cocktail bites – My Whisk and I

Biltong and Fig Camembert Ring

August 12, 2023July 29, 2023by Karen ClaassenLeave a Comment

125g cream cheese, room temperature
2 preserved green figs, finely chopped
45ml syrup from the preserved figs
1 x 400g roll of puffed pastry
200g thinly sliced biltong
250g camembert cheese, top rind removed
egg wash: 1 egg yolk and 15ml water whisked together

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Add the cream cheese, chopped figs and the syrup to a bowl and mix to distribute the fig evenly.
Lay the pastry flat on a work surface and halve it in its length – you want to shorter pieces.
Divide the cream cheese mixture between the pastry and spread it out evenly.
Now arrange the biltong on top of the cream cheese.
Cut each piece of pastry into 8 even strips.
Twist each strip like you would when making cheese straws.
Place a saucer/heatproof bowl, more or less the size of the camembert, on the lined baking sheet.
Arrange the twisted pastry around the saucer until you have an entire ring of pastry around it.
Brush the pastry with the egg wash and bake for 15 minutes.
Take the baking sheet from the oven, remove the saucer and replace it with the camembert. (the top with its rind removed, should face up)
Return the baking sheet to the oven and bake for another 8 minutes or so – the cheese should be melted and runny.
Serve warm with fresh herbs scattered over.

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Potato Croquettes / Aardappel Kroketten

May 6, 2022April 2, 2022by Karen ClaassenLeave a Comment

The word croquette is derived from the French word croquer which means “to crunch” and that is exactly what these potato bites are: a soft, cloudy potato with a heavenly crunch on the outside. Makes about 50 balls and is an excellent way of using leftover mashed potato.

4 x 250ml mashed potato
125ml Dutch smoked sausage or chorizo sausage, finely chopped
150g cheddar cheese, grated
45ml chives, chopped
5ml garlic powder
2 eggs
250ml panko breadcrumbs
vegetable oil for frying

Scoop the mashed potato into a mixing bowl.
Add the chopped sausage to a dry pan and cook until done and slightly crisp on the edges.
Add the sausage, cheese, chives and garlic powder to the mashed potato and mix through.
Scoop about 15ml of the mixture into your hand and shape into a firm ball. Place the balls on a baking tray. Keep going until there are no mix left.
Refrigerate the potato balls for at least one hour, it will be easier to work with.
Add the eggs to a shallow bowl and whisk to break it up.
Add the breadcrumbs to another shallow bowl.
Now dredge the balls through the egg and then the breadcrumbs to cover evenly and completely.
Warm the oil and fry the balls in small batches until beautifully golden and crisp.
Serve the croquettes with a good mayonnaise or mustard.

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Sweet Potato Cakes

November 2, 2021November 2, 2021by Karen ClaassenLeave a Comment

750g cooked and mashed sweet potato (about 4 medium sweet potatoes)
125ml self-raising flour
1 X 375ml can of Corn kernels, drained (you may substitute with cooked corn)
125ml pumpkin seeds
1 egg
2,5ml salt
2,5ml cinnamon
63ml brown sugar
vegetable oil to fry

Add all the ingredients to a large mixing bowl and mix through.
Place a heavy bottom pan onto medium-high heat and cover the bottom with vegetable oil to heat up.
Scoop a tablespoonful of the mixture into the pan and fry for 2-3 minutes before flipping and frying the other side for another 2-3 minutes. Do not overfill your pan as you want the sweet potato to caramelise and fry to a golden, crisp outside. Keep going until all the mixture is used.
Serve the cakes with a dollop of yoghurt and honey.

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Prawn Cocktail

October 22, 2021October 17, 2021by Karen ClaassenLeave a Comment

This is a classic prawn cocktail recipe and although it has been around for always it is ever popular, quick and easy to put together.

60ml butter
3 cloves of garlic, minced
400g shrimps/prawns, shells removed and cleaned
half a red onion, finely chopped
60ml mayonnaise
15ml tomato sauce/ketchup
15ml lemon juice
5ml Worcestershire sauce
iceberg lettuce
extra lemon wedges to serve

Melt the butter in a large heavy base frying pan and add the garlic and prawns. The prawn should be spaced slightly apart and not be crowded into the pan – cook more than one batch if your pan does not allow enough room for this.
Cook the prawns for about 3 minutes, stirring occasionally, until pink.
Remove from the pan and allow to cool.
Chop the red onion very finely and add it to a mixing bowl with the mayo, tomato sauce, lemon juice and Worcestershire sauce. Mix through.
Chop the prawns into chunks and add it to the sauce mixture.
Shred about 2 cups of lettuce and add that to the rest of the ingredients. Mix thoroughly.
Scoop the mixture into serving bowls/glasses/cone-shaped tuilles and serve with a wedge of lemon.

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Smoky Croquettes

May 21, 2021May 21, 2021by Karen ClaassenLeave a Comment

This is a less meaty take on traditional Dutch croquettes and makes a fabulous canapé when paired with a crisp glass of wine. The rolling/shaping of the croquettes are a bit finicky and you do have to be patient but trust me, you will be rewarded in taste!

200g mozzarella cheese
200g smoked bacon
80ml vegetable oil
1 onion, finely chopped
750ml milk
160ml flour
10ml salt
30ml chives, chopped

100ml flour
2 eggs, lightly beaten
250ml breadcrumbs
oil for deep frying

Grate the mozzarella into a mixing bowl and put aside.
Cut the bacon into chunks and add it to a saucepan with a dash of oil. Cook until done.
Spoon the bacon into the bowl with the grated mozzarella.
Place the same saucepan back onto medium heat and add the 80ml of vegetable oil and chopped onion. Simmer/fry the onion while stirring occasionally until it is soft and translucent.
In the meantime pour the milk into a jug and warm it slightly in your microwave oven.
Now add the 160ml flour to the onion and cook through for about a minute, stirring until it starts to bubble lightly.
Gradually pour in the warmed milk, stirring continuously.
Turn up the heat once all of the milk has been added. Keep stirring until the mixture comes to a boil.
Remove the mixture from the heat and add the salt, chives, bacon and mozzarella. Mix thoroughly.
Grease a large roasting tin and pour the croquette mixture into it. Cover with plastic wrap and place in the freezer until firm.

Line up three bowls: add the flour to the first; the eggs to the second and the breadcrumbs to the third bowl.
Scoop a spoonful of the mixture into your hands, roll it into a small cylinder and then proceed to roll it in the flour. Dip it in the egg and finally into the breadcrumbs to coat completely.
Place the shaped and breaded croquettes on a baking sheet lined with baking paper. Keep going in this way until all of the mixture has been utilised.
Heat some vegetable oil to 175℃ and fry a few croquettes at a time, until golden. Drain on kitchen paper and keep warm while cooking the rest.
Serve warm.