RECIPES: Summer on a plate

ENTERTAINMENT

Words: Neil Ross, Executive Chef

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Summer on a plate

STARTER SERVES 4

Celeriac salad This flavour-packed starter is healthy, requires no cooking and is amazing with smoked salmon, roast chicken or some melba toast.

INGREDIENTS: • 1 large celeriac • tbsp mayonnaise • tbsp crème fraîche or sour cream • tsp of Dijon mustard • Half a cup parsley, finely chopped • Salt and pepper

METHOD: 1. Peel the celeriac, which is from the celery family and tastes quite similar but has a slightly nutty, milder and sweeter taste, and rub some lemon juice over it to stop it from browning. Cut the root in half and make fine slices, working from one side to the other. Taking a few slices at a time, cut into match sticks and squeeze lemon juice over.

2. Mix together mayonnaise, crème fraîche or sour cream, Dijon mustard and chopped parsley, and season with salt and pepper.

3. And it's ready to serve with your favourite dish.

Note: The celeriac salad will keep in the fridge for up to 2 days.

WINE PAIRING:

Simonsig Chenin Blanc

The cutting edge acidity of this Chenin balances the unique flavour profile of the celeriac, whilst the tropical notes in the wine works its magic with the spicy dressing.

(Cellar door price: R40 per bottle)

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WINE PAIRING:

Fleur du Cap Bergkelder Selection Chardonnay This wine is an excellent pairing with most rich fish dishes, especially shellfish, such as prawns, and will work wonders with creamy aioli. Serve cool, but not cold.

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(Cellar door price: R52 per bottle)

MAIN

SERVES 4

Spiced prawn skewers These skewers of juicy, spicy prawns make a tasty braai snack. They’re easy to handle and serve and people won’t get their fingers messy.

INGREDIENTS: • 1 tsp salt, fine • 2 tbsp fresh mint • 2 tbsp coriander leaves, fresh • ½ tsp garlic, grated • 1 egg, yolk • 2 tsp white wine vinegar • 150 ml grape seed oil • ½ tsp flaky sea salt PRAWNS: • 12 raw prawns, tails, peeled and deveined • 12 bamboo skewers, soaked in cold water • ½ cup olive oil • 2 tsp flaky sea salt • ½ tsp mixed spice • ½ tsp Allspice • ½ tsp paprika

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METHOD: 1. To make the coriander aioli, in a small pot bring 1 litre of water to the boil.

2. Add salt and then herbs. Cook for 2 minutes, drain off the liquid and then plunge the herbs into a bowl of iced water, to help preserve the colour.

3. Squeeze out any excess water before placing the herbs in a blender with the garlic, egg yolk and vinegar.

4. Blend together and then slowly drizzle in the oil so that it starts to emulsify.

5. Continue adding all the oil and sea salt to taste. If it’s too thick, adjust the consistency by adding a little milk.

6. Cut the underside or ‘belly’ of the prawns, so that it folds out as you thread it on the skewer.

7. Cook skewers for 4 minutes, turning occasionally, or until cooked through.

Note: The fresh mint and coriander aioli will keep in the fridge for a week and it’s sensational with pretty much anything cooked on the braai.

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WINE PAIRING:

OBiKWA Moscato OBiKWA Moscato is versatile enough to be enjoyed with most desserts, but goes especially well with this dish as it complements both the acidity of the fruit and sweetness of the honey.

(Cellar door price: R28 per bottle)

DESSERT SERVES 6

Roasted stone fruit This is a simple and scrumptious summer dessert.

INGREDIENTS: • 8 pieces of mixed ripe stone fruit, such as plums, apricots, nectarines or peaches • 3 wtbsp honey • 3 tbsp water • Ice cream, cream or yoghurt to accompany

METHOD: 1. Preheat the oven to 180°C. 2. Halve the fruit or slice away from the stone and put the mix in a heavy-based 26 cm baking tray.

3. Warm the honey and water together to combine. You can infuse other flavours to this if you like, for example, a vanilla pod and lavender sprigs or bay leaves will add interest. If you are using these aromatics, let them soak before using.

4. Pour the honey/water mix over the fruit and roast in the middle of the oven until the fruit is tender. This will take 20-30 minutes, depending on how ripe the fruit is. After removing from the oven, spoon the roasted fruit into a bowl, including the roasting juices.

5. Allow to cool slightly before serving with ice cream, cream or yoghurt.

Bon appétit!

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