Uncategorized – Page 12 – My Whisk and I

Polenta Baby Dutch Pancake with Beef Ragout

February 4, 2024February 3, 2024by Karen ClaassenLeave a Comment

Ragout:
30ml vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, finely diced
500g cubed beef
50ml tomato paste
1 x 400g tin of chopped tomato
30ml Worcestershire sauce
30ml thyme leaves
500ml beef stock

Polenta Baby Dutch Pancake:
45ml butter
3 eggs
150ml cake flour
30ml polenta
a pinch of salt

For the ragout:
Heat the oil in a saucepan and add the onion and carrot. Cook for 10 minutes, stirring every now and then.
Add the garlic and stir-fry for one minute.
Add the beef and cook until browned.
Add the tomato paste, chopped tomato, Worcestershire sauce and thyme and cook for another 2 minutes.
Pour in the stock and bring the beef to a low simmer.
Cook until most of the liquid has evaporated and you have beautifully tender beef covered in a thick sauce.

For the Baby Dutch:
Preheat your oven to 220℃.
Add the butter to a cast iron frying pan of about 24cm diameter and place the pan in the oven to heat up.
Add all the ingredients to a food processor or a suitable container for a stick blender and blend until the batter is completely smooth.
Open the oven door, swirl the hot butter around and up the sides of the pan and immediately pour the batter into the pan.
Close the door and bake for 20 – 25 minutes. Do not open the door before 20 minutes, the pancake won’t rise!!
Remove the pan from the oven and transfer it to a serving plate.

Spoon the ragout into the pancake and add some tomato and fresh spinach leaves on top.
Serve with a glass of crisp white wine.

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Coconut-Banana Scrambled Eggs

February 3, 2024January 20, 2024by Karen ClaassenLeave a Comment

2 bananas
30ml butter
2 eggs
30ml coconut cream
15ml coconut oil
15ml coconut flakes
15ml almond slivers

Peel the bananas and mash the one in a bowl. Set aside.
Slice the second banana into thick slices.
Place a pan on medium-high heat and add the butter.
Fry the banana slices until caramelised and golden. Remove from the pan and set aside.
Add the eggs and coconut cream to the mashed banana and stir through.
Add the coconut oil to the same frying pan, turn the heat down to medium-low and pour in the banana mixture.
Season with salt and black pepper.
Stir/move the egg and banana around in the pan until it is set to your liking. Ideally you should start to smell the banana as it starts giving off its natural sweetness.
Spoon into a bowl and place the fried banana on top.
Scatter over the coconut flakes and almond slivers to serve.

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Red Sorghum Salad

February 1, 2024January 31, 2024by Karen ClaassenLeave a Comment

250ml uncooked sorghum
250ml black olives, pips taken out and quartered
250ml cubed feta cheese
500ml cubed tomato
a bunch of basil, shredded
125ml mayonnaise
30ml chilli oil (or regular olive oil)
15ml lemon juice

Cook the sorghum according to the packet instructions and allow to cool completely.
Add the sorghum, olives, feta, tomato and basil to a bowl and mix together.
Add the mayonnaise, chilli oil and lemon juice to a small bowl and whisk together until amalgamated.
Drizzle the dressing over the salad and mix to serve.

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Curried Eggs

January 30, 2024January 30, 2024by Karen ClaassenLeave a Comment

8 eggs
60ml vegetable oil
10ml mustard seeds
7 cardamom pods, cracked
5ml fennel seeds
4 cloves of garlic, minced
10ml minced ginger
1 red chilli, finely sliced
2 red onions, chopped
12 curry leaves
30ml ground coriander
10ml chilli powder
5ml turmeric
30ml sugar
15ml salt
1 x 400g tin of chopped tomato
300ml coconut milk
chilli oil, to garnish
coriander leaves

Fill a saucepan with water and place it over high heat. Add the eggs once the water boils and cook for 6 minutes. Plunge the eggs into cold water. Peel and keep on the side.
Pour the vegetable oil into a pan set over medium-high heat and add the mustard seeds. Wait for the seeds to start spluttering.
Add the cardamom, fennel seeds, garlic, ginger, chilli, onions and curry leaves.
Cook for 2-3 minutes.
Now add the coriander, chilli powder, turmeric, sugar and salt and cook for another 2-3 minutes.
Add the tomato and cook on medium heat for 10 minutes, stirring every now and then.
Pour in the coconut milk and taste the sauce – adjust the seasoning to your taste.
Place the eggs in the sauce and heat through.
Serve the eggs on rice with lashings of sauce, a drizzle of chilli oil and fresh coriander leaves.

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Poached Pear on Yoghurt

January 28, 2024January 27, 2024by Karen ClaassenLeave a Comment

1,5litres water
60ml lemon juice
a small bunch of thyme, tied together with string
6 small pears
500ml greek yoghurt
200ml honey
a handful of pistachio nuts, chopped

Prepare your poaching liquid by adding the water, lemon juice and thyme to a saucepan that is just big enough for the pears to fit in.
Peel the pears and place them, standing upright, into the liquid. Add more water if the pears are not immersed in the liquid.
Bring the poaching liquid to a boil and reduce the heat to a low simmer.
Cover the saucepan with a lid and simmer for 20 minutes.
Turn off the heat and stand the pears in the liquid for another 20 minutes.
Scoop the yoghurt onto 6 plates/bowls and place a pear on top.
Drizzle the honey over each fruit and scatter the pistachio on top.
Serve warm or cold.

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Parmesan Eggs

January 25, 2024January 20, 2024by Karen ClaassenLeave a Comment

6 eggs
30ml butter
salt, pepper, smoked sweet paprika
250ml grated parmesan cheese

Boil the eggs for 5 minutes, peel and half them.
Melt the butter in a pan set over medium heat and place the eggs cut-side down into the butter.
Season with salt, pepper and a generous amount of sweet paprika.
Cover the eggs with the grated parmesan and place a lid on the pan.
Cook just until the cheese has melted.
Serve immediately.

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Potato Curls

January 23, 2024January 20, 2024by Karen ClaassenLeave a Comment

potato
vegetable oil
salt

Peel the potato.
Now slice the potato with a vegetable peeler as though you are peeling an apple. Try and keep the strips as long as possible.
Place the strips in a large bowl and fill it with cold water. Soak for 30 minutes.
Drain and dry the strips on kitchen paper.
Heat some oil in a saucepan and deep-fry the potato until golden.
Sprinkle with salt and serve.

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Crispy Potato Cakes with Smoked Chicken and Grapes

January 21, 2024January 20, 2024by Karen ClaassenLeave a Comment

500g potatoes, peeled, cooked and mashed
60g butter, melted
1 egg yolk

Topping:
15ml horseradish
60ml mayonnaise
60ml sour cream
5ml finely grated lemon rind
300g smoked chicken, sliced
1 small bunch of chives, chopped
red grapes, halved
cucumber strips

Preheat your oven to 180℃ and line a baking sheet with aluminium foil. Spray the foil with cooking spray and set aside.
Add the mashed potato, butter and egg yolk to a mixing bowl and stir together.
Season with salt and pepper and mix again.
Divide the mixture into 8 equal portions.
Roll each portion into a ball and flatten it to a 7cm diameter disc.
Place the potato cakes on the prepared baking sheet.
Bake in the oven for 17 minutes, very gently flip them over and bake for another 17 minutes until golden.
Remove from the oven and set aside to cool.

Topping:
Add the horseradish, mayo, sour cream, lemon rind, chopped chives and a pinch of salt to a bowl and mix together.

Place the potato cakes on a serving platter.
Scoop some of the topping on the cakes and add some of the sliced chicken.
Add some more of the horseradish mixture and top with grapes and cucumber strips.

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Chicken Croutons

January 20, 2024by Karen ClaassenLeave a Comment

6 slices of regular sandwich bread
60ml vegetable oil
2 cloves of garlic, minced
100g grated parmesan cheese
45ml mayonnaise
salad leaves
350g crumbed chicken strips, cooked

Preheat your oven to 180℃ .
Slice each slice of bread into two triangles and roll each triangle flat with a rolling pin.
Pour the vegetable oil into a small bowl and add the garlic to it.
Brush one side of the bread triangle with the garlic oil.
Bring the two widest corners of the bread triangle together, overlap them slightly and secure with a wooden toothpick.
Place the shaped bread on a baking sheet and bake for about 8 minutes or until slightly golden but not hard.
Remove from the oven and set aside.
Add the parmesan cheese and mayonnaise to the leftover garlic oil and mix together.
Now scoop some of this mixture onto a salad leave (be generous!) and place a chicken strip on top.
Fold the salad leave so that it fits into the shaped bread slices and serve with drinks.

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Potato Omelette

January 18, 2024by Karen ClaassenLeave a Comment

45ml olive oil
200g ham, cubed
200g potato, cooked and cubed
50g mushrooms
15ml thyme leaves
5 eggs
100ml milk
1,2ml salt
2 handfuls of croutons
250ml grated cheddar cheese

Preheat your oven to 200℃.
Add the oil to an oven friendly frying pan set over medium-high heat.
Add the cubed ham, potato, mushrooms and thyme and stir-fry until the ingredients become golden on the edges.
Add the eggs, milk, salt and a few grindings of black pepper to a bowl and whisk together.
Turn the heat down to medium and pour the egg mixture into the pan.
Cook the omelette until it sets.
Sprinkle the croutons and cheese over and bake in the oven until cooked.
Serve with a fresh salad on sliced tomato.