Qiqa Sibonise Jabane - Drum Food Ambassador

Starter

Homemade Salmon, Basil and Cream Cheese Pie

Ingredients:

Pastry:
1/4 cup flour
1/2 cup unsalted butter
1/4 teaspoon salt
1/4 cup of cold water

Salmon Filling:
500g salmon cuts
70g cream cheese
1 clove garlic
1 onion, finely chopped
1 lemon, sliced
1 teaspoon chilli powder
fresh parsley
fresh basil leaves, chopped

Method:

Pastry:
Preheat oven to180 degrees.
Grease a baking pan with butter/olive oil.
Put the flour and salt in a large bowl and add the cubes of butter.
Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Using a knife, stir in just enough of the cold water to bind the dough together.
Wrap the dough in cling wrap and chill in the fridge for 10-15 minutes before using.

Filling:
Mix the salmon, lemon juice, salt and clove of garlic in a bowl. Add the finely chopped onions in your mix. Do not over mix. Add a teaspoon of chilli and the fresh chopped basil and parsley into the bowl with the salmon.

Roll out your pastry dough and cut it into 6 equal rectangular pieces. Place 6 of those rectangles onto the prepared baking tray, and baste with butter.
Evenly top with the flavoured salmon and sprinkle the cream cheese on top of your salmon mix.
Leave a little border around the edges of your pies.
Lay the remaining 6 rectangles on top, stretching if necessary to make sure the filling is covered by your pastry.
Then use a fork to press and seal the edges.
Keep basting your pies with eggs or a butter mix.
Bake for 15-20 minutes until pastry is golden brown.
Let them cool down before serving.

Main Course

Smoked Eisbein & apple sauce with a parmesan mash & caramilized carrots

Ingredients:

1kg Smoked Pork Eisbein
1 Chopped onion
1 carrot, sliced thinly
2 tablespoons of brown sugar
Rosemary
1 Clove of garlic
4 Potatoes, peeled and washed
1 apple
50g of Parmesan Cheese
1/4 cup of Butter
Portuguese Spice Mix
1 Tablespoon of Apple Cider Vinegar

Method:

Mash:
Cut the potatoes into quarters and bring to a boil.
When they are soft, remove from heat and mash them up with a spoon or a masher. Add 50g of butter and 50g of parmesan cheese and let it cook for 2-3min.
Remove from heat and season to taste.

Apple Sauce:
Chopped 1 apple and bring to a boil with 2 tablespoons of brown sugar.
Let it simmer for about 10min and remove from heat.
Add 1 tablespoon of Apple Cider Vinegar and blend well until smooth and saucy.

Smoked Eisbein:
Pre-heat oven to 180 degrees.
Make small cuts in your Eisbein and stuff it with Rosemary sticks and roughly cut garlic cloves.
Add a tablespoon of brown sugar and chopped onion.
Add a little bit of water in your tray or casserole with your pork and season with salt and pepper. Cover with foil and let it cook in the oven for about an hour.
Make a basting with your spice mix and butter and keep basting your pork.
Roast your Eisbein for an hour and a half, while you are basting to ensure that the pork is moist.
Serve with Apple sauce and Mash.

Carrots:
Add 20g of butter and salt to your carrots and let them simmer for 5min. They should not be too over cooked as you want the crunchiness of the carrots.
Do not cook them for longer than 10min.

Dessert

Lemon & Vanilla Cheesecake

Ingredients:

Ginger biscuits
2 x Lemon
250g of Condensed Milk
250g of Double Cream Yoghurt
40g of butter
3 tablespoons of Brown Sugar

Method:

Finely crush the ginger biscuits into a bowl. Add your butter into the biscuit and mix well.
Press the mixture into the base of your tin. Chill for ten minutes.
Pour the condensed milk into a large bowl. Add the double cream yoghurt, lemon juice and lemon zest and whisk together. Put the mixture into the fridge for 2 hours.

In a pot, slowly simmer 2 tablespoons of brown sugar and 1 cup of water.
Let it simmer for about 5 minutes and add lemon juice and lemon zest.
Boil for about 10 to 15 minutes or until mixture becomes a syrup.
Let it cool down and when it is cool, pour it on top of the cheesecake filling to make a thin glaze.
Return to the refrigerator to cool.
Serve Chilled with a slice of lemon

#DRUMFOODAMBASSADOR

Terms and Conditions