Apr 23 - JHB South East

Hasselback potatoes
Ingredients:
1.5kg medium-sized floury potatoes;
4 tbsp vegetable oil; 4 garlic cloves,
mashed; Sprigs of rosemary; Kosher salt
Method:
Heat the oven to 200°C. Use a metal
skewer and insert through the back of
one of the flatter sides of the potato. It
should go through most of the potato.
Place on a chopping board, skewer-side
down and, using a very sharp knife, cut
through the potato make slices a few millimetres apart. Remove the skewer and
repeat with the remaining potatoes. Put the potatoes cut side up on a shallow
baking tray and drizzle over the oil. Rub each potato to coat well getting some oil
in between the slices.
Toss in the mashed garlic, rosemary and season well. Roast for 50-60 mins or until
the potatoes are tender throughout and the tops are golden and crisp. Baste
with any oil in the pan halfway through cooking to get extra crisp potatoes. Garnish
with sprigs of rosemary.
Broccoli and cranberry salad
Ingredients:
5 cups chopped broccoli florets (about
2 large heads); ½ cup roasted almonds,
chopped; ½ cup dried cranberries; 1/3
cup diced red onion
For the dressing:
½ cup plain Greek yogurt; 2 tbs apple
cider vinegar; 2 tbs olive oil; 2 tbs maple
syrup or honey; 1 teaspoon sea salt
Method:
In a small bowl whisk together the
yogurt, apple cider vinegar, oil, maple
syrup and salt. Add the broccoli florets,
almonds, cranberries and red onion
to a large bowl and stir to combine.
Drizzle on dressing and toss until
everything is coated. Cover and chill
for at least 3-4 hours before serving
(overnight even better). Almonds can
be replaced by toasted sunflower
seeds.
Spanakopita (vegetarian)
Ingredients:
200g baby spinach leaves; 100g feta cheese, crumbled; 60g melted butter; 2
eggs; 2 tsp dried dill; ½tsp ground nutmeg; 125g filo pastry
Method:
Place the spinach leaves into a large pot and pour over a little water and cook
until just wilted. Tip into a sieve, leave to cool then squeeze out excess water and
roughly chop.
Place the cooked, drained spinach into a bowl and add the feta, dill, nutmeg and
beaten eggs and mix well. Set aside. Carefully unroll the filo pastry and cover with
damp sheets of paper towel to prevent drying out.
Take a sheet of pastry, brush with melted butter and place butter-side down in a
shallow 22cm dish that has been greased on the bottom and sides with butter.
Brush butter on another two pastry sheets and place them in the dish. Spoon
over the filling.
Then cover with two more layers of buttered filo pastry. Heat oven to 180°C and
cook for 30 mins or until the pastry is crisp and golden brown.
Remove from the dish, slice into wedges and serve with salad.
Hot cross bun chocolate pudding
Ingredients:
6 hot cross buns; 30g unsalted butter,
at room temperature; 125g dark
chocolate, roughly chopped; 1 vanilla
bean, split, seeds scraped; 600ml thin
cream; 600ml thickened cream, plus
extra to serve; Zest of 1 orange; 4
eggs; 170g caster sugar; Icing sugar,
to dust
Method:
Lightly grease the base of a baking
dish with butter. Slice hot cross buns,
butter each half. Place bases in the
dish. Sprinkle with chocolate and
cover with bun tops. Place vanilla pod
and seeds in a saucepan with both
creams and orange zest. Heat over
low heat until just simmering. Beat
eggs and sugar until just combined.
Pour into warm cream while stirring.
Strain evenly over buns and set aside
for 30 minutes for buns to soak up
custard. Preheat oven to 170°C and
place the dish in a roasting pan. Pour
boiling water into pan till it reaches
halfway up the sides of pudding dish.
Place in oven for about 45 minutes.
Dust with icing sugar and serve
with cream.
White rabbit cocktail
Ingredients:
80ml gin; 50ml amaretto; 50ml double
cream; 1 tsp lemon curd; ¼ tsp vanilla
extract; Edible flowers; handful of ice
Method:
Put the gin, amaretto, double cream,
lemon curd and
vanilla extract into
a cocktail shaker
with a handful
of ice and shake
until the outside
of the shaker feels
very cold. Strain
into two cocktail
glasses and garnish
with edible
flowers before
serving.
Text and photographs. All recipes and photographs courtesy of the chefs at Capsicum Culinary Studio’s Boksburg campus
April 2023 Get It Joburg South • Alberton • Bedfordview • Greenstone • Modderfontein 21
GIS0407_020_948155273.indd 21 2023/03/16 10:19:10