starters – Page 3 – My Whisk and I

Prawn Cocktail

October 22, 2021October 17, 2021by Karen ClaassenLeave a Comment

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.

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Goats Cheese Tart

October 20, 2021October 17, 2021by Karen ClaassenLeave a Comment

This is the perfect food as a light starter or simply as a canapé served with drinks on the patio. It can also double up as a light lunch when served with a salad.

2 large pears
30ml butter
30ml honey
1 lemon
500g ready-made pastry
200g goats cheese
a handful of pecan nuts
a handful of thyme leaves
egg-wash: 1 egg + 15ml milk

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Peel and core the pears and cut them into thin wedges lengthwise.
Place in a bowl and squeeze the lemon juice over. Mix up the slices with your hands so that the pear is covered with lemon juice.
Add the butter and honey to a large frying pan over medium-high heat.
Add the pear slices and any lemon juice from the bowl and cook for 2-3 minutes a side, until the pear is caramelised.
Remove the pear slices but reserve the honey caramel in the pan.
Roll the pastry to a 28cm X 38cm rectangle and score a 2cm border all around the edges. Place the pastry on the lined baking sheet.
Arrange the pear slices over the pastry within the border.
Now break up the cheese and arrange it randomly between the pear.
Scatter the pecan nuts and the thyme leaves over the pear and goats cheese.
Drizzle the leftover caramel from the pan over the tart.
Whisk the egg and milk together and brush the pastry border with it.
Bake the tart for 20 minutes until the pastry is beautifully golden.
Serve slightly warm.

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Smoky Croquettes

May 21, 2021May 21, 2021by Karen ClaassenLeave a Comment

This is a less meaty take on traditional Dutch croquettes and makes a fabulous canapé when paired with a crisp glass of wine. The rolling/shaping of the croquettes are a bit finicky and you do have to be patient but trust me, you will be rewarded in taste!

200g mozzarella cheese
200g smoked bacon
80ml vegetable oil
1 onion, finely chopped
750ml milk
160ml flour
10ml salt
30ml chives, chopped

100ml flour
2 eggs, lightly beaten
250ml breadcrumbs
oil for deep frying

Grate the mozzarella into a mixing bowl and put aside.
Cut the bacon into chunks and add it to a saucepan with a dash of oil. Cook until done.
Spoon the bacon into the bowl with the grated mozzarella.
Place the same saucepan back onto medium heat and add the 80ml of vegetable oil and chopped onion. Simmer/fry the onion while stirring occasionally until it is soft and translucent.
In the meantime pour the milk into a jug and warm it slightly in your microwave oven.
Now add the 160ml flour to the onion and cook through for about a minute, stirring until it starts to bubble lightly.
Gradually pour in the warmed milk, stirring continuously.
Turn up the heat once all of the milk has been added. Keep stirring until the mixture comes to a boil.
Remove the mixture from the heat and add the salt, chives, bacon and mozzarella. Mix thoroughly.
Grease a large roasting tin and pour the croquette mixture into it. Cover with plastic wrap and place in the freezer until firm.

Line up three bowls: add the flour to the first; the eggs to the second and the breadcrumbs to the third bowl.
Scoop a spoonful of the mixture into your hands, roll it into a small cylinder and then proceed to roll it in the flour. Dip it in the egg and finally into the breadcrumbs to coat completely.
Place the shaped and breaded croquettes on a baking sheet lined with baking paper. Keep going in this way until all of the mixture has been utilised.
Heat some vegetable oil to 175℃ and fry a few croquettes at a time, until golden. Drain on kitchen paper and keep warm while cooking the rest.
Serve warm.