The first verse of a song, the first few lines of a story, the opening scene of a show, those are the most crucial moments of my career. The same happens in my dining room. Whether you are preparing for casual visit, a formal dinner or a daily meal with the family, a wise beginning is everything. Call it an arrival snack, a starter, a first course, call it anything, the small bite that explodes with flavour, the gesture that shows your care and the fear of foolishness because of alcohol on an empty stomach, these things determine the success of any event.
CHAMPAGNE RISOTTO
In the world of food recipes or chefs often insist on certain very specific ingredients because this or that happens and nothing else will do. And then I follow their instructions like a puppy and when it comes to the eating I cannot FOR THE LIFE OF ME taste the difference! This recipe sounds like one of those, but I promise you, the use of real French Champagne (Yes, it’s not Italian, the world has shrunk) turns this simple risotto into a light and elegant dish that will crown any table, taste bud, occasion or guest. I serve this as a first course, summer, winter, formal or informal.
2 tbsp grapeseed oil
1 onion, chopped
2 cloves of garlic, chopped
1 cup Arborio rice
500ml organic vegetable stock
pinch of salt
400ml excellent champagne
4 tbs finely grated parmesan
1 tbsp butter
3 chives, chopped
extra chives
Heat oil, onion and garlic in saucepan
Stir for 1 minute
Add rice and stir until rice is coated
Add 100ml stock and pinch of salt
Stir over medium heat until liquid has been absorbed
Add stock – and later champagne – in small quantities and stir until rice is cooked and creamy
Stir in parmesan
Stir in butter
Remove from heat and stir in chopped chives
Serve with extra chives
BUTTERNUT PANCAKES
These can be served hot or cold, with or without all kinds of dipping sauces, at the table or the picnic, as snacks, starters or lunch box essentials. Or fry them on the spot at the local bake sale.
Caramelize onion and garlic with butter in small saucepan over low heat,
about 40 minutes
Cut butternut into squares and arrange on oven tray
Drizzle lightly with oil and bake in oven at 165˚C (fan)
Cover loosely with foil if butternut browns too much
Let cool and mash in mixing bowl
Stir in onion and egg
Stir in flour
Chop chilli finely (remove seeds if preferred)
Stir into butternut with parsley and coriander
Grate 1/4 tsp nutmeg, stir into batter
Season with salt and pepper
Stir in parmesan, cover and let stand until ready to fry, at least 15 minutes
Heat enough grapeseed oil to cover bottom of pan
Spoon batter into pan, enough for 4 pancakes at a time
Fry over medium heat until golden brown on both sides
Serve with small bowls of chutney, sweet chilli sauce and/or barbeque sauce
GREEN SALAD WITH HALLOUMI
Years ago, when I used to do long runs at the Centurion Theatre, my friend Mia ran the kitchen and everything else at the restaurant next door. Unlike these days, I NEVER went home after the show, Mia would be waiting with chilled white wine and one of my favourite after-show dishes, one of which was grilled halloumi. In all the years since then, I never had halloumi. Until melancholy recently made me put together this salad!
grapeseed oil
180g young spinach leaves
100g fresh rocket leaves
4 slices country bread, cut into squares
400g halloumi, cut into strips
seasalt
freshly ground black pepper
juice of 1 lemon
4 tbsp honey
2 tbsp chopped fresh parsley
Heat 2 tbsp grapeseed oil in pan
Add bread and fry until golden brown, transfer croutons to kitchen cloth, wipe pan
Arrange spinach and rocket on large serving plate
Arrange croutons on top
Heat 2 tbsp grapeseed oil in pan
Fry half the halloumi over medium until golden on both sides
Season very lightly with salt and pepper, keep aside, fry remaining halloumi
Add 1 tbsp oil to pan and fry tomatoes over high heat until skins burst
Arrange halloumi and tomatoes on top of salad
Add 4 tbsp grapeseed oil with the honey and lemon juice to warm pan
Whisk with rubber whisk over medium heat for 30 seconds, season with salt and pepper, drizzle over salad
Sprinkle with parsley
CITRUS SALAD WITH PAN ROASTED CARROTS
Forgive me, everytime I find I can use something to create a pattern, I do it, it's an addiction. Then it ends up looking really old-fashioned and people think I cannot afford to buy new cookbooks. But I am tired of stacking food and I like symmetry. By the way, this salad is delicious.
1 red onion
2 tsp sugar
2 tbsp red wine vinegar
240g small carrots
2 tbsp grapeseed oil
1 tbsp honey
pinch of salt
4 oranges
2 grapefruit
100g soft goat cheese
80 fresh rocket
3 tbsp mixed peppercorns, crushed
Slice onion into thin rings or strips
Mix with sugar and vinegar, let stand for at least 30 minutes
Slice carrots lengthwise into quarters, then into lengths of 6 cm
Heat carrots with oil and honey in pan over high heat
Stir for 1 minute until carrots start to brown
Lower heat and let simmer for 3 to 4 minutes
Season lightly with salt and let cool
Peel oranges and grapefruit and cut into slices
Arrange 6 slices each on 6 individual plates
Arrange onions and carrots on top
Break goat cheese and place on top
Place small bunches of rocket in center of each plate
Drizzle with Dressing and sprinkle with peppercorns
DRESSING:
1/3 cup olive oil
1 tbsp honey
2 tbsp red wine vinegar
1 tsp French mustard
seasalt
freshly ground black pepper
Whisk first 4 ingredients together
Season with salt and pepper
SMALL ROTI WITH GARLIC CREAM SAUCE
This recipe is for 12 small roti, a wonderful snack for 4 to 6 guests. I often double the amounts and serve these as a first course.
1 cup flour
1/2 tsp salt
2 spring onions, chopped
3/4 cup boiling water
grapeseed oil
Mix flour, salt and spring onions in bowl
Make a well in the center of the mixture and add boiling water
Dust work surface with a little extra flour and kneed dough for 1 minute
Form 12 balls and roll out into 12 small roti
Heat enough oil in pan to just cover bottom (medium heat)
Place 2 or 3 roti in pan, press down with spatula
Fry until golden brown on both sides, taking care not to let roti burn
Serve lukewarm or at room temperature with Garlic Cream Sauce
GARLIC CREAM SAUCE
1 garlic bulb, wrapped in oil and oven baked at 170˚C (fan) for 45 minutes
250g cream cheese at room temperature
2 tbsp sour cream
freshly ground black pepper
6 small sprigs of fennel
6 whole spring onions
Mix cream cheese and sour cream in mixing bowl
Cut off top of garlic bulb and squeeze out flesh
Mix into cream cheese mixture
Spoon into 6 small bowls, season with pepper and garnish with fennel
Place bowls on 6 large individual plates
Cut roti in half and arrange next to bowls
Garnish each plate with a spring onion
GOLDEN CAULIFLOWER BLINIS
600g cauliflower
2 tbsp grapeseed oil
3 large brown mushrooms, chopped
1 small onion, chopped
3 eggs, beaten
1 cup self raising flour
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp nutmeg, grated
1 tsp ground turmeric
3 tbsp fresh coriander leaves, chopped
extra grapeseed oil for frying
1 cup Greek yoghurt
3 tbsp fresh herbs, chopped (parsley, coriander leaves, basil)
finely grated zest of 1/4 lemon
Steam cauliflower until cooked, keep aside
Heat 2 tbsp grapeseed oil in pan
Fry mushrooms and onions until cooked
Place cauliflower in mixing bowl and mash with fork
Stir in mushrooms and onion
Beat in eggs
Add flour, salt, pepper, paprika, nutmeg and turmeric, mix well
Stir in 3 tbsp chopped coriander leaves
Heat 3 to 4 tbsp grapeseed oil in pan
Spoon 1 heaped tablespoons batter into pan
(It is best to make no more than 3 to 4 blinis at a time)
Fry 2 to 3 minutes on each side until golden brown, add oil if needed
Place on kitchen towel
Season yoghurt lightly with salt and pepper, stir in chopped herbs and zest
Serve with blinis
JEWEL SALAD
This salad is a complete meal, but also perfect as a beginning to a long, leisurly lunch with many small courses. This is also great to take to work, school or any outing. The vegetables look like tiny, colourful jewels, a playful visual feast!
1 1/2 cup quinoa
3 cups water
1 aubergine
6 small or 4 medium zucchini
1 yellow bell pepper
2 tbsp grapeseed oil
12 cocktail tomatoes
1 tbsp olive oil
juice of 1/2 lemon
seasalt
freshly ground black pepper
6 fresh mint leaves
3 spring onions
Heat quinoa and water in saucepan
Let simmer until all liquid has been absorbed, about 15 minutes
Remove from heat, cover with lid and let stand for 15 minutes
(This is the most important step for perfectly cooked quinoa!)
Cut aubergine, zucchini and bell pepper into small cubes
Heat grapeseed oil in pan and fry vegetables until just cooked and still brightly coloured
Spoon quinoa into mixing bowl and add fried vegetables
Cut tomatoes into quarters and add to quinoa
Stir in olive oil and lemon juice
Season with seasalt and black pepper
Roughly chop mint and spring onions and mix into salad
Serve at room temperature
MUCH LOVED NUT AND SEED LOAF
For years, when you walked into Topsi Venter’s Franschhoek restaurant, a small plate with a few slices of bread was the first thing brought to your table. This was the best bread I have ever tasted and I begged Topsi to let me have the recipe, but never got it. There was a recipe for a similar bread in her cookbook and between that one and my memory of the one I tasted hundreds of times, I arrived at this recipe. To this day, this is the only bread I bake.
2 cups brown bread flour
1 cup Nutty Wheat (3/4 cup plain flour plus 1/4 cup Wheat Bran)
2 tsp bicarbonate of soda
1 tsp salt
1 1/2 cups mixed nuts, chopped
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tsp sesame seeds
2 tsp poppy seeds
1/2 cup grapeseed oil
2 cups plain yoghurt
2 eggs, beaten
2 tbsp honey
Combine ingredients in a large mixing bowl
Work into a sticky dough
Divide between two lightly greased medium bread pans
Bake in oven at 165˚C (fan) for 50 minutes
Cover loosely with foil if breads start to brown too quickly
(I usually serve one loaf immediately and freeze one for later.)
SALMON POTATO CAKES
These are basically old-fashioned croquettes, but I do not have the time on this earth to try and shape these into perfect little logs, so now they enter the dining room as cakes.
500g young potatoes,
cooked or steamed with skins
2 tbsp fresh cream
2 tbsp self raising flour
3 eggs
150g salmon, oven roasted or tinned
pinch of nutmeg
1/2 tsp dried basil
1/2 tsp dried oregano
seasalt
freshly ground black pepper
3 tbps plain flour
3 tbsp fine breadcrumbs
grapeseed oil
Remove half the potato skins
Mash potatoes, mix in cream
Whisk one egg and add to potatoes
Mix in self raising flour
Add salmon, nutmeg, basil and oregano, mix well
Season with salt and pepper
Roll into 2 to 14 balls
Whisk 2 eggs in small bowl
Place flour and breadcrumbs in two more separate bowls
Roll each ball in flour, dip into egg and roll in crumbs
Refrigerate for 30 minutes
Heat 4 to 5 tbsp grapeseed oil in pan over medium heat
Flatten each ball just a little, fry in oil until golden on both sides
SPICY OMELETTE SALAD
This is a robust, picturesque, mouthwatering, satisfying experience that everybody enjoys. Nobody has ever refused this salad.
DRESSING:
1/2 cup olive oil
2 tbsp honey
juice and finely grated zest of 1 small lemon
1 tsp strong mustard
1/2 tsp paprika
seasalt
freshly ground black pepper
2 tbsp chopped coriander leaves
Whisk ingredients together
Cover and let stand for 1 hour
SALAD:
2 red bell peppers
2 tbsp grapeseed oil
3 eggs
2 tbsp milk
seasalt
freshly ground black pepper
pinch of chilli powder (1/8 tsp)
pinch of nutmeg
1 small red cabbage
2 heads of gem lettuce (about 200g)
140g large corn chips
Cut bell peppers into strips
Toss with 1 tbsp grapeseed oil
Arrange on oven tray, bake for a few minutes in oven at 170˚C (fan),
keep aside
Whisk eggs and milk together
Season with seasalt, black pepper, chilli powder and nutmeg
Heat 1 tbsp grapeseed oil over medium heat in non-stick pan,
move pan to cover surface with oil
Pour eggs into pan, bake until top starts to set
Fold over and slide onto a plate or cutting board
Let cool and cut into strips
Cut cabbage and gem lettuce into thin strips
Transfer to serving plate or large shallow bowl
Arrange bell pepper strips and corn chips on top
Arrange omelette slices on top
Drizzle dressing over salad just before serving
SOFT EGG COCKTAIL BITES
PANFRIED BREADS:
3 small square ciabattas (9cm x 9cm)
2 tbsp grapeseed oil
Cut each ciabatta into 4 slices (keep ends to make salad croutons!)
Heat oil in pan over medium heat
Fry 12 slices until golden brown on both sides
Wipe pan with cloth
SOFT SCRAMBLED EGG:
3 eggs
seasalt
1 tbsp grapeseed oil
1 tsp butter
12 chives, chopped
3 tsp green pesto
freshly ground black pepper
6 extra chives for garnish
Whisk eggs and and season lightly with seasalt
Heat oil and butter in pan
Add eggs
As soon as bottom of eggs start to set, push spatula through eggs
Add chopped chives
Remove from heat while 1/3 of eggs are still liquid
Keep moving spatula slowly until eggs are cooked but soft
Spoon teaspoons of egg on top of each slice of bread
Place very small amounts (about 1/8 tsp) of pesto on top of each slice
Season with black pepper
Cut extra chives in half and place on top
Arrange on serving plate
Serve at room temperature
GEISHA POTATOES
500g baby potatoes with skins
1 tbsp finely chopped fresh parsley
1 tbsp chopped fresh dill
1/2 tbsp freshly ground black pepper
250g cream cheese, at room temperature
fresh chives, tied in knots
Cook potatoes and let cool
Stir parsley, dill and pepper into cheese
Halve the potatoes and cut a sliver off the bottoms
Spread cheese mixture over bottom of each potato
Garnish with knotted chives
Season lightly with extra black pepper
PLATE WITH CREAMY CHEESE
Delicious, creamy, dreamy, unusual and simple! Use your best plate!
250g soft cream cheese
250g ricotta
3 tbsp crème fraîche
1/4 tsp seasalt
1/4 tsp freshly ground black pepper
40g pistachio nuts, lightly roasted
40 pomegranate seeds
1 tbsp honey
1 tbsp olive oil
Mix cream cheese, ricotta and creme fraîche together
Season with salt and pepper
Spoon onto serving plate
Sprinkel with nuts and pomegranate seeds
Drizzle with honey and oil
Serve with small toasts, biscuits, crackers or sliced fresh vegetables
BLUEBERRY SALAD
4 large wholewheat tortillas
75g pecan nuts
50g baby spinach
70g fresh rocket
70g fresh watercress
240g blueberries
1/3 cup olive oil
1/3 cup maple syrup
1/2 cup balsamic vinegar
juice of 1 lemon
seasalt
freshly ground black pepper
Cut tortillas into strips and arrange on baking sheet
Bake in oven at 170˚C (fan) until golden brown, this happen very quickly
Coarsely chop nuts, roast in a dry pan
Arrange greens on a large serving plate
Sprinkle nuts and berries over
Arrange tortilla strips on top
Whisk olive oil, syrup, vinegar and juice together
Season with salt and pepper
Sprinkle over salad just before serving
PUMPKIN SEED + PARSLEY PESTO
1/2 cup pumpkin seeds, coarsely chopped
1 cup fresh parsley, coarsely chopped
1/2 cup fresh basil leaves
2 garlic cloves, chopped
1/2 cup Parmesan, grated
1/2 cup + 1 tbsp olive oil
1/4 tsp seasalt
1/4 tsp freshly ground black pepper
Place pumpkin seeds, parsley, basil, garlic and Parmesan into food processor
Pulse a few times until ingredients are finely chopped and mixed
Season with salt and pepper
Add olive oil slowly while food processor runs at a low speed
Cover and store in refrigerator
Serve with mini toasts, sliced vegetables or french fries
