500g chicken, ground 1 egg 10ml oregano, chopped 3 cloves of garlic, minced a good handful of parsley, chopped 60ml + 250ml breadcrumbs 2,5ml salt
Sauce: 45ml olive oil 45ml butter 2 cloves of garlic, minced 125ml white wine 60ml lemon juice (about 2 lemons) grated rind of 1 lemon 60ml capers
Add the ground chicken, egg, oregano, garlic, parsley and 60ml breadcrumbs to a bowl and mix together. Sprinkle over the salt, a few grindings of pepper and 15ml olive oil. Mix again. Add the 250ml breadcrumbs to a shallow dish. Now scoop up about 20ml ov the chicken mixture, shape it into a ball and coat it in breadcrumbs. Keep going until you have no chicken left. Set a large pan over medium heat and pour in enough vegetable oil to coat the bottom. Wait for the oil to heat up and then add the chicken balls. Space them so that they do not touch and crowd each other. Do more than one batch if necessary. Cook for about 3 minutes, turn them over and cook another 3 minutes. Remove from the pan and set aside. For the sauce: Add the 45ml olive oil and butter to the same pan, set over medium heat. Add the garlic and stir-fry for 1 minute. Pour in the white wine, lemon juice, lemon zest and capers. Season with salt and bring to a simmer. Add the meatballs to the sauce and cover the pan with a lid. Cook for 10 minutes. Serve immediately.
125ml warm milk 5ml instant yeast 625ml flour 45ml sugar 5ml salt 95ml boiling water 30ml butter, room temperature 155ml pesto 30ml milk
Pour the milk into a bowl, sprinkle over the yeast, stir and set aside for 10 minutes. Add the flour, sugar and salt to the bowl of a stand mixer fitted with the dough hook. Turn the mixer on a low speed and drizzle in the boiling water. Mix on medium speed for 2-3 minutes. Add the yeast mixture and mix on medium speed for another 3 minutes. Add the butter a little at a time with the machine running. Mix/knead for 10 minutes. Lightly oil a clean bowl, place the dough in it, cover with plastic wrap and stand in a warm place for one hour. Take the dough from the bowl and place it on a work surface. Gently fold the dough until deflated. Divide into 5 even portions and roll each into a ball. Cover lightly with plastic wrap and rest on the work surface for 10 minutes. Grease a 22cm loose-bottom cake tin with butter and line the base with baking paper. Set aside. Lightly flour a work surface and roll a dough ball into a 20cm long rectangle. Cut the bottom half into thin strips. (see Photograph beneath) Spoon 45ml pesto on the half that isn’t cut and spread it out evenly. Fold a 1cm edge on the sides, over the pesto and roll that section into a log. Roll over the part that are cut into strips. Repeat this process with the other 4 dough portions. Place the logs on the outside perimeter of the prepared cake tin. Cover with plastic wrap and proof in a warm area for 1 hour. Preheat your oven to 170℃. Brush the bread with milk and bake for 25 minutes. Remove from the oven, stand for 10 minutes and remove from the baking tin. Cool on a wire rack. The bread is easily broken into portions and is delicious served slightly warm.
Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Place a saucepan on medium-high heat and add a dash of vegetable oil. Add the onion and cook until translucent. Add the garlic and sweet pepper and cook while stirring occasionally until the peppers are softened. Add the minced beef, tomato purée and Worcestershire sauce, season with salt and pepper and turn up the heat. Break the mince up with the back of a wooden spoon and cook until there is no liquid left.
For the salsa: Add the diced tomato, spring onions and coriander to a bowl. Season with salt and pepper. Set aside.
To assemble: Lay the tortilla wraps on a chopping board and trim the left and right edges so that they are square. Spoon some of the mince mixture on the curved edge closest to you. Spoon some salsa on the mince and scatter with grated cheese. Roll the tortilla into a fairly tight cylinder. Repeat with the other ingredients.
Slice each tortilla roll into 3 equal rolls. Pack the rolls cut side up, in the cake tin. Start on the outer edges and work towards the centre. Sprinkle the remaining 150g cheese over the rolls. Bake in the oven for 30 minutes. Remove the outer ring of the cake tin and serve immediately.
2 x 400g puff pastry rolls, thawed 400ml tomato sauce for pizza 400g sandwich ham, sliced into squares 200g salami, sliced 200g green olives, halved a handful of basil leaves 500g mozzarella cheese, grated egg-wash: 1 egg yolk + 15ml water, whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll both the puff pastry rolls and place one horizontally in front of you on a work surface. Brush a 2cm wide strip at the top of the pastry with water and overlay the other pastry roll so that the two overlap. Press the overlapping sections together. Spread the tomato sauce over the entire pastry. Scatter the ham, salami and olives evenly over the tomato sauce. Arrange the basil leaves across the surface and top the entire pizza with the grated cheese. Now lift the edge of the pastry closest to you and start rolling it up into a roll. Work lightly as you do not want to tear the pastry. Slice the roll into 4cm thick slices and then lay the slices flat (cut-side down) on the baking sheet. Brush the top and sides of the rolls with the egg-wash. Bake the pizza rolls for 25 minutes until oozy and golden. Serve immediately.
500g prawns, shelled and deveined – keep the tail ends on 2 eggs, lightly beaten 83ml flour 250ml popped rice (rice crispies) vegetable oil for frying
Clean and dry the prawns. Add the eggs to a shallow dish and beat together. Add the flour and popped rice to a second and third bowl. Heat the oil in a saucepan to about 170℃. Now dredge each prawn in flour, then egg and finally in the popped rice. Fry the prawn in the oil for 2-3 minutes. Serve with a dipping sauce, as a canapé.
Preheat your oven to 220℃ and brush a 12-hole muffin tin with the melted butter. Lay the phyllo sheets flat on a large chopping board and cut it into six squares – all the sheets at once. Brush the top sheet with melted butter. Lay a phyllo square into a muffin hole and pat it down. Lay another square at an odd angle onto the first and pat it down. Finish the phyllo cup with a third layer of pastry. Fill all 12 muffin holes in the same way and set aside. Add the cream cheese and half the beer to a small saucepan set over medium heat. Stir the mixture until the cheese has melted. Add the rest of the beer, stir and lower the heat. Add the mustard and garlic powder. Add a small amount of the grated boerenkaas and cheddar and wait for it to incorporate and melt into the mixture. Keep adding small amounts of cheese and stirring until all cheese are incorporated. Remove the saucepan from the heat and whisk until completely smooth. Set aside to cool for 5 minutes. Add the egg to the mixture and whisk to incorporate. Spoon the mixture into the prepared phyllo cups and bake in the oven for 10 minutes. The tops should be slightly burnt. Serve the tarts warm or at room temperature with an ice cold beer.
This pea pesto is vibrant and fresh and makes a fabulous appetiser, snack or starter.
2 packets frozen puff pastry 1 egg, whisked with 15ml water 400g frozen peas 60ml pumpkin seeds 60ml grated parmesan cheese 60ml mint leaves, chopped 60ml basil leaves, chopped 2 cloves garlic, minced 15ml lemon juice 5ml salt black pepper 125ml olive oil 500ml fresh ricotta (Search: Homemade Ricotta if you want to make your own)
Preheat your oven to 220℃ and line 2 baking sheets with baking paper. Roll the puff pastry sheets lightly (just to straighten them) and cut each sheet in 6 or 8 equal pieces. Place the pastry on the baking sheets and score a 1cm border around the edges with a butter/blunt knife. Whisk the egg and 15ml water together and brush the pastry with the egg wash. Bake in the oven for 10-15 minutes until done. Remove the pastry from the oven and set aside to cool. Fill a medium saucepan with water, season with salt and bring to a boil. Add the frozen peas and blanch them for 1 minute. Remove the peas with a slotted spoon to a mixing bowl and run cold water over it until cooled completely. Add two thirds of the peas, all of the pumpkin seeds, parmesan, mint, basil, garlic, lemon juice and salt to the bowl of a food processor and blitz together. Add the olive oil in a thin stream with the engine running. Spoon the pesto into a bowl and add the reserved third of peas. Stir through and taste for seasoning. Assembly: Spread ricotta onto each pastry square. Top with a few dollops of pea pesto, black pepper and parmesan shavings. Drizzle with olive oil to serve.
Preheat your oven to 200℃. Add all the ingredients to a food processor and process to mix, but be sure to keep some texture of the artichoke. Season with salt and black pepper. Spoon the mixture into a small ovenproof dish and bake in the oven for 15 minutes. Serve with vegetable sticks, freshly baked bread or crackers.
Marinade: Pull the skin from the drumsticks and place them in an ovenproof ceramic dish. Mix the marinade ingredients together and pour it over the chicken. Turn the drumsticks so that it is covered in marinade and wrap the dish with plastic wrap. Refrigerate for 8 hours/overnight.
Preheat your oven to 200℃. Mix the flour and salt in a shallow dish. Whisk the egg and milk together in another shallow dish. Measure the breadcrumbs into a third, last shallow dish. Now dredge each drumstick through the flour, then the egg and finally the breadcrumbs. Arrange the drumsticks in an ovenproof dish, spaced so that they do not touch. Melt the butter and drizzle it evenly over the chicken. Place it in the oven to bake for 25 minutes. Pull out the dish and quickly turn each drumstick. Bake for another 25 minutes until crisp and golden. Serve the drumsticks piping hot.
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.