Beetroot, Walnut & Bocchini Salad

Beetroot, Walnut & Bocchini Salad

Photography by Darren Bester

Yield: 10, as a side

Ingredients: 

5 Bunches Beetroot, boiled, peeled, cooled & cut into quarters 

200g Walnuts, broken into smaller pieces  

300g Bocconcini Mozzarella Balls 

2x 120g Rocket Leaves, roughly torn or punnet micro herbs  

Drizzle of Olive Oil 

Couple of squirts of Lemon Juice 

Few drizzles of Honey 

Salt & Black Pepper 

Method: 

Whisk together the olive oil, lemon juice, honey, salt & pepper and pour over the cooled beetroots and marinade in the fridge for a minimum of 30 minutes. 

Drain the Bocconcini balls and season with a dash of olive oil, salt & pepper, set aside. 

To assemble, combine the marinated beets, walnuts and rocket and toss delicately.  Spoon onto serving platter and carefully place the Bocconcini balls amongst the other ingredients. 

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This recipe was featured on The Pretty Blog – You can view the post here

Also visit here to see the full menu and beautiful setting we created for our Lunch Celebration!

 

New Baby Potato Salad with Mustard Dressing

New Baby Potato Salad with Mustard Dressing

Photography by Darren Bester

Yield: 10, as a side dish 

Ingredients:

x2 700g Bags of Baby Potatoes, boiled, skinned & cut into quarters 

10 – 12 Quail Eggs, hard boiled & seasoned with salt and pepper

Caper Berries, some chopped up and some retaining original appearance  

Red Onions, finely Chopped 

2 Handfuls Chopped Chives

2 tbsp Dijon Wholegrain Mustard 

2 tbsp Dijon Traditional Mustard

2 tbsp Honey 

90ml Lemon Juice 

250ml Olive Oil 

Salt & Black Pepper 

Micro Herbs for Garnishing 

Method: 

In a measuring jug whisk the mustards, honey, lemon juice, olive oil, salt & pepper until well combined and adjust seasoning to taste.  Place the potato quarters, red onions, chives and capers in a large bowl and pour over the dressing, retaining a little for later.  Stir well to combine, taste and season with salt & pepper.  Carefully spoon the salad onto your serving platter.  Arrange the quail eggs on the salad and lightly drizzle with the remaining dressing.  Sprinkle over a few micro herbs for garnish & serve.

Cooks Notes: This salad is lovely served warm or chilled 

Martha Who Potato Salad 6

Raw Candy – Striped Beet, Baby Marrow, Feta & Pomegranate Salad

Raw Candy – Striped Beet, Baby Marrow, Feta & Pomegranate Salad

With Summer rapidly approaching and the fear of ‘bearing all’ around the swimming pool re-emerging after hibernating all winter long, I decided it was time to start cutting out the carbs to slim down that stubborn waist line.  I was inspired when I saw the beautiful candy-striped beetroots in the veg section at my trusty Mothership and this salad just evolved from there.   I must say, I’m quite pleased with the end result … not only is it super healthy but its eye catchingly vibrant in colour, tasty and not so predicatlbe. 

Ingredients:

3 Candy-Striped Beetroots (washed & scrubbed, top & tailed)

1 Pack Baby Marrow (washed, top & tailed)

1 Pack Snap Peas (washed & halved)

2 or 3 Radishes (washed, top and tailed)

1 Generous Handful of Pomegranates 

1 Generous Handful of Sunflower Seeds 

1 or 2 Rounds of Feta Cheese (Goats Cheese or Buffalo Mozzarella Balls would also work well)

1 Pack Mung Bean Sprouts

1 Packet Rocket 

Juice of 1 or 2 lemons 

For the Lemon Zest Dressing: 

30mls Olive Oil 

15mls Balsamic Vinegar

Zest of 1 lemon, finely grated

10mls fresh lemon juice 

Pinch Brown Sugar

2 Cloves Garlic, crushed and finely chopped 

Sprinkle of salt & black pepper 

Method: 

Using a mandolin, carefully slice the candy beetroots into thin rounds and submerge in a bowl of lemon juice for 10 minutes.  In the mean time, slice each baby marrow in halve lengthways and run down the mandolin creating thing strips, set aside.  Now run the radishes along the mandolin, creating beautiful thin little rounds, place in a bowl of cold water until required.  

Make the dressing by whisking all the ingredients together.  Place rocket leaves on platter, coat with some of the dressing & toss.  Remove beets from their lemon bath and scatter over the rocket, togther with the baby marrow slices,snap peas and radishes.  Sprinkle over the pomegranates, feta & sunflower seeds. Give another good toss & garnish with Mung Beans.   Either Pour over the remainder of the dressing just before serving or serve separately, along side the salad. 

Caesar Salad

Caesar Salad

Photography by Darren Bester

 

Yield: 4

Ingredients 

8 Quail eggs

8 slices Parma Ham

Baby Gem Lettuce or Crisp Lettuce or Cos Lettuce

8 Ciabatta Bread Slices

Parmesan Cheese for garnishing

For the dressing: 

1 egg

1 clove garlic

2tsp Dijon Mustard

2 tbsp lemon juice

3 anchovy fillets

¼ cup grated parmesan cheese

½ cup vegetable oil

Method: 

Cut the ciabatta bread as thinly as possible, place on a baking tray and bake at 100 degrees for 10 – 15 minutes, until crisp and golden, remove from the oven and set aside.  Soft boil the quail eggs (2 minutes) and plunge into ice water to stop the cooking process.  Peel the eggs carefully and set aside.  Place the Parma Ham on a baking sheet and bake at 140 degrees for 5 – 8 minutes, until crisp, remove from oven and set aside to cool.

Shred your lettuce and place on the centre of each plate.  For the dressing – place the egg, garlic, dijon mustard, anchovy, lemon juice and grated parmesan cheese in a food processor and blend to combine, slowly add the oil, drop by drop until it emulsifies and forms a mayonnaise consistency, season to taste.

Drizzle sauce over your salad leaves generously, top the leaves with the ham and your home made ciabatta croutons, drop your quail eggs into hot water to heat through for 30 seconds, drain, season and plate. Garnish with parmesan shavings & enjoy, with a nice glass of wine !

Notes: If living in Cape Town, you can buy quail eggs and anchovies from Giovanni’s in Green Point.  Soft boiled quail eggs are so tricky to peel, so buy a few extra as you are bound to have a few ‘casualty’s’ like I did.   If making this salad for dinner at home, opt for normal eggs, they provide more sauce for your salad, they easier to peel and more affordable.  You can make your croutons a few days ahead of time and bake your Parma Ham a few hours in advance.  The dressing can also be made a day or 2 in advance.  The dressing was a big hit at my dinner party, the recipe for the dressing was taken from one of my Donna Hay cookbooks.  A great dinner party starter as all the prep is done ahead of time so all you have to do is plate up and serve!

MarthaWho - Caesar Salad-1

Bite Sized Caprese Salad Skewers

Bite Sized Caprese Salad Skewers

Photography by Darren Bester

 

Yield: 20 – 24

 Ingredients

12 Mini Rosa Tomatoes, halved

12 Bocconcini halved (fresh bite size mozzarella balls)

4 – 5 Fresh Basil leaves shredded

Olive Oil

Salt & Pepper to taste

Cocktail Sized Fork Skewers

Method: 

Marinade the tomato halves and mozzarella balls in a little olive oil with salt & pepper

Remove the tomatoes and pierce each half through a cocktail sized fork skewer

Shred the basil leaves and add to the mozzarella and olive oil mixture, stir well to combine (use your discretion as to how much basil to incorporate)

Pierce the mozzarella, now coated with basil, on top of the tomato skewer

Plate mozzarella side down

Notes: Marinade your tomato & mozzarella ahead of time but no more than 1 hour – any longer and the vibrant colour of the tomato will deteriorate.  I struggled to find the mini bocconcini & eventually found them at Giovanni’s Deli in Greenpoint, Cape Town. 

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