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.
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.
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.
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.
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.
500ml flour 15ml sugar 7,5ml baking powder 2,5ml bicarbonate of soda 2,5ml salt 250ml buttermilk 1 egg 62ml vegetable oil 200g mature cheddar cheese, grated 150g biltong, sliced and chopped
Preheat your oven to 180℃ and line a 22cm x 12cm loaf tin with baking paper. Add the flour, sugar, baking powder, bicarbonate of soda and salt to a large mixing bowl and whisk together. Add the buttermilk, egg and vegetable oil to a jug and whisk together. Pour the liquid ingredients into the dry ingredients. Stir with a spatula until you can’t see any dry flour. Add the cheddar and biltong and stir really well so that the ingredients are distributed evenly. Spoon into the prepared loaf tin and level out the top. Bake in the oven for 50 minutes. Cool the bread in the baking tin for 15 minutes. Remove from the tin and cool completely on a cooling rack before slicing.
700g – 1kg small potatoes 45ml olive oil 60ml mayonnaise 60ml wholegrain mustard 30ml honey 5ml white wine vinegar
Preheat your oven to 200℃ and spray an oven tray with cooking spray. Cook the potatoes until just done, but fully cooked. Add the mayonnaise, wholegrain mustard, honey and white wine vinegar to a small bowl and stir to combine. Set aside. Smash each potato down with a flat-bottom coffee mug and place them in the oven tray. Drizzle the olive oil over and season with salt. Spoon half the honey-mustard dressing on to the potatoes. Bake in the oven for 25 minutes. Flip the potatoes over, spoon the rest of the dressing over and bake for another 20 minutes. Remove from the oven and serve immediately.
Meatballs: 1 kg beef mince 100g panko breadcrumbs 3 cloves of garlic, minced 1 onion, finely chopped 5ml ground cumin 10ml salt 1 egg 150ml olive oil
Hummus: 1 x 400g can chickpeas 60ml smooth peanut butter 2 cloves of garlic, minced 30ml lemon juice 2,5ml salt
Green paste: 75g kale, white stalks removed 75g baby spinach 75ml olive oil
100g salted peanuts
For the meatballs: Add all the ingredients to a mixing bowl and mix through with your hands. Shape into 50 meatballs and place them evenly spaced on an oiled baking tray. Refrigerate for one hour.
For the hummus: Add all the ingredients to a bowl and blitz with an emersion blender until smooth.
For the green paste: Blanche the kale and spinach in a saucepan of boiling water for 2 minutes. Drain and rinse under cold running water until cooled down. Squeeze out the liquid and place in a small bowl. Blitz with an immersion blender until you have a paste.
Preheat your oven to 220℃. Remove the meatballs from the refrigerator and bake in the oven for 20 minutes, giving it a turn/shake half-way through baking time. Spoon the green paste into the hummus and mix through. Spread the green hummus on a serving platter, arrange the meatballs on top and sprinkle with the peanuts. Serve with a salad and crusty bread.
A perfect meal to put together with leftover roast lamb. This recipe yields 6 individual pot pies.
30ml vegetable oil 1 onion, chopped 2 carrots, cut into small cubes 2 cloves of garlic, minced 30ml flour 5ml smoked paprika 500ml lamb stock 30ml tomato paste 30ml Worcestershire sauce 2 potatoes, peeled and cut in to small cubes 600-700g leftover roast lamb, chopped 30ml finely chopped rosemary 1 sheet puff pastry egg wash: 1 egg yolk + 15ml cold water, whisked together
Preheat your oven to 200℃. Place a large saucepan over medium-high heat and pour in the oil. Add the onion and carrot and cook until the onion is soft. Add the garlic and stir-fry for 1 minute. Sprinkle the flour and paprika over and stir-fry for another minute. Add the stock slowly and a little at a time while stirring constantly. Now add the tomato paste, Worcestershire sauce, potato, lamb and rosemary. Bring to a simmer and cook for 10 – 15 minutes until the vegetables are done. (Add some water if needed) Taste the mixture and adjust the seasoning to your liking. Spoon the lamb mixture into 6 individual ovenproof ramekins. Lay the puff pastry on a lightly floured work surface, turn a ramekin over on it and cut 6 rounds from the pastry. Place the pastry discs on the lamb filling and press the edges to seal. Brush with egg wash and bake in the oven for 25 minutes. Serve the pot pies piping hot.
For the hazelnut topping: Place the hazelnuts in a pestle and mortar and grind it to a coarse texture. If you don’t have a pestle and mortar you may chop the nuts with a knife but make sure that you have a good mix of fine and coarse texture. Add the parmesan cheese, olive oil, sesame oil, red wine vinegar and salt and stir through. Set aside.
For the goat’s cheese topping: Break up the cheese into a small bowl, add the cream and mix through to loosen the cheese slightly. Set aside.
For the green sauce: Blanche the kale and spinach in a saucepan of boiling water for 2 minutes. Drain and run under cold water until cool. Add to a bowl with the basil and olive oil and blitz to a paste/sauce with an immersion blender. Set aside.
Pour the stock into a saucepan set over medium-high heat and bring it to a simmer. Place a large, wide saucepan on medium-high heat and add the butter and oil. Wait for the butter to melt and add the onion. Cook until translucent. Add the garlic and stir-fry for one minute. Now add the rice and stir to coat for 2 minutes. Pour in the wine and wait for it to evaporate. Add about 125ml of stock (two soup ladles) to the risotto, stir it around until most of the liquid has been absorbed and then add some stock again. Keep going – adding stock, stirring until the rice is tender but still firm to the bite. Remove the saucepan from the heat and stir in the parmesan cheese. Add the kale mixture to the risotto and stir until the risotto is bright green. Spoon the risotto on to serving plates and top with some hazelnut mixture and a generous dollop of goat’s cheese.
My Whisk and I 