Stand a chance to WIN a R1 000 SPAR voucher this Mother’s Day

Celebrate Mother’s Day by making this three-course meal from SPAR. There’s no better or sweeter way to show your appreciation than with a home-cooked meal.

Plus stand a chance to WIN a R1 000 SPAR voucher! Simply fill out the form below and answer an easy question (HINT: the answer is in the recipes).

SMOKED SALMON CROSTINI

SMOKED SALMON CROSTINI

Serves 8 – 10 EASY 20 mins

WHAT YOU NEED

1 large baguette, sliced and buttered

250g SPAR Cultured Cream Crème Fraîche

15ml (1 tbsp) SPAR Lemon Juice

5ml (1 tsp) SPAR Horseradish Sauce

5ml (1 tsp) fresh dill, finely chopped

SPAR Himalayan Salt, to season

100g SPAR Norwegian Smoked Salmon, sliced into ribbons

fresh dill, to garnish

capers, to garnish

SPAR Black Peppercorns, to season

HOW TO DO IT

  1. Preheat the oven to 180°C. Place the buttered baguette slices on a baking sheet. Bake until golden and crisp, about 8 minutes.
  2. Combine the crème fraÎche, lemon juice, horseradish sauce and dill in a bowl, and season with salt.
  3. Spread heaped tablespoons of the crème fraîche mixture over the crostini, and top with salmon ribbons. Garnish with fresh dill and capers. Finish with a generous grinding of black pepper.

 

HARISSA CHICKEN WITH ROASTED PEPPERS, AND ORANGE AND MINT DRESSING

Pairs well with SPAR Olive Brook Merlot

Serves 4 EASY 1 hr 10 mins + 30 mins, to marinate

WHAT YOU NEED

MARINATED CHICKEN

30ml (2 tbsp) harissa paste

30ml (2 tbsp) SPAR Extra Virgin Spanish Olive Oil

5ml (1 tsp) SPAR Himalayan Salt

5ml (1 tsp) lemon zest

30ml (2 tbsp) SPAR Lemon Juice

10ml (2 tsp) SPAR Honey

8 SPAR Chicken Thighs, skin on and bone in

pomegranate rubies, to garnish

mint leaves, to garnish

ROASTED PEPPERS

30ml (2 tbsp) SPAR Extra Virgin Spanish Olive Oil

1 red onion, cut into thin wedges

1 red pepper, deseeded and sliced

1 yellow pepper, deseeded and sliced

salt and freshly ground black pepper, to taste

40g (¼ cup) SPAR Seedless & Sundried Raisins

30ml (2 tbsp) SPAR Balsamic Vinegar

15ml (1 tbsp) demerara sugar

50g (⅓ cup) SPAR Roasted & Salted Almonds, halved

ORANGE AND MINT DRESSING

3 sprigs mint, leaves picked and finely chopped

5ml (1 tsp) orange zest

45ml (3 tbsp) SPAR Orange Juice

15ml (1 tbsp) SPAR Lemon Juice

60ml (¼ cup) SPAR Extra Virgin Spanish Olive Oil

15ml (1 tbsp) SPAR Honey

5ml (1 tsp) SPAR Himalayan Salt

SPAR Black Peppercorns, cracked

HOW TO DO IT

  1. For the marinated chicken, combine all of the ingredients in a bowl to create a paste. Coat the chicken with the paste, cover and set aside to marinate, 30 minutes.
  2. Preheat the oven to 180°C. Place the chicken, skin side up, in a roasting tin and roast for about 55 –60 minutes, basting the chicken with the pan juices halfway through the cooking time.
  3. For the roasted peppers, heat the olive oil in a pan and sauté the onion until softened and caramelised, about 8 minutes. Add the peppers, season with salt and pepper, and cook for a further 15 minutes. Add the raisins, balsamic vinegar and sugar, and simmer until it appears sticky and glossy. Stir through the almonds, and mix in with the chicken.
  4. For the orange and mint dressing, whisk all of the ingredients together. Drizzle half of the dressing over the chicken as soon as it comes out of the oven, and serve the remaining dressing alongside. Garnish with pomegranate rubies and mint leaves.

 

NO-BAKE HAZELNUT CHOCOLATE TART WITH SCORCHED MERINGUE

Serves 12 EASY 30 mins + 2 hrs, to chill

WHAT YOU NEED

HAZELNUT CHOCOLATE TART

200g chocolate-filled biscuits, roughly chopped

50g hazelnuts, toasted

15ml (1 tbsp) SPAR Icing Sugar

15ml (1 tbsp) cocoa powder

80g SPAR Butter, melted

180ml (¾ cup) SPAR Long Life Cream

1 shot (30ml) SPAR Strong Roast Espresso Filter Coffee

50g (¼ cup) demerara sugar

300g 70% dark chocolate, roughly chopped

30g (2 tbsp) SPAR Butter

MARSHMALLOW MERINGUE TOPPING

3 SPAR Eggs, whites

pinch salt

170g (¾ cup) SPAR Castor Sugar

1,25ml (¼ tsp) cream of tartar

45ml (3 tbsp) water

HOW TO DO IT

  1. For the chocolate tart, place the biscuits, hazelnuts, icing sugar and cocoa in a food processor and pulse until fine. Add the melted butter and blend to combine. Press the biscuit crumbs into a 23cm round, loosebottomed tart tin and chill, 30 minutes.
  2. Place the cream, espresso and demerara sugar in a saucepan and bring to a boil slowly, stirring until the sugar is dissolved. Place the chocolate in a heatproof bowl and pour over the hot cream. Whisk until the chocolate is melted and glossy. Add the butter and whisk to incorporate. Pour the chocolate filling into the biscuit base, smooth over the surface and chill, 2 hours or until set.
  3. To make the meringue topping, heat 112g (½ cup) of castor sugar, cream of tartar and water in a saucepan, and boil for 3 minutes.
  4. Whisk the egg whites and salt together in a bowl until frothy and light. The bowl must be scrupulously clean and dry or the egg whites won’t reach full volume. Add the remaining 56g (¼ cup) castor sugar, one tablespoon at a time, beating well between each addition. Slowly pour the hot syrup into the meringue and whisk until stiff and glossy.
  5. Dollop the meringue onto the chilled tart and swirl to create dips and peaks. Scorch with a kitchen blowtorch.

Cook’s tip: The tart is best served on the day as the meringue will begin to weep. Without the meringue topping, the tart keeps well for several days, refrigerated.

COMPETITION

Stand a chance to WIN a R1 000 SPAR voucher this Mother’s Day. Fill out the form below and answer the question:

Stand a chance to WIN a R1 000 SPAR voucher this Mother’s Day

Send this to a friend

Read previous post:
Tomato and apple chutney
Tomato and apple chutney

This tomato and apple chutney is extremely easy to make. We love serving it with fresh bread and a thick...

Close