Walnut caramel tart

Chef Kyle Norris

Ingredients (serves 8)

Pastry

300g (2 cups) plain flour
110g (1/2 cup) white sugar
180g chilled butter, cubed
2 egg yolks
1 tbs chilled water

Plain flour, to dust
Double cream, to serve

Walnut caramel filling
900g (4 cups) white sugar
250ml (1 cup) cold water
160g butter
160ml (2/3 cup) thickened cream
460g (4 cups) walnut pieces

Method

To make the pastry, place flour and sugar in the bowl of a food processor. Add butter and briefly process until mixture resembles coarse breadcrumbs. Add egg yolks and water, and briefly process until mixture just comes together (don't over process). Turn onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 180°C. Use a rolling pin lightly dusted with flour to roll out pastry to a 35cm disc. Line a shallow 28cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Line pastry case with non-stick baking paper and fill with dried beans, rice or metal pastry weights. Bake in oven for 20 minutes. Remove from oven. Remove paper and beans, rice or weights, and bake for a further 10 minutes or until golden brown and cooked through. Remove from oven and set aside for 15 minutes to cool.
Meanwhile, to make the walnut caramel filling, combine the sugar and water in a large saucepan and stir over low heat until sugar dissolves. Increase heat to high and bring to the boil. Gently boil, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 15 minutes or until the sugar caramelises. Remove from heat. Add butter and cream, and stir until combined. Add walnuts and stir until they are evenly coated in caramel.
Pour walnut mixture into pastry case and smooth surface. Cover with plastic wrap and place in the fridge for 1 hour.

Cut tart into wedges and serve with double cream, if desired.

Perfect Four Course Meal by Chef Kyle Norris

Take the colours and flavours of autumn as inspiration, and create an elegant afternoon of food and wine for friends.......Drink Warm spiced wine-- Appetiser-- Figs with almonds & feta-- Starter-- Roasted garlic & tomato soup with parmesan crisps-- Main-- Lamb with pistachio crust- Baby rocket, bean & bacon salad- Parsnip & ginger puree with basil oil-- Dessert Walnut caramel tart - Cheese Blue cheese panna cotta with pear. Chef Kyle Norris, The Beverly Hills Hotel, Durban. 

Salad starter - Figs with almonds and feta

Ingredients (serves 8)

60g whole blanched almonds
16 figs, halved
160g feta
Freshly ground black pepper
dressing
1 garlic bulb
6 anchovies, drained on paper towel
1 tbs white wine vinegar
2 tbs extra virgin olive oil
Salt & freshly ground black pepper

Method
Preheat oven to 180°C. To make the dressing, place the garlic on a baking tray and roast in preheated oven for 30 minutes or until soft. Remove from oven and set aside for 10 minutes to cool slightly. Peel the garlic and place in a small bowl. Add the anchovies and mash with a fork until almost smooth. Add the vinegar and stir to combine. Add the oil in a thin steady stream, whisking constantly with a fork, until combined. Season with salt and pepper.
Meanwhile, spread the almonds over a baking tray and cook in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
Arrange figs, cut-side up, on a platter. Crumble feta over the figs and sprinkle with almonds. Drizzle with dressing and season with pepper. Serve immediately.

Baby Rocket, Bean & Bacon Salad

Ingredients (serves 8)

250g bacon rashers, rind removed
500g green beans, topped
60ml (1/4 cup) extra virgin olive oil
1 tbs fresh lemon juice
100g baby rocket leaves
1 witlof, halved lengthways, each half thinly sliced lengthways

Method
Preheat oven to 180°C. Line a baking tray with foil. Place bacon on tray and cook in oven for 10 minutes or until crisp. Remove from oven. Transfer bacon to a plate lined with paper towel.
Meanwhile, bring a large saucepan of salted water to the boil over high heat. Add the beans and cook for 6 minutes. Drain. Refresh under cold running water.
Combine oil and lemon juice in a bowl.
Place the rocket, witlof and beans in a bowl. Break bacon into pieces and add to salad. Drizzle with dressing and toss.

Mains - Lamb with pistachio crust

Ingredients (serves 8)

2 (about 1.5kg each) shoulders of lamb
2 large garlic cloves, peeled, each clove cut lengthways into 10 thin slices
175g (21/2 cups) fresh breadcrumbs (made from day-old bread)
140g (1 cup) pistachio kernels, chopped
2 tbs wholegrain mustard
2 tbs olive oil
1 egg, lightly whisked
Salt & freshly ground black pepper

Method

Preheat oven to 180°C. Use a sharp knife to trim excess fat from lamb. Make 10 evenly spaced slits, about 2cm deep and 1cm long, in the top of each lamb shoulder. Insert a slice of garlic into each slit. Place lamb in a large roasting pan.
Combine breadcrumbs, pistachio, mustard, half the oil and egg in a large bowl. Season with salt and pepper.
Press breadcrumb mixture over both lamb shoulders to form a crust. Drizzle with remaining oil and roast in oven for 30 minutes. Remove from oven and cover loosely with foil. Reduce oven temperature to 150°C. Cook for a further 75 minutes for medium or until cooked to your liking. Remove from oven. Set aside for 10 minutes to rest.

Use a large sharp knife to carve lamb across grain into thin slices and serve.

Dessert..
 

 Cheese - Blue cheese pannacotta with pear

Ingredients (serves 8)

Olive oil, to grease
375ml (1 1/2 cups) milk
375ml (1 1/2 cups) thin cream
70g (1/3 cup) caster sugar
1 vanilla bean, split
80g blue-vein cheese (King Island Roaring Forties brand), finely chopped
2 tbs boiling water
3 tsp powdered gelatine
2 ripe packham pears, halved, cored, thinly sliced lengthways, to serve

Method
Brush eight 125ml (1/2 cup) capacity metal or plastic dariole moulds with oil to lightly grease. Place on a tray. Combine milk, cream, sugar and vanilla bean in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until sugar dissolves. Remove from heat.
Add blue cheese and stir until cheese melts. Strain mixture through a fine sieve into a large heatproof glass bowl.
Place water in a small heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves and mixture is clear.
Gradually whisk the gelatine into the cream mixture until well combined. Ladle mixture equally among prepared moulds. Cover with plastic wrap and place in the fridge for 6 hours to set.
Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Serve with pear slices.

Succulent Roast Chicken Pie

Chef Kyle Norris, one of the most inspirational Chefs in South Africa shares this juicy roast chicken pie which will leave you begging for another slice. You should soon find his cookbook on the shelf.

Ingredients:
2 rotisserie chickens
1/3 cup canola oil
1 onion, peeled and sliced
1 large carrot, peeled and sliced
1 celery stalk, sliced
2 cloves garlic, peeled and crushed
6 whole black peppercorns
4 whole cloves
2 litres water
300 g brown shimeiji mushrooms
100 g butter
1/3 cup white wine
3 T cornflour
Sea salt salt and freshly ground black pepper, to taste
500 g puff pastry, thawed
3 T milk
1 free-range egg, beaten
Cooking instructions:
Preheat the oven to 180°C. Remove the meat and skin from the chickens (reserve the bones for the stock). Flake the meat and chop the skin, then mix together.

In a saucepan, heat the oil and fry the bones over a medium heat. Add the onion, carrot, celery, garlic, peppercorns, cloves and water and bring to the boil. Reduce the heat and simmer for 1–1½ hours. Strain.

In another saucepan, pan-fry the mushrooms in the butter until golden. Add the wine and reduce for 5 minutes over a low to medium heat. Add the strained stock and simmer briefly.

Mix the cornflour with 1⁄3 cup cold water. Add the cornflour to the stock mixture and stir until it thickens. Remove from the heat, then add the chicken meat and skin and check the seasoning.

Spoon into a pie or casserole dish and set aside to cool.

Roll out the pastry on a floured surface and place on top of the pie filling. Brush the pastry with the milk and beaten egg and bake for 50 minutes or until the pastry is golden brown.

Lamb Shank Curry & Saffron Basmati Rice

You will find the most amazing Chef Kyle Norris at the Beverly Hills Hotel in Durban. This incredibly satisfying curry dish exudes phenomenal flavour. As you might know Durban is the right place to find a good curry, you can't go wrong with this one. 

4 Lamb Shanks
Ghee
Black mustard seeds
Jeera seeeds
6 cardamom 
Kulunji (onion seeds)
6 cloves
3 star anise
tin chopped tomatoes
chopped red chilli
fresh or dried curry leaves about 8
2 or 3 bay leaves
3 crushed garlic cloves 
finely chopped turmeric
greated ginger
2 or 3 chopped red chillies
2T marsala 
200ml cold water
2T brown sugar

Lamb shank curry with saffron basmati The lamb curry:-- use 1 shank per person, with one extra shank so as not to be stingy, all sliced into pieces by your butcher. Melt ghee and gently braise your spices – a spinkling each of black mustard seeds and jeera seeds, 6 cardamom, a sprinkling of kulunji (onion seeds), 6 cloves and 3 star anise, just until the small seeds start to crackle, then add a tin of chopped tomatoes, a chopped red chilli, a small handful of fresh or dried curry leaves, 2 or 3 bay leaves, 3 crushed garlic cloves, an inch each of finely chopped fresh turmeric (or 2t dried) and ginger, 2 or 3 chopped red chillies and 2T (heaped) of a good marsala mix. Add 200ml cold water, stir, bring to a gentle simmer, add all the meat, stir to coat, bring back to a simmer, cover and let it gently cook for three to four hours.add sugar in last 30 min ....but check along the way that it is still moist as this is a good, wet curry.


Lamb shank curry with saffron basmati
I served it with saffron basmati rice (make rice in your usual way but add a few strands of saffron), cucumber raita (diced with seeds removed, chopped dhania leaves, plain yoghurt, a squeeze of lemon juice, white pepper and a little salt),

Kingklip with Chorizo

Chef Kyle Norris from the Beverly Hills Hotel in Durban shares this gorgeous recipe of one of my favorite fishes, Kingklip. Its firm, hearty texture resembling steak is absolutely scrumptious and combined with chorizo makes for a perfect combination. 

 
500g King Klip fillet
110g chorizo
2 tablespoons of olive oil
15g unsalted butter
For the sauce
100g chorizo roughly chopped
5 tablespoons olive oil

Remove the scales and bones from the fillet of King Klip and wash it under cold running water, dry it well with kitchen paper.
Using a very sharp flexible knife, remove the flesh from the skin leaving about 1cm attached running along the length of the fillet.

Thinly slice the Chorizo into rounds and lay them on the skin next to the flesh and season with salt.
Roll the flesh on top of the Chorizo and continue to roll it up tightly until you have a perfect round fillet. Secure the stuffed cod with string and set to one side.

Preheat the oven to 180°c.

Cut the fish into portions and, in a non-stick frying pan over a medium heat, place the olive oil and unsalted butter. When the butter has stopped fizzing carefully place the fish into the pan and brown it all over for about 1 minute.

Place the browned fish portions onto a baking tray and cook them in the oven for 6 minutes. When they are cooked, remove them from the oven and set them to one side to rest while you make the sauce.

In a frying pan place the olive oil and chopped chorizo and gently fry it over a medium heat for 2 minutes, season with salt.

Serve, we served it with wilted baby leaf spinach seasoned with salt, pepper and nutmeg. Enjoy with a great bottle of chilled Chardonnay..

Naughty Chocolate Chip Ice Cream Sandwiches

What could be better than chocolate chip cookies combined with ice cream? Chef Kyle Norris gets it right every time and never fails to please ... these cookies are excellent for the kids parties or just when you are in the mood to indulge.. 

Ingredients
1 1/2 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1/4 cup sour cream
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cup mini chocolate chips
1 2lt vanilla ice cream, softened

Directions

Preheat oven to 180 degrees C, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt. Using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth. With mixer on low, gradually add flour mixture; mix in 1 cup chocolate chips.
Using 1 rounded tablespoon per cookie, drop mounds of dough, about 4cm apart, onto two baking sheets. (You'll have 25 to 30 cookies.) Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely.
Scatter remaining chocolate chips on a plate. Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in; press gently. Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours; then wrap individually in plastic. Freeze up to 2 weeks.

Fragrant Orange & Red Onion Salad with Cumin

Chef Kyle Norris from the Beverly Hills Hotel in Umhlanga in Durban understands combining beautiful fresh flavours in visionary perfection.. enjoy this simple and elegant salad..

 
6  fresh lusciously fragrant oranges

2 red onions thinly sliced

15ml cumin seeds

5ml coarsely ground black pepper

15ml chopped fresh mint

90ml olive oil

Salt to taste

Fresh mint sprigs and black olives to garnish

Slice the oranges thinly, working over a bowl to catch any juice. Then, holding each orange slice in turn over the bowl, cut round with scissors to remove the peel and pit, reserve the juice.

Slice the onions thinly and separate into rings. Arrange the orange and onion slices in layers in a shallow dish, sprinkling each layer with cumin seeds, black pepper, chopped mint, olive oil and salt to taste. Pour over the reserved orange juice.

Leave the salad to marinate in a cool place for at least 3 hours. Scatter over the mint sprigs and olives and serve

Home Made Hot Cross Buns

Hot Cross Buns was something you only found around Easter time.. but now you can enjoy them all year round. Why not make your own? Amazing Chef Kyle Norris from the Beverly Hills Hotel in Umhlanga shares his secret recipe ... try it if you dare..

What you will need:



• 50g sugar

• 7g sachet dried yeast

• 450g flour

• 2 tsp mixed spice

• 100g mixed dried fruit (currants, sour cherries, sultanas)

• 25g chopped mixed peel

• Zest of 1 orange

• 1 egg, beaten

• 50g butter, melted

• 50ml milk, warmed



For the Decoration

• 100g flour mixed with about 50ml water to make a dough, or 100g ready-made short crust pastry



For the Sticky glaze

• 2 tbsp sugar

• Juice of 1 orange

• 1 egg, beaten



Mix 1 teaspoon of the sugar with the yeast and 150ml tepid water in a jug until frothy.

Sift the flour, 1 teaspoon of salt and the mixed spice into a large bowl, then add the dried fruit, peel, orange zest and remaining sugar. Make a well in the middle and pour in the yeast mixture, then add the beaten egg, melted butter and 40ml warmed milk. Using a fork or wooden spoon, stir in a circular motion until you have a dough. Add a little more milk if the dough is too dry.

Place the dough on a clean surface dusted with flour and knead until it is smooth and glossy, about 5 minutes. Place the dough in a large mixing bowl and cover with a clean, damp tea towel. Leave in a warm place to prove until it has doubled in size, about 1 hour, then knock it back and knead again to its original size. Divide the dough into 12 evenly sized pieces and shape into round buns. Place on a lightly greased baking tray, spaced well apart. Cover with a damp tea towel and leave to rise again until doubled in size, about 35–40 minutes.

Meanwhile, preheat the oven to 220C. For the decoration, place the dough or short crust pastry on a clean surface dusted with flour and roll into a sausage about 1cm thick. Cut the sausage in half, and cut each half into 6 pieces. Roll out each piece again to make 2 thinner, 5mm strips of about 8cm long. You should have 24 strips in total. Brush the risen buns with the beaten egg and lay the dough strips on top in the shape of a cross. Brush with the beaten egg and bake for 15 minutes, or until golden.

Meanwhile for the glaze, place the sugar and juice in a pan and gently heat until the sugar is dissolved and the syrup is bubbling.

Brush the buns with the glaze and eat immediately, or cool and serve toasted

Bitter Sweet Chocolate Tart by Chef Kyle Norris

Bitter Sweet Chocolate Tart, what could be more delectable? Here is the phenomenal Chef Kyle Norris yet again creating edible works of art.. this is really special...

 
Ingredients
50ml milk
125ml double cream
50g caster sugar
200g dark chocolate (70% cocoa solids)
1 egg
1 egg yolk
5ml brandy
½ × sweet pastry

Heat the oven to 170°c.

Once it has chilled, line your 2cm deep tart tins with the pastry and trim off any excess. Keep the trimmings.

Scrunch up some greaseproof paper, loosely line the pastry with it, fill the greaseproof paper with baking beans or rice and bake them in the oven for 20 minutes.

After the 20 minutes, take the pastry cases out of the oven and carefully remove the baking beans and grease-proof paper in case it has stuck to the pastry. If any cracks have appeared around the edge of the pastry, plug the holes using the excess pastry trimmed off earlier.
Put the tart cases back into the oven for 5 minutes, then remove them from the oven and turn the oven down to 100°c.

Put the milk, sugar and cream into a saucepan over a medium heat and bring it up to the boil. Break up the chocolate into a large mixing bowl. When the milk and cream mixture has started boiling, pour it into the large mixing bowl, over the chocolate.

Gently stir the mixture until all of the chocolate has completely melted. Keep stirring until the mixture has turned smooth and glossy.

Pour in the egg and again, gently mix it until it is completely incorporated. Then pour in the brandy and gently mix that in. The aim when stirring all of these ingredients is to avoid mixing in any bubbles of air.
Pour the chocolate mixture into a pouring jug and then pour it into the pastry cases until it comes up to the brim.

Put the tarts into the 100°c oven and bake them for 30 minutes.

When the tarts have cooked, remove them from the oven and allow them to cool to room temperature.
Serve, we served it with whipped double cream and a chocolate tuile

Fresh Homemade Scones

Homemade Scones, what a treat, something special especially for the family. Try this recipe from one of my ultimate Food Hero's Chef Kyle Norris from the Beverly Hills Hotel in Umhlanga in Durban. 

 

Ingredients:

560 g cake flour
30 ml baking powder
5 ml salt
250 g butter, softened
3 free-range eggs
200 ml buttermilk
Cooking instructions:
Preheat the oven to 200ºC.

Sift together the flour, baking powder and salt in a mixing bowl.

Rub in the butter using your fingertips (do not let the butter become warm or you will end up with hard, flat scones), until the mixture resembles the texture of coarse crumbs.

Beat together the eggs and buttermilk. Add to the flour mixture.

Using a butter knife, gently cut in the liquid to form a soft dough.

Place the dough on a lightly floured surface and gently pat to a thickness of 2cm.

Cut out rounds using a cookie-cutter. Place the scones on a greased baking tray. Bake for 10 to 15 minutes or until puffed up and golden.

Cook’s note: Home-baked scones are best eaten split open while still warm, with butter, raspberry jam and cream.

Chef Kyle Norris's Perfect Breakfast..

Breakfast is Chef Kyle Norris's favorite meal of the day (after dessert) so he is always looking for new ways to cook up a morning feast. This recipe is surprisingly easy to throw together, has gorgeous presentation and tastes amazing. Because of the novelty of the tomato nest, the kids end up eating veggies at breakfast without even realizing it. Thank you Chef for this beautiful idea. 

Make more than you need and then store in the fridge for later.

Here’s what you need for 4 servings:

4 large, round tomatoes
1 teaspoon olive oil
1 clove garlic, minced
1 small onion, finely chopped
3 slices organic, bacon, chopped
dash of dried oregano, plus more for garnish
dash of salt
dash of pepper
4 organic, omega-3, free range eggs

Some like it over easy

Preheat oven to 180 degrees C
Wash tomatoes, slice off the tops and scoop out the insides. Place tomatoes on a pan, and bake for 5 minutes.
In a skillet, heat the oil over medium heat. Add garlic. Add onion. Add chopped bacon. Saute for 5 minutes, until mostly cooked. Add the spices and mix well.
Turn oven to grill
Fill each tomato with the bacon mixture, leaving about 1 cm of space at the top of each tomato. Crack an egg into each tomato then sprinkle with oregano. Place in the oven under grill for 5 minutes. Remove from oven once the top has set, and you’ll have perfectly done over easy eggs.
For well done eggs: change oven setting back to 180 degrees C, and continue to bake for an additional 10 minutes

Watercress and Fennel Salad with Blood Orange and Thyme Vinaigrette

Chef Kyle Norris of the Beverly Hills Hotel in Umhlanga never disappoints. This beautifully simple but sensationally sexy watercress & fennel salad with blood orange and thyme vinaigrette will truly inspire your taste buds. Enjoy ...

 

Ingredients

2 blood oranges
2 bunches watercress, trimmed
1/2 fennel bulb, cored and thinly sliced

VINAIGRETTE:
1/4 cup lemon juice
1/4 teaspoon lemon zest
1/2 cup extra virgin olive oil
1 tablespoon minced shallot
4 teaspoons maple syrup
1 tablespoon fresh thyme leaves, chopped
Sea salt and freshly ground pepper

To prepare oranges, cut off both ends, and cut between the peel and the orange to remove peel and pith completely.
Cut oranges crosswise into 1/2 cm slices, place in bowl and set aside.
Arrange watercress on individual plates or on a large platter and top with sliced fennel.
In small bowl, whisk together lemon juice, lemon zest, olive oil, shallot, maple syrup and thyme leaves.
Season to taste with salt and pepper.
Remove oranges from bowl and arrange on salad.
Pour remaining juice from oranges into the vinaigrette bowl.
Whisk to combine, drizzle evenly over salad and serve.

Easter Rocky Road

Yet again truly inspirational work from Chef Kyle Norris from Beverly Hills Hotel in Umhlanga Durban, this Easter try his Easter rocky road, sure to be a huge success with the kids.

400g dark chocolate, chopped

400g white chocolate chopped

1 1/4 x 250g packets assorted chocolate mini Easter eggs

100g packet mini marshmallows

2/3 cup (100g) pistachio kernels, toasted

1 1/4 cups (150g) dried cranberries

10 sponge finger biscuits, chopped



NOTE – add your own sweets or your favourite nuts to create your own long rocky road........



Grease a 6cm-deep, 20cm (base) square cake pan. Line base and sides of pan with baking paper, allowing 2cm overhang on all sides.



Place chocolates in separate a heatproof, microwave-safe bowl. Microwave on high (100%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside to cool for 20 minutes.

Place marshmallows, pistachios, cranberries, biscuits and half the eggs in a bowl. Add chocolate. Stir gently to combine. Spoon mixture into prepared pan. Press with the back of a spoon to level.



Lightly press remaining eggs into top. Cover.



Refrigerate for 2 hours or overnight, if time permits, or until set.

remove rocky road from pan.



Cut and Serve

A bowl of dreamy Pasta Carbonara

Pasta Carbonara might be the perfect meal for you tonight. Chef Kyle Norris from the Beverly Hills Hotel in Umhlanga in Durban can conjure up taste sensations you never knew existed. 

 
Ingredients

1 500g linguine or spaghetti
6 strips bacon, diced
4 egg yolks
1 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh flat-leaf parsley, chopped

Preparation

Cook the pasta according to the package directions.

Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings.

In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and bacon. Serve immediately. (The heat of the pasta cooks the eggs, but not thoroughly.

Tip: Use a pair of clean scissors or kitchen shears, not a knife, to dice the bacon. It's much quicker and makes less of a mess

Gorgeously Coconut Fragrant Prawns with Lime Aioli

Chef Kyle Norris from Beverly Hills Hotel in Umhlanga shares this coconut prawns with lime aioli recipe which should be apart of your romantic dinner on a Sunday night with lots of bubbly...



 

Coconut-crumbed prawns with lime aioli

8 large green king prawns, peeled, deveined, tails intact
1/4 cup plain flour
1 egg
1/2 cup shredded coconut
1/2 cup panko breadcrumbs
Vegetable oil, for shallow-frying

Lime aioli

1/4 cup whole-egg mayonnaise
1 small garlic clove, crushed
1/2 teaspoon finely grated lime rind
1 tablespoon lime juice

Using the palm of your hand, slightly flatten prawns. Place flour in a bowl. Add prawns. Toss to coat.

Whisk egg and 2 tablespoons cold water together in a shallow bowl. Combine coconut and breadcrumbs on a plate. Dip 1 prawn in egg mixture, then breadcrumb mixture. Place on a plate. Repeat with remaining prawns, egg mixture and breadcrumb mixture.

Heat oil in a large frying pan. Cook prawns for 2 minutes each side or until golden and cooked through.

Meanwhile, make aioli Place mayonnaise, garlic, lime rind and lime juice in a bowl. Stir to combine.

Serve prawns with aioli

Chef Kyle Norris's Oven steamed Salmon with Coconut Milk Dressing

Chef Kyle Norris from Beverly Hills Hotel in Umhlanga, Durban is phenomenally talented, this oven-steamed salmon with coconut milk dressing is to die for.



 

This steamed salmon dish.....shows off south Africa cooking skills

cup (250ml) coconut milk

3cm piece ginger, peeled

1/2 lemongrass stem (inner core only), bruised

2 garlic cloves, thinly sliced

1 long red chilli, seeds removed, sliced, plus extra to garnish

2 kaffir lime leaves ,plus extra shredded leaves to garnish

Grated zest and juice of 1 lime

1 tablespoon fish sauce

1kg piece skinless salmon fillet, pin-boned (ask your fishmonger for a whole fillet)

4 spring onions, finely shredded Micro herbs

Place coconut milk, ginger, lemongrass, garlic, chilli, lime leaves and zest in a large pan and bring to a simmer over medium heat.

Remove from heat and stand for 30 minutes to infuse, then strain the sauce into a jug. Add lime and fish sauce to taste.

Meanwhile, preheat the oven to 90°C or its lowest setting. Place a roasting pan filled with boiling water on the bottom shelf of the oven. Place the salmon on a lightly oiled baking tray, then season. Bake salmon on the top shelf of the oven for 15 minutes or until white specks begin to appear on the fish (steaming it this way ensures it stays pink and moist). Remove and cool to room temperature.

Place the salmon on a platter and pour over a little coconut dressing. Garnish with spring onion, lime leaves, chilli and herbs and serve with the remaining dressing

Chef Kyle's Country Lunch with Smoked Salmon Parcels

The Masterminded Chef Kyle’s Country lunch with smoked salmon parcels. He says he was bored when he created this true work of art, I truly hope that he is bored a lot as he is truly inspirational.. Beautiful plating, striking colours.. truly visionary.

200g smoked salmon or ocean trout

150g soft goat's cheese

150g ricotta

1 garlic clove, thinly sliced

1/2 bunch chives, chopped

Finely grated zest and juice of 1 lemon

1 teaspoon Dijon mustard

1 teaspoon honey

1/3 cup (80ml) olive oil

1 bunch asparagus, trimmed

1 egg, soft-boiled, peeled, chopped (optional)

Micro herbs or salad leaves and char grilled sourdough, to serve

Grease and line two 150ml dishes with plastic wrap, then line with the smoked salmon. Place the cheeses, garlic, chives, lemon zest and 1 teaspoon lemon juice in a bowl, stir to combine, then divide among the lined dishes. Chill for 30 minutes to set.

Meanwhile, whisk the mustard, honey, 1/4 cup (60ml) oil and remaining 2 tablespoons lemon juice in a bowl, then set aside.

Heat a char grill pan over high heat and brush asparagus with remaining 1 tablespoon oil. Cook, turning, for 1-2 minutes until just tender.

Invert the salmon parcels onto plates and serve with dressing, asparagus, egg, micro herbs and bread, if using.

Incredibly talented Chef Kyle Norris from the Beverly Hills Hotel in Umhlanga in Durban created this incredible blueberry-ice-cream-maple-cinnamon ... you have to give it a try. 

Ingredients
2 cups fresh blueberries
¼ cup maple syrup
juice of ½ lemon
1t cinnamon2 eggs (free range)
1/2 cup sugar
1 cup milk2 cups cream, heavy or whipping

Instructions

Put the blueberries, maple syrup, lemon juice and cinnamon into a bowl and gently squash the fruit until the flesh of the berries are broken and the juice starts coming out. Cover and store in the fridge for at least 2 hours or over night.When you are ready to make the ice cream, remove the chilled fruit mix, and blend with a hand held blender until it is as smooth as it will go. You will find that not all the blueberry skin breaks down, and this is ok.
Beat the eggs and sugar until light and fluffy, about 3 minutes.Add the milk and cream and briefly beat. Stir in the fruit mix and process through an ice cream maker until ready ........Transfer it into a freezer proof container and freeze until it hardens a bit more and is ready to use

Rooibos Tea & Honey Ice Cream

The Masterfully Talented Chef Kyle Norris from the Beverly Hills Hotel in Umhlanga Rocks in Durban shared this incredibly decadent rooibos tea and honey ice cream recipe. 

 
Ingredients
 
1¼ cup milk
4T Rooibos loose tea leaves
2 eggs (free range)
½ cup sugar (125ml)
¼ cup honey (60ml)
2 cups cream, heavy or whipping

Instructions

Bring the milk to just boiling point and then turn off the heat. Add the tea leaves to the milk and allow to infuse for about 3-4 minute. Strain and set aside to cool. Beat the eggs and sugar until fluffy, about 2 minutes. Add the honey and continue to beat for another minute.Measure out one cup of cooled milky tea (if you have less than a cup, top up with extra milk, if you have too much, discard) and add this, with the cream to the egg base and briefly mix.Run the mixture through an ice cream maker until ready

The Brass Bell Restaurant & Bikini Bar

 The Brass Bell Restaurant & Bikini Bar

Of all the towns and villages in South Africa there must be very few, if any, who have a more interesting and fascinating history than Kalk Bay.  It started when the Dutch East India Company proclaimed Simon's Bay a winter anchorage for their ships from May 15th to August 15th each year from 1742.  Today you will find the village has once again changed its character and although the harbour and fishing still operates at low key, the village has become the centre of antique, art and bric-a-brac shops with many outstanding restaurants who, with fantastic food choices, maintain the unique and special character of this inviting harbour village.

 

 

 

The Brass Bell Restaurant and Pubs in Kalk Bay is a world renowned group of restaurants and pubs right on the waters edge of Kalk Bay as close as you can get to the sea offering breathtaking views of False Bay and Kalk Bay harbour.  Relax the hot sun or take a refreshing swim while picking out 1 of 3 restaurants all exquisitely located for a memorable dining experience. The Cabin Restaurant offers a small, intimate dining experience overlooking the ocean, perfect for whale watching and savouring the delights on offer.

 

 For more refined dining, The Main Restaurant offers formality with a selection of exquisite seafood dishes and wine with a lovely harbour charm atmosphere. In summer, its all about relaxing while soaking up the sun and surf at the Bikini Deck. With its cocktail bar at the centre of the terrace spilling over onto the Tidal Pools, this vibrant spot invites lazy summer days and casual dining. Serving meals off the Ala Carte menu and all that is seafood, The Brass Bell Restaurant indulges the palate with your choice of luscious burgers, excellent pizzas and tapas or luscious pub baskets for the table.

 

 

 

Open:

The Main and Cabin Bistro
Monday - Thursday 12:00 - 22:00
Friday - Sunday 11:00 - 22:00

Bikini Deck, Water's Edge and Pavilion
Monday, Tuesday, Wednesday, Thursday, Sunday last food orders 22:00
Friday, Saturday last food orders 23:00

 

Kalk Bay Station
Main Road
Kalk Bay, Fish Hoek
Western Cape

 

021 788 5455
Email: info@brassbell.co.za
Website: http://www.brassbell.co.za/

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Silky Cauliflower Puree topped with Crisp Coconut Chicken

 
Abigail Donnelly does it yet again with this dish that my kids love as they don't love cauliflower but when pureed - with some cream and Parmesan and butter it's a different story.. 
 
For the coconut chicken
3 T olive oil
1 T butter
4 free-range chicken breasts, cut into chunks
80 g desiccated coconut
1/3 cup fresh sage leaves

For the cauliflower purée
2 medium cauliflowers, cut into chunks
½ cup cream
1 T butter
Parmesan Cheese grated to your liking
sea salt and freshly ground black pepper

To make the coconut chicken:

Place a large frying pan over a medium to high heat and add the oil and butter. Dust the chicken pieces in the coconut to coat. Pan-fry until golden and crisp.
Remove the chicken from the frying pan and keep warm. Add the sage to the remaining pan juices and fry until wilted and fragrant.

To make the cauliflower purée:
In a saucepan, blanch the cauliflower pieces and drain. Add the cream, butter and seasoning, then purée with a stick blender until smooth and creamy. Reheat if necessary until warmed through.

To serve:
Ladle the purée into separate bowls and top with the chicken pieces and a few wilted sage leaves. Serve immediately.

Open Chicken & Garlic Mayo Sandwich

Yet another favorite from Abigail Donnelly is this simple yet luscious open chicken and garlic mayo sandwich. Usually after a roast with some left overs you can throw something together for a light lunch the next day. Try this  .. it's gorgeously satisfying.. Enjoy with Spier Chenin Blanc...

You will need:
2 garlic heads
2 T extra virgin olive oil
2 free-range egg yolks
2 t Dijon mustard
250 ml canola oil
½ lemon, juiced
Salt, to taste
2 celery stalks, thinly sliced
1 rotisserie chicken, shredded
2 ciabatta loaves or bread of your choice..
Microleaves, to garnish

Preheat the oven to 180°C.
Place the garlic in the centre of a large sheet of foil, drizzle with the olive oil and wrap up. Roast for 40 minutes, then allow to cool.
Place the egg yolks and Dijon mustard in a mixing bowl. Squeeze the roast garlic into the bowl and mix with the egg and mustard.
Slowly pour in the oil, whisking continually, until the mayonnaise is pale and thick. Add the lemon juice and season to taste with salt.
Add the celery and chicken and mix to combine.
Slice the warmed ciabatta and toast. Top with spoonfuls of the chicken mayonnaise and garnish with microherbs before serving.

Chocolate Milk Stout & Caramel Cake

This is such a unique recipe with loads of flavour as the cake is super moist and given to any man sure to add an extra smile as they seem to love it! Got this recipe from Woolies Taste Magazine..

225g butter

350g brown sugar

4 free-range eggs

375 ml milk stout

100g good quality cocoa powder

225g cake flour

1/2 teaspoon baking powder

2 teaspoons bicarbonate of soda

For the dark chocolate icing:

• 250g
• 1kg icing sugar
• 65ml milk
• 100g good quality dark chocolate

For the caramel chocolate shards:

• good quality caramel chocolate

For the butterscotch sauce:

• 200g sugar
• 100g butter
• 65ml cream

How heat the oven to 180°C.

Grease 2 x 20 cm x 3 cm round cake tins with non-stick spray, then line the bases with baking paper.

Note: We made a 5-layer cake. To do so, double the recipe for the batter and icing and use 5 cake tins. Do not double the recipes for the butterscotch sauce and caramel chocolate shards.

Using a hand-mixer or wooden spoon, cream the butter and sugar until pale and fluffy. Add the eggs one at a time, while whisking, until incorporated.

In a separate bowl, mix the milk stout or beer and cocoa.

Sift the flour, baking powder and bicarbonate of soda together, then add, alternating with the egg mixture, to the milk stout-and-cocoa mixture.

Pour the batter into the tins and bake for 30 minutes, or until a skewer inserted comes out clean.

Allow the cakes to cool slightly before turning them out and cooling further on a wire rack.

To make the butterscotch sauce, place the sugar into a pan over a medium heat and allow to melt. When it is slightly caramelised, add the butter and mix until melted.

Bring to a gentle simmer, then remove from the heat and add the cream. Mix until smooth.

To make the caramel chocolate shards, melt the chocolate in a bowl over a saucepan of simmering water.

Pour the melted chocolate onto a non-stick baking mat or silicone paper, smooth out, then roll up the baking mat or paper and tie with string so it doesn’t unroll.

Chill for 15 minutes, then unroll the mat or paper, breaking off large shards of chocolate.

To make the dark chocolate icing, place the butter into a mixing bowl and cream lightly with a hand-mixer or wooden spoon. Add the icing sugar, a little at a time, and mix.

Add the milk and mix. Melt the chocolate and add slowly until the mix is even in colour and smooth.

To assemble the cake, spread some dark chocolate icing over one cake, then top with the other and spread with more icing. Pour over the butterscotch sauce and top with the caramel chocolate shards.

Cook’s notes:
Use good-quality caramel chocolate such as Valrhona Caramelia to make the caramel chocolate shards.

This cake was baked in a fan-assisted oven. All ovens differ, so be sure to test the cake with a skewer before removing from the oven