French Fries with Garlic Aioli 

French Fries with Garlic Aioli 

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. 

DarrenBester-MarthaWho-LetCelebrate_0094

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!

adkfdsljs

 

 

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. 

MarthaWho - Bite Sized Caprese Salad SkewersCanape-1