Source: This article was taken from the April 2011 issue of Food & Home
Eat ‘Out’ at Home – Inspired by Food & Home Magazine April
Oven-baked peppers with cherry tomatoes
Text by Jules Mercer. Photographs by Toby Murphy
Serves 6 EASY 45 mins
- 3 red peppers, seeded and cut in half
- 3 yellow peppers, seeded and cut in half
- 200g (2 punnets) baby vine tomatoes
- 3 garlic cloves, finely sliced
- olive/avocado oil, for drizzling
- salt and freshly ground black pepper, to taste
- 1 tub bocconcini (mozzarella balls), torn
- Preheat the oven to 200°C.
- Place the peppers on a baking tray and fill with the tomatoes and garlic. Drizzle with the oil, season and roast for 30 minutes.
- Remove from the oven and top with the mozzarella. Return to the oven and roast until the cheese has melted, about a further 10 minutes.
- Serve immediately with crusty bread to soak up the juices.
Cranberry-glazed duck breast with green apple salad
Text by Illanique van Aswegen. Photographs by Adel Ferreira from Foto Factory
Serves 4 EASY 40 minutes
TO DRINK: A crisp, dry cider or a ripe merlot with soft tannins.
DUCK
- 4 duck breasts
- salt and freshly ground black pepper, to taste
- 60ml (1/4 cup) cranberry jelly
SALAD
- 4 Granny Smith apples, finely sliced
- 1 spring onion, finely sliced
- 500g fresh watercress
- juice of 1 small lemon
- olive/avocado oil
- For the duck, heat a heavy-based, non-stick pan. Lightly score the skin of the duck breasts and fry skin-side-down for about 3 minutes. Turn the breasts over and fry for another 3-4 minutes for medium-rare or according to your preference. Remove from the pan, season and leave to rest for a few minutes.
- Heat the cranberry jelly with a splash of water in a saucepan until melted. Brush the jelly all over the duck breasts.
- Combine the salad greens and dress with a squeeze of lemon juice and a splash of oil.
- Serve the duck warm with the salad.
Mango meringue cream cake
Text by Karen Short. Photographs by Graeme Wyllie
Makes 1 cake 1 hour 45 mins
- 700 g castor sugar
- 500g butter, softened
- 8 large eggs
- 10ml (2 tsp) vanilla extract
- 630g cake flour
- 20ml (4 tsp) baking powder
- 180g cornflour
- 10ml (2 tsp) salt
- 500ml (2 cups) buttermilk
- 4 mangoes, peeled and sliced
FILLING
- 1 litre water
- 350g sugar
- 1 vanilla pod, sliced lengthways 500ml (2 cups) cream
- 8 small white meringues, broken into pieces
- Preheat the oven to 180°C. Grease and line 2 x 18cm-diameter cake tins.
- For the cake, cream the sugar and butter until light and fluffy. Add the eggs one by one, beating after each addition. Mix in the vanilla.
- Sift the flour, baking powder, cornflour and salt into a large bowl.
- Alternately mix small amounts of the buttermilk and the flour mixture into the butter mixture until you have a smooth batter. Stir in three quarters of the mango slices, then spoon the batter into the cake tins.
- Bake until a skewer comes out clean, about 40 – 50 minutes. Place on a rack to cool.
- For the filling, boil the water, sugar and vanilla pod together in a pot until you have a thick syrup. Set aside to cool a little before removing the pod.
- Beat the cream until stiff peaks form. Fold in the broken meringues and remaining mango slices. 8 Spread the meringue cream between the two cake layers to sandwich them together. Pour the syrup over the cake and serve immediately.
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