Biltong Spread, Lamb Stew Pies & Chocolate Mousse

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Starter: Biltong spread
You will need:
150 g chili snaps sticks
60 ml (¼ cup) green pitted olives, chopped
4 spring onion, chopped
100 g butter, softened
Serve with
Crackers or toasted bread
Mixed herb salad leaves
Cheery tomatoes
Parsley

Method:

  1. Pace the chili biltong snaps in a food processor and blend.
  2. Add the olives and spring onion and blen some more.
  3. Add the soft butter and blend until well mixed.  Remove and set aside.
  4. Spread on a cracker and top with salad leaves and cherry tomatoes. Sprinkle with parsley.

Main:  Rosemary Lamb Stew Pies

You will need:
1 kg lamb boneless, cut into neat pieces
30 ml (2 tbsp) corn flour
Freshly ground black pepper
30 ml (2 tbsp) oil
1 onion, finely chopped
3 cloves, garlic, chopped
1 each red and green peppers, diced
2 red chilies, chopped
1 sprig of rosemary
4 medium potatoes, peeled and diced
20 ml (4 tsp) barbeque spice
375 ml (1 ½ cups) water
2 x 400 g (2 rolls) frozen puff pastry, defrosted
Flour, for rolling

Method:

  1. Preheat the oven to 200 ºC and lightly grease an oven pan with oil. Dust the meat with the cornflour and pepper. Heat the butter and brown the meat for 8 minutes. Add the onion, garlic and sauté for 3 minutes.
  2. Add the peppers, chillies and potatoes and sauté for 5 minutes. Season with spice and add the water. Bring to the boil and then reduce the heat and simmer for 20 to 30 minutes until the meat is cooked and thickened.
  3. In the meantime, slightly roll out both pastries on a floured surface.  Place the meat filling in the centre on one pastry leaving enough edges on the side. Top with the second pastry and bake in the oven for 10 minute as until the pastry a golden and done. If the edges have puffed up, press again and bake for a few more minutes. Serve with a roasted vegie salad.

Dessert: Instant Chocolate Mousse

You will need:
150 g -200 g marshmallows
50 g butter
250 g (about a cup) of hazel nut nutella
60 ml (4 tbsp) hot water
250 ml (1 cup) cream
5 ml (1 tsp) vanilla essence
Decorate with
Grated white chocolate
Chopped hazel nuts

Method:

  1. Heat a medium saucepan over medium heat and melt the marshmallows with the butter and nutella. Add the water and stir continuously until melted. Set aside.
  2. In a large mixing bowl, whip the cream and vanilla essence until stiff peak stage and add the chocolate mixture to the cream.
  3. Fold lightly until mixed and scoop spoonfuls into serving cups. Grate white chocolate over each and sprinkle with chopped nuts and enjoy.

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