Beef Fillet Bruschetta with Horseradish Cream, Micro Herbs & Red Onion

Beef Fillet Bruschetta with Horseradish Cream, Micro Herbs & Red Onion

Photography by Darren Bester 

Yield: 30 

Ingredients: 

1 stale baguette 

Approximately 250g Beef Fillet, cooked rare

2 heaped tsp Horseradish Cream from a jar 

200ml Creme Fraiche 

Handful Rocket Micro herbs

30 Thin slices of red onion

200ml Oil (Canola or Olive Oil)

Salt & Black Pepper 

Olive Oil for drizzling 

Method: 

In a small bowl, combine the horseradish & creme fraiche and set aside.  Cut the baguette into thin rounds.  Heat a griddle pan until hot, pour the 200ml oil into a bowl and dip the bread in until both sides are covered in oil, pop onto the griddle pan and turn once crispy and marked by the grill pan, repeat on the other side.  Remove from the heat and place on a cooling rack until cool.   Thinly slice the beef.  To assemble, dollop the horseradish cream onto each bread round, top with a piece of beef, micro herbs and slice of red onion.  Grind over some salt & black pepper, drizzle with olive oil & enjoy!

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Smoked Salmon with Wasabi Cream on Pumpkin Seed Rye

Smoked Salmon with Wasabi Cream on Pumpkin Seed Rye

Photography by Darren Bester

 

Yield: 20 – 25

Ingredients

3–4 Tsp Wasabi Powder

5 – 6 Tbsp Creme Fraiche

2 Tbsp Lemon Juice

Maldon Salt & Black Pepper to taste

4 – 5 Sunflower Seed Rye Bread cut into small rounds

225grms Smoked Salmon

Dill Sprigs to garnish

Method:

Combine the Wasabi Powder, Crème Fraiche & lemon juice, season to taste. Cut your bread rounds using a circular round cutter or any shape cutter you desire.  Place a generous amount of salmon on each round, place a quenelle* of wasabi cream on top of the salmon and garnish with a dill sprig.

Notes: Shape a quenelle by warming 2 teaspoons in hot water, shake off excess water and run spoon along the surface of the cream mixture, transfer the mixture from spoon to spoon until a neat oval shape forms, carefully slide the quenelle off the spoon and onto the salmon.  

Cut your bread rounds ahead of time and store until required, you can make your cream mixture ahead of time too and trim your dill garnish so that 15 minutes before you guests arrive, you can plate up with no mess and no fuss.

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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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