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