COCONUT CHICKEN CRYSTAL ROLLS WITH CUCUMBER-AND-LIME DRESSING R26 PER SERVING
“Don’t allow the rice paper wrappers to get too soft when you soak them, they should still be a bit firm and will soften as you fill them. Store the finished rolls between sheets of clingwrap so they don’t stick together. If you like, use poached prawns instead of chicken.”
Serves 6 EASY
Preparation: 45 minutes
Cooking: 15 minutes
free-range chicken breast fillets 3
coconut milk 1 cup
chicken stock 1 cup
ginger 1 T,
finely chopped large rice paper rolls6
radishes 8, thinly sliced
coriander 15 g
basil 15 g
baby cucumbers 6, shaved
fresh coconut, grated, for serving
red spring onions, shredded, for serving
mint leaves, for serving
chilli crisp 2 T (find this at Asian stores)
toasted peanuts, for serving
For the cucumber-and-lime dressing, blend:
cucumber 1, peeled and chopped
ginger 1 t minced
garlic 1 t minced
coconut cream ½ cup
fish sauce 1 T
coconut sugar 1 T
lime juice 2 T
1 Place the chicken in a pan with the coconut milk, stock and ginger. Simmer, covered, for 15 minutes or until cooked through. Cool in the liquid. When cool, slice thinly.
2 Soak the rice paper wrappers in water according to package instructions, then layer the radishes, herbs, cucumber and chicken into each wrapper. Roll up and cut in half.
3 To serve, scatter over the remaining ingredients and drizzle with the dressing.
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: Woolworths Jordan Unoaked Chardonnay
BOVRIL-AND-BILTONG TWISTY DINNER ROLLS
“These were inspired by chef Bertus Basson. You can add grated Cheddar, too. Make the day before and warm up in the oven for a few minutes before serving with butter.”
Makes 6 to 8
A LITTLE EFFORT
Preparation: 30 minutes
Cooking: 20 minutes, plus 1 hour’s rising time
dried yeast 7 g
milk 1 cup
boiling water 4 T
Muscovado sugar 50 g
flour 400 g
cornflour 3 T
olive oil 3 T
For the glaze: butter 4 T, melted
Bovril 2 T
biltong powder 100 g
1 Preheat the oven to 180°C and line a large baking tray with greaseproof paper. Combine the yeast with the milk, add the boiling water and stir. Allow to bloom for 10 minutes.
2 In a large bowl, combine the sugar, salt, flour and cornflour. Make a well in the centre of the dry ingredients, add the yeast mixture and the olive oil, then combine until a dough has formed. Knead until smooth and elastic.
3 Oil the same bowl, place the dough inside, cover with a clean, damp tea towel and allow to rise for 45 minutes to 1 hour, or until doubled in size.
4 Once the dough is ready, combine the melted butter and the Bovril for the glaze. Roll the dough out into a 35 x 35 cm square on a floured work surface. Brush the surface of the dough with some of the glaze and cover with the biltong powder. Fold the dough into thirds (like a business letter) and roll into a 35 x 20 cm rectangle.
5 Cut the dough into 20 cm-long strips, roughly 2 cm wide. Take one strip and twist it, stretching it slightly as you do so. Hold one end of the twisted strip and coil the dough around your hand twice, then over the top of the dough coil, and tuck the loose end in at the bottom.
6 Place the twisted dinner rolls on the lined baking tray, cover and allow to rise for a further 10 minutes. Bake until golden brown, about 15–20 minutes. Brush with the remaining glaze before serving.
WINE: Woolworths Fairview Shiraz
ASIAN-STYLE SMOKED TROUT WITH MARINATED EGGS
“The fish and vegetables can be prepared ahead (see sidebar) – keep veg wrapped in a damp dish cloth in the fridge to keep it crisp.”
Serves 6 as a starter
Preparation: 25 minutes, plus overnight chilling time
Cooking: 10 minutes
rice 4 T
rooibos or honeybush tea leaves 3 T
star anise 3, smashed
trout or salmon 450 g
For the marinated eggs:
free-range eggs 3
ponzu sauce 1 cup
fish sauce 1 T
rice vinegar ¼ cup
red chilli 1, chopped
garlic 1 t, minced
fresh ginger 1 t, minced
pineapple, shaved, to garnish
spring onions, shredded, to garnish
sesame seeds, toasted, to garnish
coriander, to garnish
lime wedges, to garnish
Woolworths trout pearls, to garnish
1 Line a wok with 3 layers of tin foil. Place the rice, tea and star anise on the foil, then place a baking rack or metal steamer on top of the spices. Place the fish skin-side down on the rack.
2 Cover the wok tightly with foil and heat until you see puffs of smoke. Reduce the heat and cook for 5 minutes – the fish should be medium rare in the middle. Remove the fish from the wok and leave to cool.
3 Boil the eggs for 6 minutes, then peel and cool. Mix the marinade ingredients. Place the cooled eggs in the marinade, then cover and chill overnight.
4 To serve, break the fish into pieces and add the garnishes. Halve the eggs and place on top of the fish and drizzle over the remaining marinade.
CARB-CONSCIOUS, FAT-CONSCIOUS, DAIRY-FREE
WINE: Kleine Zalze Vineyard Selection Chenin Blanc
Save yourself time, and perspiration, and make these elements in advance
• Make the dressing for the beef tartare a day in advance and keep in a sealed jar in the fridge.
• Smoke the trout and prepare the vegetables for the salad – keep in the fridge covered with a clean, damp cloth.
• Poach the chicken for the crystal rolls and make the dressing. Prepare the fillings and keep in the fridge. Assemble the crystal rolls a few hours before serving.
• Make the sausage rolls in advance (you could even freeze them if you are a super food nerd and start cooking a week ahead) and bake just before serving. Make the chutney up to a week in advance and keep in a jar in the fridge.
• Make the Bovril-and-biltong twists the day before, store in an airtight container and reheat in the oven right before serving.
• Make the ajvar for the pork the day before and reheat over a low heat before serving.
• Make the miso butter for the Brussels sprouts a few days ahead and chill or freeze.
• Make the mashed potato pie and celeriac cream the day before and reheat to serve.
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