Buttery prawns with tomato, olives, capers and a splash of Pernod

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Cape Town, chilli, Clifton Kitchen - Cooking thorugh the seasons, Cucumber, Entertaining, Food Blogs, Food Writing, Kate Abbott, Lifestyle, Parsley, Peppers, Pernod, Photography, Prawns, Radish, recipe, Salads, tomatoes

When it gets closer and closer to spring I start craving bright summery flavours, fresh greens and salads. Last evening although very cold gave way to this lovely dinner which has had everyone calling for the recipe, so here it is.

This is dead easy and utterly delicious. The flavour of the Pernod liquor complements but also mellows the intensity of the tomato and olives, coating the prawns in a heavenly buttery sauce.

Served as soon as it is made, accompanied by pieces of wholesome bread or rice to soak up the sauce.

Serves 4

Ingredients

6 plum tomatoes

20 tiger prawns

70g softened unsalted butter

1 tbsp. finely chopped capers

½ tsp. dried chilli flakes

70g Kalamata olives, stoned

25ml or Pernod

3 garlic cloves, very thinly sliced

2 tbsp. chopped flat-leaf parsley

Sea salt

Method

If you object to tomato skins then by all means skin them; I choose not to do so. Cut the tomatoes into wedges and set aside.

Peel the prawns, keeping the tail segment of the shell on. Cut a shallow slit along the back of each prawn and remove the dark vein using the tip of a small knife.

Place a frying pan over a high heat. When very hot, add 35gm of the butter and sauté the prawns quickly for about 2 minutes, shaking the pan as you go. Add the tomatoes, chilli and olives and cook for another 2 to 3 minutes, until the prawns are nearly cooked through; then add the Pernod. Do this carefully as it may catch fire. Let the alcohol evaporate for a minute then quickly add the remaining butter, the garlic, the parsley and a little salt. Toss for a second or two to enable the juices to come together in a runny sauce.

Serve immediately, with good crispy bread or rice.

Cucumber, radish, peppers and poppy seed salad

Halve the cucumber along its centre and scoop out the seedy core, which is full of water, and will dilute the dressing and make the salad watery.

Serves 4

Ingredients

1 large cucumber

4-6 radishes, sliced

I red pepper finely sliced

2 mild red chillies, thinly sliced

3 tbsp. roughly chopped coriander

60ml white wine vinegar or rice vinegar

125ml sunflower oil

1 1/2 tbsp. poppy seeds

2 tbsp. caster sugar

Salt and black pepper

Method

Gently and quickly toast the poppy seeds in a hot, dry pan for a few seconds; semi cover with a lid during the process to prevent the seeds from popping out of the pan.

Slice off and discard the ends of the cucumber. Slice the cucumber down the middle and remove the seeds. Slice the cucumber so you end up with pieces 1cm thick and about 3 cm long. Slice the radishes.

Mix together all the ingredients in a large bowl. Taste and adjust the amount of sugar and salt if needed. The salad should have a sharp and sweet tang.

I find it best to have all the ingredients for this salad ready and to assemble this salad just before I start cooking the prawns. This prevents the liquid which the cucumber tends to release, from diluting the dressing.

Note

Adding a few capers also adds another lovely flavour dimension to this salad.

Hong Kong–The Dinning & Shopping Capital of the World.

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Blogging, Books for Cooks, Buddha, Cape Town Cantonese style steamed fish, Clifton Kitchen, Disneyland, Entertaining, food and drink, Food Blogs, Food Writing, Four Seasons, Hong Kong, Hullet House, JW Marriot Hong Kong, Lifestyle, Mandarin Oriental Hong Kong, News, Orange mouse, Photography, recipes, Repulse Bay, Sevva Hong Kong, Shopping, Showcook, Singapore, South African Airways, Symphony of Lights, The Peninsula Hong Kong, Travel, travel Writing, Upper House Hotel, Victoria Harbour, Victoria Peak

Kate Abbott visits Hong Kong, the dining and shopping capital of the world, tells us where to have the most fashionable four o’clock cuppa in great style and explores fascinating ‘must go’ places.  First Published on Show Cook.Com  http://www.showcook.com/2012/travel-culture/hong-kong-on-a-plate-with-kate-abbott/

My taste buds were once again in need of some food adventure, the plan being to revisit Singapore. Unfortunately South African Airways no longer fly directly to Singapore, routing via Hong Kong instead. The short time available for this particular excursion therefor brought about a new set of travel plans… so it was goodbye to Singapore for now and hello to Hong Kong.

Hong Kong has it all, there is something to suit all tastes and budgets.

Hong Kong is everything other than what I expected; full of delightful surprises, friendly, clean, and a shopping and gastronomic paradise. As one of Chinas most vibrant cities it proudly boasts the title Culinary Capital of Asia. If fine dining in a bustling city is your idea of a brilliant holiday, then Hong Kong is where you need to be. Locals and visitors alike can indulge in a wide range of culinary experiences; savour some truly spectacular food, and enjoy the impressive combination of the finest ingredients, the dazzling range of international cuisines and some of the world’s best wines that are on offer. It has it all.

Eating is certainly one of the cities favourite pastimes, indulge in a simple snack, or an extravagant meal at an exclusive restaurant, or immerse yourself in the Asian culture, do as the locals do and dine in any of the abundant noodle houses and open food stalls; there is something to suit all tastes and budgets.

Soho is definitely one of the cities popular locations; a trendy dinning districts in the heart of Hong Kong known for its exotic range of cuisine, chic bars, and upscale boutiques. It is upmarket and specialises in many different cuisines including French, Nepalese, Italian, Mexican and Indian.

But Hong Kong offers far more than just great food. Its rich culture, colourful history, fabulous shopping and breath taking scenery all make this city a must visit, with so much to do, see and eat, not to mention shop.

Hong Kong is a free port and showcases commodities from all over the world, catering to every taste and budget.

Shopping areas are divided roughly into Hong Kong Island and Kowloon. The highlights are Central, North Point, Admiralty and Causeway Bay, Repulse Bay, Soho, on Hong Kong Island and Tsim Sha Tsui, Yau Ma Tei, Jordan and Mong Kok situated in Kowloon.

Malls and department stores are widely distributed in Hong Kong. All of the world’s designer shops, boutiques, and signature brands are everywhere to be seen, goods ranging from dresses, leather ware, home ware, antiques, watches to jewellery. The atmosphere in the malls is one of relaxed luxury, dotted cafes and a wide variety of restaurants. If you are looking for designer labels and luxury brands other than in the malls, visit Canton Road which has a high concentration of designer shops and goods situated around the Harbour City shopping centre.

Touristy shopping places include Repulse Bay, Stanley market, Jade market, and Ladies market, and are consider must go places when visiting Hong Kong. Here you will find an interesting array of little shops selling anything from souvenirs, garments, bags, art, pearls, silk and silk fabrics and costume jewellery. After browsing and shopping you can by a good lunch at any one of the many restaurants, which are frequented by locals and tourists.

Take a walk around Sheung Wan District to view shops and buildings that have retained a trace of the old Hong Kong, this area is also home to lots of traditional Chinese foods, herbal medicine and sadly lots of shark fins too.

Apart from shopping and eating there are of course other things to do. Victoria harbour is considered one of Hong Kong’s greatest assets, admired by everyone no matter how many times they visit the city; it bustles with activity day and night. To experience the energy take a ride on the star Ferry, a harbour cruise, or a ride on a traditional Chinese Junk. It is a lot of fun.

There is no better way to capture the magic of the harbour than by taking a night time cruise aboard a ferry where you will be able to enjoy the Symphony of Lights

The stunning multimedia show featuring more than 40 Hong Kong skyscrapers in a dazzling extravaganza. The show is displayed every night, weather permitting, at 8pm. It is an orchestration of music, decoration lights, laser light displays and pyrotechnic fireworks, all lasting about 15 minutes.

Some of the great vantage points from which to view the Symphony of lights include the Avenue of Stars, on the Tsim Sha Tsui waterfront Kowloon side, on sight-seeing ferries where one can enjoy the sights on both sides of Victoria Harbour, or from open deck bars such as Sevva’s in Chater road, Hong Kong.

Take the peak tram to Victoria Peak for spectacular views of Hong Kong, the surrounding area, the city, the harbour, and the views across the harbour to Kowloon. Afterwards enjoy lunch at The Peak Lookout Restaurant with its rustic interior and spacious terrace. It is another of Hong Kong’s landmarks, situated in a stunning location high above the city. The building is said to be one of the city’s oldest buildings. The restaurant has an extensive menu featuring Western and Asian flavours, it is also where I enjoyed a memorable plate of wonderful Hainan Chicken.

Hong Kong afternoon tea is quite a celebration in the City too, enjoyed by locals and tourists alike and worth planning into your afternoon of things to do. It is an extravagant spread of dainty sandwiches, plump scones with clotted cream, melt-in-the-mouth pastries and milky teas. The English introduced the traditional pre-dinner snacking-cum-social hour to Hong Kong, and the city’s hoteliers have since perfected the experience in atmosphere, service, and deliciousness.

Many venues indulge in the practice of Hi Tea; a few suggestions would be the iconic Peninsula Hotel situated in Kowloon. This very grand hotel opened in 1928, underwent refurbishment in 1994 and has tastefully combined colonial and modern elements in the finished product. It remains the definitive spot for English afternoon tea just as it was over 80 years ago. It’s all about the crumbly scones, string quartet, classic Indian and Chinese tea blends, served with a sense of style and ceremony in the grand colonial lobby.

The Four Seasons may not have the Peninsula’s history, but its afternoon tea is distinctly traditional, with finger sandwiches, scones, Devonshire clotted cream and homemade jams. The surroundings are modern, and very elegant.

Other recommendable places to enjoy afternoon tea are; Sevva’s, in Chater road Hong Kong, described as the very best in town. Timeless in décor, oozes warmth, and exudes an air of sophistication. Or try The Cosy Clipper lounge at the Mandarin Oriental Hotel, or the historical Hullett house, Tsim Sha Tsui; this boutique hotel’s parlour is all about English afternoon tea in the grand tradition, served under the imposing arches of the hotel terrace. For elevated vistas over Victoria Harbour, Cafe Gray on the 49th floor of The Upper House hotel is the place to be. Here afternoon tea is a versatile affair; you can order anything from a cup of Valhrona hot chocolate with an apple crostada on the side to a selection of sandwiches, pastries and scones. Then there is The Verandah restaurant located in scenic Repulse Bay, which is about as close to a tropical vacation as one can get without leaving Hong Kong Island. Run by the Peninsula and similarly housed in a gorgeous old colonial structure.

Site seeing: Break-a-way from the hustle and bustle of Hong Kong and head for the nearby islands, where there is lots more to discover. Lantau Island is famous for its beaches, fishing village, Disneyland and big Buddha, and is rich in nature and wildlife. Lamma Island is well known for its seafood and also its eclectic lifestyle. Here you will find Herboland where swathes of summer and winter herbs are cultivated by two entrepreneurial people. Their herbs are supplied to the hotel and catering industry; to some local markets and also cultivated for medicinal use.

There really is so much one can do and experience when visiting this amazing city and its islands, from eating, to nature walks and all that is in between, the choice is yours.

Where to stay; Hong Kong has literally hundreds of hotels from which to choose, so there is something to suit every budget. Popular and well located hotels are The JW Marriot, The Four Seasons, and The Oriental situated on Hong Kong Island and The Peninsula Situated in Kowloon. Hullett House Boutique Hotel in Tsim Sha Tsui, The Upper House, Pacific Place, Hong Kong, and The Repulse Bay Hotel, in Repulse Bay.

Memorable meals; there is just so much to choose from, and one is really spoilt for choice, having said that there were a few dishes of which the simplicity and flavour, left a lasting impression and urge to recreate back home. Some complicated and some fuss free and easy. Here I share something that is fragrant and delicious and easy to prepare.

Cantonese-style steamed fish

This simple but gentle technique is a favourite Chinese cooking method. With steaming the fish remains moist and tender and you can savour the aromatics and flavours of the combination of ingredients.

Serves 4

Ingredients

450g firm white fish such as cob

1 tsp. coarse sea salt

1 ½ tablespoons finely shredded fresh ginger

3 tablespoons finely shredded spring onions

2 tablespoons light soy sauce

2 tablespoons dark soy sauce

1 tablespoon groundnut oil

2 teaspoons sesame oil

Garnish with fresh coriander sprigs

Method

Rinse and pat the fish dry and rub evenly with salt. Place the fish on a plate and scatter the finely shredded ginger evenly over the top.

Prepare a steamer or place a rack into a wok or deep pan, fill the pan with about 5cm of water and bring to the boil. Place the plate with the fish on the rack (or in the steamer), cover tightly and steam the fish until just cooked; this should take about 5 minutes. The fish should be opaque and the flesh should flake slightly when tested.

Remove the plate with the fish from the steamer and pour off any liquid that may have accumulated during the steaming process. Scatter the spring onions on the fish, and then drizzle over the light and dark soy sauces.

In a small pan heat the ground nut and sesame oil together until the oils start to smoke, remove from the heat and immediately pour over the fish.

Garnish with coriander and serve with steamed rice and stir fried spinach with garlic.

Quick stir fried spinach with garlic

Simple to prepare and a good accompaniment for the Cantonese-style steamed fish.

Serves 4

Ingredients

700 g fresh spinach

1 tablespoon groundnut oil

2 tablespoons garlic coarsely chopped

1 tsp. salt

1 tsp. sugar

Method

Wash the spinach in several rinses of water. Remove the spinach stems, retaining just the leaves.

Heat a wok or pan over high heat. Add the oil and when hot and slightly smoking, add the garlic and salt and stir fry for about 10 seconds.

Add the spinach and stir fry for about 2 minutes, make sure the leaves are thoroughly coated with the oil, garlic and salt.

When the spinach has wilted and reduced to about one third of its original size, add the sugar and stir fry for a further 3-4 minutes. Pour off any excess liquid and transfer to a bowl to serve.

Steamed Rice

The Chinese way of cooking perfect rice without it becoming sticky is simple. Cook the rice uncovered in a pan of water at high heat until most of the water has evaporated. Then turn the heat down low, cover the pan and leave the rice to cook slowly in the remaining steam. Don’t uncover the pan once the steaming process has begun.

Serves 4

Ingredients

Long grain rice to fill a glass measuring jug to 400 ml

600 ml water

Method

Place the rice in a large bowl and wash it in several changes of water, until the water becomes clean, about 3- 4 washes. Drain the rice.

Place the rice in a pan with 600 ml water and bring to the boil. Boil for about 5 minutes until most of the surface liquid has evaporated; at this stage the rice will have lots of small indentations on the surface.

Cover the pan with a tight fitting lid; turn the heat down as low as possible. Cook the rice undisturbed for about 15 minutes; switch off the heat and leave to rest for about 5 more minutes.

Serve.

I like to follow the above meal with an orange mousse dessert, which is equally easy to prepare.

Orange Mousse

This light and refreshing orange mousse is a perfect ending to a meal and is quick and easy to prepare.

Serves 4-6

Ingredients

2 eggs separated and chilled

Salt

1 tablespoon icing sugar

2 tablespoons castor sugar

1 tsp. corn flour

Juice of 4 oranges, strained

Juice of 1 lemon, strained

Method

Place the chilled egg whites in a bowl with a dash of salt and whisk until stiff. The whites are ready when the whisk leaves a clear trail in the mixture. Add icing sugar and beat gently for about 1 minute. Set aside.

Place the yolks, castor sugar and corn flour in another bowl. Whisk together until homogeneously combined. Then whisk in the orange and lemon juice bit by bit. Pour the mixture into a saucepan and while whisking, cook over low heat for about 12 minutes. By this time the mixture should resemble thin custard. Pour the warmed egg yolk and juice mixture into the whipped whites, folding gently with a wooden spoon.

Pour the mixture into a serving bowl or individual little dishes, leave to cool and then refrigerate for at least 2 hours before serving.

Serve chilled.

Olive, Onion & Thyme Quiche served with Marinated Tomatoes

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Blogging, Books, Books for Cooks, Cape Town, Cape Town Cooks, Emmenthal, Entertaining, Entertainment, Food Blogs, Food Writing, Gruyère, Life, Marinated Tomatoes, News, olives, onions, Photography, Quiche, recipes, Thyme, Travel

There is an ancient pleasing flavour to olives, a flavour as old as God. There will be three of us for supper this evening and I’m making a quiche with an olive twist, serving with it the marinated tomatoes that I made yesterday.

As I prepare the final touches to the table, the smell of roses, mingled with Jasmine, light, fruity and romantic, wafts in through the open doors. Although a lovely evening, its chilly breeze makes it impossible to eat among all this billowing, fragrant chaos as I would have liked to. It’s time to close the doors against the chill and bring warmth into the room before everyone arrives.

For this recipe you can use bought, pre-made pastry which makes the quiche quick and easy to do. For accompaniments serve a nice mixed salad or a mixture of steamed broccoli and spinach dressed with vinaigrette, or just sliced tomatoes with onions.

 

Serves 4

Ingredients

For the Short crust Pastry:

225 g plain white flour

Tiny pinch of salt

110 g butter

Water or beaten organic egg mixed with a little water

Ingredients

For the filling:

150 g olives, pitted and chopped half

200 ml cream

3 eggs

2 onions, sliced

15 ml finely chopped fresh thyme leaves

80 g grated Gruyère or Emmenthal cheese

Grated zest of 1 lemon

Salt and pepper to taste

3 tbsp. olive oil

Method for pastry

Start with the pastry. Sift the flour into a large bowl with a pinch of salt. Cut the butter into cubes and rub into the flour with your fingertips, until mixture looks like coarse breadcrumbs. Add just enough water or egg and water mix to bring the pastry together. Do this using a fork or a knife.

Collect the pastry into a ball with your hands. Cover with cling film and leave to rest in the fridge for 15 minutes.

Roll pastry to fit a suitable baking container, cover with baking paper and fill with baking beans or rice. Bake blind in a preheated  oven at 180C for about 12 minutes, the pastry should be a light golden colour. Remove and leave to cool while you prepare the filling.

Method for filling

Heat the olive oil in a pan and sauté onions gently until golden in colour.

In a bowl gently mix together the onion, olives, thyme, grated cheese, lemon zest, the beaten eggs, cream, and seasoning.

Pour the mixture into pastry case. Bake in a preheated oven at 180 C until the filling sets , approximately 35-40 minutes.

Serve with salad of choice.

Cooking Should Always be a Delight for all the Senses.

Tags

Books, Cape Town, Chillies, Entertaining, feta, Food Blogging, Food Writing, Goats milk feta cheese, Herbs, Life, News, Photography, Quick meals, recipes, Rocket, Sandwiches, Travel

While snipping herbs, large white butterflies dance around me and chase one another over fennel, oregano and thyme, the latter which has just come into flower. This is how cooking should always be, a delight for all the senses.

A friend has popped in unexpectedly for lunch and I have very little time to cook but I want to provide something that is delicious yet quick to make. I have some crisp bread rolls and fresh goat’s feta so I make chilli feta sandwiches for the two of us which we eat at the kitchen counter while we catch up on each other’s news.

Chilli, Feta & Rocket Sandwich

Serves 2 as a light snack

Ingredients

2 red chillies, finely chopped. I like medium hot

3 spring onions, finely chopped

1 clove garlic finely chopped

A little olive oil

A few sprigs of fresh lemon thyme

200g feta cheese, more or less

Fresh coriander leaves, a handful, roughly chopped

Lemon juice

Rocket leaves, about 6 leaves per sandwich

Fresh bread rolls

Method

Warm a the olive oil in a shallow pan, add the chillies, spring onions and garlic and sauté over gentle heat, stirring from time to time until ingredients have softened and released their flavours .

Remove the leaves from the thyme stalks, chop roughly then stir into the ingredients in the pan. Put the feta in the pan, spoon a little of the chillies, spring onions, garlic and thyme mixture over the cheese and leave for a few minutes until the cheese is warm and starting to soften around the edges. Add the chopped coriander leaves and a drizzle of lemon juice.

Place the feta and seasoning in between pieces of bread, and tuck in some rocket leaves. Cut into fingers and serve.

It’s Almost Time to Bring the Patio Umbrellas out of Storage

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Basmati Rice, Blogging, Books, Books for Cooks, Cape Town, Chillies, Cooks, Eggs Soy sauce, Entertaining, Entertainment, farm fresh eggs, food and drink, Food Blogs, Food Writing, In Season, News, organic, Peanut oil, PhotographyLife, Prawns, recipes, Sesame oil, Spring, Spring onions, Travel, Writing

I wake an hour earlier than usual, to a light filled bedroom, not the usual overcast, dark days of the past few weeks. It’s going to be a sunny, breezy day, but temperature wise still cold enough to warrant warm clothing.

I cannot help but welcome the change in weather with open arms; I notice the lizard sprawled on the sunlit flagstones and wonder if it’s almost time to bring the patio umbrellas out of storage.

The afternoon cools dramatically and a chilly breeze blows in through the kitchen where I sip aromatic coffee while planning the evening meal. There will be three of us for supper and I want something that is quick to prepare yet feels like a special treat. I have some lovely fresh prawns, chillies, fresh coriander and farm fresh organic eggs, perfect for a dish of spicy prawn and scrambled eggs, dressed with soy and sesame infused sauce, served together with a bowl of basmati rice.

This is a delightful main course, simple yet full on flavour, perfect for a lunch or supper dish. It’s one I enjoy and so too the friends I have shared it with. To ring the changes I sometimes replace the prawns with firm fish, scallops or pork.

Spicy Prawn Scrambled Eggs Dressed with Soy & Sesame infused Sauce

Serves 3-4 people

Ingredients

4 – 5 eggs

60 ml peanut or other vegetable oil

600 g prawns, peeled and cleaned

3-4 spring onions finely chopped with some of the green part included

Dried chilli flakes

Sprinkle of salt 

Sauce Dressing

80 ml light soy sauce

2 tsp. white sugar

4-6 drops sesame oil

80 ml water

Accompaniment

Basmati Rice

Garnish

Chopped green parts of spring onion

Method

While the rice is almost cooked start making the sauce. Put all the sauce ingredients in a small saucepan, bring to the boil then remove from the heat.

Break eggs in a bowl and whisk lightly for a few seconds, add the tiniest bit of salt and pepper. Season the prawns with chilli flakes. 

Heat a wok or a frying pan until almost smoking then add half the oil, leave to heat through for a few seconds then add the prawns and cook until almost done. Remove prawns and wipe wok with some paper towels. Put wok back on the heat, add the balance of the oil, add the egg mixture and stir fry until just beginning to set. At this point add the prawns and the chopped spring onions and gently toss together for a few more seconds to combine.

Remove from the heat and transfer the egg and prawns to a plate and pour over the warm sauce sprinkle over some chopped green parts of spring onion and serve with Basmati rice.

Note: when adding salt to season the ingredients prior to cooking, do so sparingly and  keep in mind the saltiness of the soy sauce in the dressing.

A delicious soupçon at the end of a meal

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Blogging News, Books, Cape Town Cooks, Chefs, Christmas, Crème de menthe, Entertaining, Entertainment, Food Blogs, Food Writing, home made chocolates, Life, Peppermint creams, Photography, recipes, Travel, truffles, Writing

Sometimes instead of dessert I will instead serve these beautiful peppermint creams at the end of a meal with either coffee, tea or a night cap of choice. You can of course make a dessert as well, it is entirely up to you. I love these easy to make peppermint creams as do my friends who have enjoyed them often. Served displayed on a beautiful platter, makes them the best treat imagined.

Peppermint Creams

Ingredients

Makes about 40

125 g unsalted butter

75 g icing sugar, sifted

15-20 ml crème de menthe

500 g dark chocolate finely chopped, ( good quality, 60-70% cocoa solids)

Method

Place butter in a bowl and beat with electric mixer on high speed until light and fluffy which should take about 4-5 minutes. Beat in one third of the icing sugar and half the crème de menthe, beat well to combine. Add half of remaining icing sugar and remaining crème de menthe, and beat well to combine, and then beat in the last of the  remaining icing sugar. Refrigerate for about 30-40 minutes or until the mixture is a workable consistency. Take heaped teaspoons of mixture and form into mounds and place the mounds  on a tray lined with baking paper. Freeze until firm but not frozen solid, about 15 minutes should do it.

Melt chocolate in heatproof bowl placed over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Dip the creamed mounds one at a time into the melted chocolate, shake off excess, and then gently roll in cocoa. Place the peppermint creams on tray lined with baking paper and refrigerate until firm. This should take about 40 minutes. Store the peppermint creams in fridge in an airtight container.

Food For a Crowd

Tags

Appitizer, Books, Calzone, Cape Town, Cefs, Cooks, Entertaining, feta, food, Food Blogs, Life, News, Photography, Pizza, Proscuitto, recipes, spinach, Travel, Writing

Calzone can be filled with anything you have at hand making it perfect food for feeding a crowd, especially handy at this time of the year when we entertain a lot. It’s also easy to make but does require a little forward planning.

The flavourful marriage of spinach, rocket and prosciutto together with feta cheese is one of my favourite combinations.

Serves 8-10  as a starter or appetizer

or

Serves 6 as a main meal with salad

For the dough

500 g flour. I use 00 flour

200 g semolina, and a little extra for dusting

1 tablespoon activated instant dry yeast

10 ml sea salt

40 ml olive oil

400 ml water

For the filling

2 tablespoons olive oil

5 garlic cloves thinly sliced

300 g baby spinach

250 g rocket, small leaves are best

salt and pepper to taste

12-14 slices of prosciutto

Method

In a bowl combine the flour, semolina, yeast and 10 ml sea salt. Make a well in the centre, add olive oil and about 400ml water, stir to combine. Turn dough onto a clean work surface, knead until combined and smooth, about 10 minutes. Place dough in a lightly oiled bowl, cover with tea towel, and place in a warm place to prove until double in size. This will take about 45-50 minutes.

In the meantime sauté the garlic in olive oil in a pan over medium heat for about 2 minutes, add spinach and rocket and cook until wilted, about 1-2 minutes. Season to taste with salt and pepper and set aside to cool.

Preheat the oven to 250C.

Prepare the base

You will need an oven tray measuring 40 x 25cm. Scatter a base of oven tray with semolina. Roll two thirds of the dough slightly larger than the baking tray (45 x 30 cm) and place the dough on the tray.

Arrange wilted greens over the dough, leaving a 3cm boarder. Scatter with basil, feta and prosciutto, fold in border, moisten the border with egg wash and set aside. Roll out remaining dough to 40cm x 25cm, place over prepared base and press edges together to seal. Cover loosely with a tea towel and leave in a warm place until dough has risen slightly, about 25-30 minutes. Cut slits in top, place in oven and bake until golden brown (10-15) minutes.

Cut into serving portions and serve either with a salad or as an appetizer

Oozy and Delicious….Baked Mozzarella Wrapped in Prosciutto

Tags

Bocconcini, Cape Town, Chefs, Clifton Kitchen, Entertaining, food and drink, Food Blogs, Light Lunch, Micro greens, Mozzarella, Olive oil, Prosciutto, Starters, tomato

 

On the menu is this lovely little starter that everyone adores and which takes this dish to a whole new level. Not only does it look great but generally draws unctuous sounds and comments from all who eat it. If I am serving this as a starter for a lot of people, then I opt for the little Buffalo Bocconcini mozzarella balls, serving two per portion. For this particular dish I used the larger cow’s milk mozzarella balls that also come in a packet surrounded by liquid. This recipe is a nice option for a light lunch as well. Try and get your hands on some micro herbs which add a touch of finesse to the salad. Another nice option is to serve the mozzarella on a thinly sliced piece of toasted ciabatta or as in this instance, on top of some tomatoes

Serves 2

Ingredients

2 mozzarella balls about 125g each

4 thin prosciutto slices

2 tablespoons extra virgin olive oil

Some Basil, lettuce and or micro greens mixed together

Dressing

1 tsp. Dijon mustard

1 tsp. lemon juice

50-60ml extra virgin olive oil

Pinch of sugar

Method

Preheat the oven to 250C

Wrap each mozzarella with 2 slices of prosciutto. If necessary secure with a tooth pick. Place the mozzarella on paper lined oven tray and drizzle with some olive oil. Roast until the mozzarella begins to melt.

Mix the dressing ingredients together, place the mozzarella balls on a plate with herb salad to the side and drizzle over the dressing and sprinkle with some freshly ground pepper.