This recipe is not mine to give out as it belongs to the South African chef Jan Hendrik van der Westhuizen BUT you should make these for your next drinks party …. delicious just got so much better!
These tomatoes are incredibly tasty and the balsamic toffee perfectly balances with the toasty sesame brittle on which it sits. Easy and quick to make EXCEPT on a rainy day! The moisture in the air prevents the toffee from “sitting” on the tomato…
You can find this recipe in Jan Hendrik van der Westhuizen’s book The French Affair (Struik; 2013) (p. 19).
10 sheets rice paper 10 slices ham 200g mozzarella cheese, cut into 1cm logs that are about 6cm long 250ml panko bread crumbs 2 eggs vegetable oil for frying
Lay the rice sheets in water for one minute to soften. Place a rice paper sheet on a work surface and top with a slice of ham. Place the cheese on the ham and fold the rice paper over. Roll up into a cylinder. Whisk the egg together in a shallow dish and add the bread crumbs to another shallow dish. Dip the rice paper rolls into the egg and cover with the bread crumbs. Place a saucepan on medium-high heat and add 1cm oil. Fry the rolls until golden and crisp. Serve with a dipping sauce.
Slice the halloumi into fingers Add the sesame seeds to a shallow bowl and the flour to another. Roll each piece of cheese in the sesame seeds, pressing down to make them stick. Now press them into the flour to coat and place them on a plate. Add the honey and lemon juice to a small bowl and whisk together. Place a large frying pan over medium-high heat, add a splash of vegetable oil and wait for it until it is hot. Fry the halloumi in batches for 1 minute until golden brown, turning to colour evenly. Drizzle the warm fingers with the honey dressing and serve.
Tomato Juice: 1,5kg ripe tomatoes, cut into chunks 1 onion, finely chopped 10ml tomato paste 1 red chilli, deseeded and chopped 15ml lemon juice salt and white pepper
Add the tomato and onion to a blender and process until smooth. Pass the mixture through a sieve. Pour the strained juice into a small saucepan and add the tomato paste and chilli to it. Bring the mixture to a boil, turn down the heat and simmer for 5 minutes. Skim the surface of the juice while simmering. Take the saucepan from the heat, add the lemon juice and season to taste with salt and white pepper. Cool the tomato juice and refrigerate.
For the Bloody Mary: vodka 1 egg white, lightly beaten coarse sea salt olives rosemary twigs
Dip the rim of a serving glass into the egg white and immediately dip it into the sea salt. Allow to dry. Fill the glass with ice. Mix together 150ml tomato juice and 30ml vodka and stir together. Pour the juice and vodka over the ice and garnish with an olive studded rosemary twig.
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.