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Silvena Rowe's Lamb Moussaka Rolls |
For 8 to share
From Orient Express, by Silvena Rowe
RandomHouse. R295
INGREDIENTS:
2 large aubergines
6 tablespoons olive oil, for brushing
FOR THE FILLING:
1 small onion, finely chopped
1 tablespoon olive oil
400g ground lamb
2 large tomatoes, finely chopped
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon mild chilli powder
½ teaspoon oregano
Small bunch of fresh parsley, leaves only, finely chopped
2 small tomatoes, thinly sliced
50g Parmesan cheese, grated
TO SERVE:
300g thick yoghurt or suzme (strained yoghurt)
1 teaspoon nigella seeds
TO COOK THE AUBERGINES:
Preheat the oven to 180°C fan/gas mark 6.
Thinly slice the aubergines lengthways, about ½cm in thickness. You should have 8-10 slices. Arrange the slices on a baking tray and brush generously with olive oil. Place the oven and roast for 10 minutes, until soft and golden. Remove from the oven and allow cool.
TO MAKE THE FILLING:
In a large frying pan, sauté the onion in the olive for 2 minutes, until soft. Add the lamb and cook for further 4-5minutes, stirring to brown on all sides. Add the tomatoes, cumin, paprika, chilli and oregano and season to taste. Simmer for 10 minutes, until any liquid has mostly evaporated and the mixture is thick. Remove from the heat, stir in the fresh parsley and allow to cool.
TO MAKE THE ROLLS:
Preheat the grill to medium/high.
Take a cooled slice of aubergine, place a spoonful of the filling on one end. And carefully roll it up. Arrange the aurbergine rolls seam side down on a grill pan. Place a slice of tomato, or half a slice if that fits better, on top of each roll, and sprinkle with the Parmesan. Grill for about 2 minutes, until the cheese is gold.
TO SERVE:
Place the yoghurt or suzme in a bowl and sprinkle with the nigella seeds. Serve with the moussaka rolls, straight from the grill.
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BEEF FILLET STEAK with SMOKED MUSSELS (by Wynand Claassen |
Take a whole Beef Fillet (1,5-2kg), vacuum packed, or matured to perfection for +- 2 days in fridge.
Prepare marinated sauce consisting of a little Balsamic oil, Olive oil and Worcester sauce with 2 cloves of chopped Garlic and Parsley, a small bit of Lemon juice and ground black pepper. Place Fillet in flat dish 2-3 hours before braaiing, with marinating poured evenly over fillet and turning occasionally.
It is important to have a hardwood fire – preferably “hardekool”, “sekelbos” or mixed “Bosveld wood” (or a combination of them) if living in the northern provinces, or Rooikrans if living in the Cape. Wood adds a fantastic aroma to meat. Unfortunately it is not always available, and especially when I lived in Durban. When I moved back to Pretoria, my dad told me that from then on I would never have to braai with charcoal any longer. How correct he was!!
Before placing the meat on the grid, cut fillet into +- 80mm thick slices. Cut each slice again ½- to ¾-way through – just so that the meat could be opened. Place smoked Oysters inside each slice of meat and stich the two sections together with wooden tooth picks.
Braai over hot fire for a while, then raise the grid to braai over a more moderate fire. For me the best way to experience a fillet steak (as I experienced when playing club rugby in France 1977-78), is for the meat to be ‘rare’ although some people may prefer it ‘medium-rare’. For this, the required time to braai is 20-30 minutes, depends on the heat of the fire.
Serve this with oven-baked Potato in tin foil (like the former Meat & Eat Restaurant in Hatfield when we were students), with separate Garlic sauce, or sour crème sauce. Leave potato in foil, cut potato and add salt & pepper with sauce.
A delicious meal as the soft fillet and oysters melt in your mouth, with in between a few glasses of some nice red wine.
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Warm milk pudding |
65g castor sugar
4 egg yolks
1Whole egg
1g cinnamon
1g nutmeg
100ml full cream milk
400ml cream
100ml sugar syrup (1lt water to 1lt sugar)
1 granny smith apple
Mix eggs and sugar together and whip till ribbon stage add cold milk and cold cream and finish with spice’s. You may add more or less depending on your taste.
Put mixture in desired mould size, wrap in cling film. And steam at 65 deg for 40 mins. In water bath. Take out of mould it must be served warm. Great for cold winter days
For garnish thinly slice apple and submerge in sugar syrup. Leave in syrup for 10 minutes. The apple will become slightly soft. Serve with pudding.
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Bacon Foam |
500g bacon
1.5l milk
2.5g lecithin( can buy at most health shops) spray and cook has lecithin in so spray 2-3 seconds into pan for same effect
Cook the bacon until crispy, add bacon and bacon fat to milk, warm through do not boil!!!!
Blend. Till smooth.
When needed warm to 60 -70 deg. Froth with hand blender just below surface until bubbles start to appear the bubble should start becoming more dense. When it looks very creamy and frothy like a cappuccino. Bang firmly on solid surface to compact foam even more.
When serving it should stand up very well on the plate and have a smoky bacon flavor.
Spherical pea
To juice the peas:
• Superfine 300 g frozen peas
• 375 g of water
1. Place frozen peas in the blender.
2. Raising the boiling water and add to peas.
3. Mash the peas with the water to a juice.
4. Strain into a Superbag. (culinary equipment company)
5. Keep in refrigerator.
For the base of pea ravioli:
• Juice 500g peas (earlier development)
• 2.4 g of Algin (LA MARINA has stock)
1. Algin mix with 1 / 3 of the juice of peas with the help of a mixer until well blended and smooth.
2. Add the remaining peas juice and mix well.
3. Strain and store in refrigerator.
Calcic bath:
• 6.5 g of Calcic (LA MARINA has stock)
• 1000 g of water
1. Calcic dissolve in water with the help of a beater.
2. Put the mixture in a container that make for a height of about 5 cm.
3. Keep.
For the spherical pea:
1. Fill a bucket with the hemispherical base of pea ravioli and pour the contents of the bucket in getting Calcic spherical ravioli.
2. Cook the ravioli in the bath pea’s juice for 2 min.
3. After 2 min remove the ravioli with the help of a spoon with holes and immerse in cold water to clean them.
Drain peas spherical ravioli care not to break peas in water.
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Chocolate Cappuccino Log |
1½ x 125 g packets of Bakers Boudoir Biscuits (about)
65 ml coffee liqueur or sweet black coffee
3 jumbo eggs, separated
65 ml castor sugar
45 ml coffee granules
300 g melted milk chocolate
200 ml melted butter
250 ml cream, stiffly beaten
100 g melted dark chocolate
whipped cream (extra)
Line a small loaf pan with cling film. Sprinkle the Bakers Boudoir Biscuits with the liqueur or coffee and arrange them, standing upright with the sugared sides facing outwards, around the inner rim of the loaf pan. Arrange a few biscuits in the bottom to form a base.
To make the filling, beat together the egg yolks, castor sugar and coffee granules until the sugar and coffee dissolve, then stir in the melted milk chocolate and butter. Lightly fold in the cream so it does not lose any if its volume. Beat the egg whites into stiff peaks and also fold in lightly. Pour mixture into the biscuit base and cover completely with cling film.
Chill overnight in the fridge or a couple of hours in the freezer then turn out and decorate with the melted dark chocolate and extra whipped cream.
Serves 8 or more
PS: A chocolate lover’s dream this, to be served in happy, generous slices, the width of a Bakers Boudoir Biscuit. But don’t rush it: make it the day before. That will ensure that it sets well overnight.
This recipe is sourced from, "Take a Biscuit" published by National Brands.
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