Prenzel People

 

 

 

Alison and Simon Holst

Workshop for Hunters Garden Marlborough

This delicious dip has the attractive colour and appealing flavour of hot-smoked salmon. It may be used as a popular spread too..

 

Ingredients

For abour 11/2 cups:

• 100-150g hot smoked salmon
• 250g carton cream cheese
• 2 Tbsp lemon juice
• 1-2 Tbsp capers
• 1-2 Tbsp horseradish cream (optional)
• About 2 Tbsp chopped parsley, dill or chives
• Prenzel Citrus Olive Oil
• Salt and Pepper

Method

Put the salmon, cream cheese and lemon juice into a food processor and process until well mixed but not completely smooth. Add the capers, horseradish (if using), the chopped herbs of your choice and the oil, and process again, just enough to mix. Season to taste then cover and refrigerate until required. (Although it tastes good when eaten straight away, its flavour is even better after a couple of hours.) Serve spread on crusty bread, crackers, etc. or as a dip for vegetable crudites.

Mayonnaise

Ingredients

For about 1 1/2 cups:

• 1 egg
• 1/2 tsp each salt and sugar
• 1 tsp Dijon or wild mustard
• 2 Tbsp wine vinegar
• 1 Cup Prenzel Tuscan or Garlic Olive Oil

Method

Measure the first five ingredients into a food processor or blender. Turn on and add the oil in a thin stream until the mayonnaise is as thick and creamy as you like it. Keep in a covered container in the refrigerator for up to three weeks.

Orange 'Syrup' Cakes

Ingredients

For 6-12 individual cakes or one 20cm ring cake

• 1 cup sugar
• 1/2 cup Prenzel Citrus Rice Bran Oil
• 2 large eggs
• Finely grated rind 1 medium orange
• 1/2 cup freshly squeezed orange juice
• 1 tsp vanilla essence
• dash of Prenzel Lemon Schnapps
• 1/2 tsp salt
• 1 1/2 cups self raising flour
• Orange Sugar Syrup
• 3/4 cup hot water
• 3/4 cup sugar
• finely grated rind of 1/2 an orange

Method

Preheat the oven to 170°C (160°C if using fan bake). Measure the sugar, oil, eggs and grated rind into a food processor and blend until pale and creamy. Add the orange juice, vanilla essence and Lemon Schnapps and whiz again, then sift in the salt and flour. Mix just enough to make a fairly smooth batter. Divide the batter evenly (1/4 - 1/2 cup in each) between six non-stick sprayed plain or fancy muffin tins or other moulds (each should hold about 1/2 - 1 cup) or pour into a non-stick sprayed 20 cm rin tin. Bake the little cakes for 15-20 minutes or until golden brown and a skewer poked into the middle comes out clean (or 25-30 minutes for the ring tin). While the cake cooks prepare the syrup by mixing the hot water, sugar and the finely grated orange rind together in a small microwave bowl or pot. Heat. stirring occasionally, (about 3 minutes on high (100%) power) until the mixture boils and the sugar dissolves. Remove the cakes from the oven. Stand for 2-3 minutes before inverting onto a plate or tray and removing the tins. Drizzle the syrup evenly over the bottom and sides of the hot cakes (about 1-2 tablespoons per little cake). Leave to stand for at least an hour (overnight is good), before cutting and serving with lightly whipped cream, icecream or yoghurt. Try adding Prenzel Grand Orange Concentrate to the cream - you'll love it!

Parsley and Pistachio Pesto

Ingredients

For 4 servings

• 1 cup unshelled pistachios
• 400g packet fresh pasta
• 1 cup parsley
• 2 cloves garlic
• 1/2 cup Prenzel Garlic Olive Oil
• 1/2 tsp salt
• extra Prenzel Garlic Olive Oil

Method

Shell the pistachios (this yields about 1/2 cup). Boil the pasta according to packet instructions. While it cooks, put the parsly, garlic, and oil in a food processor and blend until finely chopped. Add the nuts and salt and process until nuts are finely chopped. (Add more oil if mixture seems to dry.) Toss the pesto throught the drained pasta, adding a little extra oil if desire. Serve topped with shavings of Parmesan and a few extra chopped pistachios. Also delcious mixed with oil and brushed over bread to make crostini, or try it spooned over grilled chicken or fried fish.

Asparagus with Easy Orange Hollandaise Sauce

Ingredients

For 3-4 servings

• 2 egg yolks (preferably room temperature)
• 1 teaspoon each lemon and orange juice
• 1-2 teaspoons finely grated orange rind
• 100g butter, cubed
• pinch salt (optional)
• 500-600g asparagus
• 1-2 tablespoons butter
• 3-4 slices thick toast

 

Method

Place the egg yolks, lemon juice, orange juice and rind in a food processor (fitted with a metal chopping blade) or blender. Put the butter in a microwave safe container, cover to prevent spattering ( a saucer works well if your container dosen't have a lid) and microwave on high for 2-3 minutes until bubbling vigorously. Turn the processor on and add the very hot butter in a thin stream while the motor is running. Season with salt to taste. The hot butter should thicken the mixture, but if you think the sauce is too runny, transfer back to the microwave container and heat on medium (50%) for 15 seconds then whisk briefly. Repeat if necessary. Warm the same way just before serving. To cook the asparagus, bring 5-10mm water to a rapid boil in a large (lidded) frypan. Add the asparagus and cook covered for 3 - 4 minutes, shaking it occasionally. When tender, drain off the water, return it to the hot pan, add the butter and toss to coat evenly. Place a piece of toast on each plate, divide the asparagus between the plates, arranging it on top of the toast. Pour a little of the warmed sauce over each, serve immediately and enjoy. Prenzel Citrus Rice Bran Oil is a fantastic complimentary flavour which will enhance this wonderfully easy sauce.

Seared Scallop and Asparagus Salad

Ingredients

• 18-24 scallops
• 1 Tbsp sweet chilli sauce
• 1 Tbsp Kikkoman soy sauce
• 1 tsp seasame oil
• 50-74g rice vermicelli
• Prenzel Garlic or Citrus Rice Bran Oil to fry
• 2-3 cups mixed salad vegetables (mesclun, sliced cucumber, peppers etc.)
• 1 bunch (200-250g) asparagus
• 1 Tbsp canola oil
• about 1/4 cup chopped fresh coriander
• Dressing
• 2 Tbsp each sweet chilli sauce, fish sauce and lemon juice
• 1 Tbspo oyster sauce
• 2 tsp seasame oil
• 1 Tbsp grated ginger
• 1 clove garlic, minced
• 4 Tbsp water

Method

Mix the scallops with the first measure of sweet chilli sauce, soy sauce and sesame oil, then leave to stand while you prepare the reamining ingredients. To make the dressing, measure all the ingredients into a medium-sized screw-top jar or blender and shake or blend until well combined. Seperate the rice vermicelli into two or three bundles. Heat 1-2 cm of oil in a pan or wok until a noodle puffs up more or less instantly when dropped in. Carefully drop in one of the bundles. When the first side has puffed and turned slightly off-white turn the 'nest' over using a fish slice or tongs, and puff the other side. Remove the cooked noodles from the pan and drain on paper towels. Repeat with the remaining bundles. Place the prepared salad vegetables in a large bowl or plastic bag. Slice the asparagus into 5-6 cm pieces, and heat the second measure of oil in a large non-stick pan. Add the asparagus and stir-fry until it is just tender , then add the scallops (and marinade). Stirfry for 1 -2 minutes longer until the scallops are just cooked. Pour half the dressing over the salad vegetables and toss to combine. Arrange the greens on individual plates or a serving platter, then place the noodles, over them. Pile the scallops and asparagus on top of the noodles. Drizzle over a little extra dressing and serve immediately. Don't worry if you have a little dressing left over, it keeps well in the fridge and can be used in other salads, or even over warm or cold meats, chicken or fish.