Tired of the same old favourites you’re always trotting out at get-togethers and functions? Here’s some wonderfully creative – and flop-proof – alternatives from Pick n Pay to tantalise the tastebuds of any palate. Bon appétit.
Grilled Chicken with Lemon Crème Fraiche, Basil and Sliced PEPPADEW® Piquanté Peppers – serves 8
8 x chicken supremes; 125g crème fraiche; 2 medium lemons, zest and juice; 1/2 bunch fresh basil; 50g fresh thyme, finely chopped; 1/2 bottle red PEPPADEW® Piquanté Peppers; olive oil; sea salt and cracked black pepper;
1.Pre-heat oven to 180 degrees C
2.Place olive oil, lemon zest and seasoning in a metal mixing bowl. Add the trimmed chicken supremes (large deboned, skinless chicken breast) and toss together till well coated. Cover with cling film, place in the fridge and marinate for 20 minutes.
3.Meanwhile, remove crème fraiche from its tub and place 125ml in a mixing bowl. Add the lemon juice, salt and pepper and whisk together till mixed thoroughly.
4.Heat a flat griddle pan on the stove, sprinkle with olive oil and add the chicken supremes. Using metal tongs turn the chicken once golden brown grill marks have appeared: turn the chicken at the angle to create diagonal grill marks, and grill on both sides of the breast. Place breasts on baking tray in pre-heated oven and roast for 15 minutes till cooked through. Place to one side and cool at room temperature.
5.Slice the chicken on the diagonal and fan out on to the buffet platter. Drizzle the crème fraiche mixture lightly over, not covering the breast, allowing the grilled marks to show through. Sprinkle small plucked basil leaves and slithers of redPEPPADEW® Piquanté Peppers on top.
6.Serve at room temperature.
Plum Tomato Tart served with Homemade Aioli
Makes one large 12” round
350g puff pastry; 1.5kg ripe tomatoes, all similar size; 150g mascarpone cheese; 50g parmesan cheese, finely grated; 1 biggish bunch of basil, leaves picked from the stalks and sliced; 0live oil; sea salt and coarsely ground black pepper
1.Pre-heat oven to 200 degrees C
2.Roll the puff pastry out in a circle slightly larger than a 30cm diameter. Place on a large baking tray lined with parchment paper or sprayed with spray and cook for non-sticking purposes. Place the baking tray with the pastry in the fridge for 20 minutes while you prepare the tomatoes. Rinse and dry tomatoes, move the cores and slice in 5mm thick rounds: discard the ends and tops of the tomatoes.
3.In a mixing bowl, mix the mascarpone, parmesan and basil together, season lightly. Using a palette knife spread this mixture across the centre of the round pastry disc, leaving about 5cm from the diameter edge not covered. Starting on the outside of the tart, layer the sliced tomatoes around the outside of the pastry diameter, overlapping and making a full circle. Continue towards the centre of the tart overlapping the circles. Drizzle lightly with olive oil.
4.Bake tart in pre-heated for 30 minutes, then turn temperature down to 150 degrees C and bake for a further 45 minutes. When cooked there should be almost no liquid left in the tomatoes and the pasty base should be crisp and cooked through.
Prepared by Capsicum Cookery School, Durban, 032 263 2924.
All ingredients are available from Pick n Pay supermarkets and hypermarkets KZN.