With a passion for homemade meals that are both delicious and nutritious, Chef Nti is every working woman’s fairy godmother. Don’t know what to make for dinner tonight? She’s created a delectable three-course menu that’s quick and easy to prepare. Bon appétit!
MUSHROOM, PEA AND QUINOA SALAD
What you’ll need
1 cup quinoa
1 tbsp olive oil
1 tbsp butter
250g mushrooms, thinly sliced
250g green peas
2 garlic cloves, minced
½ tsp dried thyme
Salt and freshly ground black pepper, to taste
Grated Parmesan – as much as your heart desires
The how-to
Add 2 cups of water to a large saucepan and cook quinoa according to package instructions. Set aside.
Heat olive oil and butter in a large heavy-based pan over a medium-high heat.
Add mushrooms, garlic, peas and thyme, and cook, stirring occasionally until tender, for about 3-4 minutes. Season to taste.
Stir in frozen green peas and cook for 2 minutes.
Stir in quinoa until well combined.
Garnish with Parmesan cheese and serve immediately.
What you’ll need
2 beef tenderloin steaks
6 large sea scallops (rinse and pat dry to prepare)
2 tbsp olive oil
¼ cup finely chopped spring onions (white and light green parts)
1 large garlic clove, crushed
¼ cup dry white wine
5 tbsp butter
2 tbsp freshly squeezed lemon juice
2 tbsp fresh basil, cut into thin strips
1 tbsp minced parsley
¼ tsp lemon zest
Dash of hot pepper sauce
Sea salt and freshly ground pepper, to taste
The how-to
Season steaks with salt and pepper. In a skillet, heat 2 tablespoons of butter over a medium heat until hot and bubbly.
Add steaks to skillet and brown on one side for 4 to 5 minutes. While the steaks are cooking, start preparing the sauce in another small skillet or wide saucepan as described in step 4.
Turn the steaks onto their edges and rotate to brown (for approximately 3 minutes), then turn over to brown the final side for 4 to 5 minutes. Add the scallops to the skillet to cook at the same time, approximately 2 minutes on each side.
Sauté spring onions and garlic in 2 tablespoons olive oil over a medium heat for 3-4 minutes, until fragrant. Add wine, basil, parsley and lemon zest; simmer to reduce slightly for 1-2 minutes.
Add 3 tablespoons butter to the sauce and stir until melted. If the steak and scallops are not yet done, take the sauce off the heat until they are ready. Leave steaks to rest before serving.
Dish the steak and scallops up onto a serving platter, drizzle with hot pepper sauce and serve with sides of your choice.
What you’ll need
2 bananas
1 tbsp peanut butter
The how-to
Freeze two bananas overnight, either by slicing them thinly and freezing in a single layer on a cookie sheet lined with parchment, or by freezing them whole, unpeeled.
Once the bananas are frozen, roughly chop them and place in a food processor.
Blend lightly, making sure to scrape down the sides of the food processor with a spoon or rubber spatula afterwards.
Add the peanut butter and continue to blend until smooth, scraping the sides again if necessary. Serve immediately or freeze for later!
Catch Chef Nti this weekend at the Chef’s Open Theatre at the Good Food and Wine Show at the Cape Town International Convention Centre.
Looking for more delicious recipes and meal ideas? Then visit our Eat, drink, travel section now!
