Lesego's Hors D’oeuvres
Recipe by: Lesego
Fish and Chips
Ingredients
2 potatoes
Cape Malay seasoning
Salt
Oil for frying
Method
- Thinly slice potatoes and fry until golden. Season and set aside
Salmon Tartare
Ingredients
100ml brown sugar
100ml granulated sugar
100ml almond flour
Method
- Cut the salmon into small pieces and dress with Tabasco and lemon juice
Seaweed Mayo
Ingredients
1 egg
Lemon juice
1 cup oil
2 sheets of Nori
Salt + pepper
Method
- Using a hand blender, blend until thick and emulsified.
Assembly
- Top each chip with salmon, seaweed mayo and trout caviar.
Butter Chicken Tacos
Coriandor Bread
Ingredients
self-raising flour
1 tsp baking powder
1 tsp salt
1 cup yogurt blended with coriander
Method
- Make a fight. Once dough has rested, roll out and cook for about 2 minutes on each side.
Butter Chicken
Ingredients
1/2 cup Greek-style yoghurt
2 garlic cloves, crushed
3cm piece ginger, peeled, finely grated
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1/4 tsp chilli powder
600g chicken
1 tbsp vegetable oil
20g butter
1 brown onion, halved, thickly sliced
410g can tomato puree
1/2 cup Massel chicken style liquid stock
1/2 cup thickened cream
Method
- Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until the chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly. Stir in cream and season to taste. Simmer for a further 5 minutes or until heated through. Set aside
Assembly
- Top flatbread with curry, cream cheese and some toasted cashews.
Semolina Cakes
Ingredients
200 g unsalted butter
200 g sugar
3 large eggs
1 teaspoon vanilla essence
200 g ground almonds
80g semolina
20g coarse polenta
2 oranges
1 teaspoon orange blossom water
1 teaspoon gluten-free baking powder
Method
- Cream butter and sugar. Add eggs one at a time. Fold in dry ingredients and bake until golden brown in a 180*C oven.
Hibiscus Buttercream
Ingredients
250g butter
1/4 cup hibiscus tea
2 cups powdered sugar
Pinch of salt
Method
- Mix in a stand mixer until light and fluffy.
Assembly
- Top the cakes with buttercream.
Churro Cups
Churro
Ingredients
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs, beaten
Vegetable oil, for frying
Method
- Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough. Fry until golden.
Tomato Sauce
Ingredients
1 1⁄2 cups water
1 can tomato paste
1⁄3 cup extra virgin olive oil
2 cloves garlic, minced
1⁄2 tablespoon dried oregano
1⁄2 tablespoon dried basil
1⁄2 teaspoon dried rosemary, crushed
salt and ground black pepper to taste
Method
- Cook everything in a large pot until thick. Check for seasoning. Set aside.
Basil Oil
Ingredients
Basil
Olive Oil
Method
- Blend the two and strain through cheesecloth.
Assembly
- Coat churros in Dukkah. Pour tomato sauce in cups topped with oil and churro.
Steak and Grapes
Ingredients
2 cups pickled grapes
1 sirloin
Method
- Sear the steak, cut into thin strips and coat a grape with steak on a skewer. Top with Mayo of choice.
