Human & Rousseau has shared two mouthwatering recipes from the new book A Year of Seasonal Dishes.
A Year of Seasonal Dishes brings together a number of delicious, trendy and easy recipes. Cocktails, soups, salads, main dishes and sides to desserts and baking – this inspired collection caters for every occasion, including Valentine’s Day and Mother’s Day. Compiled by Food & Home Entertaining, A Year of Seasonal Dishes provides recipes for each month of the year using ingredients in season.
A seasonal chart and the ultimate quantity conversion manual ensure fool-proof cooking.
A Year of Seasonal Dishes is indispensable to chefs, students, cooks and all lovers of food and cooking.
Maple-roasted parsnip soup with dukkah-dusted parsnip crisps
Recipe and styling by Taryne Jakobi; photograph by Vanessa Lewis
1 hr 10 mins
THE FLAVOUR COMBINATIONS
4 large parsnips, peeled
80g butter, melted
50ml brown sugar
900g parsnips, washed and chopped
60ml olive oil
1 large onion, peeled and chopped
100ml maple syrup
200g potatoes, peeled and cubed
1,5L (6 cups) chicken stock
salt and freshly ground black pepper, to taste
HOW TO DO IT
1 For the parsnip crisps, preheat the oven to 200°C and line a baking tray with baking paper.
2 Using a vegetable peeler, slice the 4 parsnips into thin ribbons. Combine the 80g melted butter, sugar and dukkah in a bowl. Toss the parsnip ribbons into this mixture until well coated, place them on the baking tray and roast, 10 minutes. Toss and return to the oven until crispy and golden, 5 – 10 minutes. Set aside until needed. Leave the oven on.
3 For the soup, toss the 900g parsnips in the 50g butter and the olive oil and roast for 20 minutes. Add the onion, pour over the maple syrup and roast for a further 15 minutes.
4 Transfer the parsnips to a soup pot, add the potatoes and stock and bring to a boil. Season to taste and skim often to remove any scum.
5 Reduce the heat and simmer until the potatoes are tender, about 20 minutes. Allow to cool slightly. Transfer to a food processor and blend until smooth. Serve hot with the parsnip crisps.
* * * * *
Baklava ice cream served with a cinnamon- and star anise-infused fruit compote
Recipe by Karen Short; styling by Helena Erasmus; photograph by Graeme Borchers
1 hr 15 mins
THE FLAVOUR COMBINATIONS
50ml ground almonds
50ml pistachios, finely chopped
80ml (⅓ cup) ground cinnamon
10ml (2 tsp) castor sugar
4 sheets filo pastry
40g butter, melted
1L (4 cups) good-quality vanilla ice cream
75g castor sugar
80ml (⅓ cup) water
juice of 1 lemon
350ml orange juice
500ml (2 cups) red wine
200ml old brown sherry
2 cinnamon sticks
4 star anise
400g mixed dried fruit (we used apricot, mango, figs and raisins, but you can use any fruit)
fresh mint, to garnish
HOW TO DO IT
1 Preheat the oven to 180°C. Mix the almonds, pistachios, cinnamon and 10ml (2 tsp) castor sugar together in a bowl and set aside.
2 Brush all the pastry sheets with the melted butter and place them one on top of the other. Cut 24 rounds of pastry with a sharp knife to fit 6cm dariole moulds. Place the circles of pastry on a baking tray and sprinkle with the nut mixture. Bake until golden brown, about 5 minutes. Remove from oven and allow to cool completely.
3 For the syrup, add the 75g castor sugar, water and lemon juice to a saucepan and boil gently for a few minutes until syrupy. Leave to cool.
4 Line 6 dariole moulds with cling film, place one of the baked filo stacks in the bottom of the mould and drizzle with the sugar syrup. Soften the ice cream and press down on top of the filo disc. Repeat the process until the moulds are full. Place the last circle on top of the ice cream and pour the remaining syrup over. Transfer to the freezer.
5 For the compote, place the orange juice, wine, sherry, 320g sugar, cinnamon sticks and star anise in a large saucepan over medium heat and cook, stirring continuously, until the sugar has dissolved. Simmer for about 5 minutes before adding the dried fruit. Bring to a boil, lower the heat and simmer gently until the fruit is tender, 30 – 40 minutes. Allow to cool, then taste. Store the compote in its syrup in the fridge until ready to serve.
6 Remove the darioles from the freezer 10 minutes before serving to allow the ice cream to soften. Remove from the moulds and serve on a platter topped with the dried fruit.