GREAT START
A TRIO OF DIPS
Dips are an excellent way of whipping up something tasty for a crowd, or great ‘make-ahead’ food, as all of these can be prepared, covered and refrigerated. They taste best served at room temperature. Serve them with good bread, thickly cut crisps, a bowl of olives and some pickles, and voila!, you’ve created an occasion.
This is really quick and easy. Guests will love and recognise the taste, but wonder what it actually is. The secret is to use a good quality boerewors with a generous amount of coriander. To speed things up, cook the boerewors in the microwave oven, covered, on high for 4–6 minutes. Serve with crackers, melba toast or seed bread.
Ring the changes and make a biltong pâté by replacing the boerewors in the recipe with 250 g powdered biltong and garnish with a few biltong slices.
500 g quality boerewors
4 Tbsp (60 ml) water
1 Tbsp (15 ml) sunflower oil
250 g smooth cream cheese
1 Tbsp (15 ml) fresh lemon juice
1/2 cup (125 ml) cream
1/2 tsp (3 ml) ground coriander
1 red chilli, seeded and sliced (optional)
salt and freshly ground black pepper to taste
2 Tbsp (30 ml) finely chopped fresh parsley
Place the boerewors in a pan with the water and cook until the water has evaporated. Add the oil to the pan and brown the sausage on both sides until cooked through. (Don’t overcook otherwise the sausage will lose its succulence.) When cool enough to handle, slit the sausage casing with a sharp knife and remove all the meat.
Place the sausage meat in a mixing bowl and leave to cool. Add the cream cheese, lemon juice, cream, coriander, chilli, salt and plenty of black pepper and parsley. Mix through and spoon into a serving bowl. Cover and refrigerate until cool. Serves 4–6
Broccoli can be far more than an accompanying vegetable and makes a lovely starter or snack that is surprisingly simple to prepare. Sarah McSmith of Alan McSmith Safaris gave me this recipe. Sarah is responsible for the cooking and she can whip up some culinary magic out of almost nothing.
Broccoli Spread (front), Gorgonzola Dip with Baby Apples (back)
1 medium head broccoli or 1 pack broccoli florets
250 g smooth full-cream cheese (room temperature)
1 disc creamy feta cheese
2 Tbsp (30 ml) plain yoghurt
salt and freshly ground black pepper to taste
Rinse the broccoli and break it into florets. Place in a microwaveable bowl. Cover and cook on high in the microwave for 3–4 minutes, until tender but not soggy. Drain well. Leave to cool slightly.
While the broccoli is still warm, place it in a food processor and pulse until chunky. Add the cream cheese, feta, yoghurt and seasoning, then pulse again until mixed through, but not too pasty. (Chunky is good!)
Serve with bread, crackers or Melba toast. Serves 4–6
GORGONZOLA DIP with baby apples
If you don’t have Gorgonzola to hand, replace it with any blue cheese. It’s the combination of the bite of blue cheese with the sweet flavour of the apples (or pears) that makes this recipe so good.
125 g Gorgonzola cheese, crumbled
250 g crème fraîche or soured cream
3 Tbsp (45 ml) finely chopped fresh parsley
1 × 425 g can Goldcrest™ Baby Apples or Baby Pears with stalks
1 packet pita bread wedges
Combine the cheese, crème fraîche and parsley in a food processor. Process until just combined but still a little chunky.
Drain the apples or pears. On a serving platter, scoop the cheese into a mound in the centre and surround with the apples. Alternatively, pile the apples on top of the dip in a serving bowl. Serve with warmed pita breads. Serves 6
3 sheets phyllo pastry
4 Tbsp (60 ml) butter, melted
5 Tbsp (75 ml) basil pesto or tapenade
4–6 large, ripe red tomatoes, thickly sliced
a few chives, finely sliced
Provençal herbs (or Moroccan spice mixture if using tapenade)
freshly grated Parmesan cheese
Preheat the oven to 220°C.
Brush the sheets of phyllo pastry with the butter. Fold each sheet in half and place on a baking tray, brushing the top of each folded sheet with pesto or tapenade before topping with another double sheet of phyllo pastry and ending with a layer topped with pesto or tapenade.
Dry the tomato slices with paper towel and arrange them in a single layer over the pastry. Sprinkle the chives and herbs or spice mixture over the pastry, followed by the Parmesan cheese. Bake for 15 minutes until the pastry is golden and the cheese has melted. Serves 4–6
GRILLED POLENTA, PARMA HAM and cheese stacks
Ready-made polenta is one of the best convenience items around and is now available in different flavours. It can be used for a variety of dishes, including a simple dish of cubed polenta topped with canned tomato sauce and Parmesan cheese. Bake until warmed through and the cheese has melted, then serve. Unopened polenta will keep for months.
500 g ready-made polenta
125 g butter
olive oil
salt and freshly ground black pepper to taste
a handful fresh sage (use another herb if sage is unavailable)
125 g Parma ham 50 g
Parmesan cheese shavings (made with a vegetable peeler)
Preheat the grill.
Cut the polenta into 8 slices, allowing 2 slices per person. Place on a greased baking tray and dot with butter, then drizzle with olive oil and sprinkle over the seasoning and sage. Place under the grill until the butter has melted and the polenta is heated through. Remove from the oven.
Tear pieces of the ham and spread them over the polenta slices. Top with the Parmesan shavings. Place under the grill until just beginning to brown. Serves 4
SMOKED MUSSEL OR OYSTER BUTTER with toast rounds
This dish reminds me of my mother who loved mussels and oysters. Fresh was her best, but she always kept a can of both in her cupboard for a quick snack with drinks.
1 × 85 g can smoked mussels or oysters, well drained
100 g butter, softened
freshly ground black pepper to taste
a few drops Worcestershire sauce
zest and juice of 1/2 lemon
a few chives or fresh dill, very finely chopped
6–8 slices white bread
Place the mussels or oysters in a bowl and mash with a fork. Mix in the butter, black pepper, Worcestershire sauce, lemon juice and zest, and herbs. If you prefer a smoother texture, place in a food processor or blender and process for 1–2 minutes. Check the seasoning. Transfer the mixture to a round serving dish, garnish with lemon zest and cover until ready to serve.
Toast the bread. While still warm, cut the toast into rounds using a 4-cm biscuit cutter. If time allows, dry out the rounds in an oven preheated to 150°C for 10–15 minutes. Place the mussel butter in the centre of a serving platter and surround with the toast rounds. Serves 4–6
EGG MOUSSE with devilled prawns
Isabel Jones always served this dish at her memorable end-of-year cocktail party. Of course she would have made her own mayonnaise – as a cordon bleu cook it was something on which she really prided herself. I have taken her delicious idea and turned it into a quickie prawn mayonnaise with a twist. It looks beautiful served in a stemmed, glass serving dish. Or, for individual helpings, serve in eight, small glass dishes.
6 extra large, hard-boiled eggs
1 cup (250 ml) thick, good-quality mayonnaise
1/2 cup (125 ml) thick cream
a handful fresh dill or parsley, chopped
2 tsp (10 ml) fish sauce
salt and pepper to taste
DEVILLED PRAWNS
3/4 cup (200 ml) Old El Paso™ medium or hot Salsa
1 tsp (5 ml) Worcestershire sauce
500 g cooked and deveined prawn tails
fresh dill to garnish
Pulse the eggs in a food processor until chunky (not too much as you will end up with a paste). Add the mayonnaise, cream, dill, fish sauce and seasoning. Process until just mixed through. Spoon the mousse into a stemmed, glass serving dish. Cover and refrigerate.
In the meanwhile, make the prawn sauce by mixing together the salsa and Worcestershire sauce. Add the prawns.
Just before serving, remove the mousse from the refrigerator and spoon the devilled prawn mixture over the top. Garnish with the dill.
Serve with French bread or Melba toast. Serves 6–8
Salmon always adds a note of luxury to a dish. Wrapped around a baked ricotta and drizzled with lemon juice and olive oil, salmon becomes a million dollar dish! This dish should be served immediately after making.
125 g smoked salmon slices
250 g ricotta cheese (room temperature)
250 g smoked salmon-flavoured cream cheese (room temperature)
1 extra large egg, lightly beaten
50 g freshly grated Parmesan cheese
a small handful fresh chives, finely chopped
salt and freshly ground black pepper to taste
finely grated rind and juice of 1/2 lemon
2 Tbsp (30 ml) olive oil
Preheat the oven to 180°C.
Spray a 6-cup muffin pan with non-stick cooking spray and line each cup with a slice of smoked salmon. (The salmon doesn’t have to reach right up the sides; just make sure the base is well covered with a little up the sides.)
In a mixing bowl, mix together the ricotta and cream cheese with a wooden spoon. Add the egg, Parmesan cheese and chives, mix through and season well (the salmon is quite salty so go easy on the salt). Divide the mixture equally into the muffin pan cups. Top each with a twirl of salmon. Bake for 15 minutes. Remove from the oven and leave to cool in the pan for 5 minutes before loosening with a round-bladed knife.
Combine the grated rind, lemon juice and olive oil. Season, then drizzle over the ricotta bakes. Serve immediately. Serves 6
PROVENÇAL CAMEMBERT BAKE
This is a rich but delectable starter. Ensure that the Camembert is not too ripe. As an alternative, replace the basil pesto with tapenade or tomato pesto.
3 sheets phyllo pastry
125 g butter, melted
250 g Camembert cheese, well chilled
4 Tbsp (60 ml) basil pesto
1 small punnet cocktail tomatoes, horizontally halved
Place one sheet of pastry on a large baking tray. Brush generously with butter, then repeat the process until all the sheets are stacked on top of each other. Place the cheese in the centre of the pastry. Spread generously with pesto and top with the halved cocktail tomatoes, cut-side down. Bring in the corners of the pastry to the centre and twist gently to secure. Brush with extra melted butter. Cover well and store in the refrigerator. (Up to this point, you may prepare ahead of time.)
Just before serving, bake in a preheated oven at 190°C for 8–10 minutes. Cut into wedges and serve. Serves 4
ORIENTAL MUSHROOM STIR-FRY
Dried shiitake mushrooms are a great store cupboard standby. They are freely available from specialist Chinese stores, delis and selected supermarkets, and are delicious in risottos, pasta and on their own. Using a mixture of mushrooms, this dish can be whipped up in minutes. Remember, though, that shiitakes need to be soaked in boiling water for 30 minutes before use. If you can’t find shiitake mushrooms, simply replace with other fresh mushrooms, although shiitakes impart a delicious, intense flavour.
120 g fresh shiitake mushrooms, or 50 g dried shiitake mushrooms, soaked in boiling water for 30 minutes
2 Tbsp (30 ml) sesame oil
125 g button mushrooms
125 g baby portebellini mushrooms
125 g oyster mushrooms
3 Tbsp (45 ml) grated fresh ginger
1 red chilli, seeded and chopped
125 ml kecap manis (an Indonesian thick and sweet soy sauce)
a handful fresh coriander, chopped
Drain the shiitake mushrooms, retaining the liquid. Remove the tough stalks and discard.
Preheat a wok or frying pan. Add the sesame oil and when hot add the shiitake, button, portebellini and oyster mushrooms. Stir-fry for 2–3 minutes. Add the ginger, chilli, soy sauce and 100 ml of the reserved shiitake mushroom water. (If you are using fresh shiitakes, add 100 ml of vegetable stock or water.) Stir-fry until cooked through and the sauce has thickened. Remove from the heat and stir in the coriander. Serve with French or pita bread to soak up the juice. Serves 4–6
If you make chilli bites with canned chakalaka, no vegetable preparation is necessary. Chakalaka is a spicy mix made even spicier with chilli bite mixture, so choose a mild chakalaka for medium heat.
1 × 410 g can chakalaka, mild or spicy, well drained
1 cup (250 ml) Pakco™ Chilli Bite Mix
sunflower oil for frying
200 g tzatziki (cucumber and yoghurt dip with mint)
Mix the drained chakalaka and the chilli bite mix well.
Preheat the oil in a heavy-based pan. Test if the oil is hot enough by dropping a spoonful of mixture into the oil. If it browns in seconds, the oil is ready. Carefully drop dessertspoonfuls of the mixture into the pan. Fry on one side, then turn over. (Take care as they burn quickly.) Remove from the oil and drain on paper towel.
Serve warm with tzatziki. Makes 20–24
Although this soup is really tasty on its own, you could add pieces of fried bacon to the pea soup for a more wholesome dish. It’s also a good fuss-free idea as a starter for a dinner party. Remember to do the froth just before serving. A modern twist is to serve the cappuccino in shot glasses.
Pea Cappuccino (centre and right), Mexican Tomato and Corn Soup (left)
2 cups (500 ml) chicken stock
250 g frozen peas
a few mint leaves
1 × 400 g can good quality pea soup
salt and freshly ground black pepper to taste
1 cup (250 ml) long-life, full-cream milk
Bring the stock to a boil. Add the peas and cook until just tender. Leave the mixture to cool slightly, then blend in a food processor or blender with the mint.
Heat the pea soup in a pan, then add the blended pea mixture to the soup. Heat thoroughly and season, remembering that chicken stock can be salty.
Using a cappuccino frother, froth the milk until very foamy. (If you don’t have a frother, place the milk in an empty 2-litre milk bottle and shake vigorously or use a Tupperware™ shaker.)
Divide the soup into 6 heated glass serving dishes. Spoon the foamed milk gently over the top of the soup. Grind black pepper over each and garnish with a sprig of mint. Serve immediately. Serves 4–6
This is one of my favourite recipes and I made it often during the power crisis. Using two cans and one pot, it provides a warm meal that can be heated quickly over a gas burner.
Try this clever twist for entertaining: heat the contents of the cans in two separate pans. Add half the stock to each pan and season each. Just before serving, have the soup dishes warmed and ready. With a cup of each mixture (one in each hand), pour them simultaneously into the soup plates, creating two different layers. It may sound difficult, but is simple and effective.
1 × 400 g can All Gold™ Mexican Tomatoes,chopped
1 × 400 g can sweetcorn
1 cup (250 ml) beef stock
a sprinkling ground nutmeg
salt and freshly ground black pepper to taste
chopped fresh parsley to garnish
Heat the tomatoes and sweetcorn in a pan. Add the stock and nutmeg, then season generously. Heat through and serve garnished with parsley. Serves 4
Did you know that a cup of broccoli has ten times the amount of calcium than a glass of milk? I love broccoli, and blended into a soup with a sachet of cheese or white sauce, it makes for a quick and tasty meal. This is well-known Sunday Times’ columnist Gwen Gill’s cheat recipe.
1 large onion, chopped
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) flour
3 cups (750 ml) vegetable or chicken stock
1 punnet (500 g) fresh broccoli, washed and broken into florets
1 × 400 g jar or 2 x 200 ml sachets ready-made cheese sauce
salt and freshly ground black pepper to taste
1 pack ready-to-eat croutons
In a large saucepan, fry the onion in the butter. Stir in the flour, then add the vegetable stock and stir through. Add the broccoli and bring to a simmer. Cook until the broccoli is just tender but not soggy. Remove the broccoli with a slotted spoon and process it in a food processor until chunky but not too smooth. Return to the pan, stir in the cheese sauce and heat through. (If too thick, add a little milk or cream.) Season.
Dish into warmed soup plates. Top with some croutons and serve. Serves 6–8
QUICK THAI BUTTERNUT AND PRAWN SOUP
A Thai original that’s speeded up with a ready-made soup.
Quick Thai Butternut and Prawn Soup (front), Broccoli and Cheese Soup (back)
1 × 400 g can coconut milk
1 Tbsp (15 ml) Thai red curry paste
1 stalk lemon grass, bruised
250 g cubes fresh butternut or pumpkin, cut into smaller pieces
1 × 600 g sachet ready-made, fresh butternut soup
250 g fresh deveined and peeled prawns
2 tsp (10 ml) fish sauce
a squeeze fresh lime juice
salt and freshly ground black pepper
a handful chopped fresh coriander to garnish
Pour the coconut milk into a large pan. Add the red curry paste and stir through over medium heat. Bring to a gentle simmer, then add the lemon grass.
Add the butternut pieces and cook for 10–12 minutes until just tender. If desired, for a smoother soup, process the mixture in a food processor or blender (removing lemon grass beforehand) and return to the pan. Stir in the butternut soup, prawns and fish sauce and bring to a gentle simmer. Add the lime juice and check the seasoning.
Serve in bowls and top with the coriander. Serves 6
The secret to this soup is the dark chocolate (or cocoa powder if you don’t have chocolate). It gives the soup a rounded flavour, as though it has simmered for a long time.
1 onion, chopped
2 cloves garlic, crushed
1 Tbsp (15 ml) oil
250 g beef mince
1 × 400 g can red kidney beans, drained and rinsed
1 × 400 g can All Gold™ Mexican Tomatoes
600 ml beef stock
a pinch dried chillies
salt and black pepper to taste
2 squares dark chocolate or 2 tsp (10 ml) cocoa powder dissolved in 4 tsp (20 ml) hot water
fresh coriander, chopped
Fry the onion and garlic in the oil. Increase the heat and fry the mince until brown. Stir in the beans, tomatoes, stock and chillies. Cook over a gentle heat for 30–40 minutes.
Season to taste, add the chocolate or cocoa and cook for a further 15 minutes over low heat.
Garnish with the coriander and serve. Serves 4