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 13, 2014
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.
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.
