Anchovy, Caramelised Onion & Olive Tarts

Award-winning restaurateur Reuben Riffel says:

 

'We are so lucky to have excellent olives at our disposal in SA.  This tart is a celebration of the South African olive.'

 

 

 

Serves: 2

Total Time: 40 min

Prep Time: 20 min

 

 

Ingredients

1 roll puff pastry

1 cup blind-baking beans

2 tsp extra-virgin olive oil, plus extra to garnish

1 tsp butter

1 onion, julienned

1 egg yolk

1⁄2 cup mascarpone, room temperature

10 anchovies

1⁄2 cup olives, pitted

1⁄2 cup baby salad leaves

1⁄4 cup Italian parsley leaves

2 tbsp Gruyère shavings

 

Directions

1. Preheat oven to 180°C.

2. Butter two 15cm-diameter loose- bottomed tart tins.

3. Roll out the pastry to 3mm thick.

4. Cut out circles of about 18cm in diameter. Place one circle of pastry over each tin and neatly press in the pastry. Cut off the extra dough from the edges to form a neat tart case.

5. Using a fork, poke a few holes in the pastry to stop air bubbles from forming underneath it.

6. Cut out two 15cm by 15cm pieces of baking paper. Put one piece over each pastry case.

7. Divide the blind-baking beans equally between the tarts and place on the baking paper. Bake the tart cases for about 15 minutes, until golden brown.

8. Remove the pastry cases from the oven and lower the heat to 160°C.

9. Heat the oil and butter in a pan, add the onion and cook over a medium-low heat, stirring every now and then. The sugar in the onion will start to caramelise after about 8 minutes.

10. When the onions are a caramel colour and very soft, they're ready.

11. Mix the egg yolk with the mascarpone until the mixture is very smooth, with no lumps.

12. Divide the caramelised onion between the two tart cases.

13. Layer 5 anchovies on top of the onion in each tart.

14. Fill the rest of the tart case with the mascarpone filling and top, decoratively, with equal amounts of olives. Bake for about 15 to 20 minutes.

15. To serve, place the tarts on serving plates. Position the salad leaves and parsley leaves decoratively around each tart and garnish with the Gruyère shavings. Drizzle with extra-virgin olive oil.

 

 

TIP: To make these tarts, buy the best-quality puff pastry you can find.

Durban-Style Mince & Bean Bunny Chow

 

 

Make your very own bunny chow at home - it's easy and a fun way for teens to entertain.

Serves: 2 - 4 | Preparation Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

1 packet KNORR Authentic Chicken Dry Curry Cook-in-Sauce

2 Potatoes, cubed

1 Carrot, grated

5 millilitre Robertsons Turmeric

30 millilitre Crushed garlic and Robertsons ginger paste

45 millilitre oil

500 millilitre Sugar or kidney beans

15 millilitre Robertsons curry powder (mild, medium or hot to taste)

500 gram Mince

1 litre water

1 Onion, chopped

2 Loaves freshest white bread

 

 

Instructions

In a pot boil beans and carrot in KNORR Fresh Ideas Authentic Chicken Curry mixed with 1 litre water for about an hour or until beans are soft

Add more water if necessary

In a pan heat oil and gently fry the onion until transparent

Add garlic and Robertsons ginger paste, curry powder, turmeric and mince

Add the potatoes and beans, simmer until the potatoes are cooked, adding water if necessary

Cut the loaves of bread in half

Be careful to leave enough crust (about 2cm wide) along the edges and at the base when you hollow the halves out. This prevents leakage when you pour in the curry

Compress the dough from the insides of the bread just enough to form a nice lid to absorb curry gravy

Scoop curry into the bread, cover with the lid.

SNOWBALLS

Makes 48

Ingredients:

500g self-rising flour

1 cup castor sugar

3 eggs

125g soft butter or margarine

1/2 cup cooking oil

2 teaspoons baking powder

300 - 350ml ml orange juice to mix

To complete:

500 ml smooth apricot or mixed fruit jam

250ml water

300g desiccated coconut

 

 

Method:

Cream together the butter and the castor sugar. Add the oil.

Add the eggs one by one mixing well.

Add the self-rising flour, baking powder and the orange juice to

make a smooth batter. Grease a round based patty tin well with oil and fill the holes

2/3 full with batter. Bake at 180C for 12-15 minutes or until golden brown.

Turn out onto a cooling rack until completely cooled down.

To complete:

Simmer jam and water in a deep saucepan until the jam has melted about 10 minutes.

Place the coconut in a plate. Using a slotted spoon. dip each cake in the jam mixture

ensuring the whole cake is wet but not drenched. Coat with the coconut.

 

 

Variation:

Add a few drops of food colouring to the desiccated to make different coloured snowballs.

CROSTINI MET PEER EN GOUDA ~ Die Nataniël Tafel

JY BENODIG

2 pere en 1 ui, gesny
1 eetlepel botter
10 snytjies Italiaanse brood
100g spek
60g wit gouda


METODE

Karamaliseer uie in botter.
Sny spek in blokkies en braai in 'n droë pan.
Sny pere in skyfies.
Sny kaas in dun skyfies.
Rangskik pere, kaas, spek en uie op brood.
Plaas op oondplaat.
Bak in oond teen 180˚C vir 5 minute of tot kaas gesmelt is.

ROTI MET JOGURT-EN-WITBOON-BOLAAG ~ Die Nataniël Tafel

 

 

 

JY BENODIG

8 roti's of ander tipe platbrood
1 heel knoffelbol
1 blikkie cannellini-boontjies, gedreineer
½ koppie natuurlike jogurt
1 eetlepel grasuie, gekap
1 eetlepel pietersielie, gekap
skil van ½ suurlemoen, fyngerasper
seesout
grofgemaalde swartpeper
300g jong tamaties

METODE

Berei (of verhit) roti's volgens aanwysings en laat dan afkoel.
Sny in skywe of breek in stukke en hou eenkant.
Draai knoffel toe in foelie en bak teen 180˚C in die oond vir 50 minute.
Verwerk boontjies tot puree en plaas in mengbak.
Roer jogurt by, druk knoffel uit en roer by.
Roer kruie en skil by en geur met sout en peper.
Plaas tamaties op oondplaat en bak totdat velletjies bars.
Skep klein hoeveelhede jogurt op roti en plaas tamatie bo-op elkeen.

AARTAPPEL-EN-BASILIE-SNYTJIES ~ Die Nataniël Tafel

 

 

JY BENODIG

1 ui, gekap
1 knoffelhuisie, gekap
1 eetlepel botter
2 groot aartappels, in dun skyfies gesny
1 eetlepel druiwepitolie
4 eiers, geklits
3 eetlepels basiliekruid, fyngekap
seesout
grofgemaalde swartpeper

METODE

Karamaliseer uie en knoffel in botter.
Kook aartappelskyfies met 'n klein bietjie water in 'n pan tot net gaar.
Verhit olie in pan.
Gooi eiers en basilie in 'n omeletpan of tertbak.
Plaas in oond en bak teen 180˚C vir 3 minute.
Skep uie bo-op en rangskik aartappel bo-op.
Geur met sout en plaas terug in oond tot goudbruin (ongeveer 20 minute).
Verwyder uit oond en geur met swartpeper.
Laat afkoel en sny versigtig.