Fooding Around With Jenny Morris

Fooding Around With Jenny Morris

As quick as ‘One-Two-Three on the Table’!

 

Jenny Morris

Jenny Morris

What to cook for supper? You don’t have to order in pizza or eat leftovers from last night to solve the dinnertime dilemma. Bernice van der Merwe’s ‘One-Two-Three on the Table’ offers a wealth of recipes that are ready in a flash – delicious and inspired meals in 10 to 40 minutes.The book is divided into four sections according to preparation time: what you can cook within 20 minutes; 30 minutes; or 40 minutes; and the last section has great ideas for fuss-free meals that consist of ready-to-eat items you can simply assemble.The pages of this cookbook are destined to become stuck together from constant use!

 

West Coast Platter

Serves 2

 

Ingredients:

  • 1 small mosbolletjie loaf
  • 100g melon preserve
  • 6 to 10 fresh figs, halved
  • 125g blue cheese
  • 100g white grapes
  • 170g sardines in oil

 

Method:

  • Place all the ingredients on a beautiful platter. Serve with ice-cold white wine or a delicious dry rose.

 

Tips!
When grapes are out of season use Hanepoot raisins on the stem.
Use any cheese according to your preference.

 

© Bernice van der Merwe Published by Human & Rousseau

 

Chorizo and Garden Tomato Salad

Serves 2

 

Ingredients:

  • 250g chorizo sausage, diced
  • Salad leaves
  • 1 yellow pepper, cut into thin strips
  • 200g feta cheese, roughly crumbled
  • 50ml caper berries
  • 4 ripe tomatoes, quartered

 

Method:

  • Preheat a pan until very hot, add the diced chorizo, decrease the heat and stir-fry for approximately 5 minutes. 
  • Enough fat will cook out of the sausage while you stir-fry it. Remove the stir-fried chorizo and drain on kitchen paper.
  • Arrange the salad leaves on a large serving platter. Combine the strips of yellow pepper, feta cheese, caper berries and tomato quarters, and spoon over the salad leaves. Sprinkle over the stir-fried chorizo. Serve with a salad dressing of choice.

 

Tip!
Don’t keep tomatoes in the fridge. The flavour and colour of tomatoes improve when they are exposed to natural light.

 

© Bernice van der Merwe Published by Human & Rousseau

 

Filled Pork Rolls

Serves 2-4

 

Ingredients:

  • 500g pork schnitzels or deboned
  • pork neck, very thinly sliced
  • Salt and freshly ground black pepper
  • 150g mozzarella cheese, grated
  • 150g cheddar cheese, grated
  • Fresh asparagus, hard stem cut off
  • 125g bacon rashers
  • Butter for frying

 

Method:

  • Preheat the oven to 180 degrees. Season the pork schnitzels with the salt and pepper.
  • Combine the mozzarella and Cheddar cheeses, and sprinkle an equal amount of the mixture over each of the schnitzels. Place an asparagus spear on top of the cheese and roll up the pork.
  • Wrap a bacon rasher around each roll and secure with cocktail sticks. Heat the butter in a pan and fry the rolls until golden brown. Place the fried rolls in a greased oven dish and bake for 15 to 20 minutes, or until done. Serve with creamy mashed potatoes and a green salad, if preferred.

 

Tip!
Leave the rolls to stand for a few minutes and then cut into slices.

 

© Bernice van der Merwe Published by Human & Rousseau