Blue Cheese Stuffed Figs, Crispy Bacon, with a Honey Balsamic Vinaigrette
- 4 Figs
- 125g Blue cheese
- 100g Bacon bits
- Pillow pack of Rocket-based salad mix
- 4 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 2 tbsp Honey
- Preheat the oven to 180C.
- Place the olive oil, balsamic vinegar, and honey in a small, lidded container and shake to combine. Set aside.
- Using a sharp knife, cut a cross into the top of each fig, being careful not to cut all the way through, then gently squeeze the bottom of each fig to open the fruit.
- Divide the blue cheese among the figs, stuffing the pieces into the top of the figs.
- Place the prepared figs on a baking sheet and place in the oven for 5 minutes or until the cheese has melted.
- While the figs bake, fry the bacon bits in a small pan until crispy. Set it aside.
- To serve, divide the salad among the serving plates.
- Place 2 roasted figs per plate.
- Drizzle the honey balsamic dressing over the figs and the rocket and follow with a sprinkle of crispy bacon.
Sirloin with a Prawn Cajun Cream Sauce, Roasted Potato Wedges, and a Green Bean Salad
- 400g-500g Sirloin from your local butcher
- 1 tbsp Cajun spice
- 4 tbsp Butter
- 200g Deshelled prawns
- ¼ cup Chicken stock
- 1 tbsp Dijon mustard
- 1 tsp Lemon juice
- 1 tbsp Grated parmesan cheese
- 5g Flat-leaf parsley
- 1/3 cup Cream
- 2 Large potatoes
- 100g Fine Green beans
- 50g Sundried tomatoes in oil
- 100g Bocconcini
- Preheat the oven to 180C.
- Remove the parsley leaves from the stalks and chop the leaves finely. Keep the stalks.
- Season the sirloin with salt and pepper.
- Top the beans, but do not tail.
- Tear or cut the bocconcini into smaller pieces.
- Snip the sun-dried tomatoes into strips.
- Cut the potatoes into wedges. Do not peel the potatoes.
- Boil the potatoes wedges for 10 minutes. Do not cook them longer, as they will go mushy.
- Line a baking sheet with baking paper. Place potato wedges on a baking sheet, season with salt and pepper, and drizzle with olive oil. Place in a pre-heated oven for 30 minutes, or until brown and slightly crisp.
- Once the potatoes are in the oven, bring a pot of salted water to the boil for the beans.
- Blanch the green beans by immersing them in salted, boiling water for 2 minutes.
- Take the beans out of the water and drain well.
- Lightly toss the hot beans with the sun-dried tomato strips and the oil of the tomatoes. Season with salt and pepper and allow to cool.
- Once cooled gently mix through the bocconcini and set aside the salad.
- Once the potatoes have been baking for 10 minutes start with the sirloin.
- Heat a tablespoon of olive oil in a large pan over medium-high heat.
- Add the sirloin and sear until lightly browned on both sides and cooked to the desired level.
- Set aside the sirloin and allow it to rest while you prepare the sauce.
- Add the butter to the pan you used for the steak and let the butter melt before adding the prawns and cooking until just pink on both sides, about 1-2 minutes per side.
- Place the prawns in a small bowl and add the lemon juice and the chopped parsley to the bowl.
- Into the same pad add the garlic and cook until fragrant.
- Add the stock and deglaze the pan by scraping up any brown bits from the bottom with a wooden spoon as the stock sizzles.
- Add the cream, Dijon mustard, and Cajun spice, bring to a boil, and let it simmer for a minute.
- Add the parmesan cheese and let it melt into the sauce.
- Serve the steak topped with the creamy sauce and prawns. Crispy potatoes and crunchy salad on the side.
Chocolate Dessert Cups Served with Chantilly Cream and Berries
- 100g Quality cooking chocolate
- 250ml Quality Chocolate mousse from your local supermarket
- 125g Mixed Berries
- 100ml Whipping cream
- 2ml Vanilla extract
- 1 tbsp Castor sugar
- A Pinch of Cinnamon
- Melt the chocolate in a double boiler until runny.
- Pour a thin layer into two muffin cups, make sure to get into up the sides of the cups as well. Place in the freezer for 15-20 minutes or until the chocolate is still. (A tip is to chill the muffin cups beforehand, so the chocolate sets fast.)
- Whip the cream until soft peaks and gradually add the sugar and vanilla extract.
- Gently slide the chocolate cups out of the muffin cups, fill them with chocolate mousse, and top with Chantilly cream, berries, and a pinch of cinnamon.
- You can save a bit of chocolate and make shavings with a vegetable peeler to use as a topping for your dessert.
For more information and recipe ideas, please visit www.kookbox.co.za