Nolizwe Radebe - Drum Food Ambassador

Starter

Bacon Cream Spinach Puff with Lemon Butter Prawns

Ingredients:

- 600g pack spinach
-1/2 cup all purpose flour
- 6 thick cut bacon (diced)
- 1 teaspoon crushed garlic
- 1/2 teaspoon crushed black pepper - 1/2 cup cream milk
- 1/4 cup butter
- 1/4 teaspoon nutmeg
- 1/2 onion (roughly chopped)
- Salt for taste

Method:

1. In a large pan over medium-high heat, cook the bacon until crispy for about 8 minutes. Remove from the pot and transfer to a paper towel-lined plate.
2. In the same pan, add 1/4 cup butter and let it melt then add chopped onion and garlic. Let it cook till the onion is slightly soft.
3. To the same pan add a bit more butter then whisk in the flour until well combined.
4. Slowly whisk in the milk and cream to prevent lumps from forming. Reduce heat to medium and cook until thickened, about 5 minutes, while constantly whisking.
5. Season with salt, pepper, and nutmeg. Reduce heat to low to keep warm, stirring occasionally.
6. While the sauce is cooking, in a large pot boil the spinach in salt water till its wilted Add the spinach and cover. Cook until wilted. Press down on the spinach already in the pot and then add more. Fold the hot spinach on top of the uncooked spinach to help distribute the heat.)
7. Carefully drain off all liquid from the spinach pot. Once spinach is cool, squeeze out any excess liquid (you may use your hands for this)
8. Add the drained spinach to the sauce and mix well, add more salt, pepper and nutmeg if need be

Serve on puff pastry (store bought, cut into circles and prepare according to packaging) with lemon butter prawns deveined prawns prepared in a lemon butter sauce)

Main Course

Slow Cooker Honey Pork Roast with Mash and Veggies

Ingredients:

- Whole pork loin roast
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 2 tablespoons crushed garlic
- 1/2 cup honey
- 2 tablespoons olive oil
- 1/4 cup soy sauce

Method:

1. Place the pork loin roast in the inner pot of a slow cooker.
2. In a medium bowl, combine dried oregano, dried basil, black pepper, salt, crushed garlic, honey, soy sauce and mix well then pour the sauce over the pork lion roast
3. Cover and cook on low for 6 to 8 hours.
4. Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred or cut the meat as desired.
5. Add the reserved cooking liquid to a saucepan and bring to a boil. Reduce the heat and simmer until reduced and slightly thickened.

Pour the reduced, thickened sauce over the meat and serve with mashed potatoes and veggies or any dude of your choice

Dessert

Chocolate Brownie Cake with Ice-Cream

Ingredients:

For the Brownie:

- 1 cup unsalted butter, melted
- 2 1/4 cups sugar
- 1 1/4 cups Cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 5 large eggs
- 1/2 cup water
- 1 1/2 cups All-Purpose Flour
- 1 cup chocolate chips, optional
*If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon

For the Chocolate Glaze:

- 2 tablespoons butter
- 60g chocolate (unsweetened)
- 1 cup icing sugar
- 2 tablespoons water (boiling)

Method:

For the Brownie:

1. Preheat the oven to 180°C. Lightly grease a 9" x 13" pan.
2. Combine the melted butter and sugar, stirring until smooth.
3. Stir in the cocoa, salt, baking powder and vanilla
4. Beat in the eggs one at a time. Then add the water, stirring until smooth.
5. Add the flour and chocolate chips, stirring until thoroughly combined.
6. Spoon the batter into the prepared pan.
7. Bake the brownies for 28 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached. The brownies should feel set both on the edges and in the center.
8. Remove the brownies from the oven, and cool them on a rack before cutting and serving.
For the Glaze:

1. Combine the butter and chocolate in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.

2. Measure the icing sugar and then sift it into a small bowl. Stir the sifted powdered sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more icing sugar. If too thick, add more hot water.

3. Glaze over the cooled chocolate brownie then cut and serve with ice-cream

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