lunch – Page 2 – My Whisk and I

Potato Flatbread / Schiacciata di Patate

December 15, 2024by Karen ClaassenLeave a Comment

5-6 large potatoes
410ml flour
310ml cold water
30ml olive oil
2,5ml salt
160ml grated parmesan cheese
15ml chopped rosemary

Preheat your oven to 200℃ and line a large baking sheet with baking paper. Set aside.
Slice the potato thinly and set aside.
Add the flour to a mixing bowl and whisk in the water, olive oil, salt and grated parmesan.
Whisk the batter by hand for a minute or two, until smooth.
Add the sliced potato to the batter and mix it through by hand, making sure that the slices are coated with batter.
Place hand-full potato slices on the prepared baking sheet and spread it out in an evenly layer with the potato overlapping.
Scatter over the chopped rosemary and some extra grated parmesan cheese.
Bake the flatbread for 40 minutes.
Remove from the oven, slice into pieces and serve hot.

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Biltong Paptert

November 9, 2024by Karen ClaassenLeave a Comment

1,250ml beef stock
310ml maize meal
1 onion, sliced
1 bunch leeks, sliced
3 cloves of garlic, minced
30ml thyme leaves
60ml balsamic vinegar
30ml brown sugar
a bunch spinach, destalked and chopped
200g parmesan/pecorino cheese, grated
150g sliced biltong
500ml cream

Line a 29cm x 39cm shallow baking tray (as you would use for a swiss roll) with baking paper and give it a spray with cooking spray.
Place a medium saucepan on high heat, pour in the stock and bring to a boil.
Gradually add the maize meal while whisking, until smooth.
Place a lid on the saucepan and reduce the heat to the lowest setting.
Cook for 30 minutes, stirring every now and then.
Place a large pan over medium heat and add some oil and the onion to it.
Sprinkle over 1ml salt and cook until caramelised – about 15 minutes.
Add the leeks and garlic and cook for another 5 minutes.
Add the thyme leaves, balsamic vinegar and sugar and cook another 5 minutes.
Add the spinach and stir-fry until just wilted.
Remove from the heat, season with salt and pepper and set aside.
Add half the cheese to the maize and stir through.
Pour the maize mixture into the prepared baking tin and spread it out evenly.
Spread the caramelised onion mixture, remaining cheese and biltong over the warm pap and allow it to cool for 5-10 minutes.
With the long side facing you, roll the pap into a log, using the paper to lift and roll.
Cover the log and refrigerate for 30-40 minutes.
Preheat your oven to 200℃.
Grease a 28cm ovenproof saucepan or baking tin.
Cut the log into six even pieces and place each piece cut side up in the saucepan.
Drizzle the cream over and bake in the oven for one hour.
Serve directly from the oven.

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Mexican Bowls

November 7, 2024November 6, 2024by Karen ClaassenLeave a Comment

1 onion, chopped
3 cloves of garlic, minced
1 sweet pepper, chopped
1 x 400g tin of chopped tomato
1kg minced/ground beef
250ml beef stock
1 x 400g tin of red/black beans
1 chilli, finely chopped

avocado pear, sliced
baby corn
tomato, diced
cos lettuce, quartered

Place a saucepan over medium-high heat, add some olive oil and fry the onions until soft.
Add the garlic and sweet pepper and stir-fry for 2-3 minutes.
Add the chopped tomato, minced beef and stock to the pan and stir through.
Season with salt and pepper and cook over a medium heat until most of the liquid has evaporated.
Drain the beans and add it to the saucepan with the chilli. Cook for another 5 minutes or so while stirring.
Remove from the heat.

Put your bowls together by incorporating:
* the fried minced beef mixture
* avocado pear
*baby corn
* chopped tomato
* lettuce

Serve while the beef is still warm.

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Bacon and Asparagus Potato Salad

November 2, 2024by Karen ClaassenLeave a Comment

This salad may be served warm or at room temperature.

Dressing:
half a red onion, finely diced
15ml red wine vinegar
15ml dijon mustard
15ml cold water
45ml olive oil

1kg baby potatoes
200g smoked bacon, chopped into pieces
one small bunch of green asparagus, trimmed and cut into 2cm lengths
1 red onion, sliced
a handful of soft herbs (basil, parsley, sage, chives)

For the dressing:
Add the diced onion, vinegar, mustard and water to a small bowl and mix together.
Gradually add the olive oil, whisking continuously until the mixture thickens.
Taste the dressing and season with salt and pepper.

Cook the potatoes until soft. Drain the water and place in a large mixing bowl.
Cook the bacon in a pan until crispy and then add the asparagus pieces.
Stir-fry on a medium heat for 2-3 minutes.
Pour the bacon, asparagus and pan juices over the potato and mix through.
Add the sliced onion and herbs.
Pour the dressing over while the salad is still warm and mix to serve.

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Asparagus Lemon Chicken

October 16, 2024October 15, 2024by Karen ClaassenLeave a Comment

4 skinless chicken breasts
80ml flour
30ml olive oil
30ml butter

Sauce:
125g butter
50ml flour
125ml chicken stock
250ml white wine
125ml lemon juice
1 bunch green asparagus, trimmed
125ml grated parmesan cheese
30ml chopped parsley
lemon wedges, to serve

Pound the chicken breasts to an even thickness.
Season the 80ml flour with salt and pepper and dredge the chicken in it.
Add the olive oil and butter to a pan set over medium-high heat and wait for it to warm up.
Fry the chicken for 2-3 minutes preside and remove from the pan.

For the sauce:
Turn the heat down to medium.
Melt the 125g butter in the same pan and sprinkle the flour over it.
Cook while stirring for one minute.
Add the chicken stock to the pan and whisk the sauce continuously.
Pour in the white wine and lemon juice and stir until blended.
Return the chicken to the pan, cover with a lid and cook for 20 minutes.
Remove the lid and add the asparagus.
Cook for another 2-3 minutes.
Take the pan from the heat, stir in the parmesan and sprinkle over the chopped parsley.
Serve the chicken with lemon wedges on the side.

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Zucchini Cheese Pie

August 24, 2024August 23, 2024by Karen ClaassenLeave a Comment

500g zucchini, grated
200g feta cheese, crumbed
100g mozzarella, grated
25ml dill, chopped
15ml sliced spring onions
2 eggs
5-6 sheets filo pastry
50g butter, melted

Preheat your oven to 180℃.
Grate the zucchini into a bowl, sprinkle with salt and set aside for 20 min.
Scoop the zucchini into a clean dish towel and twist it as though you are wringing it out, to get rid of the water/moisture.
Add the zucchini, feta and mozzarella to a bowl and mix together.
Add the dill, spring onion and egg and mix thoroughly. Set aside.

Melt the butter and brush a 23cm diameter pie dish on the bottom and sides.
Lay a sheet of filo in the pie dish, allowing it to hang over the sides and brush that with butter as well.
Lay another 4-5 sheets of filo over the first one, overlapping them at different angles and brushing each with the butter.
Spoon the zucchini and cheese mixture into the filo.
Fold the pastry in and around the filling and once brush with the butter.
Bake the pie in the oven for 40 minutes or until the crust is golden brown.
Serve the pie warm or at room temperature.

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Beef Short Ribs

August 18, 2024August 13, 2024by Karen ClaassenLeave a Comment

1kg beef short ribs
7,5ml salt
5ml pepper
30ml olive oil
3 cloves of garlic, minced
1 onion, chopped
2 carrots, chopped
50ml tomato paste
500ml red wine
500ml beef stock
4 sprigs of thyme
2 bay leaves

Preheat your oven to 160℃.
Dry the ribs and season it with the salt and pepper.
Pour the oil into a large saucepan set over high heat.
Brown the ribs in batches and set aside.
Turn the heat down to medium and add the garlic and onion. Stir-fry for 3-4 minutes.
Add the carrot and cook for another 7 minutes or so.
Add the tomato paste and cook for 2 minutes while stirring every now and then.
Now pour in the wine and beef stock and add the thyme and bay leaf.
Place the beef back into the liquid, cover with a lid and place in the oven for 3 hours.
Remove the beef from the cooking liquid.
Strain the liquid through a sieve and return it to the saucepan.
Simmer the sauce until it has reduced and thickened. Season to your liking.
Arrange the short ribs on a serving platter and spoon over the sauce.

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Citrus Braised Fennel

August 17, 2024August 17, 2024by Karen ClaassenLeave a Comment

I used blood oranges in this recipe but regular oranges are just as good!

2 medium fennel bulbs
60ml butter
2,5ml salt
2,5ml sugar
60ml orange juice
180ml chicken/vegetable stock
finely grated zest of one orange
30ml chopped fennel fronds

Rinse and dry the fennel bulbs and cut off the fronds.
Slice each bulb in half, lengthwise through the core.
Halve each again so that you have quarters, keeping the core so that the wedge doesn’t fall apart.
Add the butter to a pan set over medium-high heat and wait for it to melt.
Place the wedges in the pan, sprinkle some sugar and salt over and fry until golden.
Flip the wedges and sprinkle the other side with sugar and salt (it helps the caramelisation).
Pour in the orange juice and stock.
Bring to a boil, reduce the heat to a simmer and cover the pan with a lid. Braise the fennel for 12 minutes.
Remove the lid and turn up the heat so that the liquid cooks down to a glaze.
Sprinkle over the orange zest and chopped fronds.
Serve the fennel with some fresh orange segments.

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Potato-Chorizo Soup

July 23, 2024July 22, 2024by Karen ClaassenLeave a Comment

1 x 200g chorizo sausage, sliced
2 onions, chopped
2 cloves of garlic, minced
800g potato, peeled and cubed
500ml chicken stock
500ml milk
5ml salt
a small handful of parsley

Place a large saucepan on medium heat and add a dash of olive oil and the sliced chorizo.
Cook the sausage for about 5 minutes and then add the onion.
Add the garlic once the onion is soft and stir-fry for 1 minute.
Now add the potato, stock, milk, salt and a few good grindings of black pepper.
Bring to a simmer and cook for 30 minutes, stirring a few times.
Remove the sauce pan from the heat and mash the potato by hand.
Taste the soup and adjust the seasoning.
Sprinkle some parsley on top.
Serve the soup piping hot with fresh bread.

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Filled Focaccia

July 13, 2024by Karen ClaassenLeave a Comment

500g flour
10g instant yeast
340ml lukewarm water
10ml sugar
10ml salt
20ml olive oil
Chaloner olive crisp
olives
olive oil
6-7 sprigs of fresh rosemary

Pour the lukewarm water into a jug and sprinkle the yeast over.
Add the sugar, salt and olive oil and stir the mixture for 30 seconds.
Add the flour to the bowl of a stand mixer fitted with the dough hook.
Turn the mixer on to a low speed and pour in the yeast mixture.
Once the mixture comes together as a dough, turn the mixer to medium speed and knead for 4 minutes. until you have a smooth, elastic dough.
Lightly oil a clean mixing bowl and place the dough in it. Cover with a damp cloth and leave to prove for an hour or until doubled in size.
Preheat your oven to 180℃.
Knock the dough back by kneading it by hand for 2 minutes.
Divide the dough into two equal pieces and roll each into a circle of more-or-less the same size.
Push the tips of your fingers into the circles so that it forms indents in the dough.
Drizzle some chilli crisp over the dough and dot it with olives.
Place one disc on top of the other and then place it on a baking sheet lined with baking paper.
Stick the rosemary sprigs into the focaccia and drizzle generously with olive oil.
Cover the bread loosely with a kitchen towel and set aside for 15 minutes.
Bake the focaccia in the oven for 25 minutes.