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CAPE MALAY BISQUE Ingredients • 2kg prawns • 2tblsp crème fraiche • 10g flat leaf parsley, roughly chopped • 50ml sunflower oil • 1tsp cumin seed • ½ tsp mustard seed • 2 cardamom pods • ½ tsp cayenne pepper • 2tsp turmeric • 1 onion • 1 carrot • 1 stick celery • 4 cloves garlic • 2cm piece ginger • 2tblsp tomato paste • 100ml Klipdrift Gold brandy • 500ml white wine • 250ml cream • 1 bulb fennel
SE E E H C , N E K IC H C : T A E TRIPLE TR O FRIES C IS D Y R R E B N A R C D AN Ingredients • • • • • • •
Oil for frying 20g sliced onion 10g butter 100g chicken strips 5ml tomato paste 5ml paprika 200ml chicken stock
• 5ml flour • 50g fresh cranberries • 200g frozen McCain Crispy Oven Steakhouse Cut Chips • 40g cheddar cheese • 60g blue cheese or feta • Fresh rosemary
Method • In a pan, fry the onions with the butter until translucent and soft. • Add the chicken, paprika and tomato paste. Allow to brown. • Add chicken stock and flour to the pan. Stir until combined, allow to simmer until thickened for about 10 minutes. • Add cranberries to the chicken, allow it to heat through. • Serve with McCain Crispy Oven Steakhouse Cut Chips. Bake the frozen McCain Crispy Oven Steakhouse Cut Chips until golden as directed on pack. Then place chips into a serving dish. • Pour the chicken strips in gravy over, then add cheddar to the chips and melt under the grill. • Finish off with some crumbled blue cheese or feta and a sprinkle of rosemary.
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Method • Peel the prawns (keep the shells for the bisque). • Heat the sunflower oil in a medium saucepan. Add the cumin and mustard seeds together with the cardamom pods. Fry for 30 seconds and then add the turmeric and cayenne pepper. Add the prawn shells and fry for three minutes. Add the Klipdrift Gold to the shells and flambé. • Roughly chop the vegetables, ginger and garlic and add to the pot. Fry until soft then add the tomato paste followed by the wine and 1L of water. Bring to a simmer and reduce by half. Add the cream and cook to a soupy consistency has been achieved. Season the bisque with salt and pepper and strain. • Poach the prawn meat in the bisque then roughly chop the flesh and mix it together with the crème fraiche and parsley. Season to taste with salt and pepper. • Slice the fennel bulb very thinly and then dress with a little extra virgin olive oil, a squeeze of lemon juice, salt, pepper and a bit of sugar.
