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

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