Host your next celebration at Martha Who?

Host your next celebration at Martha Who?

Planning an intimate celebration with your nearest and dearest? Why not hold it at Martha Who Culinary Studio… We will design a bespoke menu for your special occasion and work to a theme of your choosing. 

Our venue becomes your venue but all the hard work is left to us, allowing  you time to connect with your guests while eating delicious food, receiving great service and avoiding all the ‘not so fun’ tasks that come with hosting a party. 

Martha Who? can accommodate up to 20 guests for a seated meal or a few more for a standing buffet type celebration.  Perfect venue and experience not only for intimate lunches and dinners but also for Baby Shower’s and other special celebrations.  2016-05-10_0002 2016-05-10_0003 2016-05-10_0004 2016-05-10_0006 2016-05-10_0008 2016-05-10_0009 2016-05-10_0005
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Chocolate Mousse

Chocolate Mousse

Photography by Darren Bester

I’ve always loved Chocolate Mousse … light and airy, you can just about feel the air bubbles pop in your mouth and then there’s the tasty moorish decadence of dark chocolate – Heaven!  It is rich though, which makes over indulging very easy to do, which is why this time round, I opted to serve them in cute little espresso cups.   You can of course, serve yours anyway you want … just don’t pair large portions with a very heavy meal. 

Quick and easy to prepare, it can be made a few days ahead of time thereby eliminating any stress when entertaining.  Perfect end to an Easter Lunch, I’m sure even the Easter Bunny would agree. 

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Yield: 4 standard ramekin portions 

Ingredients: 

170g dark good quality chocolate (70% cocoa solids) – Lindt is a good option 

80ml full fat milk

1 egg yolk

4 egg whites

20g caster sugar

Method: 

Roughly chop the chocolate and place in a heat proof bowl over a small pot of simmering water.  Stir until chocolate has completely melted and remove from the heat. 

Bring the milk to the boil and pour onto the melted chocolate, stirring with a whisk to combine.  Add the egg yolk and mix well to combine.  Set aside to cool. 

Whisk the egg whites to firm peaks, adding the sugar bit by bit.  Using a spatula, fold one-third of the egg whites into the chocolate mixture.  Whisk briskly, before folding in the rest of the whites (fold from the middle of the bowl up and outwards, using your other hand to steady and turn the bowl as you go).  Ensure the egg whites are well incorporated but be careful to not over work the mixture.  

Pour the mousse into individual ramekins or 1 large bowl.  If you want to serve in espresso cups or another dainty cup, use a piping bag to fill the cups neatly.   Chill for at least an hour.

Decorate with whipped cream and chocolate curls, if desired. 

Cooks Notes: 

The eggs should be very fresh.  Use them cold but not icy and not at room temperature. 

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Prawn, Lemon & Rocket Penne Pasta

Prawn, Lemon & Rocket Penne Pasta

I love Pasta ! When I moved to London in my early twenties, I had my first taste of basil pesto and fell in love! I would drench it over big bowls of pasta with bacon and mushrooms and I simply could. not. stop. eating. it.  Needless to say that when I flew home a year later on holiday, friends and family practically bypassed me at the airport due to not recognising me … or rather, the size of me 😮  

I’ve learnt to practice portion control since then and don’t make pasta part of our families weekly menu.  I am however, a firm believer in the ‘everything in moderation’ mantra and therefore do not see anything wrong with enjoying a bowl of pasta every now and then!  What is life without pasta?  This particular pasta is very fresh and certainly a lot healthier than the bottled pesto jars of my youth.  The flavours marry together beautifully, so simple but really packs a tasty flavour which makes this pasta dish, restaurant quality!   I’ve made it for friends and they have asked for the recipe.  Nough said 🙂  Martha Who_Prawn Pasta stomped1

 

Yield: 4 – 5 

Ingredients: 

500g dried penne pasta

3 cloves of garlic, peeled and crushed to a paste

2 – 3 red chillies, deseeded and finely chopped 

450ml of white wine (Sauvignon Blanc / Chenin) 

450g peeled & de-frosted ready to eat prawns 

4 tbs sun-dried tomato puree 

Zest and juice of 2 lemons 

4 big handfuls of rocket, chopped 

Salt & Black Pepper 

Olive Oil 

Method: 

Follow the cooking instructions for the pasta and while that is on the go, heat a few tablespoons of olive oil in a big frying pan and add the garlic and chilli – cook on a gentle heat ensuring not to burn the garlic.  After a minute or 2, add the white wine and the tomato puree and simmer for a few minutes until the alcohol has been cooked away together with the acidity of the tomatoes.  Drain your pasta and reserve a little of the cooking liquid.  Once the sauce is to your taste, add the prawns and mix through.  Remove from the heat.  Return the pasta to its pot and add the sauce, stir to combine.  Add the lemon juice, the lemon zest and half the rocket and 20 or 30 mL of the reserved cooking water.  Taste. Adjust the seasoning with salt & pepper.  Heat through on the stove top. Plate and garnish with the remaining rocket.  

Cooks Notes: I buy the Woolworths ‘Frozen fully cooked Prawns’  and the Woolworths ‘Sundried Tomato Quarters’.  With the tomatoes, I drain the vinaigrette it comes in and blitz the sun-dried tomatoes in a food processor / blender to a lumpy puree type consistency. 

 

Spicy Mince & Salsa Wraps

Spicy Mince & Salsa Wraps

I’ve never really been a savoury mince kind a gal.  I remember going to a friends house after school and being horrified when her mother presented us with mince on toast!  A firm favourite for many, i know, but not for this lady … or at least thats what I thought until, boredom of the same old chicken wrap, led me to experiment with this spicy mince recipe, which was inspired by Chef Pete Evans.  The family and I enjoy it so much that its become a firm favourite.  Even little Hudson is enjoying the mince, I add some spinach, some brown rice and a miellie and he is a very happy little toddler with a big belly.  The state of the floor, the feeding chair and him is another story! If you going to try this with your little ones – feed them outside 😉  Hudson’s portion has less chilli … as does Andrew’s 🙂

This dish is perfect for feeding crowds, place all the prepared elements on the kitchen counter for a self service kind of vibe 🙂 

You could substitute the wraps for oven roasted sweet potato slices, for a gluten free take on this dish.  Enjoy x 

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Spicy Mince & Salsa Wraps 

Yield: 15 (Great for lunch boxes the next day or for toddler meals which you can freeze)

For the Spicy Mince:

1kg lean beef mince

2 onions, chopped

4 garlic cloves, crushed and turned into a paste

2 red chilli’s, seeds removed and finely chopped

2 tsp smoked paprika

2 tsp cumin seeds

2 tsp ground coriander seeds

3 tbsp tomato paste

2 x 400g tins of chopped tomato 

salt & pepper 

Dash olive oil

For the Salsa: (The salsa never stretches far enough, so be generous here)

6 tomatoes 

1 red onion, finely diced 

Few generous handfuls of fresh coriander, chopped 

Juice of 2 limes 

For the Guacamole: 

3 ripe avocados, mashed 

1 or 2 garlic cloves, crushed and turned into a paste

3 or 4 tbsp lime juice

1 tbsp olive oil 

salt & pepper to taste 

Method: 

For the spicy mince: Put 2 or 3 tablespoons of olive oil into a pot and bring to heat, add the onions, reduce the heat and fry gently for 5 or so minutes until soft.  Add the garlic and chilli and cook for a further minute or two before adding the mince.  Increase the heat and cook until the meat has browned, stirring continuously to break up the pieces.  Add the spices and the tomato paste and cook for a further minute before adding the tinned tomatoes. Once it comes to the boil, lower the heat and simmer for 15 minutes.  Season with salt and pepper and set aside.

For the Salsa:  Bring a small pot of water to the boil.  Place a container with ice water, which will hold all the tomatoes, next to the stove.  Using a small sharp knife make a small ‘X’ insertion on the bottom of each tomato. Gently place the tomatoes in the boiling water for 30 seconds before removing with a slotted spoon and transferring to the ice bath you have waiting.  (Do not boil the tomatoes for more than 30 seconds else they will soften and begin to cook).  Once the tomatoes have cooled, you can easily peel the skin off, starting from the ‘X’.  To  deseed, cut through the centre of the tomato then cut into quarters. Using the small knife, cut through the flesh at the top and pull out the seeds, or use a teaspoon to scoop out. Cut the tomatoes into diced size pieces, add the finely chopped onion (be cautious of the onion overpowering the salsa so start with half the allocation – you can always add more) and the coriander.  Add the lime juice, salt & pepper.  Taste and adjust seasoning as required. 

For the Guacamole: Mix all ingredients together and season with salt and pepper. 

Prepare your wraps according to the packaging and plate up !  Additional extras could include some grated mature cheddar and cream cheese.  

Creamy Cauliflower Puree

Creamy Cauliflower Puree

There’s all this fuss about cauliflower these days, its proving to be a great substitute for rice, pizza bases and mash potato.  Aaaah… Mash Potato, how I love thee … unfortunately though, you do nothing for my waistline!  So I thought, let me see how the cauliflower puree phenomenon will stand up against my beloved mash potato.   The result? A creamy, rich, indulgent and delicious ‘mash’ / puree.   Is it mash potato? Well, no but its a very good substitute for those trying to avoid carbs at dinner time.   So quick and easy to prepare and I caught a few fingers licking the plate … mine included  😉  

I served mine with Pork Chops which I fried with olive oil, garlic and sage leaves.   I fried a few of the sage leaves first in the hot olive oil for 3 or 4 seconds before draining on carlton towel and sprinkling generously with salt.   I then set these aside for garnishing.   The oil was then nicely flavoured with the sage, so I added the pork chops, which I had already marinaded in a little olive oil, with a clove of garlic which I crushed into a smooth paste, salt & black pepper.   As far as week night dinners go, it was a goodie! 

Pork Chop cropped for blog picture

Yield: 3 – 4 servings

Ingredients: 

1 head cauliflower – tough stalks removed 

1 cup chicken stock / Water 

3 Tbsp fresh cream

1 Tbsp butter

Salt & Pepper for seasoning 

Method: 

Roughly chop the cauliflower and put in a pot together with the chicken stock.  Bring to a boil and then reduce the heat and simmer gently until cauliflower is completely tender.  Strain in a colander, retaining a few spoons of the cooking liquid.  Put cauliflower in food processor and blend until smooth, adding about 20ml of the cooking liquid as you go.  Once processed to a smooth consistency, add the cream and butter and process again until combined. Season with salt and pepper and enjoy ! 

Cooks Note: I use the Woolworths organic ready made chicken stock for this recipe.  The stock freezes well, so I freeze whats left over after I’ve measured.  If you find the puree too thick, add a little extra cooking liquid or even better, extra cream 🙂

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Homemade Mayonnaise

Homemade Mayonnaise

Photography by Darren Bester

Food is not complete without a good sauce! Be it a sandwich, a bowl of french fries, a roast dinner or even a dessert.  Married with the right sauce, that dish reaches new heights!   Of all the sauces, good old mayonnaise is right up there as one of the household favourites.  Making your own mayonnaise is really easy and takes just 5 minutes.  You can taste the difference & will find that the store bought versions simply won’t cut the mustard anymore …

Yield: Approximately 250ml

Ingredients: 

2 Egg Yolks 

1 heaped tsp Dijon Mustard 

Squeeze of Lemon Juice 

125ml Canola Oil 

125ml Olive Oil 

Pinch of Salt 

Method: 

In a blender, combine the egg yolks, mustard, salt & lemon juice and give a quick blend on a low speed to combine (bout 10 or so seconds).  Slowly start trickling the oil into the mixture until you can see that it starts to thicken, once it starts thickening you can increase the flow of oil into the blender until all the oil has been combined.  Taste and season accordingly.  If too thick, add another dash of lemon juice.  

Cooks Notes: Refrigerate if not serving immediately.   Will keep for 3 days in the fridge.  Add a crushed clove of garlic with the egg yolks, mustard, salt & lemon juice for a Garlic Aioli sauce – a nice variation with great flavour.  ( Garlic Aioli )

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