Lightly spiced with pepper, herb and salt Kingklip grilled with melted Mozzarella topped with onion, tomato and parsley puree & prepared cucumber on soft butter mash. Finished with rolled spice egg filled with rich bacon and beans.
1 side of white fish, cleaned and scaled (approximately 2.5kg)
4tbsn softened butter
2tbsn fish spice of your choice
2 lemons, halved
1 onion, finely chopped
3 garlic cloves, crushed
50 ml tomato puree
1 1/2 tablespoons italian mixed herbs
1 tablespoon parsley
60 ml tomato sauce
3 small eggs
1 packet of back bacon
1 can of beans
For the lemon-garlic butter:
1.5 cups butter
4 garlic cloves, crushed
juice of 2 lemons
freshly ground black pepper
3tbsn freshly chopped parsley
Pre-heat the oven to 200°c.
Place the fish on an oiled roasting tray and rub/brush the softened butter all over it. Sprinkle with the fish spice and cover with foil.
Place in the oven and allow to bake/roast for 12-15 minutes and then remove the foil. Allow to bake/roast for another 5 minutes or until cooked throughout.
Meanwhile, melt the butter, garlic and lemon juice together in a small saucepan.
Add the cream and mix well (I use my handheld blender at this point but it’s not essential).
Add parsley and pepper to taste.
Mix onions, tomato, parsley, tomato sauce, tomato puree, Italian herbs, and garlic cloves on the frying pan and serve with kingklip when ready.
Serve the fish with a generous spoonful of the lemon-garlic butter and a good sprinkling of capers.
Fry an egg omelette with the 3 small eggs, then place it aside. Fry as many rashers of bacon as you’d like, and cook the canned beans. Serve together with kingklip.
Note: My favourite filling for macaroons is ganache filling, which I have included in this recipe. Alternatively, you can use jam and cream, butter cream, or just eat your macaroons plain.
4 large egg whites (140g)
1/3 cup caster sugar
1 1/2 cups pure icing sugar or 1 3/4 cups icing mixture
1 cup almond meal
2g salt (tiny pinch)
gel food colouring (optional)
Ingredients (ganache filling):
Preheat the oven to 150 degrees C
Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes. How long this takes will depend on you mixer.
Add gel or powdered food colouring (if so desired) and continue to mix for a further 20seconds. I chose blue, pink and brown food colouring.
Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macaroons will be flat and have no foot, under mix and they will not be smooth on top.
Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using NON-stick baking paper or they will stick).
For the ganache filling (optional), bring the 30ml cream to the boil and pour over the chocolate. Let stand for a minute and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macaroons.
Prawn madras curry with special Durban masala! Served with basmati rice topped with coriander and home made naan bread.
1 1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed
1 teaspoon Curry Powder
1 teaspoon Garam Masala
24 fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 tablespoon tomato paste
1/4 cup coconut milk, fresh or canned
Coarse salt to taste
1 tablespoon lemon juice
1 bunch watercress, trimmed, rinsed, and patted dry
basmati rice (proportion depends on amount you like having with curry)
Ingredients (naan bread):
1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling, see Cook’s Note*
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon kalonji (nigella seeds), optional, see Cook’s Note**
1 teaspoon fennel seeds, optional, see Cook’s Note**
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water. Let it sit on your counter until it’s frothy, about 10 minutes.
Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn’t enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm place for 2 to 4 hours.
Meanwhile, prepare your shrimp madras curry. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.
Spread the watercress on a plate and mound the shrimps on top of it. Keep warm until serving time.
20 minutes should have passed now. Now cook the basmati rice, and once cooked, keep warm.
Once 4 hours has passed since laying out the naan dough, start preparing to roll the naan. When you’re ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky. Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. Once you’ve formed the general shape, you can also pick it up by one end and wiggle it; the dough’s own weight will stretch it out a little. Repeat this method with the rest of the dough.
Warm a large cast-iron skillet over high heat until it’s nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don’t worry – that’s typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
Chocolate Soufflé topped with chocolate and walnut shavings. Finished with white chocolate on triple ice cream on waffle and wafer sticks with Strawberry on the side.
Note: Serves 6.
Melted butter, to grease
4 1/2 tbscaster sugar
2 tbs plain flour
160ml (2/3 cup) milk
210g good-quality dark chocolate, chopped
3 eggs, separated
125ml (1/2 cup) thin cream
2 tbs brown sugar
1 tsp vanilla essence
Icing sugar, to dust
Strawberries, ice cream and chocolate wafers (optional)
Preheat oven to 180°C. Brush six 160ml (2/3-cup) ovenproof souffle dishes with melted butter to grease (using upward strokes on side). Sprinkle the inside with 1 1/2 tbs of caster sugar, shake out any excess.
Melt 30g of the butter in a saucepan over medium heat. Add flour and use a wooden spoon to stir for 1 minute or until mixture is smooth and begins to bubble. Remove from heat, gradually add milk, stirring until smooth and combined. Return to medium heat, stir until mixture thickens and comes to the boil. Boil for 1 minute, stirring. Remove from heat.
Stir in 125g of the chocolate and remaining caster sugar until combined. Transfer to a bowl. Add egg yolks and stir until well combined.
Use an electric beater to whisk egg whites in a clean, dry bowl until firm peaks form. Use a metal spoon to fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites until just combined.
Spoon the mixture evenly into prepared dishes. Place on a baking tray. Bake in preheated oven for 15-20 minutes or until well risen.
Meanwhile: combine remaining chocolate, remaining butter, brown sugar, cream and vanilla essence in a saucepan over low heat. Cook, stirring, for 2 minutes or until chocolate melts and mixture is well combined. Simmer, uncovered, for 1 minute. Remove from heat. Place in a jug.
To serve, place ramekins on plates. Dust with icing sugar. Use a spoon to make a hole in top of each souffle, pour in a little chocolate sauce. Add chocolate wafers, strawberries and ice cream on side if desired.
Prawns with orange sauce on a bed of caramelized pineapples, scented in vanilla finished with olive oil and sherry vinegar vinaigrette.
2 tablespoons butter
1/2 cup sugar
24 tiger prawns (raw)
lettuce (freshly washed)
salt and pepper for seasoning (optional)
Core and peel pineapple. Slice it lengthwise into eighths.
Heat butter in a large nonstick skillet over high heat. Coat pineapple wedges with sugar; place in hot pan. Cook, turning once and shaking pan often, until golden brown, 8 to 10 minutes.
While waiting for the pineapples, cook prawns so long. Bring 2.5 litres of water to the boil, add 2 tablespoons of sea salt. Add prawns to boiling water. Cook for 3-4 minutes.
Prawns are done when they float to the top of the water. To test, take out a prawn and hold it to the light, it is cooked when the flesh has shrunk from the shell slightly and the prawn looks translucent.
When they’re done, remove them from the boiling water and place in a big bowl of iced water to cool them.
Now the pineapples should be ready. Remove pineapples from pan, then stir 3 tablespoons water into pan, and heat briefly. Place washed lettuce on plate, then place pineapples on top of them. Drizzle sauce over pineapples. Place prawns on top of caramelized pineapples, and season with salt, pepper, olive oil, and sherry vinegar as desired.
Homemade mango filling cheesecake with diced mangos topped with gluten layer of fresh mangoes.
17g Gelatin Powder
60g Hot Water
350g Whipping Cream
3 tablespoon Icing Sugar
300g Mango Puree (if refrigerated, bring to room temperature)
1 tablespoon Rum
200g to 220g Cubed Mango (or use 2 medium sized mangoes)
150g mango puree (or use1 medium sized mango)(bring to room temperature)
2 tablespoon piping gel
Unsalted butter, softened, for greasing
250 g biscuit wafers or 270 g (2 cups + 2 tablespoons) wafer crumbs
56 g (¼ cup) caster (superfine granules) sugar
113.5 g (½ cup or 1 stick) unsalted butter, melted
Using a pastry brush, grease the bottoms and sides of a 23-cm (9-inch) springform pan.
If using graham wafers, place in the bowl of a food processor and process to a fine crumb.
In a small-sized bowl, stir together the graham wafer crumbs, sugar and melted butter.
Press crumb mixture onto bottom and up the sides of the greased springform pan, stopping about 2.54-cm (1-inch) from the top of the pan.
Place in the freezer to set while preparing the mango and cream cheese filling.
In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.
In a mixing bowl, whip whipping cream with icing sugar to mousse state. Add the mango mixture to whipped cream. Mix well till incorporated.
Put chilled, crumb lined springform pan in a shallow baking tin. Pour half of the mango mousse filling into crust. Add the mango cubes and cover them with some more mango mousse. Make sure the mousse covers the mango cubes. Let the cake chill for at least 3 hours to set before removing the cake ring.
After the mousse has set and the ring removed, make mango puree topping. Blend mango puree together with piping gel (add more piping gel if a thicker consistency is desired) and pour on top of the set mousse carefully.
Grilled pure ground beef with melted mozzarella, laid on Ciabatta bread along with freshly prepared root remoulade coleslaw and gherkin. Finished with cajun onion rings on the side.
6 grilled ground beef sandwiches are made from this recipe. Adjust proportions to the amount of sandwiches you wish to make.
Ingredients – General:
4 ciabatta breads
1/2 green cabbage, white core removed, finely chopped
Ingredients – Grilled ground beef patties:
750g beef mince
1 large brown onion, grated
2 garlic cloves, crushed
1 tbs Worcestershire sauce
2 tsp Tabasco sauce (optional), or to taste
1/4 cup chopped fresh continental parsley
70g (1 cup) breadcrumbs, made from day-old bread
1 egg, lightly whisked
Salt & ground black pepper, to taste
2 tbs olive oil
Ingredients – Celery root remoulade coleslaw:
2 pounds celery root
1 3/4 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons Champagne vinegar or white wine vinegar
Pinch freshly ground black pepper
Ingredients – Battered onion rings:
1 1/2 cups sour cream
1 1/2 cups milk
2 tablespoons hot pepper sauce (recommended: Crystal)
2 large red onions, sliced into rings
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon white pepper
2 cups self-rising flour
Vegetables oil, for frying
Place the beef mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
Divide the mixture into 6 equal portions (you can use a 125mls or 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties. Once done, keep all six patties warm while you prepare the rest of the meal.
Prepare and make celery root remoulade coleslaw: use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds.
Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
In a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over). Once the large bowl prepared in Step 5 was allowed to stand for 30 min, mix the sauce made in this step into the large bowl.
While waiting for the celery root coleslaw, the battered onion rings can be prepared and fried. In a large bowl, whisk together the sour cream, the milk and the hot pepper sauce.
Add the onion rings, and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings.
Place the onion rings into the oil in batches and fry until golden brown and crispy (about 5 minutes). Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.
Toast the ciabatta bread, then lay green cabbage on the bread. Thereafter, place sliced tomatoes on top of the cabbage, and then the celery root remoulade coleslaw with a few sliced gherkins. The grilled ground beef patties are then placed on top of the coleslaw, along with melted mozzarella cheese and a few sliced gherkins. The battered onion rings are served at the side.