Steak tartare with shoestring potatoes

15 minutes

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Pavlova with pistachio sugar, avocado and kiwi fruit

45 minutes

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Poached chicken in coconut-and lime lace pancakes with sweet-and-tangy leaves

20 minutes

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20 minutes

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45 minutes

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Aliums

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Rolled souffle with taramasalata

45 minutes

Pastry recipes

Quick sausage rolls

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Freefold tomato-and-goats cheese tarts

30 minutes

Freefold tomato-and-goats cheese tarts

By Abigail Donnelly

Serves 6

Difficulty Easy

Cooking Time 30 minutes

Ingredients

6 ripe tomatoes
1 T balsamic vinegar
2 T olive oil
10 x 4 cm butter puff pastry
Egg, beaten
1 t goat’s cheese
fresh basil leaves

Method

Preheat the oven to 180°C.

Slice a crisscross pattern in the top of ripe tomatoes, then place on a baking tray and drizzle with balsamic vinegar and olive oil.

Season to taste, then roast for 20 minutes. Cut out strips of store bought butter puff pastry, brush with beaten egg and then use to roughly wrap around the base of the tomatoes.

Stuff the cross section at the top of the tomatoes with goat’s cheese, then bake for a further 5 to 10 minutes, or until the pastry is crisp and golden.

Serve warm with fresh basil leaves.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Steak tartare with shoestring potatoes

Pavlova with pistachio sugar, avocado and kiwi fruit

Poached chicken in coconut-and lime lace pancakes with sweet-and-tangy leaves

Duck in coriander pancakes with litchi and ginger

Strawberry and coconut wafer stacks

Strawberry dessert

Caramelised butternut and goats’ cheese rotolo, crisp sage, pine nuts & Parmesan

Baked Alaska with chilled nectarine

Leek, red onion & Knockanore Oakwood Smoked Farmhouse Cheese salad

Rolled souffle with taramasalata

Quick sausage rolls

Freefold tomato-and-goats cheese tarts

Freefold tomato-and-goats cheese tarts

Ingredients

Method