MUSHROOM, PRAWN AND MASCARPONE PASTRY PIES
• 1.5kg ready made puff pastry
• 1 egg, beaten, for egg wash
• Poppy seeds for sprinkling
• 60g butter
• 1 punnet mushrooms, sliced
• 30ml garlic paste
• 2 green chillies, chopped
• 500g shelled prawns, cut in half
• 10ml lemon juice
• 60ml plain flour
• 125ml milk
• 30ml fish seasoning
• 10ml paprika
• 5ml coarse black pepper
• 125ml sweet chilli sauce
• 1 tub mascarpone cheese
• 500g white fish fillets, steamed and flaked
• 250ml coriander leaves, chopped
• Salt to taste
1. Melt butter in a medium-sized pot, add mushrooms, garlic paste and chillies. Stir fry over medium heat for 2-3 minutes. Add prawns and lemon juice. Cook for 3-5 minutes, uncovered, until prawns are pink.
2. Add flour, milk, seasoning and sauce and cook for 2-3 minutes, stirring until sauce has thickened. Removed from heat, add cheese, flaked fish and coriander and mix through well. Leave to cool completely.
1. Preheat oven to 200˚C. Coat two muffin tins with non-stick cooking spray. Cut pastry in half, placing one half in the fridge until required. Sprinkle flour on working surface and roll pastry into a 1cm-thick rectangle. Cut out 11cm pastry rounds and line muffin tins, pressing down lightly to form the shape of the muffin tin. Continue until both muffin tins are filled with pastry bases. Prick bases with a fork.
2. Roll out other half of the pastry. Cut out 8cm rounds for pie lids and set aside. If any pastry is left over, keep to use another time.
1. Spoon cold filling into pastry cases and brush edges of pastry with a little water. Gently press pastry lid over filled pastry and seal edges well. Make two slits in lid with kitchen scissors to allow steam to escape while cooking.
2. Bake for 10 minutes at 200˚C, then reduce heat to 180˚C and bake for a further 10 minutes or until golden brown.
Serve with a garden salad and chutney.
CRUNCHY BLACK FOREST DESSERT WITH CUSTARD CREAM
• 1 packet crunchy chocolate biscuits
• 50ml almonds, flaked
• 2 punnets fresh cherries, stones removed
• 500ml strawberry juice
• 60ml caster sugar
• 100ml stawberry jam
• 6 whole cherries with stem, for garnish
• 250ml fresh cream
• 125ml ready made vanilla custard
• 30 icing sugar
• 5ml cherry essence
1. Beat cream, icing sugar, custard and vanilla essence in a bowl with an electric mixer until soft peaks form. Chill in refrigerator.
2. In a medium pot, place cherries, strawberry juice and sugar. Bring to the boil over low heat, stirring until sugar dissolves. Add jam and simmer until fruit becomes soft and juice thickens to a syrup, taking care that the fruit doesn’t break up.
3. Sprinkle half the almonds into the base of six tall dessert glasses, reserving the rest for later use. Top with the biscuits, then add the fruit mixture, dividing equally between the glasses.
4. Sprinkle with reserved almonds. Finally, top with custard cream and place a cherry in the centre.
TIRAMISU COFFEE PANCAKES
• 150g plain flour
• 10ml caster sugar
• 5ml cocoa powder
• 2 eggs
• 250ml milk
• 30ml instant coffee granules
• 100ml milk for mixing coffee
• 10ml vanilla essence
• Handful raspberries
• 250ml fresh cream
• 350 mascarpone cheese
• 45ml icing sugar
• 45ml cold black coffee (strong)
• 100g plain chocolate, grated
• 1 packet boudoir biscuits
Pour cream into a glass bowl, whip with a hand-held electric beater until soft peaks form. In another bowl, beat the cheese until soft and then beat in the icing sugar until soft and creamy. Gradually beat in the cold coffee. Fold in grated chocolate. Gently fold in whipped cream until blended. Chill in refrigerator until required.
1. Mix coffee granules with 100ml warm milk and vanilla essence, stir to dissolve granules. Allow to cool. Soft flour, caster sugar and cocoa powder into a large mixing bowl and mix together.
2. In a separate bowl, beat eggs, milk and coffee-milk mixture together well. Make a well in the centre of the flour mixture, add milk mixture and combine to form a smooth batter. Allow to rest for 30-60 minutes.
3. Heat a non-stick pan, coat with cooking spray and brush with melted butter. Pour 45ml batter into the pan and swirl to cover base. Cover with a lid and cook for 1-2 minutes until underside is set and lightly browned. Turn pancake over and cook other side for about 30 seconds. Turn pancake out onto a plate. Continue until all batter is used, stacking pancakes between greaseproof paper.
Place a single pancake into a long-stemmed goblet and fold like a tulip. Scoop some of the filling into the pancake using an ice cream scoop. Position a biscuit at an angle onto the filling, making sure it is touching the sides or base of the glass to anchor it firmly. Sprinkle with sifted cocoa. Dot with raspberries.
Fold pancake in half then fold like a cone. Place biscuit into cone and fill with tiramisu filling. Plate individually and sprinkle with cocoa.
All recipes taken from Shanaaz Parker’s gorgeous cookbook, Flavor’s.
Shanaaz Parker (nee Narker) of the Shanaaz Parker Culinary Academy served for seven years as Head of Department at the Athlone Technical College before founding her own Academy. She holds an Advanced Diploma in Culinary Arts and a Certificate in Marketing Management. Her many projects include authoring recipe books – namely Fusion (2005), Indulge (2005), Indulge (2006), Innovativ’ (2008) and Flavor’s (2009), writing and compiling numerous cooking syllabi, presenting culinary radio and television programmes, event coordination and managing her own students’ residence and B&B facility. She lives in Cape Town with her family.
For more information about Shanaaz and her work, please visit www.shanaazparkercooking.com. To contact Shanaaz, please email firstname.lastname@example.org.