Sensual Oysters topped with Cucumber Mignonette

Sensual Oysters topped with Cucumber Mignonette

Fresh Oysters are the perfect aphrodisiac...

You will need

24 super fresh oysters 

Crushed ice or rock salt
Cucumber Mignonette Sauce, recipe follows

Scrub your luscious oysters under cold water with a brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Find a durable thick cloth and fold it over about several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you have a small bowl handy to catch the gorgeous juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.

Cucumber Mignonette Sauce:

1 cup apple cider vinegar
1 shallot, finely minced
piece of fresh ginger, peeled and grated about 5 cm long (use the very fine side of the greater and discard all the liquid from the cucumber, keep only the pulp)

1/2 hothouse cucumber, peeled and minced
freshly ground black pepper
1 handful fresh coriander leaves, chopped

In a small bowl, combine the apple cider vinegar, shallots, ginger, cucumber, black pepper, and coriander give it a mix. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Lovingly dollop each oyster with the mignonette and some freshly finely grated coriander. Best served with cold Champagne or cold white wine such as Chardonnay..

Hot, Sexy Camembert & Fig Bake

Hot Camembert & Fig Bake

This recipe I got from Jenny Morris... one of my most loved South African Chefs... she has taught me a lot. This I love to make for lazy Sundays with nice freshly baked bread or crackers and a bottle of Red wine..

You just need 1 firm, not yet ripe Camembert, 250ml mascarpone cheese, 100g Gorgonzola blue cheese, chopped walnuts, sliced preserved figs, honey and toasted pine nuts (you can leave them out if you like and just use the walnuts)

Preheat oven to 200C, split the cheese horizontally and layer mascarpone, blue cheese, and half the walnuts and preserved figs on the bottom half. Close with the top half, drizzle with honey and top with remaining nuts and figs. Bake for 5 minutes. I like to take some toasted pine nuts and throw them ontop..

This is lusciously sexy and rich and you need to have a hot guy with you to feed.

Sexy Meat between the Sheets... Burritos..

Sexy Meat between the Sheets... Burritos..

Ultimate Burritos

Right, now almost nothing can beat my Burritos, this I know as whenever I make them everyone goes nuts!  The best flavours and textures wrapped in harmony will leave you salivating even though they are large and flavourful. I'm going to give you the best recipe possible. 

Purchase Burrito wraps from your fave local market. 

For the slow cooked Beer Chili 

Oil for frying

1kg chopped good quality stewing beef or cut of your choice, as long as it can cook soft roll in flour

2 large onions finely chopped

2 finely chopped carrots

2 stick finely chopped celery

3 whole chopped garlic cloves

4 chili's finely chopped (chose your chili to suit your taste and remove seeds if you like)

1 tin chopped tomatoes

1 small tin tomato paste

1 beer

1 glass good quality red wine

500ml beef stock 

Saute the meat and remove, add veggies to the pan and more oil, saute. Add the meat back and then add the garlic, chili's, tin of tomato, beer, tomato paste, red wine and simmer gently for about 15 min. Season with salt, pepper, 2 tsp paprika, 2 tsp chili or peri peri, 2 tsp barbeque spice, 1 tsp white pepper, 2 tsp chili flakes, 3Tbsp brown sugar, 2 Tbsp of Worcestershire sauce, 2 tsp crushed garlic, 2 tsp chipoltle chili. Transfer to a slow cooker and cook adding in the stock when you give a mix say quarter at a time. Should cook for about 2 hours. 

Refried Beans:

2 1/2 cups of dry pinto beans (about 1 lb or 450gm) or you can use tins of beans

3 quarts of water for the pinto beans

1/2 cup chopped onion (optional)

2 Tbsp bacon fat, or olive oil (for vegetarian option

1/4 cup wate

Salt and pepper to taste

Method

1 Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.

2 Cook the beans in water.
Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open. Allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker.

Strain the beans from the cooking water.

3 Add the onions and fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. When beans are heated through (and optional cheese melted) the beans are ready to serve.

Note that many recipes call for soaking the beans overnight and discarding the soaking liquid. We don't. We discard the cooking liquid and just add some water back into the frying pan when we are frying the beans.

Red Pepper & Tomato Sauce

In a pan roast 1 large red pepper, chopped, 3 garlic cloves and 2 x packets of (about 10 medium sized) vine tomatoes in olive oil for about 30-40 min. Blitz in a blender and add some salt and pepper and a tablespoon of sugar, mix well.

Toppings, 

Red Pepper & Tomato Sauce

Cheddar cheese grated

Chopped Salsa - Tomato, red onion, corriander and salt & pepper

Pickled chili

Guacamole - ready made or your own

Sour Cream in a squeezy bottle with a dash of milk

To assemble

Open up burrito, place a dollop of chili in the middle, dollop of refried beans & a dollop of guacamole. Fold into a rectangle and turn over. Ladle some Red pepper & Tomato sauce, place some cheese, chopped salsa, picled chili, guacamole over and then squeeze some sour cream over too. Be prepared to be transported to Mexico and beyond

Asparagus Spears with Poached Egg

A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper. Chef Kyle Norris

Ingredients:
• 750g asparagus, trimmed and peeled
• 4 large eggs
• Extra-virgin olive oil, for drizzling
• 100g Parmesan cheese, thinly shaved
• Fine sea salt and freshly ground pepper

Directions
1. Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
2. Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
3. Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.

Chocolate Peppermint Ice Cream Cake

Ingredients

Cake:

1/2 cup cake flour (not self-rising)
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, at room temperature
3/4 cup granulated sugar
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon peppermint extract

Filling:
4lt peppermint crisp ice cream, softened

Glaze:
1/2 cup heavy cream
1 cup bittersweet or semisweet chocolate, chopped
2 tablespoon dark corn syrup
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon peppermint extract

Garnish:
Dark or white chocolate curls or shavings
Confectioners' sugar
Directions

Cake: Heat oven to 400 degrees F. Line a 20cm x 30cm x 2cm baking pan with non-stick foil or wax paper. In a small bowl, combine cake flour, cocoa powder, baking powder, and salt.
Separate egg whites and yolks into 2 large bowls. Beat whites on medium-high speed until foamy. Gradually beat in 1/2-cup of the sugar. Continue to beat on high speed just until stiff (but not dry) peaks form.
Using same beaters, beat yolks with the remaining 1/4-cup sugar and extracts until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in 1/4 of beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan; smooth top. Bake 12 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.
Dust a clean towel with confectioners' sugar; invert cake onto towel. Remove pan; carefully peel off foil. Starting from the short end, roll up cake in towel; place seam side down on wire rack; cool completely.
Filling: Unroll cake and spread evenly with ice cream. Roll up cake. Wrap tightly in nonstick foil and freeze, seam side down, overnight until firm.
Glaze: In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in extracts; cool to room temperature.
Unwrap cake; trim ends. Place cake on a wire rack over waxed paper. Pour glaze along top of cake roll, spreading with a spatula to cover sides. Garnish top of cake with chocolate curls or shavings. Freeze cake

Bitter-sweet-Chocolate Tart

Chef Kyle Norris from The Beverly Hills Hotel in Durban creates this stunningly decadent bitter sweet chocolate tart..

Ingredients

Tart Shell
All-purpose flour
1 stick unsalted butter, softened
1/2 cup confectioners' sugar
3 tablespoon unsweetened cocoa powder
3 tablespoon almond flour
1/2 teaspoon salt
1 large egg

Filling

3/4 cup heavy cream
1/2 cup whole milk
500g bittersweet chocolate, chopped
1 large egg
1 large egg yolk

Glaze
1 teaspoon unflavored powdered gelatin
2 tablespoon whole milk
1/3 cup heavy cream
1/4 cup sugar
3 tablespoon unsweetened cocoa powder
150g milk chocolate, chopped
Sweetened whipped cream, for serving

Directions

Make the Tart Shell: In the bowl of a standing electric mixer fitted with the paddle, blend 1 cup of all-purpose flour with the butter, sugar, cocoa, almond flour, and salt at medium speed. Mix in the egg just until a soft dough forms. Scrape the dough onto a large sheet of plastic wrap and lay another large sheet of plastic wrap on top. Roll out the dough between the plastic wrap to a 24cm round. Transfer the round to a baking sheet and freeze until firm, 10 minutes. Preheat the oven to 200degree C.
Peel off the top sheet of plastic and invert the dough onto a 20cm fluted tart pan with a removable bottom. Remove the remaining sheet of plastic and gently press the dough into the pan. Trim the dough flush with the rim. Freeze until firm, 10 minutes.
Line the tart shell with parchment paper and fill with pie weights or beans. Bake in the center of the oven for 30 minutes, until the tart shell is nearly cooked through. Remove the parchment and weights and bake until the shell is cooked through, about 20 minutes longer. Transfer to a rack and let cool. Lower the oven temperature to 160 degrees C.

Make the Filling:
In a medium saucepan, combine the cream and milk and bring to a boil. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. In a small bowl, whisk the egg with the egg yolk, then whisk in 1/2 cup of the chocolate cream. Thoroughly whisk this custard into the chocolate cream in the saucepan. Pour the filling into the tart shell and bake until set around the rim but still slightly jiggly in the center, 30 minutes. Let the tart cool on a rack for 10 minutes, then refrigerate until chilled, 2 hours.
Make the Glaze: In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes. In a small saucepan, whisk the cream, sugar, and cocoa over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat. Scrape the gelatin into the cocoa mixture, add the milk chocolate and whisk until melted. Pour the glaze over the tart and spread it in an even layer using an offset spatula. Refrigerate the tart until the glaze is firm, 30 minutes. Serve with whipped cream

Chocolate Peanutbutter Moon Pies

These Moon Pies created by Chef Kyle Norris of The Beverly Hills Hotel are awesome for kids parties.. 

Ingredients

2 stick unsalted butter, softened
3/4 cup packed light brown sugar
3 teaspoon pure vanilla extract
1 large egg
2 large egg whites, at room temperature, to mix with corn syrup
2 1/4 cup all-purpose flour, plus more for rolling
Salt
120g semisweet chocolate, melted
1 cup chunky peanut butter
2/3 cup light corn syrup
1 pinch cream of tartar
1 cup sifted confectioners' sugar, plus more for dusting
Cocoa, for dusting
Cinnamon, for dusting

Directions

In a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the brown sugar and beat at medium-high speed until fluffy, 3 minutes. Beat in 1 teaspoon of the vanilla and the whole egg. Add the 2 1/4 cups of flour and 1/2 teaspoon of salt and beat until a soft dough forms. Divide the dough into 2 mounds and transfer to 2 sheets of plastic wrap. Pat each mound of dough into a 1/3-inch-thick square, wrap, and refrigerate until firm, 20 minutes.
Preheat the oven to 180 degrees C and line two large baking sheets with parchment paper. Working with one square at a time, on a floured work surface, roll the dough out to a 26cm square, 5ml thick. Using a 5cm biscuit cutter, stamp out rounds and arrange them 1cm apart on the baking sheets; repeat with the second square of dough. Gather the scraps and refrigerate until firm. Reroll and cut out more rounds, using the scraps only once. Refrigerate the cookies just until firm, about 10 minutes.
Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned, shifting the pans halfway through baking. Let cool slightly, then carefully invert the cookies onto racks and let cool completely.
Spread the melted chocolate on half of the cookies and the peanut butter on the other half. Allow the chocolate to set.
In a small saucepan, boil the corn syrup over high heat without stirring until it registers 120 degrees C on a sugar thermometer. Meanwhile, in a clean standing mixer fitted with the whisk, beat the 2 egg whites with the cream of tartar and a pinch of salt until firm peaks form. Slowly drizzle in the hot corn syrup and beat at high speed until glossy, about 2 minutes. At medium-low speed, beat in the remaining 2 teaspoons of vanilla and the 1 cup of confectioners' sugar.
Transfer the marshmallow to a pastry bag with a plain 1cm tip or a large zippered plastic bag with the corner snipped off. Pipe 1 1/2-tablespoon mounds of the marshmallow onto the chocolate-covered cookies. Top with the peanut butter–covered cookies and press lightly to spread the marshmallow to the edges. Let the moon pies stand in an airtight container for 2 hours (they will soften slightly) before dusting with confectioners' sugar, cocoa, and cinnamon and serving