Recipes

Cornish Pastries

Cornish Photo Credit - www.crushmag-online.com

Cornish
Photo Credit – www.crushmag-online.com

CORNISH PASTRIES
Yield – Approx. 12

INGREDIENTS

PASTRY
460g cake flour
pinch salt
240g butter
30ml water
1 egg wash

FILLING
60ml butter
20ml olive oil
460g beef, small cubed
Flour for dusting
1 large onion, cubed
2 thyme sprigs
salt & freshly ground black pepper to taste
200ml good-quality beef stock
2 carrot, small cubed
2 turnip, small cubed
Worcestershire sauce
10ml flat-leaf parsley, finely chopped
1 potato, small cubes

METHOD
Traditionally the mixture was placed in the pastry raw, I prefer cooking the mixture prior.

1. For the pastry, sieve the flour and salt into a bowl or onto a tabletop. Make a large well and grate in the butter and add the water. Stir until absorbed. Knead the pastry until smooth and leave in the fridge for at least 30 minutes before using.
2. To make the filling, melt the butter with the olive oil in a frying pan and fry off beef that has been dusted in flour. Remove and set aside.
3. In the same frying pan, add the onion, thyme and season.
4. Add enough stock to moisten and bring to simmer, making sure that the mixture is not thick. Add the carrot, turnip and potato. Bring back to a simmer. Adjust the seasoning and mix in the Worcestershire sauce. Sprinkle with the parsley and cool before use
5. To make the pasties, roll out the pastry to about 4mm – 5mm thick and cut into 6 rounds of 15cm.
6. Preheat the oven to 200*C
7. Dampen the edges with water and bring the sides of the pastry together to make a parcel. Support the pastry with your left hand and, using your forefinger and thumb, turn the edge over and at the same time twist it, crimping it together so that it resembles a rope.
8. Place on a baking tray with the crimped edge facing the top. Brush with milk or egg wash and make a small hole to release the steam. Bake for 15 minutes.
9. Reduce the temperature to 180 *C and bake for another 15 minutes.

COOKING TIPS
• Grating the butter makes it easier to rub into the flour.
• Pasties can be frozen raw, then defrosted and baked when required

Photo Credit –  www.crushmag-online.com

 

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JERUSALEM ARTICHOKE PITHIVIER WITH WILD GARLIC AND PARMESAN

pithivier

Photo credit www.crushmag-online.com

INGREDIENTS:
100g butter
100g chopped onion
5g African wild garlic
800g cleaned and cut Jerusalem Artichokes
120ml vegetable stock
120ml white wine
½ tsp lemon zest
200g cream
sea salt and ground black pepper
100g Parmesan grated
100g Baby spinach
2 tbsp chopped chives
2 sheets 28cm 28cm puff pastry approximately 600 -700g
50ml egg wash

METHOD
Heat butter in a large sauce pan. Add onion and soften, add the artichoke and continue to braise deglazing with white wine as needed. Add stock with lid and continue to cook until almost tender.
Add cream. Bring back to a simmer.
Remove from heat and add cheese and spinach.
Leave to cool completely.

Lightly roll out the pastry on floured work surface and cut out disc 28cm
Spread over the chilled artichoke mixture, leaving a edges clear all the way around.
Roll out second disc and pace over the top.
Press the edges down to seal.
Brush with egg wash.
Use a sharp knife to score curved lines on top of the pie and the edges. Place pie on a
heated tray and bake in pre heated oven at 210°C about 20 mins, drop temperature to 190 and continue to bake for another 20 minutes until the top is golden brown and the pastry cooked through. Allow to rest 10minutes before cutting and eating.
Serve warm.

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Nasi Goreng

Nasi Goreng Neville Lockhart Photography

Nasi Goreng
Neville Lockhart Photography

Simply fried rice made from pre-cooked day old rice that has been highly spiced with a sweet soy sauce, shallots, garlic, ginger, tamarind and chilli
….maybe it is not so simple!
years ago I had the opportunity to travel to Jakarta(Batavia), It is here that I discovered that there was not one recipe, but as many as there were chef’s in the kitchen if not more.
The chef at the Gran Melia in Jakarta got upset one day when he reached his limit after endless complaints of the consistency of the Nasi Goreng in the Hotel.
This national dish was different everyday….it was becoming an embarrassment.
The chef on duty dictated the recipe and the method and this meant that the guest experience was never the same.
So the chef arranged a cook off on a grand scale to determine the best Nasi Goreng in the kitchen, needless to say 80 dishes were presented in the hotels Banqueting kitchen each presented by a chef with pride, old family recipes revealed so many different versions, so many secrets.
None wrong or right but all different, some with nuts, some spicier, some more sour, the room was filled with with strong aromas lime, shrimp paste and lots of hiden secrets….
So from this experience I stole a little from everyone and I created a base recipe based on a paste which I have been using for for years, although not needed, it did make a difference as the dish stayed dry and as never presented to wet. …..it was consistent.

Nasi goreng typically includes chicken and prawns, with either fried egg or egg omelette.
Krupuk (prawn crackers) as well as crispy onions is an included as an accompaniment with tomato and cucumber as a side sometimes lettuce is added.
Kechap manis with chilli is served as a condiment to add extra bite and sweetness as needed.
Nasi goreng is the national dish of Indonesia, with many variations some more exotic some very simple.

The origin most likely from Chinese fried rice, as with bakmie goreng which uses the same ingredients with noodles.
The main difference between Chinese fried rice and nasi goreng is the use of more spice and the use of sweet soya sauce also known as kecap manis.
Like in so many countries recipes are handed down from generation to generation and so many variations appear, it has a lot to do with what is available and what is left over from the night before.
Nasi Goreng is enjoyed at any time of day, my personal favourite is at breakfast, adding a fried egg and a little more vegetables is sheer bliss, we used to add spiced deep fried poached egg when I was working at the Saxon, happiness.
Often other addition are found in the dish especially if served for dinner or lunch, like lamb or beef satays, vegetable pickles and prawn crackers

Ingredients (serves 4)
3 cups long-grain rice (cold cooked)
2-3 tablespoons special paste
1 tablespoon sweet soya
peanut oil for frying
½ onion thinly sliced
1 teaspoon sambal olek or fresh chopped chili
1 garlic cloves, finely chopped
60g carrot, peeled, finely julienned
80g cashew nuts
30g bean sprouts
1 tomato concasse (optional)
80g Chinese cabbage shredded
250g chicken thigh, cut into strips or pieces
250g prawns, peeled, de-veined, chopped or halved
3 spring onions sliced

other condiments
4 fried eggs or very thin omelettes
40g Krupuk + oil for frying
2 spring onion sliced
2 fine julienne chilies
2 Tomatoes cut into 6 wedges each
¼ cucumber cut into batons
Pickled vegetable selection
Sweet soya with chopped chili 2tsp with a 100ml sweet chilie
4 x lamb satays
Sambal oelek
¼ cup crispy onion rings

Method for Nasi Goreng
Heat 2 tablespoons oil in wok over high heat.
Add onion and sauté, garlic, ginger and paste.
Add chicken
Stir-fry for 30 seconds to one minute, will be fairly strong and aromatic.
Add nuts
Stir-fry for 30 seconds
Add prawns, cabbage, carrot, sprouts
Add tomato concasse
Add rice continue cooking, everything happens very quickly so ensure that the mixture is kept moving all the time.
Add a little sweet soy if needed add spring onions.
Stir-fry until rice is well heated and cooked through.
Serve in a bowl
Top with fried egg or shredded omelette, sprinkle with fried onions.

Serve with sliced chillies, krupak, tomatoes, cucumber, pickles and lamb satays.

Recipe for paste
3 baby onions or shallots
30g chilies
½ tsp sesame oil
1 tbsp canola oil
8 ea lime leaves
1 lemon grass
20g chopped garlic
20g ginger
1 tsp lime zest
1 tsp lemon zest
1 ea lime juice
1 ea lemon juice
2 tsp sweet soya
4 tsp soya
1 cup water
1 tsp toasted shrimp paste
3 ea coriander root
1 tbsp tamerind paste
1 tbsp palm sugar grated
2 drops fish sauce (optional)
Sauté ingredients, add wet ingredients and liquidise to a fine paste, place back on the stove and reduce further over a gentle heat. Ensure it does not burn. You want to intensify the flavour.
This paste will hold a long time in a closed container in the fridge use when needed,

NB: if the paste is not needed, add
1 tsp chili
1 tsp ginger
½ – 1 tsp shrimp paste
1 tsp tamarind
2 tbsp sweet soya

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BBQ butterflied leg of lamb

 

BBQ Butterflied Leg of Lamb Photo by Russel Wasserfall

BBQ Butterflied Leg of Lamb
Photo by Russel Wasserfall

While we still have the holiday season going this is a great Sunday treat instead of roasting that lamb in the oven. I did this shoot with my good friend Russel Wasserfall a long time ago, for a simple Christmas lunch. We served the lamb with a baby gem and mushroom salad, new potatoes. This is to good to leave only for Christmas.
This recipe is enough for about 8 people, but I would not suggest sharing with the neighbours as it is great with sandwiches the next day.
Use a sandwich braai grid to ensure quick turn. I like to use a fairly hot fire and turn the lamb often. It is important to get that caramelisation going, this is what makes the lamb great from the fire.

INGREDIENTS
1 leg of lamb 1.5 – 2 kg de boned and butterflied
Basting
4-5 cloves crushed garlic
½ onion chopped
3 sprigs rosemary picked and chopped
2 tbsp chopped parsley
6 – 8 sprigs thyme picked
Zest of one lemon
80ml lemon juice
2 anchovies
1 tsp crushed black pepper
4 tbsp olive oil

Place all the ingredients in a food processor and blend, does not have to be very smooth.

Course salt as required
3 sprigs rosemary
3 sprigs thyme
6 Bay leave
METHOD

Season lamb with salt and pour over the marinade
Leave in marinade for about one hour turning when you feel like it.
Add remainder of whole herbs

When the fire is ready Braai or BBQ meat.
It does not take long, it will take approx. 30 minutes on a medium fire.
Need to ensure that the meat is turned often.
While this is happening drink a cold beer.
Baste with marinade with every turn
The fat needs to be crispy so allow more time with fat on fire side.

Cook the lamb to a medium – medium rare if needed, allow the lamb to rest for at least 15 minutes this will ensure a good redistribution of juices.

Photo by Russel Wasserfall

 

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Brandy pudding samosas

Rudi Heritage2

STICKY BRANDY NUT PUDDING SAMOOSA WITH NAARTJIE SYRUP

One of my favourite desserts is a brandy nut pudding with vanilla ice cream. Made this the for the first time for www.crushmag-online.com for a heritage shoot, thought about combining two favourites one a dessert and the other a samosa was born.
This is also a lekker way of using up those left over desserts.
16 ea

INGREDIENTS
1/2 Cup -pitted dried dates
1tsp -Bicarbonate soda
½ cup -Boiling water
3 Tblsp – Brandy
2 Tblsp -Butter
½ cup-Castor sugar
1 large egg
½ cup-Flour
pinch salt
1 tsp- Baking powder
¼ cup-Pecan nuts

Sauce:
½ cups -Milk
2 Tbsp -Sugar
1½ Tbsp -Butter
¼ cup brandy

Method:
Turn the oven on to 175°C. Place the dates in a bowl and sprinkle the bicarbonate soda evenly over them, pour the boiling water and brandy over the dates and let it stand until it has cooled. In a mixing bowl place the butter and sugar on a high speed and whisk until pale in colour. Add the egg. Sift the rest of the dry ingredients and fold in to the egg mix. Place in already greased dish and bake for approximately 30-40min. Once cook allow to cool slightly and then pour over the sauce.

Naartjie syrup:
1½ cups freshly squeeze naartjie juice
1 cup granulated sugar
1 Vanilla pod
1 cinnamon stick

Method:
Place all the ingredients in a pot and bring to the simmer, reduce by a ¼ and take of the heat, let it stand to cool over night.

To finish
16 strips samoosa pastry
Flour slurry
Cut up brandy nut filling

Place filling at edge and fold into neat triangles, secure at end with flour slurry
Deep fry until golden brown and remove and place on kitchen paper cool slightly
serve with vanilla ice cream

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Aglio e Olio

pasta9

Aglio e Olio

Serves: 4 – 6 people

Difficulty: easy
Preparation time: Quick
Cooking time: Quick
This is the simplest of pasta dishes and, if you like garlic, it makes it even better. As simple Aglio e Olio is, it is also easy to make a mess of it, the most important thing is the spaghetti – use only the best, pay a little more, it is worth it. This recipe I did for crush online a couple of years ago and we used a home- made linguini. For the best results, use only the best olive oil and fresh garlic.
Cheese is not a requirement and is best if kept simple. As I am not a fan of take ways, this makes up for those really lazy Sundays, Fridays and Saturdays. Some purist believe that the garlic is removed, strained from the oil before the pasta is cooked. If you are not going burn the garlic, it would not matter too much.

Ingredients

500 g fresh home-made linguini
6 cloves garlic, thinly sliced or crushed
1/2 C (125 ml) olive oil
1/4 tsp (1.25 ml) chilli, deseeded and finely chopped (I prefer using red pepper flakes)
salt
freshly ground black pepper to taste
1/4 C (60 ml) chopped fresh Italian parsley
1 C (250 ml) finely grated Parmesan cheese

Method

Bring a large saucepan filled with salted water to the boil. Add the linguini and cook until al dente. Drain quickly and place in bowl (if some of the cooking liquid is retained, this will help to ensure that the dish remains moist.)

While the pasta is cooking, heat the oil in a sauté pan. Add the the garlic and cook slowly until the garlic starts to change colour, if it burns strain it off. Remove from heat and add the chilli (or red pepper flakes), salt and black pepper.

Add the parsley, pasta and cooking liquid.
Sprinkle with Parmesan over the pasta before serving.

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ORRECHIETTE WITH BACON AND BROCCOLI

 

pasta8 (1)

ORRECHIETTE WITH BACON AND BROCCOLI

This is one of those dishes that are so simple as long as if you do not have to make your own pasta.  The dough contains no egg with only flour, semolina and water and originates from Puglia. It is tricky process where a quick hand is required. Dough is rolled into a long cylinder then sliced with a sharp knife and at the same time ‘little ears’ are formed with the same knife being pulled across the pieces of dough to form little dome shaped pasta. Note that not all of them will look the same, the centre is softer than the thicker edges. If all this seems like too much work, dried, store-bought orrechiette will do just fine. This combination is always going to work, pasta, broccoli, bacon and Parmesan. Some recipes use peas, sausage in its origins rapini was used which is a lot more bitter.

Serves: 4-6

Difficulty: moderate
Preparation time: 10-15 minutes
Cooking time: 5 minutes

INGREDIENTS
150 g bacon, diced
1 small chilli, deseeded and chopped
1 – 2 cloves garlic, crushed
200 g broccoli florets, blanched
¼ C (60 ml) white wine
¼ tsp (1.25 ml) lemon zest (optional)
3 Tbsp (45 ml) chopped parsley
1 tsp (5 ml) black pepper
salt
400 g orrechiette, cooked
approximately 100 ml reserved liquid from cooking the pasta
finely grated Parmesan cheese, for serving

METHOD

Sauté the bacon in a sauté pan until cooked and slightly browned. Add the chilli and garlic.
Add the broccoli florets and deglaze with white wine (it’s OK if the broccoli is slightly overcooked, as this will result in small pieces breaking off and sticking to the pasta). Add the lemon zest (if using).
As soon as the orrechiette is cooked, strain (retain the cooking liquid and set aside) and add to the bacon and broccoli mix.

Move the ingredients continuously in the pan, making sure that the mixture does not stick to the pan. Add some of the reserved pasta cooking liquid to loosen. Add the parsley and the crushed black pepper.

Adjust the seasoning and finish with parmesan before serving.

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Mackerel with wilted baby gem and a charred potato dressing

Crush Rudi14

Credit – Crush Online

Mackerel with wilted baby gem and a charred potato dressing

Fish choices have become a big challenge, as we are limited with choices. We try and buy responsible where possible. In many parts of the world mackerel has been fished beyond sustainable levels. We are still fortunate that we have access to mackerel for now. With an oily flesh, rich in omega-3 it make a great health choice as well as being great to cook on the open fire.

Yield: 4 people

INGREDIENTS

2 whole mackerel, gutted and cleaned
4 tbsp olive oil
1 tsp course salt
2 large red chilli, deseeded and finely chopped
2 small garlic clove, finely chopped
2 tsp apricots jam
Sprigs thyme
4tbsp lemon juice
1 tsp zest

2 heads baby gem lettuce washed
2 medium potato
120 ml olive oil
60ml lemon juice
½ tsp lemon zest
4 garlic cloves roasted
Salt as needed

METHOD

Score mackerel on each side

Light fire
While the fire is working, place potato straight into fire and cook until soft, remove and allow to cool slightly.
Place 4 garlic cloves in foil with some olive oil and salt and roast close to the fire until soft, remove and mash roughly, combine with salt pepper and olive oil
Remove potatoes, cut in half and scoop out warm soft potato into a bowl, put aside.

Combine all marinade and basting ingredients.
Baste fish lightly place on grill.
Cook for about 5 minutes a side, check for doneness.
Remove, spoon remaining marinade over mackerel. Leave some basting for when the fish is finished.
While it is resting place lettuce on grill. Wilt on open fire edges will burn slightly.
Combine with lightly crushed potatoes, roasted garlic, lemon, olive oil and lemon juice

Serve.

If you do not have a fire cook fish under the grill.

Time the fish takes to cook will be determined by the size and thickness.

The majority of our fish comes of a green list with a small percentage coming of the orange list set up by SASSI as a guideline to assist us in making correct choices. Between customer demands, supply, the weather and the green list we are sometimes left with small amount to choose from. Yes we do make mistakes with the odd fish coming from the wrong side of the list.

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SPICED FRIKADELLE & CHUTNEY SANDWICH

IMG_0067

SPICED FRIKADELLE & CHUTNEY SANDWICH

 

As winter is approaching, rain falling and the fire burning. This will warm the soul. Reminds me of Durban in Cape Town almost like a meatball Gatsby.  I was even contemplating adding cheese on top and melting it.

CHUTNEY BASE

INGREDIENTS

2 onions, peeled and finely diced
2 ea garlic, peeled chopped
1 tsp grated ginger
4 chillies, 2 chopped 2 slit down centre
1 tsp yellow mustard seeds
1 tsp toasted and crushed coriander seeds
1 tsp toasted and crushed cumin seeds
8 ea curry leaves
5g turmeric powder
1tbsp canola oil
1tbsp clarified butter
Water as needed
6 ea tomatoes, grated
Pinch sugar as needed
Chopped coriander

METHOD
Add the onion to the oil and butter cook the onions until soft and translucent add water if it starts catch, cook away
add all spices cook another 5 minutes until the spices become fragrant
Add a little more butter if needed
Add the turmeric and curry leaves to the onions and cook the spice for a further 3-5 minutes, until fragrant
Add the garlic, ginger and chilli and mix through – cook a further 3-5 minutes, and then add tomatoes
Add water if needed
Finish with coriander

FRIKADELLE
Makes about 25 -30ea
INGREDIENTS
500g minced beef
1 medium onion, finely chopped
1 chilli chopped very fine
4 slices cubed bread
¼ cup milk
1-2 garlic cloves, crushed
1 tsp ground paprika
3 tbsp fresh parsley, chopped
1 tbsp fresh thyme, finely chopped
½ tsp chopped coriander
1 tbsp fresh mint, finely chopped
½ tsp cumin powder
1tsp salt
1tsp Worchester sauce
1tsp chutney
½ tsp freshly ground black pepper
2 eggs, beaten
2 tbsp vegetable oil

METHOD
Soak bread in milk add all ingredients together and combine well
Form the frikkadels into golf ball size ball and press to flatten slightly
Heat the oil in a non-stick frying pan and brown the meatballs on both sides or bake in oven.
Place in heated chutney to finish

TO ASSEMBLE
6 prego rolls
150ml yoghurt
Fresh coriander
2 tomatoes sliced
Butter for rolls
Mixed vegetable atchar

Butter rolls and toast
Place tomato slices on each
Top with 5ea  Frikadelle per roll
Top with yoghurt
Picked coriander
Serve

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Guanciale part five – Bucatini all’Amatriciana

Ingredients

The ingredients

Here we go again, so many variations, so many so called original recipes each with a very viable true original stories. But on this one I am going to stick to just tomato, guanciale and pecorino …I might consider adding wine and olive oil. This sauce is supposed to be simple, with a peasant heritage originating from the town of Amatrice. The ingredients used in the sauce is a reflection of what was available in the area. In some areas it is prepared without the addition of tomato, but it is the tomato sauce that makes it special. If you cannot get bucatini (thick spaghetti with a hole running through the centre get spaghetti.

It must be noted that in some recipes garlic and onion is added, this distracts and disguises the tomato flavour. The addition of a little black pepper needs to be added while some believe it is a little chili instead that should be added.

INGREDIENTS
20ml extra-virgin olive oil
150g guanciale, cut into cubes
60ml white wine
425g whole peeled tomatoes crushed,
Salt
Freshly ground black pepper
400g dried bucatini pasta
40g grated Pecorino
40g Pecorino shaved or grated for serving

METHOD
Heat the olive oil over medium heat and add guanciale, until lightly browned.
Add wine and cook until almost evaporated and pan deglazed
Add tomatoes and bring to a simmer leave the seeds, I like to add a little water or stock to help the sauce along.
Season with salt and fresh ground black pepper, add a little extra to give a bite.
Boil pasta in salted water until just short of al dente, remove and put into sauce with about 50 ml of pasta liquid.
Continue to cook in sauce until al dente, the sauce would have thickened slightly. Remove and add cheese.

Season and serve with extra cheese.

Pasta

Bucatini all’Amatriciana

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