Batters
R7
Appetisers and entreescontinued
R6
Mussels in tomato
and garlic sauce
2 tablespoons olive oil
2 Spanish onions, finely diced
3 cloves garlic
1 cup white wine
600ml prepared tomato pasta sauce
1 kg fresh mussels, bearded and scrubbed
1/4cup basil leaves, shredded
Freshly ground black pepper
1. Preheat frypan on
‘High Sear’ setting
. Add
the oil, onions and garlic and stir fry until the
onion is soft.
2. Add the wine and cook until liquid is reduced
by half.
3. Stir in the tomato sauce, cover with the lid and
bring the mixture to the boil.
4. Add the mussels, then reduce to heat setting
10, replace the lid and cook until the mussels
have opened.
5. Remove any mussels that have not opened. Stir in
the basil and sprinkle with pepper.
Serve with crusty bread.
Ham and herbed
cheese omlette
4 x 60g eggs, separated
2 tablespoons milk
1 teaspoon mild English mustard
1/4teaspoon salt
2 tablespoons butter
120g sliced ham, thinly sliced into strips
2 tablespoons finely snipped chives
1 tablespoon chopped parsley
1 medium tomato, chopped
1/2cup grated tasty cheese
1. Combine egg yolks, milk, mustard and salt in
small bowl.
2. Beat egg whites in a separate bowl until soft peaks
form. Fold egg whites through egg yolk mixture.
3. Heat in frypan on setting 12. Add butter to melt,
add ham, chives, parsley and tomato, sauté for 2
minutes. Remove and set aside.
4. Reduce heat to setting 4-6. Pour egg mixture
evenly into frypan. Cover and cook until top of
omelette puffs and base is cooked and golden.
5. Sprinkle ham filling over half the omelette.
Fold remaining omelette half over filling.
Remove from frypan.
6. Cut into four slices and serve sprinkled with
grated cheese.
4-6
4Spicy pikelets
1 cup plain flour
2 teaspoons baking powder
1/4tablespoon brown sugar
1 teaspoon ground ginger
1/4teaspoon cinnamon
1/4teaspoon mixed spices
2 x 60g eggs, lightly beaten
1 tablespoon honey
1 cup milk
2 tablespoons butter, melted
2 tablespoons butter, extra, for greasing
1. Preheat frypan on heat setting 10-12.
2. Sift dry ingredients into a small mixing bowl.
Add eggs and beat using a mixer on a medium
speed. Gradually add remaining ingredients and
mix until smooth.
3. Allow mixture to stand for 5 minutes.
4. Add butter to grease frypan. Drop 6 level
tablespoons of mixture about 4cm apart into hot
greased frypan. Cook until bubbles appear on top
of pikelets. Turn and cook until golden. Remove
pikelets from pan. Repeat with remaining mixture.
Serve warm with jam and whipped cream.
Crepes
11/2cups plain flour
Pinch of salt
3 x 60g eggs, lightly beaten
11/4cups milk
1 teaspoon vanilla essence
2 tablespoons butter, melted
1 tablespoon butter, extra, for greasing
1. Preheat frypan on heat setting 10-12.
2. Sift flour and salt into small bowl. Combine eggs,
milk, vanilla and butter. Slowly add to dry
ingredients and beat mixture until smooth.
3. Add butter to lightly grease frypan. Pour sufficient
batter into frypan to make a fine even crepe. Turn
crepe over and cook until golden. Remove crepe
and repeat with remaining mixture. Cook quickly
as overcooking will toughen crepes.
Serve sprinkled with lemon juice and icing sugar.