Kirstie du Toit, Culinary Artist at Granny Mouse Country House & Spa loves throwing a healthy twist on the dishes she prepares. In light of National Heritage Day which doubles up as National Braai Day, on September 24, why not try a little tasty nibble to serve to guests as they wait for the main meal – the braai meat a.k.a shisa nyama – traditionally South African.
“I chose to incorporate corn into this dish as it forms part of the grain industry – one of the largest in South Africa, said to produce between 25% and 33% of the country’s total gross agricultural production (www.southafrica.info). So I thought it would be fitting, since it is heritage day and we are celebrating all things South African. It is also something different; a change from the normal dishes served on this day,” she said.
Du Toit has provided a simple, light and refreshing dish perfect for a light nibble. Serve this heart-healthy recipe to guests as a heritage day snack, before the boerie hits the braai.
1Tin Chickpeas, drained
2 Garlic Cloves, roughly chopped
1tsp Ground Cumin
1 Lemon, juiced
125ml Olive Oil
Place all the ingredients except oil, salt and pepper into a blender
Blend till smooth, remember to stop the machine a scrap all the ingredients, that stick to the sides, down so that everything can be blended to the same smooth consistency.
When all is smooth, keep the blender running and slowly start pouring in the oil.
Scoop the mix out into a bowl and add salt and pepper as desired.
Wrap the bowl and refrigerate for later
*this can be made in advance and stored in the fridge for up to 2 weeks, just put it into a sealable container and cover with olive oil
1 Corn on the Cob
15ml White Vinegar
15ml White Sugar
In a pot put the corn and cover with water, boil till soft then remove and let cool
Meanwhile cut the tomato into quarters and remove the seeds.
Cut the tomato into small blocks and through in a bowl
Peel and halve the onion. Cut the onion into similar size as the tomato and mix together
When the corn is cool, cut all the kernels of the cob and add to the tomato mix
In a saucepan bring to the boil the vinegar, water and sugar
Once it has reacted boil point and the sugar has melted, through the hot mix over the tomato mix
Place in fridge to cool down
Once cool taste for seasoning
*this can be made in advance and stored in a sealable container in the fridge for a week
4 prawns per dish
Remove the shell and vein from the prawn
Rinse well to make sure that all of the vein is removed
Pat dry on a paper towel and set aside
Meanwhile heat up a frying pan, do not add oil or butter until you see some smoke coming from the pan
You want the pan to be this hot so that it can make a nice sear and crunch on the outside of the prawn
Once you see the smoke add and little oil and butter to the pan
Place the prawns in the pan and cook each side for about a minute then place in an oven @180*c for 2minutes
Place the hummus on the bottom of a serving bowl and spread out, use as much as you would like
The prawns should be cooked through, thus place the hot prawns on top of the hummus
Take the salsa and sprinkle all over, about a tablespoon should do
Remember to get some of the liquid from the salsa onto the plate as well, it give the dish some acidity.
Garnish with some fresh rocket or chives