Good Food and Wine Show Gauteng 2010
All Gold Fig Cheesecake
Base: 200g biscuit crumbs 50g ALL GOLD FIG JAM 125ml butter, melted Filling: 5 x 250g cartons creamed cottage cheese 350g sugar 45ml Golden Cloud cake flour Pinch of salt Grated rind of 1 lemon 5 eggs 2 egg yolks 65ml cream 1 jar ALL GOLD CONNOISSEURS FIG JAM ALL GOLD CONNOISSEURS PRESERVED FIGS Method: Mix the biscuit crumbs, All Gold Fig jam and butter. Grease a 25cm spring form pan 5.5cm deep and press the crumb mixture onto the bottom and sides of the pan. Let all the ingredients except the last 2, reach room temperature. Beat the cheese until fluffy. Mix the sugar, flour and salt together, and gradually blend into the cheese, keeping the mixture smooth. Add the grated lemon rind, eggs and egg yolks, one at a time, beating well after each addition. Stir in cream. Pour into crust. Bake in a very hot oven at 250°C for 5 minutes. Reduce heat to 100°C and bake for 1 hour longer. Turn off the oven and leave the cheesecake in the oven until the cake is cold. Remove from oven and place away from draught until cooled. Put into refrigerator until cold, then remove sides of pan and put cake on a serving platter. Top with runny jam (warm for a few seconds in the microwave to get this consistency) and serve with the All Gold Preserved Figs. Put in refrigerator until serving time. Cake can be made the day before, but jam should be put on the same day the cake is served. Makes 12 servings. For an 18cm spring form pan use half quantity ingredients.
Brie and green fig parcels on a baby salad Yield: 2 Prepping time: 15 minutes Cooking time: 10-15 minutes
4 sheets of phyllo 100g butter ½ English cucumber, roughly chopped 1 block brie cut in 2 4 ALL GOLD PRESERVED FIGS, quartered Seasoning ½ bag petit salad leaves Method: Lay the 1 sheet on phyllo down then brush melted butter all over, lay the other piece on top so it’s double layered. Brush another layer of butter. Place the ½ of the brie in the centre of the phyllo with 2 green figs quarters around and on top of the cheese, season with salt and pepper as well. Fold up the sides of the phyllo bringing it together in the centre and forming a parcel. Push the centre together so the butter helps it to stick together and so it stands closed by itself. Brush the outside down with butter and bake in an oven at 180’C until golden brown and the brie has melted. Place onto a plate with a petit salad just next to it and serve.
Chicken curry with beans and sambals Yield: 2 Prepping time: 20 minutes Cooking time: 60 minutes
2 pieces of drumsticks and thighs 1 medium onion very finely chopped 4 tablespoon vegetable oil 2 cloves 1/2 teaspoon mustard powder 2 pods cardamom 1/2 teaspoon cumin powder 1 teaspoon garam masala 1 teaspoon chilli powder 1tbsp ginger, peeled and chopped 4 cloves garlic 1/3 teaspoon coriander seeds Salt to taste 1/2 teaspoon freshly ground pepper 1 can ALL GOLD INDIAN STYLE TOMATOES 1 litre water 1 tin ALL GOLD BUTTER BEANS 1 punnet coriander 2 fresh chillies 50ml olive oil 1 tin ALL GOLD TOMATO AND ONION MIX Seasoning Method: Brown the chicken first, then set aside. Fry the chopped onion in oil until soft then add all the spices and fry then in the oil to release all the flavours. Add the chicken back into the pot add the canned tomatoes and cook for 5 minutes. Add the water and allow to simmer until almost all the water has reduced the chicken is cooked and all the flavours have come together. Drain the beans, chop the coriander up finely, chop the chilli up finely and fold through with the butter beans. Drizzle a tiny bit of olive oil over. Drain the tomato and onion mix, season well. Serve the curry on a plate with the butter beans and tomato and onion sambal together.
Raspberry panacotta served with a berry salad and sauce Yield: 2 Prepping time: 30 minutes Cooking time: 5 minutes 23 punnets raspberries 100g ALL GOLD STRAWBERRY JAM 150ml cream 100ml milk 80g castor sugar 3 sheets gelatine 1 pkt mint 100g granulated sugar Method: Heat up the cream, milk and sugar together until just scaled. Soak the gelatine leaf in water until soft, then add to the hot cream mix and stir until dissolved. In an oiled ramekin place a layer of raspberries in the base, pour the cream mixture over the berries and full the ramekin until almost to the top. Set in the fridge, make stock syrup. Mix the granulated sugar with 100ml water, allow all the sugar to dissolve before the mixture is allowed to bubble. Once dissolved allow to simmer while brushing down the sides with water to prevent sugar crystals from forming. Allow the syrup to reduce by half then add half a punnet of the raspberries. Allow cooling slightly then blitz up, pass through a fine chinoise and that is your joup. Once the panacotta is set, tip it out of the mould onto a plate, finely chop the mint and mix with a few other raspberries and place on top of the panacotta. Pour the joup around and serve.
Chicken and corn soup Yield: 2 Prepping time: 20 minutes Cooking time: 25 minutes 2 tins KOO sweet corn kernels 1 tin ALL GOLD TOMATO & ONION MIX 2 knob ginger 30ml oil 6 chicken breasts Seasoning Sesame oil Method: Fry the finely chopped ginger in a little oil, add the tin tomato and cook for a few minutes then add the corn and allow to heat through. Finely slice the chicken breasts, seasoning well and add to the corn soup, add a little water, allow simmering until the chicken is cooked, season again if necessary and finish off with a tiny drizzle of sesame oil.
Lentil and aubergine bake Yield: 2 Prepping time: over night Cooking time: 1 hour 1 tin KOO lentils 1 onion 1 leek 1 carrot 2 Tins ALL GOLD MEDITERRANEAN STYLE TOMATOES 2 aubergines 200g mozzarella cheese, grated Olive oil Method: Make sure the lentils have been soaking over night. Finely chop the onion and leeks and sweat off gently in a pot with some olive oil. Grate the carrot and add to the mix then add the drained lentils and fry gently for 5 minutes. Once soft add the ALL GOLD tomatoes and allow cooking gently until the lentils are soft. Slice the aubergines into ½ cm thick rounds and sprinkle a little salt onto them and allow them to disgorge for a while. Once all the bitter juice is out, dry them on a little paper cloth and fry them gently until they get a golden colour. Then place a layer of the lentil mixture in an oven proof dish and then a layer of aubergine, continue this until all the mixture is finished then place a layer of grated cheese as the top layer and bake in the oven at 180’C until the cheese has melted and gratinated.
Apple tart tatin Yield: 2 Prepping time: 20 minutes Cooking time: 40 minutes 4 apples 100g sugar 100g butter 2 sheets puff pastry 100g ALL GOLD SUPERFINE APRICOT JAM Method: Peel and remove the core from the apples, cut each apple into 8 pieces and place in lemon water until needed. Place the sugar into a pan and allow it to melt down and caramelize, once a golden colour add the butter to make a caramel sauce then pour it in the base of your tart tatin mould. Place the apple around the base and in the middle then place a disc of puff pastry over the top and tuck in the sides so it won’t pop up while cooking. Bake at 180’C until the pastry is golden, remove and immediately tip the tart out onto a plate. Heat up the apricot jam and brush the jam as a glaze onto the apples. Serve warm.
Gazpacho shooter with basil pesto croute Yield: 2 Prepping time: 20 minutes Cooking time: 10 minutes 1 tin ALL GOLD TOMATO WITH GARLIC,BASIL & OREGANO ½ red onions 2 sticks celery Seasoning 1 small baguette 2 cloves garlic 100g basil 20g pine nuts 20g parmesan, grated 2 cloves garlic Olive oil Method: Place the tined tomato, onion, garlic, celery and seasoning into a food processor and blend until smooth. Pour out and set aside in the fridge to chill. Slice the baguettes into rounds, drizzle with olive oil and bake at 180’C until crisp and lightly golden. Remove from the oven and rub a fresh garlic clove over the baguette. Place the basil, pine nuts, parmesan and garlic into a blender with a little splash of oil, turn the blender on low to mix for a few seconds then very slowly start adding the olive oil until it becomes a pesto. Pour the gazpacho into a shooter glass, place a croute next to it topped with fresh basil pesto and serve.
BBQ marinated chicken pizza with rocket salad Yield: 2 Prepping time: 20 minutes Cooking time: 20 minutes Method: 2 pizza bases 1 tin ALL GOLD ITALIAN STYLE TOMATOES 2 chicken fillets 200ml ALL GOLD BBQ SAUCE 100g mozzarella, grated Seasoning Rocket leaves Method: Place the tined tomatoes into a pot and on a low heat allow to reduce until thick to spread on the base of the pizzas. Slice the chicken breast and place into the marinade for as long as possible, then in a hot pan fry off the chicken with some of the marinade. Set aside to cool. Spread the base with the tomato sauce, place the chicken all over and sprinkle over the mozzarella. Bake in the oven at 180’C for 20 minutes, remove top with fresh rocket leaves drizzle some olive oil over and serve.
Strawberry cheesecake with a berry sauce Yield: 2 Prepping time: 30 minutes Cooking time: none 200ml mascarpone 100ml cream, whipped 4 leaves gelatine 200g ALL GOLD STRAWBERRY JAM 100g frozen berries Method: Place the mascarpone into a bowl, in another bowl whip up the cream until soft peak. Place the gelatine leaves in water and allow soaking and getting soft. Place 100g of the jam into a pot and heat up, once warm squeeze out the water from the gelatine and allow dissolving in the warm jam. Allow to cool for a few minutes. Fold the jam through the mascarpone and then fold the whipped cream into the mix as well, place the mix into an oiled mould or ramekin and set in the fridge. Place the frozen berries and the rest of the strawberry jam into a pot and allow to simmer for a while. Then place in a blender and blend until smooth, pass through a fine sieve and serve with the cheesecake.
Prawn cocktail with a baby salad Yield: 2 Prepping time: 15 minutes Cooking time: 25 minutes 200g prawns 100ml olive oil 200ml ALL GOLD 1000 ISLAND DRESSING 2 lemons 1 can ALL GOLD ITALIAN STYLE TOMATOES Seasoning ½ packet mixed Asian greens lettuce Method: Fry the prawns in a little olive oil and squeeze half the lemon onto them. Allow to cool. Mix the prawns in 1000 island dressing and squeeze a little more lemon juice into the mixture. Place the tined tomatoes into a pot and allow to simmer and reduce until thick. Season well and cool. Once the tomato is cool place it into a ring in the centre of the plate then top with the prawn mixture, remove the ring so it looks like a neat tower in the centre of the plate. Place some greens on top and serve.
Arrabiata with mixed vegetables and parmesan Yield: 2 Prepping time: 45 minutes Cooking time: 30 minutes
2 tins ALL GOLD ITALIAN TOMATOES 2 chillies 250g frozen mixed vegetables 100g Fatti’s & Moni’s penne pasta Seasoning 60g parmesan, grated Method: Place the tomatoes into a pot and reduce down by half. Once cooked chop the chilli and add it and season well. Cook the pasta in boiling water until al dente then drain and place into the pasta sauce. Grate the parmesan, sprinkle on top and serve.
Chocolate fondant with vanilla & fig mascarpone Yield: 2 Prepping time: 30 minutes Cooking time: 20 minutes 40g butter 50g dark chocolate 2 eggs 50g sugar 55g Golden Cloud flour Method: Melt the chocolate and butter together in a pot, set aside to cool Beat the sugar and the eggs until light and fluffy then fold through the cooled chocolate mixture. Sift through the flour last and combine all together. Grease your moulds with butter then dust them well with cocoa powder. Pour the mixture just above half way into the mould and bake at 180’C for 10 minutes; it must still be wet and gooey in the middle.
Cape fig compote with vanilla mascarpone 200g ALL GOLD CAPE FIG JAM 4 fresh cape figs ½ tub mascarpone 2.5ml vanilla dust Method: In a pot add the jam and the chopped up fresh figs and allow to cook down until soft. Mix the mascarpone with the vanilla dust. Once the fondant has come out of the oven serve it with a spoon of the compote and a dollop of the mascarpone.
Mixed bean salad in a tomato vinaigrette Yield: 2 Prepping time: 10 minutes Cooking time: none 1 tin ALL GOLD BUTTER BEANS 1 tin KOO red kidney beans 1 tin ALL GOLD TOMATO & ONION 60ml olive oil Seasoning 40g chives Method: Drain the liquid off from the beans then place into a bowl. In a blender add ½ a tin of the tomato, olive oil and season. Pour the vinaigrette over the beans, finely chop the chives and sprinkle on top then serve.
Chakalaka marinated steak with potato wedges Yield: 2 1 tin ALL GOLD CHAKALAKA 2x100g beef steak 2 potatoes 100ml cream cheese 50ml ALL GOLD SWEET CHILLI SAUCE Seasoning Method: Marinate the beef in a tin of chakalaka. Cut the potatoes into 12 wedges, drizzle with olive oil and season, roast at 180”c until soft and golden Pan fry the beef in a hot pan and finish off with a little of the marinade. Once the potatoes are out, spoon over the cream cheese and drizzle over sweet chilli sauce, place the steak next to them and serve.
Marmalade and chocolate tart Yield: 2 Prepping time: 20 minutes Cooking time: 30 minutes 1 roll short crust pastry 60ml ALL GOLD MARMALADE 100g dark chocolate 100g butter 200ml cream 2 eggs Method: Roll out the short crust pastry and line the mould with it. Place a layer of foil over the pastry and add some beans to hold the weight down then bake at 180’C until lightly golden. Then remove the foil and bake through until crispy. Melt the chocolate, butter and marmalade together then add a little of the mixture to the egg to temper it then all of the mixture and allow to cool slightly. Whip the cream to soft peak then once cooled fold through the chocolate mix and pour into the tart base. Place into the fridge and allow setting. Zest some orange rind into the crème fraiche and serve a slice of the tart with a dollop of the crème fraiche.
Panzanella salad Yield: 2 Prepping time: 20 minutes Cooking time: none 2 tins LL GOLD ITALIAN STYLE TOMATOESA 10 cherry tomatoes 1 red pepper 1 yellow pepper 30ml capers 80ml olive oil 20 basil leaves (garnish) Seasoning Sugar to taste Method: Blanch the tomatoes in boiling water, then refresh in ice water. Peel the skin and cut the big tomatoes into 6ths and the cherry tomatoes into quarters, remove the seeds. Roast the peppers in the oven and once the skins has burst and bubbled remove and place into a plastic bag and allow cooling. Remove the skin off the peppers and roughly tear them up, mix them together with the tomato petals and the capers. Add the basil and olive oil and season well and add a little sugar to taste, any of the juice left over from the tomato seeds can be added as well.
Peri-peri chicken with ratatouille Yield: 2 Prepping time: 20 minutes Cooking time: 30 minutes 2 chicken breasts 200ml ALL GOLD PERI-PERI SAUCE Olive oil 1 red pepper 1 green pepper 2 courgettes 1 big aubergine 1 ½ tins ALL GOLD MEDITERRANEAN STYLE TOMATOES Method: Place the chicken into the sauce and allow to marinate for as long as possible. Cut the peppers, courgette and the aubergine into cubes. In a hot pan fry them off quickly and then add the tinned tomatoes and allow to simmer gently until cook and the sauce is thick, then season well and add a pinch of sugar if necessary. In a hot pan fry the chicken and then finish it off in the oven. Place a bed of ratatouille on the plate and slice the breast and place on top, garnish with a basil sprig and serve.
Carrot cake with frosting Yield: 2 Prepping time: 30 minutes Cooking time: 25 minutes 30g Golden Cloud self raising flour Pinch cinnamon 30g brown sugar 2 egg yolks 25ml oil 30g peeled, grated carrots 20g desiccated coconut 10g chopped walnuts 60ml ALL GOLD APRICOT JAM 100ml cream cheese 15ml icing sugar 5ml vanilla essence Method: Mix all the ingredients together in a bowl and beat together to form a batter. Pour into a lined mould and bake at 180’C until cooked through. Mix the apricot jam and cream cheese together then add the icing sugar and vanilla essence. Once the cake is cool spread a thick layer of the frosting on top and serve.
Butternut and bean wonton with a relish Yield: 2 Prepping time: 15 minutes Cooking time: 50 minutes ½ butternut ½ tin ALL GOLD BUTTER BEANS Olive oil 6 wonton skins 100g sultanas 60ml ALL GOLD MARMALADE 2.5ml cinnamon 15ml white wine vinegar Seasoning Oil to deep-fry Method: Peel and deseed the butternut, cut into cubes and drizzle with olive oil and seasoning, roast in the oven at 180’C until soft. Half way through add the beans to the butternut to roast for a while as well. Once all cooked place into a blender and blend until almost smooth, set aside to cool. In a pot add the sultanas, marmalade and cinnamon with a splash of water and allow simmering until the sultanas are soft and plump and the sauce is sticky. Add the vinegar and cook out. Place a blob of the butternut mixture into the centre of the wonton sheet, brush a little water along each edge then bring up each corner to form a star shape. Pop into the deep fryer and fry until golden.
Tomato & Chilli pasta Yield: 2 Prepping time: 25 minutes Cooking time: 30 minutes ½ pkt Fatti’s & Moni’s tagliatelli 1pkt ALL GOLD TOMATO & CHILLI PASTA PRONTO 2 cloves garlic 6 mushrooms ½ punnet fresh peas Seasoning½ butternut Method: Cook the tagliatelli in a pot of boiling salted water until al dente; add the peas after just to cook until soft. Drain and drizzle some olive oil over and set aside. Heat up the pasta sauce in a pot. In a hot pan fry the sliced mushrooms in butter with garlic until golden then toss through the peas. Place the pasta into the pot of warm sauce then put into a pasta bowl. Top with the mushrooms and peas and drizzle with a little olive oil.
Strawberry and mint jelly with a strawberry salad Yield: 2 Prepping time: 30 minutes Cooking time: 10 minutes 250g fresh strawberries 100ml ALL GOLD STRAWBERRY JAM 200ml water 6 leaves gelatine 100g castor sugar 10 leaves mint Cracked black pepper Method: Place 100g of fresh strawberries, the jam and the water into a pot and allow to simmer gently until all soft. Place into a blender and blitz up until smooth, pass through a fine chinoise. Heat up a tiny bit of the mixture and once the gelatine has been soaked add it to the hot liquid to dissolve, mix all the mixtures to add the mint leaves in and pour into an oiled mould. Set in the fridge to set. The rest of the strawberries cut into quarters and sprinkle the castor sugar over then crack some black pepper over and allow to macerate. Serve the macerated strawberries with the jelly.
Spinach and feta spanokopita with dipping sauce Yield: 2 Prepping time: 30 minutes Cooking time: 20 minutes 1 pkt baby spinach 1 cake feta 3 sheets phyllo pastry 60ml ALL GOLD SWWET CHILLI SAUCE 100ml butter, melted Method: Blanch the spinach in boiling water, refresh and chop up, mix the feta with it. Cut the phyllo sheets into strips 10cm in width. Place the mix into the bottom corner into a triangle shape, brush the sheet with melted butter then fold up making sure the corners are tight. Brush the wrapped spanokopita with melted butter then bake in the oven at 180’C until golden and crispy. Squeeze the sweet chilli sauce into a ramekin and serve with the hot spanokopita.
BBQ basted beef burger with relish and potato chips Yield: 2 Prepping time: 30 minutes Cooking time: 25 minutes 200g mince 1 onion, finely chopped 2 garlic cloves, chopped 30ml chutney 30ml ALL GOLD TOMATO & ONION MIX 50ml bread crumbs 2 eggs 200ml ALL GOLD BBQ SAUCE 1 tin ALL GOLD ITALIAN TOMATOES 80g granulated sugar 2 potatoes 2 burger buns Oil to deep fry Method: Mix the mince, onion, garlic, chutney, reduced tomatoes, bread crumbs and eggs together to form a patty, shape then marinate with the BBQ sauce. Place the chillies and pepper tomato into a pot with the sugar and cook down until thick. Cut the potato into chips and deep fry until golden. In a hot pan fry the burger until golden on both sides and then finish in the oven. Place onto a roll with the chilli, pepper relish and a portion of chips.
Gorgonzola semi freddo with fig and chocolate sauce Yield: 2 Prepping time: 30 minutes Cooking time: 5 minutes 2 egg whites 120g sugar 2 sheets gelatine 100g gorgonzola, crumbled 200g cream, whipped to soft peak 2 ALL GOLD PRESERVED FIGS 80g dark chocolate 100ml cream Method: Place your egg whites into blender and whisk until stiff, slowly start to add the sugar until a meringue is formed. Whip the cream to soft peak. Soak the gelatine until soft then melt down in a little hot cream. Fold the gelatine and the gorgonzola into the meringue mix then fold through the cream. Pour into a greased tin and freeze. Cut the preserved fig into quarters. Heat up the 100ml cream and melt the chocolate to make the chocolate sauce. Serve the semi freddo with 3 slices of preserved fig and the warm chocolate sauce.