CAPE
PICKLED FISH
Illustrated
by Alexander Podlashuc "Cold Storage Porters"
1
kg firm white fish portions, cleaned and sprinkled with salt to taste
2 large onions, finely sliced
1 ½ cups white Balsamic vinegar
½ cup water
3 tsp medium Rajah curry powder
1 tsp turmeric
5 bay leaves
pinch cayenne pepper
2 ½ tbsp sugar
1 tsp finely chopped red chilli
1 tsp peppercorns
1 small knob fresh ginger, peeled
(Serves
8)
Dust
fish with flour and fry in oil, drain on paper and allow to cool. Sauté
onions in oil until tender and golden. Drain excess oil. Pour vinegar into
a saucepan, add the rest of the ingredients and bring to the boil, add
onions and simmer for a couple of minutes. Arrange fish in layers in a
dish (preferably earthenware), pouring vinegar/onion mixture over each
layer. Refrigerate and preferably leave for a couple of days to allow
flavours to infuse.
SMOKED
SALMON, FENNEL, FETA CHEESE AND RED ONION SALAD WITH HORSERADISH, CAPER
AND PICKLED GINGER CREAM SAUCE
1
packed mixed leaf greens
500 g smoked salmon
Cream
Sauce:
2 tbsp cream
1 tbsp water
2 tsp horseradish sauce
1 tbsp pickled ginger
1 teaspoon capers, finely chopped
(Serves 8)
Place
a selection of leaf greens on a platter. Drape with smoked cheese and
place spoonfuls decoratively on the salad. Garnish
with fresh dill or fennel tops.
BLUE
CHEESE, CRÈME FRAÎCHE AND SPRING ONION TART
Pastry:
1 cup flour
1 cup grated strong cheese such as Cheddar, Parmesan, Gruyère
125 g chilled butter
Sift
flour into a bowl. Grate in the chilled butter and mix in the cheese. Rub
together gently to make a soft dough. Press into a 23 cm pie dish and
chill well.
Filling:
4 eggs
2 cloves garlic, crushed
250 ml cream
250 ml crème fraîche or Greek yoghurt
200 g Gorgonzola or blue cheese of your choice
½ tsp salt or to taste
2 tbsp butter
25 ml flour
2 bunches spring onions, chopped
Prepare
the filling by blitzing the first eight ingredients in a food processor
– add finely chopped spring onions. Pour filling into tart shell and bake
at 180ºC until set, about 40 minutes.
Serve
with a green salad tossed with roasted baby Rosa tomatoes and finely
sliced, peeled, roasted red peppers.
FROZEN
TIA MARIA TIRAMISU
Illustrated
by Jackie Jones "Porcelain"
4
extra large eggs, separated
½ cup castor sugar
½ tsp instant espresso granules
¼ cup Tia Maria liqueur
500 g fresh mascarpone
½ cup fresh cream, whipped
1 ½ packets boudoir biscuits (*about 200 g)
1 cup strong coffee
2 tbsp powdered cocoa for dusting
100 g dark chocolate for making shards
(Serves 12)
Beat
egg yolks, castor sugar and espresso granules until thick and creamy. Add
Tia Maria and beat in the mascarpone. Beat the egg whites until stiff and
then the cream. Fold the egg whites into the cream. Fold this into the
mascarpone mixture. Line a large loaf tin with non-stick baking paper.
Pour in about a third of the mixture. Place on top of this a layer of the
biscuits which you have dipped into the strong coffee. Cover with another
third of the mascarpone mixture. Repeat another layer of biscuits and the
rest of the mixture. Finish with another layer of coffee dipped biscuits.
Place in the freezer for at least a day. Turn out onto serving dish and
remove the paper. Sift over the cocoa and press in chocolate shards
randomly on the top.
To
make chocolate shards, melt the chocolate and
spread it thinly onto a
baking sheet lined with a piece of non-stick baking paper. Place in
fridge. When set, break up into shards.
Tip:
Extra liqueur may be poured over each serving.
RICH
FRUIT CAKE WITH BRANDY
Illustrated
by Ruby Lara "Figs"
1
cup brandy
Bring to the
boil and then simmer for 20 minutes:
1 kg fruit cake mix
100 g walnuts
500 g cherries
1 tsp bicarbonate of soda
3 cups water
2 cups sugar
250 g butter
Allow
to stand overnight and the next day add:
5 well-beaten eggs
Mix together and add to fruit mixture:
2 cups cake flour
2 cups self-raising flour
2 tsp mixed spice
Pour
mixture into 2 large loaf pans lined with 2 layers of thick brown paper
(to prevent burning) and one layer of greaseproof or non-stick baking
paper. Bake at 130ºC for 4 hours. Remove from oven and, when nearly cold,
prick and pour over the brandy.
SCONES
I
have included this as it is so useful for last minute preparation!
Blitz
together in a processor using the pulse button:
2 cups sifted flour
pinch salt
4 heaped tsp baking powder
2 level tbsp sugar
Add and blitz to breadcrumb consistency:
125 g butter, cubed
In a cup whip:
1 egg and fill to the top with milk. Add and mix thoroughly. Place
spoonfuls in a greased and floured cookie pan. Bake at 230ºC for 10-12
minutes.
Tip:
For savoury scones omit sugar and add 2 tbsp grated cheese to the mix.
"Still
life" by Cecil Skotnes
Contact
Penny Dobbie Gallery
Tel: +27 (21) 424-8349
E-mail denarius@mweb.co.za
