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Garlic Potato Puffins

by Karen Claassen1 Comment on Garlic Potato Puffins
Garlic Potato Puffins

750ml mashed potato, cold
30g + 150g butter, melted
150g flavoured cream cheese, room temperature
180ml + 180ml grated, mature cheddar cheese
3 eggs
30ml grated parmesan cheese
15ml + 15ml chopped chives
5ml garlic flakes
5ml salt
250ml sour cream

Preheat your oven to 200℃ and brush a 12-hole muffin tin with the 30g melted butter.
Add the mashed potato, 150g melted butter and cream cheese to a mixing bowl and mix together until the ingredients are well distributed.
Add 180ml cheddar, eggs, parmesan, 15ml chives, garlic flakes and salt and mix together.
Divide the mixture between the muffin cups and sprinkle the remaining 180ml cheddar over.
Bake in the oven for 25 minutes.
Remove the baking tin from the oven and allow it to cool for about 15 minutes.
Run a small knife around the edges of each cup and gently lift out the puffins.
Scoop a dollop of sour cream onto each potato puffin and scatter the 15ml chives over to serve.

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Biltong and Cheese Rolls

by Karen Claassen1 Comment on Biltong and Cheese Rolls
Biltong and Cheese Rolls

These rolls are made with tortilla wraps and sliced into three portions once done. The quantities given is for ONE TORTILLA WRAP.

1 tortilla wrap
15ml mayonnaise
25-30g biltong, sliced and then roughly chopped (it makes it easier to eat)
25-30g mozzarella cheese, grated

Preheat your oven to 180℃ and line a baking tray with baking paper.
Lay a tortilla wrap on a work surface and brush a thin layer of mayonnaise over the entire surface.
Flip the wrap over and brush the rest of the mayonnaise over the surface in a much thicker layer.
Sprinkle the chopped biltong evenly over the tortilla and then top it with a cheese layer.
Roll the wrap up into a tight roll and place it on the baking tray, open side facing down.
Make as many rolls as you need.
Bake in the oven for 15 minutes but start checking after 10 minutes.
Remove from the oven, slice in three even portions and arrange on a serving platter.

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Greek Shortbread

by Karen ClaassenLeave a Comment on Greek Shortbread
Greek Shortbread

Yields about 35 biscuits.

200g butter, room temperature
250ml + 80ml icing sugar, sifted
1 egg
1 egg yolk
625ml flour
7,5ml baking powder
5ml ground cinnamon
420ml ground almonds/almond meal

Preheat your oven to 160℃ and line two large baking sheets with baking paper.
Add the butter and icing sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy.
Add the egg and egg yolk and mix again. Scrape down.
Add the flour, baking powder, cinnamon and almonds to the bowl and mix together until incorporated.
Scoop about 15ml of the mixture into your hands and shape it into crescents. (Roll a ball, roll it in to a 3-4cm log and slope the ends downwards. Drape it over your finger to form a crescent)
Space the cookies evenly on the baking sheets and bake for 15 minutes.
Remove from the oven and allow to stand on the baking sheets for 5 minutes.
Sift the 80ml icing sugar over the biscuits and leave to cool completely.
Hint: Hide some of the biscuits……they fly away on their own!

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Vegetable Bake

by Karen ClaassenLeave a Comment on Vegetable Bake
Vegetable Bake

3 eggs
60ml + 60ml greek yoghurt
150ml vegetable oil
500ml flour
5ml baking powder
5ml smoked paprika
2,5ml white pepper
5ml salt
250ml grated mozzarella cheese
250ml crumbed feta cheese
250ml grated zucchini
125ml grated carrot
2 spring onions, sliced
30ml chopped parsley
45ml dried breadcrumbs
15ml sesame seeds

Preheat your oven to 180℃ and spray a ceramic dish of about 28cm x 20cm with cooking spray.
Add the eggs, 60ml yoghurt and vegetable oil to a large mixing bowl and whisk together.
Add the flour, baking powder, paprika, pepper and salt.
Add the mozzarella, feta, zucchini, carrot, spring onion and parsley and mix through to a very stiff batter.
Mix the dried breadcrumbs and sesame seeds in a small bowl.
Spoon the batter into the prepared baking dish and scatter over the breadcrumb mixture.
Bake in the oven for 35 minutes.
Serve the vegetable bake with the remaining yoghurt drizzled over.


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Lamb Shanks in Red Wine

by Karen ClaassenLeave a Comment on Lamb Shanks in Red Wine

6 lamb shanks
7,5ml salt
45ml + 45ml olive oil
2 onions, finely chopped
4 cloves of garlic, minced
375ml finely chopped carrot
1 x 750ml bottle of red wine
660ml tomato purée
45ml tomato paste
750ml chicken stock
45ml thyme leaves
3 bay leaves
15ml finely chopped rosemary

Preheat your oven to 180℃.
Dry the shanks with a clean kitchen towel and season it with salt and a generous grinding of black pepper.
Place a heavy based pan over high heat and wait for it to warm up.
Add 45ml olive oil and brown the shanks. Brown two at a time, turning and manoeuvring them as best you can to get a really good caramelisation. This is very important as it really adds depth of flavour to the final dish. Keep the browned shanks on the side.
Place a heavy-bottom deep saucepan, large enough to hold all the shanks, on a medium-low heat.
Add the remaining 45ml olive oil and add the onion and garlic. Cook until the onion is translucent.
Add the carrot and cook for another 5 minutes or so.
Now add the red wine, tomato purée, tomato paste, chicken stock, thyme, bay leaf and rosemary and stir through.
Place the shanks in the liquid and turn the heat up to bring the liquid to a simmer.
Place a lid on the saucepan and transfer it to the oven for 2 hours.
Remove the lid and return the saucepan to the oven for another 30 minutes.
Stand the saucepan for 15 minutes to cool slightly.
Remove the meat from the liquid and keep it aside.
Strain the sauce through a sieve, into a bowl and then pour it back into the saucepan.
Bring the sauce to a simmer and cook until it has reduced to a beautifully thick and shiny jus.
Taste and adjust the seasoning.
Place the shanks back into the sauce and reheat it gently.
Serve the lamb shanks on mashed potato and the extra sauce alongside it.

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Broccoli Slices

by Karen ClaassenLeave a Comment on Broccoli Slices
Broccoli Slices

30ml butter
1 onion, chopped
1 clove of garlic, minced
450g broccoli, finely chopped
250ml flour
10ml salt
5ml baking powder
2 eggs
250ml milk
250ml grated mozzarella cheese
125ml grated parmesan cheese

Preheat your oven to 180℃ and spray a 21cm x 28cm ovenproof dish with cooking spray. Line a large baking sheet with baking paper and set aside.
Place a saucepan on medium-high heat and add the butter.
Add the onion and cook until soft.
Add the garlic and stir-fry for one minute.
Now add the broccoli and cook for 2-3 minutes, stirring every now and then.
Take the saucepan from the heat and tip the broccoli mixture into a large mixing bowl.
Add the flour, salt, baking powder, eggs, milk and grated mozzarella and mix it through with a spatula.
Pour the mixture into the ovenproof dish and sprinkle the parmesan cheese over.
Bake in the oven for 35 minutes.
Remove the dish from the oven and place on a cooling rack for 10 minutes.
Slice the broccoli into squares and place them on the lined baking sheet.
Bake in the oven for another 15 minutes.
Remove the slices from the oven and serve warm.

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Pineapple Brulée

by Karen ClaassenLeave a Comment on Pineapple Brulée
Pineapple Brulée

2 pineapples
40g cornflour
50ml + 450ml milk
4 egg yolks
50g + 50g caster sugar
5ml vanilla
100ml granulated sugar

Halve the pineapples in their length.
Cut a 1cm border from the edge with a small sharp knife.
Scoop out the flesh with a melon baller or a teaspoon, taking care not to break the skin.
Chop the flesh into small pieces and keep aside.
Add the cornflour to a large mixing bowl and stir in the 50ml milk.
Add the egg yolks and 50g caster sugar and whisk together. Set aside.
Pour the 450ml milk into a small saucepan and add the other 50g caster sugar to it.
Place the saucepan over medium heat and stir until the sugar has dissolved.
Take it from the heat as tiny bubbles start too appear around the edges of the saucepan.
Drizzle the warm milk mixture into the egg mixture while whisking constantly.
Now pour the mixture back into the saucepan and place it on medium-low heat.
Stir continuously until thickened.
Allow to cook for 30 seconds before removing it from the heat.
Add the vanilla and stir through.
Pour the mixture onto a dinner plate and place plastic wrap directly on the surface.
Allow to cool completely.
Add the pineapple flesh, stir through and spoon the mixture into the pineapple.
Sprinkle about 25ml sugar over each pineapple and brulée with a blowtorch.
Serve the pineapple cold.


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Simple Chicken on Rice

by Karen ClaassenLeave a Comment on Simple Chicken on Rice
Simple Chicken on Rice

1 onion, finely chopped
4 cloves of garlic, minced
60ml vegetable oil
5ml salt
375ml chicken stock, warmed
310ml boiling water
45ml butter, cubed
375ml long grain white rice

60ml vegetable oil
20ml brown sugar
30ml chicken spice
10ml onion seeds
10ml dried French tarragon
about 12 mixed chicken portions, skin on

Preheat your oven to 180℃ and spray a 28cm x 35cm ovenproof dish with cooking spray.
Add the onion, garlic, vegetable oil, salt, chicken stock, water and butter to the baking dish and stir through until the butter has melted.
Add the rice and mix through.
Pour the oil into a large mixing bowl.
Add the brown sugar, chicken spice, onion seeds and tarragon and stir to mix.
Add the chicken to the bowl and mix through with your hands until each piece of chicken is covered in the mixture.
Now arrange the chicken on top of the rice and cover the baking dish with aluminium foil.
Bake in the oven for 40 minutes.
Remove the foil and bake for another 40minutes.
Serve warm with a crisp salad on the side.

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Bacon Flapjacks

by Karen ClaassenLeave a Comment on Bacon Flapjacks
Bacon Flapjacks

250g bacon
1 egg
62ml sugar
62ml + 62ml milk
15ml vegetable oil
250ml flour
10ml baking powder
1ml salt

Preheat your oven to 180℃ and line a baking tray with baking paper.
Cut another piece of baking paper that is slightly larger than your baking tray and keep aside.
Lay the bacon flat on the prepared tray.
Place the extra paper on top of the bacon and another baking tray on top of the paper.
Bake in the oven for 20 minutes or until cooked to your liking.
Cool the bacon on a cooling rack and pat it dry with paper towel to remove excess fattiness.
Add the egg and sugar to a mixing bowl and whisk together by hand.
Add 62ml milk and the vegetable oil and whisk until amalgamated.
Sift the flour, baking powder and salt into the mixture and stir to combine.
Drizzle in the last 62ml milk while mixing, to form a thick, smooth batter.
Place a large frying pan on medium-high heat.
Pour in a splash of vegetable oil and wait for it to warm up.
Dip a bacon rasher into the batter and then immediately into the pan.
Fry for 3 minutes per side or until cooked and golden.
Serve the bacon flapjacks with maple syrup or honey.