Food

Recipes: 3 Course meal inspired by fruit

Recipes: 3 Course meal inspired by fruit

Fresh, invigorating, colourful and magical. Fruit can be used as inspiration for any dish – especially in warmer months! We welcome Spring with fruit-inspired meals, prepared by the Food and Beverage Institute in Bloem.

To start with…

Pineapple and mango salsa with citrus marinated prawns

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Pineapple and mango salsa

½ Pineapple, diced
½ Mango, diced
¼ Red pepper, diced
Pinch of salt
1 shot tequila or white rum
1 tsp chopped parsley

Mix the diced pineapple, mango and red pepper in a hot sauté pan, add the shot of tequila and allow to cook liquid
away. Season with salt and cumin. Set aside in refrigerator.

Marinated citrus prawns 

250ml pineapple juice

½ lemon’s juice

1 tsp chopped parsley

1 pinch of paprika

500g prawns

Marinade prawns in citrus and set aside. Sauté the prawns on high heat, remove prawns and add the rest of the liquid to the pan and reduce to add to final dish. Season to taste.

 

The star dish…

Raspberry chimmi-churri marinated fillet with rosemary and mixed berry jus

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Raspberry chimmi-churri

1 kg fillet
½ cup chopped parsley
½ cup chopped onion
1 Tbsp chopped garlic
½ cup olive oil
1 Tbsp chilli akes
½ chopped rosemary
1 Tbsp black pepper
½ cup fresh raspberries

Blend all the ingredients together until fine. Marinade the meat and set in the fridge. Take out 30min before cooking. Sear the meat on both sides and cook further in oven to desired degree. Season to taste.

Potato and chickpea crush 

Potatoes
Chickpeas
Seasoning

Boil potato, remove skin and crush, stir in the chickpeas and season to taste.

Portobello mushrooms

Portobello mushrooms
Garlic
Butter
Seasoning

Place mushrooms on baking tray that has been oiled, add garlic and butter and season to taste, cook in oven at 180
degrees for 10 minutes.

Julienne vegetables

Assorted bell peppers
Baby marrow
Sliced onion
Carrots

Julienne all vegetables and sauté with oil and season to taste.

Mixed berry jus

2 cups mixed berries
2 cups red wine
2 cups sugar

Add all ingredients to saucepan and reduce.

Construct the dish by piling all the elements as illustrated in the picture. Add Blue cheese and fig as desired.

 

A fantastic finale…

Fruit salad stack with Chantilly cream

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Fruit salad stack

Grape fruit
Orange
Granny Smith apple
Pineapple

Cut all fruit to desired shape and stack on top of each other.

Chantilly cream

50 ml cream
1 Tbs icing sugar
Drop of vanilla essence

Whip all ingredients to stiff peak.

Fruit Chips

1 Baking tray
Spray and cook
Icing sugar
Fruit or onion chips (thinnest slice)

Spray the bottom of the baking tray with Spray and Cook, lightly dust with icing sugar and place fruit or onion chips on. Then lightly coat the chips with another layer of icing sugar and bake at a low temperature of 90 degrees for about one hour. Remove chips from baking tin before it gets cold.

 

All dishes were created and prepared by Chef Michele Fourie. Food and Beverage Institute: 051 451 9122.

Photos: Loren Battersby

 

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