Cooking with Teresa Ulyate

Refreshing flavours to make your summer sizzzle! Fish, minty salad & something sweet for later!

All recipes by Teresa Ulyate

Ingredients:

 

Serves 6-8
 

Creamy dressing:

  • 30 ml olive oil
  • 15 ml red wine vinegar
  • 15 ml plain yoghurt
  • 10 ml dried mixed herbs
  • fine salt and freshly ground black pepper

Mint salad:

  • 250 g baby marrows, sliced diagonally
  • 5 ml olive oil
  • 100 g romaine lettuce, roughly chopped
  • 20 g fresh mint, roughly chopped
  • 10 g fresh parsley, roughly chopped
  • 100 g cucumber, halved and sliced
  • 50 g radishes, thinly sliced
  • 2 salad onions, thinly sliced

How To Make Minted Salad

  1. Preheat your oven to 180C.
  2. Add the nectarines, habanero, red onion and olive oil to a roasting tray and mix well with salt and freshly ground black pepper.
  3. Place in the oven and roast for 30 minutes or until the ingredients are slightly charred.
  4. Remove from the oven and add to a food processor, along with the paprika, garlic, coriander and red wine vinegar.
  5. Blend until smooth then cool to room temperature.
  6. Add some of the mixture to a large container with a tight-fitting lid.
  7. Add the chicken and cover with more of the mixture keeping some of the sauce aside.
  8. Marinate overnight in the fridge or for 1 hour before cooking.
  9. Remove your chicken from the fridge 1 hour before cooking (if chilled overnight) and preheat your oven to 180C.
  10. Place the chicken on a roasting tray roast for 45 minutes or until the juices run clear when pierced into the thigh.
  11. Let the chicken rest for 20 minutes while being covered with foil before carving.
  12. Serve the chicken with toasted wraps, ruby slaw and the remaining sauce, garnished with fresh coriander and served with wedges of lime.

Ingredients:

Serves 4

 

  • 25 g fresh parsley             
  • 60 g fresh coriander              
  • 30 ml freshly lemon juice
  • 2.5 ml ground cumin
  • 5 ml ground coriander 
  • 5 garlic cloves, peeled
  • 5 ml fine salt 
  • 2.5 ml smoked paprika
  • 2.5 ml fresh crushed ginger
  • 80 ml olive oil
  • 4 x 150 g hake fillets, skin off

How To Make Chermoula Fish

  1. Place the parsley, coriander, lemon juice, cumin, coriander, garlic, salt, paprika, ginger and olive oil in a food processor. Blend everything together into a sauce.

  2. Place the hake fillets in an ovenproof dish. Cover with the sauce and leave to marinade in the fridge for 1-2 hours.

  3. Preheat the oven to 200 °C. Bake for 15-20 minutes or until the hake is cooked through and flakes easily. Serve immediately with your choice of side dish.  

Ingredients:

 

Makes 20

  • 200g pitted dates
  • 200g coconut oil
  • 60ml smooth peanut butter
  • 10 ml vanilla essence 
  • 25g cocoa powder
  • 15g roasted & salted peanuts, roughly chopped

How To Make Peanut Butter & Date Fudge

  1. Line a 20cm square cake tin with cling wrap.

  2. Place the dates in a small bowl, cover with boiling water and leave to soften for 20 minutes. Drain and set aside to cool.

  3. Place the coconut oil, peanut butter, vanilla and cocoa powder in a food processor. Process for a few seconds to combine. Add the dates and process for 3 – 5 minutes until the mixture is smooth and coconut oil is blended in.

  4. Scrape the mixture into a lined tin and smooth into an even layer. Sprinkle the peanuts over the top, cover and freeze for 1 hour until set.

  5. Carefully lift the cling wrap out of the tin and transfer the fudge to a cutting board. Cut into 20 blocks and store in the fridge.