Brunch for uMama
Phyllo-wrapped asparagus
Preheat the oven to 200°C and lightly grease a baking tin with cooking spray.
2 Wrap the mid-section of each asparagus (use around 12) with prosciutto, if using. Brush the phyllo pastry with melted butter and wrap one sheet around the asparagus. Place on a baking tray and brush with the whisked yolk of 1 egg. Sprinkle with sesame seeds. Bake for 8–10 minutes, or until the pastry is golden and crunchy. Place on a platter and serve with the asparagus. Garnish with microherbs.
Honey, soya and mustard chicken with warm samp-and-wild quinoa salad
Place 4 scored chicken fillets into a deep dish. Mix 4 tbsp soya sauce, 2 tbsp honey, 1 tbsp wholegrain mustard, 3 crushed garlic cloves and 1 tsp finely grated ginger and pour over the chicken. Marinate in the fridge for at least 15 minutes. Cook the chicken in a large, heavy-based, non-stick pan for 6–7 minutes on each side, or until cooked through. Set aside and cover.
To make the samp and wild quinoa salad, place 140g rinsed samp in a medium-sized saucepan and cover with 2 cups salted water. Bring to the boil and simmer for about 30 minutes or until cooked. Rinse and set aside.
Meanwhile, in another saucepan, cover 170g quinoa with 1 ½ cups salted water. Bring to the boil and simmer for 12–15 minutes, or until all the water is absorbed. Switch off the stove and leave the lid on to steam the quinoa until cooked. In a large pan, sauté 1 chopped red onion and 2 crushed garlic cloves in the oil for 4 minutes, or until soft. Add green pepper, carrots, mushrooms and cook for 4 minutes. Add the edamame beans and spring onions and stir well. Stir in the samp and quinoa. Lightly season with soya sauce and stir. To serve, toss the rocket and tomatoes into the samp and quinoa to make a warm salad. Serve with the chicken on one big platter or individually. Garnish with parsley.
Mini pavlovas
Preheat the oven to 120°C. Trace the outline of four cups or glasses onto a sheet of baking paper, about 5 cm in diameter. Place the baking paper onto the tray. Beat 3 egg whites in a mixer until frothy, about 1 minute, then add ¼ tsp cream of tartar, and beat until soft peaks form, about 5 more minutes. Add 150g caster sugar a little at a time, beating after each addition, until the mixture is thick and glossy with firm peaks – this takes about 10 minutes. Gently stir in a few drops of pink or red food colouring (optional) to create a marbled effect. Spoon the meringue onto the baking tray using the traced circles as a guide. Create a well in the centre of each meringue for the filling. Bake for an hour or until crispy on the outside but still soft on the inside. Turn off the oven and cool completely in the oven.
To make the topping, mix ½ cup cream with 1 cup thick plain yoghurt. Gently fold in the juice of 1 lemon. Divide between the meringues and top with figs. Drizzle with a 180g sachet of berry coulis and garnish with mint.