Great value Archives

Chicken recipes

Baked maas tart with citrus curd

40 minutes

Seafood recipes

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

1 hour

Chocolate recipes

Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

15 minutes

Chilli recipes

Bill’s prawn, fennel and watermelon salad with chilli dressing

1 1⁄2 minutes

Chicken recipes

Gordon Ramsay’s herb-buttered chicken with citrus breadcrumbs

1 hour 40 minutes

Apple recipes

Scallop curry with apple-and-coconut slaw

20 minutes

Fruity dessert

Sweet potato-and-carrot fritters

20 minutes

Cauliflower recipes

Roast cauliflower with chimichurri

20 minutes

Salad recipes

Tumbled tomato-and-peach salad

Seafood recipes

Chilled mussel soup

30 minutes

Chilled mussel soup

Serves 8

Difficulty Easy

Prep Time 20 minutes, plus 1 hour’s soaking time

Cooking Time 30 minutes

Ingredients

1.5 kg tightly closed mussels in the shell
1 cup dry white wine
1 large fennel bulb, trimmed and chopped
2 T olive oil
2 T butter
2 garlic cloves, crushed
300 g red-skinned potatoes, peeled and chopped
3 cup good-quality fish or seafood stock
Sea salt and freshly ground black pepper, to taste
fennel fronds, to garnish
1/2 cup cream

Method

1. Clean the mussels using a small sharp knife, or get the fishmonger to do it for you. Soak the tightly closed mussels in iced water for 1 hour. Discard any mussels that are not tightly closed.

2. Place the mussels in a large, heavy saucepan and add the wine and a few fennel fronds. Cover tightly and turn up the heat. Leave for a few minutes, then check to see whether the mussels have opened. Remove them from the pan as they open, leaving any unopened ones in the pan. Give them a chance to open but discard any that remain stubbornly closed. Set aside the mussels and strain the liquor. It should be about 1 cup.

3. Gently cook the chopped fennel in the olive oil and butter until very soft but still pale. Stir in the garlic and potatoes. Pour in the reserved liquor and stock and simmer, covered, for 20 minutes or until the potatoes are tender.

4. Set aside 1⁄4 of the mussels in the shell for garnishing. Remove the remaining mussels from their shells.

5. Blend the soup, adding half the shelled mussels, plus any extra liquor. Stir in the remaining shelled mussels and the cream. It shouldn’t need salt but a grinding of pepper would be good. Once cooled, chill. Chill the reserved mussels in the shell for garnishing.

6. To serve, thin down the soup with more stock if necessary. Check the seasoning and garnish with the mussels in the shell and a few torn fennel fronds. If you like, add a drizzle of cream to each serving.

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Baked maas tart with citrus curd

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

Bill’s prawn, fennel and watermelon salad with chilli dressing

Gordon Ramsay’s herb-buttered chicken with citrus breadcrumbs

Scallop curry with apple-and-coconut slaw

Ginger mascarpone and peaches

Sweet potato-and-carrot fritters

Roast cauliflower with chimichurri

Tumbled tomato-and-peach salad

Chilled mussel soup

Chilled mussel soup

Ingredients

Method