Festive Christmas Starter

Tags

Apple, Bresola, Cape Town, Chefs & Cooks, Christmas, Cifton Kitchen, fennel, food and drink, Food Blogs, Food Writing, grapeseed oil, Olive oil, recipe, Starters

A tasty and visually pleasing starter to brighten the Christmas table and very easy to prepare. For vegetarians you could exchange the Bresaola for a sprinkle of pomegranate seeds and capers

Insalata Bresaola

Serves 4

Ingredients

2 fennel bulbs; rinsed and trimmed

1 granny smith apple, washed and dried, keep skin on.

100g thinly sliced Bresaola

Juice of 1 lemon

2 tablespoons water

100g natural yoghurt

4 tablespoons Grapeseed or olive oil

a gentle splash of Pernod anise or Ricard Pastis (optional)

Salt and pepper

Dill or fennel fronds to garnish

Method

In bowl, mix the lemon juice with 2 tablespoons water set aside.

Cut the fennel into thin slices. Cut the apple into thin slices, then briefly dip the apple slices in the lemon juice water to keep the pulp from darkening. Toss the apple and fennel together, season to taste with salt and pepper and place a portion on each plate. Arrange the Bresaola slices in the middle and drizzle with the dressing.

Dressing

In a bowl mix the yoghurt with oil, Pernod, salt and pepper. Set aside

Garnish

With dill or fennel fronds.

Note

Bresaola is dried salted beef available from delicatessens.

Pernod Anise and Ricard Pastis, are both anise-flavoured liqueurs and are often referred to simply as Pernod or Ricard.

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.

Light Lunch – Grilled Tomato Mozzarella & Thyme

Tags

food and drink, Gourmet, Light Lunch, Mozzarella, Olive oil, recipe, Starters, Thyme, tomato

It rained last night; pools of water have collected on garden chairs and in pockets in the stone paving of the garden patio. At 6 in the morning these little puddles are ice cold against my bare toes. I quickly head back into the warmth of the kitchen, ready for my first cup of coffee; a quick catch up on the news and a mental check list of my work schedule for the day.

It is almost midday and lunch is what quickly comes to mind; it will be lunch for one today so something quick will do; grilled tomato, mozzarella and thyme is just what I want. I eat this with some crusty bread while I mull over the rest of my schedule.

This dish can be served as a starter or a light meal.. if you wish you could also add a few strips of bacon.

Ingredients

1 large beef tomato

1 ball fresh buffalo mozzarella

Sprig of fresh lemon thyme

Salt

Pepper

Olive oil

Garnish, a sprig of lemon thyme

Method

Cut off the core part of the tomato (this forms the flat base to keep it in position).Make four or 5 slices across the top of the tomato but don’t cut all the way through, gently press the slices open. Sprinkle with salt, pepper and bits of fresh thyme. Insert pieces of mozzarella and sprinkle with a little more salt and pepper.

Pop under the grill for about 5 minutes. Serve drizzled with fresh olive oil and garnish with some lemon thyme.

Serve with some crusty bread.

Tip: you could also use freshly chopped sage in place of the thyme.