Johannesburg - Large platters filled with delectable food are the way to go when entertaining a crowd.
These can be placed on your buffet table to create a sumptuous spread. Guests can help themselves, leaving the hostess free to join the party. Most of the preparation can be done in advance and platters arranged just before the guests arrive.
MADELEINES
Makes 16-18
2 eggs
80ml castor sugar
5ml vanilla extract
10ml lemon rind
125ml cake flour
2.5ml baking powder
60g butter, melted
Sifted icing sugar, for serving
Beat the eggs and sugar until thick and pale. Beat in the vanilla and lemon rind.
Sift the flour and baking powder and add to the egg mixture with the cooled melted butter.
Using a large metal spoon, fold in until well blended.
Spray a madeleine pan well with non-stick cooking spray.
Spoon the batter into the tray and bake at 200°C for 8-10 minutes, until pale golden brown.
Remove from the oven and tip the cakes onto a cooling rack.
Serve dusted with icing sugar.
TAMARIND CHICKEN WINGS
Serves 6-8
3 star anise
3 cardamom pods
2 long red dried chillies
5ml ground cinnamon
3 garlic cloves, sliced
3 shallots, peeled and quartered
2cm piece of ginger, grated
125ml tamarind paste
60ml honey
2ml curry powder
a few fresh curry leaves
45ml coconut oil, melted
coarse salt and black pepper
1kg chicken wings
Place the star anise, cardamom and dried chillies in a mortar and gently crush with a pestle.
Transfer to a large bowl with the rest of the ingredients and mix to combine.
Add the chicken wings and toss to coat. Cover and put in the fridge for an hour to marinate.
Preheat oven to 200°C. Cover an oven tray with tinfoil.
Put the chicken wings on the prepared tray. Roast for 30 minutes, turning halfway, until golden and cooked through.
Serve with sweet chilli sauce.
CHICKEN AND PESTO QUESADILLAS
Serves 6-8
250ml grated cheddar cheese
250ml grated mozzarella cheese
500ml cooked, shredded chicken
60ml basil pesto
8 tortillas
125ml sun-dried tomatoes, chopped
2 avocados, sliced
salt and pepper
chopped coriander, for garnish
Combine the cheeses in a bowl.
In another bowl, combine the chicken and pesto.
Heat a frying pan to medium-high.
Place a tortilla in the pan.
Top with some grated cheese, then some chicken mixture, sundried tomatoes and avocado. Season with salt and pepper.
Top with a bit more cheese and another tortilla.
Dry-fry the quesadilla until golden on the one side, flip it over and fry until golden on the other side. The cheeses should have melted.
Repeat with the remaining tortillas and fillings.
Cut into wedges and serve with coriander.
LIME CORIANDER PRAWNS
Serves 4-6
juice and grated rind of 2 limes
2 green chillies, halved, deseeded and finely chopped
2 garlic cloves, crushed
60ml olive oil
125ml chopped fresh coriander
60ml chopped fresh mint
800g prawns, cleaned and in the shells
butter, for frying
lime wedges, to serve
Place the lime juice, rind, chilli, garlic, oil, coriander and mint into a food processor and process until smooth.
Transfer to a glass bowl. Add the prawns and stir to coat. Cover and refrigerate for 20 minutes to marinate.
Heat a frying pan to hot, add a little butter and fry the prawns, in batches, for a few minutes.
After the last batch, return all the prawns back to the pan with the marinade and heat for a minute. Remove and serve with lime wedges.
CHOUX PASTRY WITH ROAST BEEF AND HORSERADISH
Makes 16-18
CHOUX PASTRY
250ml water
100g butter
250ml flour
3-4 eggs
BEEF
45ml olive oil
1kg beef fillet
60ml wholegrain mustard
salt and black pepper
45ml olive oil
250g crème fraiche
130g bottle of horseradish sauce
micro-herbs for garnishing
CHOUX PASTRY: Put the water and butter in a saucepan and bring to the boil. Remove from the heat and add in all the flour.
Beat vigorously with a wooden spoon until the mixture forms a ball in the centre of the pan. Remove from pan and allow to cool completely.
Put the dough in an electric mixer and add the eggs one at a time, beating well after each addition. Add only enough of the fourth egg to make a dough that is stiff and shiny and holds its shape.
Place spoonfuls of the mixture on a greased baking tray and bake at 190°C for 20-30 minutes until puffed up and golden brown.
Remove and pierce the side of each puff for steam to escape.
Return to oven and turn temperature down to 180°C for another 5 minutes.
Remove and cool completely before filling.
BEEF: Heat the oil in a frying pan and brown the meat all over. Remove and cool. Spread with mustard and season well. Roast at 200ºC for 25 minutes for medium rare, or longer for well done. Remove and set aside to cool. Slice thinly.
Combine the crème fraiche and horseradish sauce and mix well.
Fill each puff with some horseradish cream and a few slices of meat. Place on a platter and garnish with micro-herbs.
Note: To save time, buy sliced rare roast beef from a deli or butcher.
The Star