Monthly Archives: August 2016

Prawns_Hummus_Salsa_Nibble

Prawns, Hummus & Corn Salsa nibble

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.

Hummus:

1Tin                Chickpeas, drained

2                      Garlic Cloves, roughly chopped

1tsp                 Ground Cumin

0.5tsp             Paprika

1                      Lemon, juiced

125ml             Olive Oil

                        Salt

                        Pepper

 

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

Corn Salsa:

1          Corn on the Cob

1          Tomato

1          Onion

15ml   White Vinegar

15ml   White Sugar

15ml   Water

            Salt

 

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

Prawns:

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

Plating:

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

2016-08-29_wedding

Décor guidelines for hosting a wedding in spring!

Images: Karen E Photography

With there being no one “set” manual for the perfect wedding; there is experience and the “been there, done that” from those who have already hosted a wedding. It is these pieces of advice that stem from experience that can truly help you to ensure that your wedding is one of the best days of your life.

As we come into September, and the flowers are blossoming, there is always the feel of romance in the air.

For many brides, the fragrance of flowers in bloom, the slightly warmer temperature, and certain flowers and foods in season make September one of the best months of year to wed the love of their lives.

As many wedding destinations and establishments that cater for special occasions may agree, September is usually a popular month for weddings and many are booked out well in advance.

Are you hosting a spring inspired wedding and need some guidance on how to bring the look and feel of this bright season together? Why not follow these practical guidelines to ensure your wedding décor hits the mark!

  • Blooming gorgeous: Try work your décor around a particular blossom that is in season. This may assist in bringing down the price of your flowers and ensure you have an abundance for your big day. Some of the flowers in season at this time of year (in South Africa) are Freesia (white, yellow, pink and red), Amaryllis (white, cream and pale pink), Arum lilies (white or pink with a yellow stalk-like centre), Agapanthus (a.k.a, Lily-of-the-Nile) (small flowers in blue-purple or white) and the Barberton Daisy (a popular wedding flower that comes in bold colours like yellow, orange, pink, red and white).
  • Dress it up: Your table linen could be a bold floral print or a simple colour or even plain white that is dressed up with a burst of colour. The trend for 2016 is to include metallics such as gold’s, bronze’s and silvers; however the most common colours for this season include canary yellow, orange, cerise pink, purple and even a turquoise infusion.
  • Take the cake: Spring trends include tall cakes with fruit, flowers and even undressed options showing the cream and sponge.
  • It’s in the details: Floral accents could be brought in to add that “spring-feeling”, either in the bridesmaid’s dresses, groomsmen ties, or even on the bride – in the form of a floral headband. One may even prefer to incorporate a print on one of the layers of the cake; this is likely to add an extra element to the décor when tying in the overall look.
  • Wrap it up: Jars filled with jam, dried fruit and even nuts could be a small spring statement to add as guests favours.

If these minor details don’t tickle your fancy, then call the establishment you have booked for your wedding and ask the experts for advice.

Guidelines provided by Granny Mouse’s capable banqueting team who are able to help you with all your wedding details to ensure it is more than amazing! www.grannymouse.co.za