Starter: Salmon Rolls
You will need:
8 slices of brown bread, crust sides removed
200ml Philadelphia cream cheese
Smoked salmon or trout
- Place the bread slices in in a row, over lapping each other a little. Press the overlapping parts with a rolling pin until they stick together. Slightly press down the rest of the bread.
- Spread with the cream cheese and shaved cucumber slices rocket and ending off with the smoked salmon.
- Roll neatly and tightly until it’s a long tube and then cut into neat mini rolls and place on a serving platter. Serve with a dipping sauce of your choice if you desire and enjoy.
Main: Spanish Seafood with Lentils
You will need:
1 chorizo sausage, chopped
125 g bacon rashes, chopped finely
1 small onion, finely chopped
1 green pepper, diced
2 cloves garlic, finely chopped
5 cm piece of ginger, peeled and grated
5 ml (1 tsp) smoked paprika (optional)
15 ml (1 tbsp) harissa or chilli paste
410 g (1 can) peeled and chopped tomatoes
2 x 410 g (2 cans) brown lentils, rinsed, drained or 500 ml (2 cups) dry lentils, soaked overnight
220 g jar (1 jar) roasted red capsicums, drained, sliced
250 (1 cup) chicken stock or water
500 g peeled green prawns (tails intact)
1 tub calamari rings and tennicles
60 ml (¼ cup) chopped flat-leaf parsley leaves
Beautiful crusty long bread, sliced and toasted to top of the stew
- Heat the oil in a large saucepan over medium heat. Add the onion and chorizo, and cook, stirring, for 5 minutes until the onion softens and the chorizo starts to crisp.
- Stir in harissa and cook for further minutes. Add tomatoes, lentils, capsicum and stock, bring to a boil, and then reduce heat to low and simmer, stirring occasionally, for 20 minutes until the mixture has thickened slightly.
- Season the prawns, calamari and tennicles with salt and freshly ground black pepper, then add to the pan. Cover and cook for further 5 minutes or until the prawns are just cooked through. Stir the parsley, then top with the crusty bread slices on top and serve with a mixed salad.
Dessert: Ginger bread cake
You will need:
500 ml (2 cups) cake flour
5 ml (1 tsp) bicarbonate of soda
Pinch of salt
7 ml (1 ½ tsp) ground cinnamon
5 ml (1 tsp) ground ginger
Pinch of cloves
125 g butter at room temperature
125 ml (½ cup) brown sugar
2 extra-large eggs
Rind of 1 lemon
125 ml (½ cup) unsulphured molasses (spray the cup with cooking spray before pouring it in to prevent it from sticking)
250 ml (1 cup) milk
15 – 30 ml (1-2 tbsp) lemon juice
Rind of 1 lemon (optional)
- Cake: Preheat the oven to 180 C and place the rack in the centre. Grease and lightly flour a round or square 23 cm cake tin. In a bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the lemon rind, molasses and beat until combined – scraping down the sides if needed.
- Sift in the flour, bicarbonate of soda, salt, cinnamon, ginger and cloves on top. Fold and mix until combined, alternating with milk – being careful not to over mix. Pour the batter into the prepared pan and smooth the top with a spatula and bake for 40 to 45 minutes or until the centre is cooked. Remove from the oven and cool on a wire rack until cook.
- Frosting: Mix the frosting ingredients together until combined. Spread on top of the cake and spread the icing on top. Serve.