Use fresh figs in season, March to June, otherwise substitute with oven
roasted pears or peaches. When you cook fruit it caramelizes the natural
sugars making it perfect as a healthy alternative to fried foods. Serve
at room temperature on a platter for people to help themselves. Serves
6 persons as a starter
100 g Sour Cream
200 g SUJON Blueberries defrosted
50 g Red onion
2 Spring Onions
Salt and pepper
3 figs halved
Finely chop red onion and spring onion, mix with SUJON blueberries and
Sour Cream. Season to taste. In a hot non-stick pan roast figs that have
been sliced in half for 2 minutes and place them on a serving plate and
fill with Blueberry salsa.
Entree - Strawberry & Avocado
(Serves 8)
Try this tantalising combination to thrill the taste buds, combining the
smooth texture of the avocado, the crispness of the horse radish sauce,
and the tang of the strawberries. For variety try substituting other berry
fruit.
400 g of thawed SuJon Frozen Strawberries
350g of smoked chicken
4 Tsp of gelatine
1/3 cup of hot water
Herbs and seasoning to taste
2/3 cup of cream Horseradish sauce to taste
4 avocados
Dice the chicken into pieces small enough to place in the food processor.
Place the diced chicken, gelatine dissolved in hot water, and seasonings
in the food processor and process until smooth.
Stir in the cream and transfer to a bowl. Cover and refrigerate until
a mousse consistency is achieved (about 4 hours). Halve the avocados and
remove the stones. Puree the strawberries and horseradish sauce. Place
the chicken mixture into the avocado halves and serve with the strawberry
puree. Decorate with a small sprig of fresh mint or basil.
Entree - Fried Camembert with Raspberry Coulis
(Serves 6)
500g SuJon frozen Raspberries
1/2 cup of sugar
4 Tbsp of lemon or lime juice
Place ingredients into saucepan and bring to the boil. Reduce heat and
simmer until the raspberries are soft (about 5 minutes). Transfer to the
food processor and process until smooth. Strain into a jug and refrigerate
ready for use.
Camembert
2 eggs
3 Tbsp of cornflower
3 cups of toasted bread crumbs
6 125g Camembert rounds
3/4 cup of oil 2 eggs
3 Tbsp of cornflower
3 cups of toasted bread crumbs
6 125g Camembert rounds
3/4 cup of oil
Combine the cornflower, eggs and water in a bowl. Pour bread crumbs onto
plate. Dip cheese into the egg mixture then roll in the crumbs. Pat crumbs
firmly into place. Repeat crumbing. Fry the camembert each side until
golden brown (about 3 minutes). Drain on absorbent paper. Arrange on individual
warm plates. Pour over coulis and serve.