Monday, November 17, 2003

Chilli & Lemon Hummus

This is quite lemony, so you might want to add only 1/4 cup juice to start with

Makes 2 1/2 cups

2x 400g cans chickpeas, drained & rinsed
1 long red chilli, chopped
2 cloves garlic, crushed
1/4 cup tahini
1/2 cup lemon juice
1 tbsp olive oil
2 tsp lemon rind, finely grated
1/2 tsp ground cumin
sea salt

Place all ingredients except salt in a food processor & process until combined.
Add salt to taste.
Serve with toasted Turkish bread & lemon wedges.

Herb-crusted Veal Loin

Serves 8

1 tbsp olive oil
1kg veal loin, trimmed
sea salt & cracked black pepper
1 1/2 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped chives

Preheat oven to 200ÂșC.
Rub oil over veal & sprinkle with salt & pepper.
Heat a non-stick frying pan over high heat. Sear veal for 4 minutes each side.
Combine mustard & lemon juice & spread over veal.
Place on baking tray lined with non-stick baking paper & bake for 10 minutes (for medium-rare) or until cooked to your liking.
Set aside for 10 minutes, then roll in combined parsley & chives.
Slice & serve warm or at room temperature with salad.

Chocolate & Frangelico Mousse

Serves 4

250g dark chocolate
1 tbsp golden syrup
3 egg whites
2 egg yolks
1/4 cup frangelico
100ml (single or pouring) cream

Put chocolate in a double-boiler (or a heatproof bowl over a pan of simmering water). Leave until chocolate has melted.
Remove & allow to cool slightly, then add golden syrup.
Stir egg yolks & frangelico into cool chocolate mixture.
Beat egg whites in a clean dry bowl until stiff peaks form.
Beat cream until soft peaks form.
Gently fold cream & egg whites into chocolate mixture with a large metal spoon or spatula.
Pour chocolate mousse into serving bowls or cups & refrigerate until firm.

No comments: