsp) demerara sugar
50g (⅓ cup) SPAR Roasted & Salted Almonds, halved
ORANGE AND MINT DRESSING
3 sprigs mint, leaves picked and finely chopped
5ml (1 tsp) orange zest
45ml (3 tbsp) SPAR Orange Juice
15ml (1 tbsp) SPAR Lemon Juice
60ml (¼ cup) SPAR Extra Virgin Spanish Olive Oil
15ml (1 tbsp) SPAR Honey
5ml (1 tsp) SPAR Himalayan Salt
SPAR Black Peppercorns, cracked
HOW TO DO IT
- For the marinated chicken, combine all of the ingredients in a bowl to create a paste. Coat the chicken with the paste, cover and set aside to marinate, 30 minutes.
- Preheat the oven to 180°C. Place the chicken, skin side up, in a roasting tin and roast for about 55 –60 minutes, basting the chicken with the pan juices halfway through the cooking time.
- For the roasted peppers, heat the olive oil in a pan and sauté the onion until softened and caramelised, about 8 minutes. Add the peppers, season with salt and pepper, and cook for a further 15 minutes. Add the raisins, balsamic vinegar and sugar, and simmer until it appears sticky and glossy. Stir through the almonds, and mix in with the chicken.
- For the orange and mint dressing, whisk all of the ingredients together. Drizzle half of the dressing over the chicken as soon as it comes out of the oven, and serve the remaining dressing alongside. Garnish with pomegranate rubies and mint leaves.
NO-BAKE HAZELNUT CHOCOLATE TART WITH SCORCHED MERINGUE
Serves 12 EASY 30 mins + 2 hrs, to chill
WHAT YOU NEED
HAZELNUT CHOCOLATE TART
200g chocolate-filled biscuits, roughly chopped
50g hazelnuts, toasted
15ml (1 tbsp) SPAR Icing Sugar
15ml (1 tbsp) cocoa powder
80g SPAR Butter, melted
180ml (¾ cup) SPAR Long Life Cream
1 shot (30ml) SPAR Strong Roast Espresso Filter Coffee
50g (¼ cup) demerara sugar
300g 70% dark chocolate, roughly chopped
30g (2 tbsp) SPAR Butter
MARSHMALLOW MERINGUE TOPPING
3 SPAR Eggs, whites
pinch salt
170g (¾ cup) SPAR Castor Sugar
1,25ml (¼ tsp) cream of tartar
45ml (3 tbsp) water
HOW TO DO IT
- For the chocolate tart, place the biscuits, hazelnuts, icing sugar and cocoa in a food processor and pulse until fine. Add the melted butter and blend to combine. Press the biscuit crumbs into a 23cm round, loosebottomed tart tin and chill, 30 minutes.
- Place the cream, espresso and demerara sugar in a saucepan and bring to a boil slowly, stirring until the sugar is dissolved. Place the chocolate in a heatproof bowl and pour over the hot cream. Whisk until the chocolate is melted and glossy. Add the butter and whisk to incorporate. Pour the chocolate filling into the biscuit base, smooth over the surface and chill, 2 hours or until set.
- To make the meringue topping, heat 112g (½ cup) of castor sugar, cream of tartar and water in a saucepan, and boil for 3 minutes.
- Whisk the egg whites and salt together in a bowl until frothy and light. The bowl must be scrupulously clean and dry or the egg whites won’t reach full volume. Add the remaining 56g (¼ cup) castor sugar, one tablespoon at a time, beating well between each addition. Slowly pour the hot syrup into the meringue and whisk until stiff and glossy.
- Dollop the meringue onto the chilled tart and swirl to create dips and peaks. Scorch with a kitchen blowtorch.
Cook’s tip: The tart is best served on the day as the meringue will begin to weep. Without the meringue topping, the tart keeps well for several days, refrigerated.
COMPETITION
Stand a chance to WIN a R1 000 SPAR voucher this Mother’s Day. Fill out the form below and answer the question:
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Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
