The power might be off, but that doesn’t mean you have to starve! Here are a few no-cook, easy and delicious recipes that you can whip up during expected (and unexpected!) power outages.
SMOKED TROUT & BEETROOT SALAD WITH HOT JALAPENO CRÈME FRAICHE
(Serves 4)
Ingredients
160g sliced smoked trout
2 medium cooked beetroot, washed
2 Tbs red wine vinegar
1Tbs caster sugar
100ml crème fraiche
1 Tbs Peppadew® Hot Jalapeno slices, drained & finely chopped
100g rocket salad, washed (or other salad leaves you prefer)
30ml Olive oil
1 lemon, cut into wedges
Salt & black pepper
Chopped dill to garnish
Method
Cut the beetroot into cubes and set aside.
Use the rocket or salad leaves as the base of your salad. Top with the cubes of beetroot.
Lay strips of smoked trout over the beetroot cubes, and season with salt, black pepper and drizzle over the olive oil.
To make the dressing, mix together the crème fraiche and chopped jalapenos.
Sprinkle the chopped dill over the salad and serve with fresh lemon wedges and the crème fraiche & hot jalapeno dressing.
GREEN OLIVE SALAD WITH PEPPADEW
®PICKLED ONIONS
(Serves 8)
Ingredients
170 g pitted green olives, cut into slices
60 g Peppadew® Pickled Onions, drained and cut into quarters
4 celery stalks, halved lengthways and thinly sliced
1 red bell pepper
1 green bell pepper
6 garlic cloves, crushed
30 ml (2 tablespoons) capers, drained
45 ml (3 tablespoons) red-wine vinegar
125 ml (1/2 cup) olive oil
5 ml (1 teaspoon) ground black pepper
45 ml (3 tablespoons) flat leaved parsley, finely chopped
Method
Roast the bell peppers on the gas braai until slightly blackened. Place in a plastic bag and allow to cool down. Peel the peppers and cut into tiny dice.
Combine the olives, onions, celery, peppers, garlic and capers in a bowl.
Whisk the red-wine vinegar and oil together and add the black pepper and parsley.
Pour the dressing over the salad. Refrigerate until served or up to 3 weeks.
Serve at room temperature.
SURF AND TOAST
(Serves 4)
Ingredients
- 12 slices of country bread
- grilled 24 prawns, peeled and cooked until just firm
- 45 ml (3 T) mayonnaise
- 1 clove of garlic, minced
- 15 ml (1 T) fresh lime juice
- 30 ml (2 T) Peppadew® Pickled Jalapenos, drained and chopped
- Pinch of salt and freshly ground black pepper to taste
- 30 ml (2 T) fresh mint, shredded
Method
Cut 18 prawns into 4 pieces each.
Mix the mayonnaise, garlic and lemon juice.
Gently combine it with the prawns and the Jalapenos.
Season to taste with salt and freshly ground black pepper.
Spoon about 1 tablespoon of the prawn mixture onto each toast.
Garnish each crostini with the shredded mint and half a prawn and serve at once. Make sure you have your gas braai fired up for the toast!
CHOCOLATE FONDANT WITH SWEET AND SPICY MASCARPONE
(Serves 2)
Ingredients
40g butter
50g dark chocolate
15ml Peppadew® Hot Diced Sweet Piquanté Pepper Relish
2 eggs
50g sugar
55g flour
75ml Peppadew® diced Piquanté Peppers
½ tub mascarpone
2.5ml vanilla dust
Method
Heat up a Weber to medium heat Melt the chocolate, butter and relish together in a pot, set aside to cool.
Beat the sugar and the eggs until light and fluffy then fold through the cooled chocolate.
Sift through the flour last and combine all together.
Grease metal moulds with butter then dust them well with cocoa powder.
Pour the mixture just above half way into mould and bake in a closed Weber for 10 minutes; it should still be wet and gooey in the middle.
Once the fondant has come out of the Weber serve it with a dollop of the mascarpone.
