Wednesday Girls Dinner - Sarah

Entrée Seared scallops with carrot fritters and yoghurt dressing
Main Marinated coriander chicken with cucumber relish
Dessert Dar’s Black Cherry Cheesecake

Seared scallops with carrot fritters and yoghurt dressing

Ingredients: Carrot Fritters

½ cup plain flour
½ cup soda water
1 egg, lightly beaten
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon turmeric
1 teaspoon caster sugar
1 teaspoon sea salt
1 small red chilli, deseeded and finely chopped
1 ½ cups grated carrot8 spring onions, finely sliced
½ cup chopped coriander
¼ cup vegetable oil
Method
Combine flour, soda water, egg, cumin, coriander (dry), turmeric, sugar and salt in a bowl – mix well. Add chilli, carrots, spring onion and fresh coriander – stir to combine. Heat oil in a frying pan and fry in batches (1 tbsp per fritter), 2 mins per side. Drain on paper towels.

Yoghurt dressing

½ cup natural yoghurt
1 tbsp lime juice
Sea salt, black pepper, 1 tbsp olive oil.

Method

Place ingredients in a bowl and whisk to combine. Sear scallops, 1 minute each side. Serve on carrot fritters with a drizzle of yoghurt dressing. Marinated coriander chicken with cucumber relish.

Marinated coriander chicken with cucumber relish 

Ingredients

6 chicken thighs – sliced in chunks
2 cups fresh coriander (chopped)
2 tsp black peppercorns
2 tsp sea salt
3 garlic cloves
2 tbsp lime juice
¼ cup vegetable oil

Method

Combine all ingredients (except chicken!) in a blender – blend. Pour over chicken, stir through and place in fridge for 2 hours to marinate. Bring to room temperature and then fry in a pan until cooked.

Ingredients: Cucumber relish

½ cup rice wine vinegar
½ cup caster sugar (dissolve in vinegar over low heat – stirring)
1 Lebanese cucumber, slice finely
½ red onion
1 long red chilli, seeded, finely sliced

Method

Combine all ingredients and serve on the side of chicken. Serve all with rice – enjoy!

Dar’s Black Cherry Cheesecake

This is my mum’s recipe; she’s been making it forever!

Ingredients

250g philly cream cheese (bring to room temperature)

250g cream

½ cup caster sugar

1 tin of pitted black cherries – drained

1 tbsp gelatine

75g butter (melted)

1 packet choc ripple biscuits

Crush biscuits and combine with butter, press into a cling film lined spring form pan and harden in fridge. Cream cheese and sugar, add cream – beat. Dissolve gelatine in 1/3 cup boiling water – stir madly until dissolved, stir through mixture. Add black cherries – mix through. Pour on top of base and place in fridge – allow 2-3 hours to set.