Cooking for a crowd

You want to make an impression on some guests you’re having around for dinner.  Well I have to say this menu just says it all, it’s classy,  not very complex and will ensure that everyone remembers your dinner party!

The Menu:

STARTERS

Crostini with Tomatoes and Olives

French loaf sliced

Olive oil

Balsamic Vinegar

Basil leaves

Salt & Pepper

Dried Chillie

METHOD:

Slice the tomatoes in half and toss in the olive oil, balsamic, salt & pepper and dried chilli.

Drizzle a small amount of olive oil on the sliced bread and toast.  Then top with the tomato mixture and garnish with the fresh basil leaves.

MAINS

Rolled Shoulder of Lamb with Feta and Spinach Stuffing

2kg boned shoulder of lamb

STUFFING

1 small onion, chopped

50ml olive oil

1 bunch fresh spinach, chopped

250ml cooked brown rice

125g feta cheese, crumbled

5ml dried mint

5ml dried dill

salt and milled black pepper to taste

BASTING SAUCE

1 lemon, juice

50ml butter

50ml olive oil

METHOD:

Lay meat out flat. STUFFING: Sauté onion in olive oil until transparent. Add spinach and cook until wilted. Add rice, feta cheese, herbs and seasoning and mix well. Spread stuffing over lamb, roll up and tie with string to secure. BASTING SAUCE: Mix all ingredients. Calculate roasting time for a medium-done roast, allow 20 minutes for every 500 g, plus 15 minutes extra. Place lamb on rack of a roasting pan and roast at 180 ºC, basting often.

Roasted Sweet Potato Salad with Ginger Dressing

3 sweet potatoes, peeled and sliced lengthwise

120g cherry tomatoes

45ml olive oil

salt and freshly ground black pepper

125ml pine nuts

150g baby spinach leaves or mixed lettuce leaves

Half avocado sliced OR

6 baby avocados, halved

DRESSING

65ml ginger in syrup

30ml sherry wine vinegar

45ml olive oil

METHOD:

Preheat oven to 200 C.
Place sweet potatoes and cherry tomatoes in a baking dish lined with baking paper, toss with a little olive oil and sprinkle with salt and black pepper.
Bake for 25 minutes, or until sweet potatoes are soft and golden.
Sprinkle pine nuts over and bake for a further two minutes or until pine nuts are golden.
TO MAKE DRESSING
Remove ginger from syrup and chop finely.
Whisk together ginger syrup, vinegar and oil and then add chopped ginger.
TO ASSEMBLE
Arrange spinach or lettuce leaves on individual plates or a large serving platter.
Top with avocado, sweet potatoes, cherry tomatoes and pine nuts.
Pour over the dressing and serve.

Wild Savoury Rice

1 cup of wild rice cooked according to instructions

1 onion finely chopped

1sml green pepper chopped

1 carrot sliced into thin Julienne strips

METHOD:

Fry the chopped greens in a pan with some butter and combine with the cooked wild rice and serve.

DESSERT

Strawberries and Chantilly Cream

500g fresh strawberries

250ml fresh cream

45ml castor sugar

45ml Grand Marnier (or any other liqueur of your choice)

METHOD:

Hull and wash strawberries, slice in half and place in container.
Whip cream, gradually adding castor sugar and liqueur, until soft peaks form.

To serve:
Spoon over strawberries.

Menu 2:

STARTERS

Baby spinach leaves with Gorgonzola, pears and caramalized walnuts

1 Bag baby spinach leaves

125g Gorgonzola Cheese

250g Caramalised walnuts

125g tinned pears chopped

METHOD:

Arrange y our spinach leaves on a plate, then arrange your pear pieces, walnuts and Gorgonzola cheese.  Drizzle with balsamic vinegar or cranberry infused vinegar.

MAINS

Grilled Fish with a sticky apricot marinade served with Julienne carrots, baby garlic potatoes and lightly fried green beans.

1 whole fish (snoek works well)

125ml Mayonnaise

125ml Apricot jam

10ml fresh thyme

1 onion finely chopped

1 green pepper finely chopped

Salt & Pepper

METHOD

Firstly combine all the ingredients mixing well.  Then open the fish and evenly pour in the mixture.  Wrap in tin foil and bake / braai for approximately 25min on 180 degrees, or until fish is tender and cooked.

Note:  Snoek works very well with this mix and has large bones that are removed easily.

For the vegetables –

Carrots: Slice into Julienne strips and steam.  Then add them to a pan of butter with freshly chopped large garlic cloves, onions and finely chopped fresh parsley.  Fry for about 3min.

Beans: Top and tail the beans and steam till done.  Then in a separate pan fry up some chopped bacon, onions, salt & pepper, garlic then add the beans and fry for a further 3min.

Baby Garlic potatoes: Boil baby potatoes in the jacket till done.  In a separate pan fry some freshly chopped garlic, some thyme, salt & pepper, butter.  Then combine the two and serve.

DESSERT

Lemon Cheesecake

250ml Cream

250ml Cream Cheese Plain

250ml Condensed Milk

1 sachet Gelatine

3 Lemons

1tsp Vanilla Essence

1Pkt Tennis Biscuits

100g Butter Melted

1Tbls Syrup

3 Eggs (separated)

METHOD

1. Crush biscuits finely, add melted butter and syrup and mix.  Then press into the base of your dish / cake tin.
2. Beat Cream till peak stage
3. Beat egg whites to peak stage
4. Grate the rind of the lemons, add egg yolks, cream cheese, condensed milk, vanilla essence, and lemon juice in a separate bowl and mix on med.
5. Fold in the egg whites and then cream into the above mixture.
6. Mix the gelatine and about 30ml of boiling water in a cup ensuring no lumps and gelatine has dissolved then add to mixture and fold in quickly to prevent lumps of gelatine.
7. Pour on top of biscuit base and refrigerate for approximately 2hrs.
8. When cutting to serve ensure the knife is sharp with no separated edges and is dipped in hot water for each slice. Serve with Coulis if desired.

Happy Cooking

Gnocchi Wars!

A few years ago, there was a write up in the Food & Home entertaining magazine about a local restaurant and its fascination with gnocchi! 

The three chefs of the restaurant were basically going all out to see who could make the best most unusual gnocchi dish and so the war began.  Armed with potatoes, and some secret ingredients these three chef’s tackled the challenge with relish.  The results absolutely dee-vine! 

Potato and Walnut Gnocchi with Gorgonzola & Basil

325g potatoes, washed, boiled and peeled

85g crushed walnuts

150g gorgonzola (70g for sauce)

140g butter (125g for sauce)

2 large egg yolks

125g flour

sea salt &  fresh ground pepper

1 handful fresh basil, shredded

50g fresh parmesan cheese

To Make:

1. Mash the boiled potatoes and while hot add walnuts and 80g gorgonzola.  Once cheese has melted add 15g butter, egg yolks and half the flour.  Season and mix well.  Turn the mixture onto a lightly floured marble slab and knead gently, adding small quantities of the remaining flour as you along.  Knead to a smooth dough and allow to cool. 
2. Roll the dough into a cylinder with a diameter of about 2.5cm, then cut into 2cm pieces.  Place the gnocchi on a floured tray and leave for an hour to dry.  Poach a few gnocchi at a time in a large pot of boiling, salted water until they bob to the surface.  Remove carefully and set aside while you prepare the sauce. 
3. Combine the reserved butter and gorgonzola, the basil and salt and pepper in a pan over a low heat.  allow cheese to melt, stirring constantly, then pour sauce of the gnocchi.  Sprinkle with parmesan and serve at once.

Spinach & Ricotta Gnocchi with Sage Butter

250g Butter

1 handful chopped origanum

600g blanched spinach leaves, well drained

250g fresh ricotta cheese

100g flour

4 large egg yolks

15ml paprika

150g freshly grated parmesan

fresh sage to taste

salt and pepper to taste.

To make:

1. Melt 50g butter in a pan and add origanum.  Toss in blanched spinach and leave to cool before chopping roughly.  In a bowl, beat together the ricotta and flour, then add egg yolks, paprika and parmesan.  Fold in the cold spinach mixture until well combined. 
2. Dust a tray with flour.  Using about 30g of the mixture at a time, roll gnocchi between your hands to form egg shapes about 2cm in diameter.  Place gnocchi on the floured tray.  Bring a large pot of water to the boil and allow to simmer.  Place small batches of gnocchi in the pan, and when they rise to the surface, remove carefully and place on a tray covered with kitchen paper. 
3. Melt the remaining butter in a pan and add the fresh chopped sage and season to taste.  Place 4 -5  gnocchi on each plate and cover with the sage butter sauce.  Sprinkle with parmesan and serve.

Beetroot Gnocchi with Basil and Pinenuts

2 medium bettroot, trimmed

1kg potatoes, peeled and quartered

1 large egg and q egg yolk beaten

50g fresh parmesan

5ml salt

250g plain flour

SAUCE

240ml butter

salt and pepper to taste

50g pinenuts

fresh basil chopped

To make:

1. Bring a pot of water to the boil and boil beetroot until tender, about 1 hour.  remove skins and chop coarsely, then puree in a food processor until smooth.
2. For the gnocchi, boil potatoes in salted water until tender.  Drain and mash.  Allow to cool before adding the eggs, beetroot, parmesan and salt.  Combine well, then slowly sift in flour to form a firm dough.  Divide the dough into six portions on a floured surface.  Roll each portion of dough to a 2cm thickness, then cut to your preferred size and roll into oval shapes.  Place in a floured dish.  Place small batches of gnocchi at a time in a pot of boiling, salted water and cook until they float to the surface.  Drain.
3. For the sauce, place 30ml butter in a saucepan and as it starts to sizzle, add in a  portion of gnocchi, season and sprinkle with pinenuts and basil.

Sweet potato & Saffron Gnocchi in Fresh Tomato Sauce

1kg sweet potatoes, peeled and quartered

150ml water

2,5ml saffron

1 large egg

salt to taste

250g flour

SAUCE

10 jam tomatoes

1 medium onion

2ml finely minced garlic

2 red chillies

5ml brown sugar

50ml fresh coriander and extra to garnish

salt and black pepper to taste

To make:

1. Boil sweet potatoes in salted water until tender, then drain.  Place water and saffron in a pan and reduce by half.  On once potatoes have cooled, mash and add saffron mixture.  Add egg and salt and then gradually add flour until it forms a firm but slightly sticky dough.
2. Divide the dough into six portions on a floured surface.  Roll out each portion of dough to a 2cm thickness, then cut to your preferred size and roll into oval shapes.  Place in a floured dish.  Place small batches of gnocchi at a time in a pot of boiling salted water and cook until they float to the surface.  Drain.
3. For the sauce, score two crosses in the top of each tomato and submerge in boiling water for 5-10min.  Remove skins and cut in half.  squeeze out pips.  Dice the onion and saute’ with the garlic and chopped chilli.  When onion becomes transparent, add tomatoes and cook for 5min more.  If the sauce becomes a little dry, add extra water.  Add sugar and coriander.  Remove from heat and blend in the processor until smooth.  Season to taste. 
4. When ready to serve, reheat sauce, add cooked gnocchi and simmer for 2 min.  Serve garnished with extra coriander.

Gnocchi with Salmon and Champagne Sauce

GNOCCHI

3 medium soft cooking potatoes

1 large egg

12ml flour

30ml poppy seeds

salt to taste

SAUCE

2 cloves garlic, peeled and finely chopped

1 medium leek, sliced into 2cm thick sections

2 sprigs dill

30ml butter

100ml champagne or dry white wine

100ml fresh cream

100g smoked salmon, sliced into thin strips

To make:

1. Boil potatoes in their skins, then remove skins and mash.  Once cool, blend with remaining gnocchi ingredients.  Place mixture on a clean smooth surface and knead gently with your palms.  Add a little extra flour if the mixture is too sticky.
2. Roll into a cylinder about 16cm long, then cut into 1cm pieces.  Roll each piece into a ball and place in a bowl covered with a damp cloth while you finish preparing the rest of the gnocchi.  To cook, place several pieces at a time in a large pot of boiling water.  when gnocchi rise to the surface they are done.
3. To make the sauce’, saute’ garlic, leek and dill in butter.  Add champagne once leek is tender and reduce quantity by half.  Add cream and salmon and bring briefly to the boil.  Remove from heat and pour over gnocchi.  Serve immediately.

Moroccan Gnocchi

GNOCCHI

1 portion gnocchi dough *as the above recipe*

30g roughly chopped pistachio nuts

1 artichoke heart, chopped

30g freshly grated parmesan cheese

SAUCE

10 strands saffron

2 cloves garlic, peeled and finely chopped

1 sprig fresh origanum

25ml olive oil

1/2 punnet yellow cherry tomatoes

1/2 punnet red cherry tomatoes

1 red pepper, roasted and cut into Julienne strips

12 fresh pea pods

To make:

1. Once dough is ready, add the pistachios, artichoke and parmesan, then form gnocchi shapes and place in a bowl covered with a damp cloth until ready to cook.
2. Fry saffron, garlic and origanum together in olive oil until crispy, then add remaining sauce ingredients.  Add a small quantity of water if needed.  Simmer until vegetables are tender.
3. Cook gnocchi and cover liberally with sauce.

recipes by Cedric -Cafe’ 1999, Kim – AKA, Brian – El Cubano

Happy Cooking

Dressed Roast Potatoes

Crispy roast potatoes with the soft mushy inside…dressed with this divine dressing – simply d’vine!

This will delight any guest and keep them coming back for more!

Ingredients:

1.25kg floury potatoes, such as Desirée, Maris Piper and King Edward
6 tbsp olive oil
2 garlic cloves
1 tbsp ground cumin
1 tbsp paprika
pinch of chilli powder
pinch of dried thyme
1 tsp red wine vinegar

How to prepare:

Preheat oven to 200C. Cut the potatoes into small chunks (no need to peel). Spread out in a roasting tin and drizzle over 2 tbsp olive oil, season with salt and pepper to taste and mix well. Bake for 40-50 minutes until the potatoes are crisp and brown.

To make the dressing: crush the garlic in a pestle and mortar or coffee mill, then blend in the cumin, paprika, chilli and thyme to make a paste. Gradualy work in the remaining olive oil. Stir in the vinegar, taste and add salt if necessary.

When the potatoes are cooked, spoon them on to serving plates and drizzle over the  sauce.

Voila!