Dec 2, 2015
Photography by Darren Bester
Yield: Approximately 250ml
Ingredients:
Thinly sliced french fries baked / fried & placed in canapé cones
2 Egg Yolks
1 Heaped tsp Dijon Mustard
Squeeze of Lemon Juice
1 Garlic Clove Mashed
125ml Canola Oil
125ml Olive Oil
Pinch of Salt
Method:
In a blender, combine the egg yolks, mustard, garlic, 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.
Dec 1, 2015
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!
Mar 12, 2014
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.
