2 large brinjals
3 garlic of cloves, minced
125ml fresh lemon juice
3ml ground cumin
salt and pepper, to taste
30ml extra virgin olive oil
30ml chopped fresh flat-leaf parsley
Preheat the oven to grill. Prick the brinjals with a fork in several places and grill, turning a few times, until the skin blackens and blisters and the flesh is soft.
Remove from the oven, let cool slightly, and peel off and discard the skin.
Place the brinjal flesh in a bowl. Using a fork, mash the brinjal to a paste.
Add the tahini, garlic, lemon juice and cumin and mix well.
Season with salt and pepper, then transfer the mixture to a serving bowl – drizzle over the olive oil and sprinkle with the parsley.
Serve with kalamata olives and pita bread.
450g cooked beetroot
400g can of chickpeas, rinsed and drained
2 cloves of garlic, chopped
15ml lemon juice
60ml extra-virgin olive oil
salt and pepper to taste
15ml chives, chopped
Place all ingredients in a food processor and process until combined, then season with salt and pepper.
Place in a serving bowl and serve immediately, garnished with a few extra chives.
CHICKEN LIVER PATÉ
4 rashers of bacon, chopped
1 onion, chopped
1 clove of garlic
2 chillies, seeded and chopped
250g chicken livers
Heat the butter in a saucepan, add the bacon, onion, garlic and chillies. Cook on low heat until the onion is soft.
Add the chicken livers and cook for 10 minutes, or until done. Remove from the heat, add the sherry and cream and blend until smooth.
Spoon into a serving dish and serve with thyme and Parmesan biscuits.
THYME AND PARMESAN BISCUITS
Makes about 20
150g cold butter, cut up
1 egg, lightly beaten
3 sprigs of thyme, leaves picked
40g Parmesan cheese, finely grated
In a food processor, add the flour, salt and butter, pulse until the mixture resembles breadcrumbs.
Add the remaining ingredients and pulse until the mixture comes together, adding a little iced water if necessary.
Roll into a log shape and refrigerate for 20 minutes. Slice into 3mm discs and bake at 180ºC for 12 minutes, or until golden.
SMOKED SALMON TROUT PATÉ
200g smoked salmon trout fillets
70g butter, softened
15ml horseradish cream
pinch of cayenne pepper
100ml sour cream
20ml lemon juice
15ml chopped fresh dill
Either place in a serving bowl, cover and refrigerate for 30 minutes, or line a ramekin with smoked salmon trout fillets and fill in with smoked salmon trout paté, turning it out to serve.
Serve with melba toast and extra lemon.
Toast a few slices of white bread. While still warm, slice each piece in two, put the two halves back-to-back and toast for a very short time, just to crisp up.
Serve with the smoked salmon trout paté or any other savoury spread. - The Star