{"id":1346,"date":"2016-08-31T08:02:48","date_gmt":"2016-08-31T08:02:48","guid":{"rendered":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/?p=1346"},"modified":"2016-08-31T08:04:56","modified_gmt":"2016-08-31T08:04:56","slug":"prawns-hummus-corn-salsa-nibble","status":"publish","type":"post","link":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/prawns-hummus-corn-salsa-nibble\/","title":{"rendered":"Prawns, Hummus & Corn Salsa nibble"},"content":{"rendered":"

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 \u2013 the braai meat a.k.a shisa nyama – traditionally South African.<\/p>\n

\u201cI 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<\/strong>.info<\/a>). 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,\u201d she said.<\/p>\n

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.<\/em><\/p>\n

Hummus:<\/em><\/strong><\/p>\n

1Tin\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chickpeas, drained<\/em><\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic Cloves, roughly chopped<\/em><\/p>\n

1tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ground Cumin<\/em><\/p>\n

0.5tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Paprika<\/em><\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon, juiced<\/em><\/p>\n

125ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olive Oil<\/em><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/em><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pepper<\/em><\/p>\n

 <\/p>\n

Place all the ingredients except oil, salt and pepper into a blender<\/em><\/p>\n

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.<\/em><\/p>\n

When all is smooth, keep the blender running and slowly start pouring in the oil. <\/em><\/p>\n

Scoop the mix out into a bowl and add salt and pepper as desired.<\/em><\/p>\n

Wrap the bowl and refrigerate for later<\/em><\/p>\n

*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<\/em><\/p>\n

Corn Salsa:<\/em><\/strong><\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Corn on the Cob<\/em><\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tomato<\/em><\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Onion<\/em><\/p>\n

15ml\u00a0\u00a0 White Vinegar<\/em><\/p>\n

15ml\u00a0\u00a0 White Sugar<\/em><\/p>\n

15ml\u00a0\u00a0 Water<\/em><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/em><\/p>\n

\u00a0<\/em><\/p>\n

In a pot put the corn and cover with water, boil till soft then remove and let cool<\/em><\/p>\n

Meanwhile cut the tomato into quarters and remove the seeds. <\/em><\/p>\n

Cut the tomato into small blocks and through in a bowl<\/em><\/p>\n

Peel and halve the onion. Cut the onion into similar size as the tomato and mix together<\/em><\/p>\n

When the corn is cool, cut all the kernels of the cob and add to the tomato mix<\/em><\/p>\n

In a saucepan bring to the boil the vinegar, water and sugar<\/em><\/p>\n

Once it has reacted boil point and the sugar has melted, through the hot mix over the tomato mix<\/em><\/p>\n

Place in fridge to cool down<\/em><\/p>\n

Once cool taste for seasoning<\/em><\/p>\n

*this can be made in advance and stored in a sealable container in the fridge for a week<\/em><\/p>\n

Prawns:<\/em><\/strong><\/p>\n

4 prawns per dish<\/em><\/p>\n

Remove the shell and vein from the prawn<\/em><\/p>\n

Rinse well to make sure that all of the vein is removed <\/em><\/p>\n

Pat dry on a paper towel and set aside<\/em><\/p>\n

Meanwhile heat up a frying pan, do not add oil or butter until you see some smoke coming from the pan<\/em><\/p>\n

You want the pan to be this hot so that it can make a nice sear and crunch on the outside of the prawn<\/em><\/p>\n

Once you see the smoke add and little oil and butter to the pan<\/em><\/p>\n

Place the prawns in the pan and cook each side for about a minute then place in an oven @180*c for 2minutes<\/em><\/p>\n

Plating:<\/em><\/strong><\/p>\n

Place the hummus on the bottom of a serving bowl and spread out, use as much as you would like<\/em><\/p>\n

The prawns should be cooked through, thus place the hot prawns on top of the hummus <\/em><\/p>\n

Take the salsa and sprinkle all over, about a tablespoon should do<\/em><\/p>\n

Remember to get some of the liquid from the salsa onto the plate as well, it give the dish some acidity.<\/em><\/p>\n

Garnish with some fresh rocket or chives<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":3,"featured_media":1348,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/1346"}],"collection":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/comments?post=1346"}],"version-history":[{"count":1,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/1346\/revisions"}],"predecessor-version":[{"id":1347,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/1346\/revisions\/1347"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media\/1348"}],"wp:attachment":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media?parent=1346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/categories?post=1346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/tags?post=1346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}