Tag: hand food

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Beer and Cheese Pies

by Karen ClaassenLeave a Comment on Beer and Cheese Pies
Beer and Cheese Pies

If you have ever been to Oktoberfest, this is the taste version!!

1 packet phyllo pastry
125g butter, melted
190ml cream cheese, room temperature
83ml beer
30ml granulated mustard
2,5ml garlic powder
190 ml grated Boerenkaas (or Gouda)
190ml grated Cheddar cheese
1 egg

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.

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Pea Pesto Tarts

by Karen ClaassenLeave a Comment on Pea Pesto Tarts
Pea Pesto Tarts

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.

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Warm Artichoke Dip/Spread

by Karen ClaassenLeave a Comment on Warm Artichoke Dip/Spread
Warm Artichoke Dip/Spread

1 can/bottle water-packed artichoke hearts, drained
2 cloves garlic, crushed
45ml mayonnaise
250ml grated mature cheddar cheese
30ml lemon juice

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.

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Crispy Oven-Baked Drumsticks

by Karen ClaassenLeave a Comment on Crispy Oven-Baked Drumsticks
Crispy Oven-Baked Drumsticks

This recipe needs to marinate overnight…..

8-10 chicken drumsticks
Marinade:
250ml yoghurt
15ml mustard
2 cloves garlic, minced

62ml flour
10ml salt
1 egg
30ml milk
125ml dried breadcrumbs
90ml butter, melted

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.

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Prawn Cocktail

by Karen ClaassenLeave a Comment on Prawn Cocktail
Prawn Cocktail

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.