Lemon-meringue ice cream

 

Serve with red-red strawberries as a picture-perfect dessert

Serve 6-8

• 1 can (410 g) evaporated milk
• 500 ml cream
• 1 can (397 g) condensed milk
• 1/2 condensed milk can of lemon juice
• ready meringue (approximately 750 ml), broken

Beat the evaporated milk, cream, condensed milk and lemon juice until thick and creamy.

Layer the meringue pieces and the filling in a suitable dish and freeze overnight. Use an ice cream scoop to spoon the dessert into serving bowls and garnish with strawberries or raspberries.

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Amarula tart

A delicious, easy tart that is sure to invite many compliments.

• Chocolate layer cake (baked according to any standard recipe)
• 2 containers smooth cottage cheese
• 2 cans condensed milk
• 250 ml Amarula liqueur 
• 250 ml cream, firmly whipped
• crumbed flake chocolate or bits of peppermint crisp 

Bake the chocolate layer cake in an oven pan. Allow to cool and cut into fingers when cold.

Mix  the cottage cheese and condensed milk and refrigerate until  well cooled.

Pour enough of the liqueur into a square dish to cover the bottom. Pack the cake fingers into the dish and spread  to cottage cheese over them. Pour over another layer of liqueur.

Repeat until the dish is filled or all the cake has been used.

Cover with cream and sprinkle with chocolate. Refrigerate for approximately 2 hours.

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Homemade ginger beer

2

• 20L water
• 250 ml ground ginger
• 2.5 kg brown sugar
• 20 g instant yeast
• 15 ml bicarbonate
• 15 ml tartaric
• 40 ml lemon essence
• 250 g raisins

Boil 10 liters of water. Add the ginger and boil for a further 5 minutes. Pour the boiled ginger into a bucket that holds 20 liters. Add sugar and stir to dissolve. The water should be tepid. Sprinkle over the yeast and stir. Add the bicarbonate of soda, tartaric acid, lemon essence and the raisins. Mix well. Cover and brew to mature for 12-24 hours.

Strain, decant into sterilised glass bottles and refrigerate.

Serve well chilled.

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Baked kingklip wrapped in Parma ham

Even though this dish has no frills and is easy to prepare, you can confiently serve it at a grand occasion.

Serves 4

-80g butter, softened

-30ml fresh parsley, chopped

-10ml fresh chives, chopped

-10ml lemon zest

-600g kingklip, skin removed and cut into 2 fillets

-salt and pepper to taste

-8 slices Parma ham

-5 pieces cotton string

-1 lemon, quartered

Preheat the oven to 200 oC.

Mix the butter, herbs and lemon zest. Spread the butter mixture over one fillet (keeping a little to spread over the top) and then place the other fillet on top, making a sandwich. Season the fish with salt and pepper and wrap it in the Parma ham slices. Use the pieces of string to securely tie the fillets and ham.

Spread the remaining butter over the fish. Squeeze some lemon juice over the fish and bake 20-25 minutes.

• Serve with creamed spinach and potato wedges.

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Fantastic snails

Fantastic snails

Fantastic snails

Serves 4-6

-250g bacon rashers
-2 tins snails
-1 bottle 375ml garlic sauce
-juice of 1/2 lemon
-250ml cheese sauce
-250ml cheddar cheese, grated

Preheat the oven to 180 oC

Cut the bacon rashers in half. Wrap a piece of bacon around each snail and pack the snails in a saucepan.
Pour the garlic sauce and lemon juice over the snails and cook for 15min.
Spoon into an ovenproof dish and pour over the cheese sauce. Sprinkle with grated cheese.
Bake for 10min or until the cheese has melted.

Usually serve this dish with garlic crostini or toast fingers.
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Bacon pizza

- ready-made pizza base
- pork rib marinade
- tomato paste
- garlic
- bacon, cooked
- chopped mushrooms
- chopped green pepper
- tomatoes
- mozzarella cheese
- cheddar cheese
- origanum
- rocket

Preheat the oven to 180 oC
Spread pork rib marinade and tomato paste over the pizza base.
Cover the pizza base with garlic, bacon, mushrooms, green pepper, tomatoes and cheese.
Sprinkle with origanum.
Bake for 10min.

Arrange some fresh rocket on the pizza before serving.

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