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.
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).
250ml green olives, pitted 2 anchovies, chopped 2 cloves of garlic, minced 60ml fresh parsley, chopped 60ml olive oil 15ml capers finely grated zest of 1 lemon 45ml lemon juice
Add all the ingredients to a food processor and blend together. Check whether you’re happy with the texture. Taste and season with salt, lemon juice and black pepper if needed. Serve on toasted baguette or crackers as a canapè.
about 16 ripe, fresh figs 1 large burrata cheese 100g prosciutto 45ml honey thyme leaves, chopped
Preheat your oven to 200℃. Cut off the stem at the top of each fig, stand it upright and cut a cross in the top of each one, but don’t cut through to the base. Slice the Burrata into slices with a serrated knife ….. as best you can .. Put about half a slice of cheese into the cross you have cut – you can piece it together as it will melt. Now lay the prosciutto flat and half each slice in its length. Thread the ham through and around the fig and place in an ovenproof dish. Drizzle the honey over once all the figs are done and scatter over the thyme. Roast the figs for 8-10 minutes until the cheese has melted. Serve immediately as a canapé or an indulgent treat.
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.
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.
The word croquette is derived from the French word croquer which means “to crunch” and that is exactly what these potato bites are: a soft, cloudy potato with a heavenly crunch on the outside. Makes about 50 balls and is an excellent way of using leftover mashed potato.
Scoop the mashed potato into a mixing bowl. Add the chopped sausage to a dry pan and cook until done and slightly crisp on the edges. Add the sausage, cheese, chives and garlic powder to the mashed potato and mix through. Scoop about 15ml of the mixture into your hand and shape into a firm ball. Place the balls on a baking tray. Keep going until there are no mix left. Refrigerate the potato balls for at least one hour, it will be easier to work with. Add the eggs to a shallow bowl and whisk to break it up. Add the breadcrumbs to another shallow bowl. Now dredge the balls through the egg and then the breadcrumbs to cover evenly and completely. Warm the oil and fry the balls in small batches until beautifully golden and crisp. Serve the croquettes with a good mayonnaise or mustard.
2 avocado pears 60ml cream cheese, room temperature 1 small onion, finely chopped 2 tomatoes, seeds scooped out and cut into small cubes 250ml grated cheddar cheese balsamic vinegar reduction
foil nests to rest the halved avocado pears in while baking
For the pangrattato: Add the oil and butter to a frying pan set over medium heat and allow the butter to melt. Fry the garlic for 1 minute while stirring. Add the breadcrumbs, thyme and nuts and stir around in the pan until toasted and golden. Take the mixture off the heat, spoon it into a bowl and allow to cool.
Preheat your oven to 180℃. Prepare foil baking nests for the avocado pear by scrunching strips of aluminium foil into circular shapes where the avocado can rest without tilting. Be careful not to cut your hands!!! Place the nests on a baking tray. Cut the avocado pears in half and remove the stone. Place each half on an aluminium nest and spoon 15ml cream cheese into the hollow. Mix the chopped onion, tomato and cheddar cheese and divide the mixture in four equal portions. Pile the mixture onto the avocado halves. Place the baking tray in the oven for 10 minutes or until the avocado is warmed throughout and the cheese has melted. Spoon a generous amount of pangrattato onto each avocado portion. Drizzle with balsamic vinegar reduction and serve slightly warm.
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.