Maxine's Hors D’oeuvres
Recipe by: Maxine Schuiling
Butter Pork Bao
Marinade
Ingredients
2 tbsp lemon juice
2 cloves minced garlic
1 tbsp garam masala
1 tsp salt
Sauce
Ingredients
1/4 cup vegetable oil
2 cups chopped onions
2 tbsp garlic
2 tbsp garam masala
2 tsp paprika
1/4 tsp cinnamon
2 tsp salt
2 cups diced tomatoes
3/4 heavy cream,
2 tbsp butter
1 tbsp coriander
Method
- Slice pork thinly and boil for 5 minutes in salted water. Pour water off, add marinade ingredients and caramelise pork. Remove from heat and chop up.
- Combine ingredients for sauce except diced tomatoes and cream. Sautee for 3-4 minutes. Add tomatoes and cream. Puree sauce and return to simmer with a lid.
- Add pork to pureed sauce.
- Allow all to simmer for 1 hour. Adjust flavours at the end and reduce further with lid off if a thicker sauce is needed.
Bao Dough
Ingredients
300g all purpose flour
1 1/4 tsp instant yeast (5g)
1 tsp baking powder
1 1/2 tsp sugar
1 cup lukewarm milk or water
2 tbsp oil
1 tsp salt
Method
- Combine yeast, sugar and milk in a jug and allow to sit for 5 minutes.
- In the bowl of a stand mixer, combine flour, baking powder and salt. Mix.
- While on a low speed, slowly pour liquids in. Pour oil in.
- Allow to knead for 10-15 minutes, or the dough is smooth and elastic.
- Cover with plastic and allow to rest in a relatively warm place. A microwave that has a glass of hot water works well.
- After 20 minutes, knead dough a couple times and also to rest for a further 20 minutes.
- Remove dough, knead a few times and separate into two so that it can stay moist while you work with it.
- Roll your one half out to about 1 cm thick. Use a cookie cutter to cut rounds. Brush the one side with some oil and fold over itself. Place on some baking paper while you prepare the rest.
- Allow bao to sit in their final shape for 20 mins before steaming (but that will mostly be up by the time you are done shaping them anyway).
- Steam from the cold for about 15 minutes.
Babotie Cheesecake
Babotie Base
Ingredients
1 kg mince
1 onion
4 bay leaves
1/2 cup raisins
1 tbsp apricot jam
1 tbsp chutney
2 tbsp lemon juice
2 tbsp curry powder
10ml salt
10ml turmeric
15ml oil
1/2 cup slivered almonds
1 slice bread
1 cup milk/cream
3 tbsp flour
1 egg
Method
- Soak bread in milk, and squeeze dry. Mix bread, beef, onions, raisins and all the remaining ingredients except flour and egg in a pan. Fry for 5-10 mis. Stir in flour and egg. Mixture should be quite thick.
Cheesecake Egg Topping
Ingredients
400g cream cheese
2 tbsp flour
180g sour cream
4 tsp sugar
seasoning
4 eggs
2 tbsp parmesan
Method
- Blitz ingredients together. Add eggs one at a time. Try not to get a lot of air incorporated.
Assembly
- Line a springform pan with greaseproof paper. Spray with spray and cook. Press bobotie onto base and pour cheese cake filling over. Bake for 35-40 minutes. When the cheesecake is set but the centre is still slightly jiggly, turn the oven off and let the cheesecake cool in the oven with the door slightly ajar.
Sweetcorn Fritter with Jerk Prawn
Fritter
Ingredients
1/2 cup self raising flour
1 egg
1/4 tin creamed corn
1 tbsp corn flour
1/2 tsp salt
1 tsp paprika
1/2 tin corn kernels
1/2 tsp cinnamon
1/2 cup cheese
Jerk Prawns
Ingredients
24 prawns with tails
Jerk Seasoning
Ingredients
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme (or use 1 teaspoon ground thyme)
2 teaspoons sugar (or use brown sugar)
1 teaspoon ground allspice
1 teaspoon dried parsley
1 teaspoon paprika
1/2 teaspoon hot pepper flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/4 teaspoon ground cumin
Method
- Mix all into a mixing bowl and add defrosted prawns. Marinate for an hour. Fry in hot oil, about 2 minutes each side. Don’t overcook.
Salmon Poke Tacos
Ingredients
Wontons
Vegetable oil
Poke Mixture
Ingredients
250 fresh salmon
1 avo
1/2 cucumber
1 red onion
3 jalapeños
3 tbsp hot sauce
3 tbsp honey
kewpie mayo
Juice of a lime
Salt and pepper
1 tsp garlic powder
Fresh coriander
Method
- Heat up oil in a pot. Check temperature by placing a wonton inside. It should bubble and turn golden over a minute or two. Flip to cook the other side. Fry all wontons like this.
- To make the poke mixture, chop up ingredients into small cubes and combine. Taste and adjust seasoning as desired. Spoon into fried wontons and top with mayo.
Passionfruit Spiced Doughnut
Dough
Ingredients
300g all purpose flour
1 1/4 tsp instant yeast (5g)
1 tsp baking powder
1 1/2 tsp sugar
1 cup lukewarm milk or water
2 tbsp oil
1 tsp salt
Oil for frying
Sugar Mix
Ingredients
1 cup castor sugar
3 tbsp mixed spice
1/4 cup toasted desiccated coconut
Method
- Combine yeast, sugar and milk in a jug and allow to sit for 5 minutes.
- In the bowl of a stand mixer, combine flour, baking powder and salt. Mix.
- While on a low speed, slowly pour liquids in. Pour oil in.
- Allow to knead for 10-15 minutes, or the dough is smooth and elastic.
- Cover with plastic and allow to rest in a relatively warm place. A microwave that has a glass of hot water works well.
- After 20 minutes, knead dough a couple times and also to rest for a further 20 minutes.
- Remove dough, knead a few times and separate into two so that it can stay moist while you work with it.
- Roll your one half out to about 1 cm thick. Use a cookie cutter to cut small rounds. Place on some baking paper while you prepare the rest.
- Heat up oil and do a temperature test.
- Fry donuts (they will cook very quickly). Once cooked, roll in a sugar mix.
Spiced Passionfruit Mix
Ingredients
500 ml cream
4 tbsp icing sugar
1 tbsp mixed spice
5 tbsp passion fruit puree
Method
- Beat cream to soft peaks. Beat slowly as you add the rest of ingredients. Serve with donuts.
