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Maranda Engelbrecht

Recipes & Articles by Maranda Engelbrecht

Citrus recipes

Scallops in a spicy mandarin and coconut broth

10 minutes

Cake recipes

Caramelised mandarin tart with cardamom

45 minutes

Duck recipes

Mandarin and oriental spiced Pekin duck

3 hours

Citrus recipes

Fine french beans with Moroccan spiced dates and mandarin

10 minutes

Broccoli recipes

Tenderstem broccoli sandwich cake

45 minutes

Roma tomato and basil pesto cake

3 hours

Salmon poached in sweet guava infusion

20 minutes

Spicy pumpkin and gooseberry broth

10 minutes

Plum ice and jelly with black sesame and chocolate shards

20 minutes

Roasted greens with sesame

Name: Scallops in a spicy mandarin and coconut broth
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: Main Meals
Ingredients: scallops 300g,shiitake mushrooms 100g,Sunflower oil ,coconut cream 1can,fresh mandarin juice 1cup,ginger, shredded 2T,threads saffron 8,sweet chilli sauce ½cup,fish sauce 1T,mandarins, segmented 3,Chives, to garnish

By Maranda Engelbrecht

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

250 g chicory or witloof, sliced in half
230 g baby leeks
200 g asparagus
4 T sesame seeds

Method

Place the chicory and baby leeks on an oven tray and drizzle with olive oil. Place under a hot grill in the oven and roast for 5 to 8 minutes.
Add the asparagus and roast for 3 to 5 minutes.
Remove from the oven and serve sprinkled with sesame seeds.

TASTE’s take:
A roast in three shades of green, using sesame to add bitterness, served in steel.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Recipes & Articles by Maranda Engelbrecht

Scallops in a spicy mandarin and coconut broth

Caramelised mandarin tart with cardamom

Mandarin and oriental spiced Pekin duck

Fine french beans with Moroccan spiced dates and mandarin

Tenderstem broccoli sandwich cake

Chicory and gorgonzola cake

Roma tomato and basil pesto cake

Fragrant rice

Salmon poached in sweet guava infusion

Spicy pumpkin and gooseberry broth

Plum ice and jelly with black sesame and chocolate shards