Cape Town Canapés! Your Food & Wine Pairing Recipes

Method: Crispy fried lemon and herb goats cheese balls

• In a bowl, combine the Chevin goats cheese, lemon zest and dried herbs. Mix until evenly combined.
• Divide and roll the cheese mixture into 5 x 20g balls.
• Gather three bowls. In the first bowl, whisk the egg with a touch of water.
• Add the seasoned flour to the second bowl and then the panko crumbs to the third.
• Coat the goat's cheese balls in the seasoned flour before dipping into the egg and then rolling into the panko crumbs until evenly coated.
• Repeat the crosses twice.
• In preheated oil which has reached a temperature of 160°C, deep fry the coated goat's cheese balls until golden brown and crispy.
• Lightly season with a bit of salt and set aside to cool slightly.

Pineapple and honey jam

• Remove the skin of the pineapple and grate the flesh.
• In a saucepan, place the pineapple and water in and cook over a medium heat until the pineapple is soft.
• Add the sugar . honey and lime juice and cook until the sugar has dissolved and thickened.
• Once thick, and a chutney-like consistency , remove from the heat and allow to cook before using or placing into a jar and storing in the fridge .

Dried Pineapple Fan

• Preheat the oven to 100°C.
• Remove the leaves and outer skin of the pineapple.
• Using a very sharp knife, slice very thin slices of the pineapple creating rounds.
• Place the rounds onto a lined baking tray and into the preheated oven for 12 to 15 hours until the pineapple rounds have dried completely.
• Once dry, remove from the oven and store in an airtight container until ready to either cut or tear into smaller pieces and place on top of the canape.

Assembly

• Place the crispy goats cheese ball onto the plate.
• Top with a dollop of the pineapple and honey jam, a shard of the dried pineapple and then a thin strand of the angel hair chili.
• Top with a micro herb, serve and enjoy.

• Place the Crafted Collection Sauvignon Blanc into a small bowl and gently soak the halved seedless white grapes into the wine for no longer than one hour.
• Once soaked, remove from the wine and combine with the cubed melon, a drizzle of the Crafted Collection Lemon Infused Olive Oil and a sprinkle of the Smoked Maldon Sea Salt.
• Place the salad into the serving bowl, with one slice of the Crafted Collection Prosciuttoand top with micro greens.

• Into a medium heated pan, add the butter and allow to melt.
• Using a small round cookie cutter, cut a perfect round of the beetroot tortilla and place itinto the pan.
• Fry until crisp on each side.
• Place the slice of fresh fig into the center of the crisp taco and crumble the goat's cheese on top.
• Top with a few microgreens and place into the serving plate.

Marinated Strawberries

• In a bowl, combine the balsamic reduction and the honey until evenly combined.
• Add the quartered strawberries and crushed pink peppercorns and salt. Mix together and place into the serving bowl.
• In a separate bowl, combine the Crafted Collection Olive Oil and the bocconcini. Allow to sit for 1 minute before placing into the serving bowl, on top of the sweet marinated strawberries.
• Top with the micro basil.

Lace Tuile

• Combine the flour and water and salt and stir until there are no lumps.
• Place the thin mixture into a bottle for ease of use.
• Fry in a medium heated pan until the tuile resembles a coral texture.
• Gently remove from the frying pan and place onto paper to drain any excess oil.
• Allow to cool before using.

Phyllo Cigar

• Preheat the oven to 180’C
• Take out 1 sheet of phyllo pastry and allow to defrost and soften.
• Cut the phyllo pastry sheet into thirds.
• Brush the cut phyllo pastry with the melted butter across the entire surface.
• Starting from one end, place the gorgonzola down widthways.
• Place the thyme sprig on top and drizzle the cranberry jelly on top.
• Gently roll the pastry, rolling up the cheese to make a cigar.
• Brush with additional butter and place onto a baking tray.
• Place it into the oven and bake for 8-12 minutes until golden brown and crispy.

Blackberry Gel

• In a pot, combine the berries, lemon juice and sugar together and allow to come to the boil.
• Remove from the heat and blend until smooth.
• Place the smooth puree back into the pot over a medium heat and add the agar agar.
• Allow the mixture to come to a boil before removing it from the heat, placing it into a container and into the fridge to chill and set. Leave the mixture in the fridge overnight to set.
• Once set, place the firm mixture into a blender and blend until smooth.
• Place the gel into a piping bag and set aside.

Assembly

• Place the warm phyllo baked cigar onto the small serving place.
• Pipe a few dollops of the blackberry gel on top and garnish with edible flowers and micro herbs.
• Serve and enjoy.

• Rinse the uncooked sushi rice until cold water until the water runs clear.
• Place the water into a saucepan and bring to the boil.
• Add the rice and cook until soft and all the water has been absorbed.
• In another saucepan, add the rice vinegar, oil, sugar and salt and bring to the boil.
• Remove the cooked rice from the saucepan, allow to cool slightly for 5 minutes before stirring through the rice vinegar mixture. Try to incorporate as much air as possible when folding through the vinegar mixture.
• Once combined, place the sushi rive into a baking tray and flatten.
• Press the rice down firmly and place it into the fridge to set.
• Once set, cut the pressed sushi rice into small 10cm x 10cm squares and remove from the tray.
• Place the squares into a medium heated pan with the melted butter and gently fry until golden brown and crispy on both sides.
• Set aside to top with the toppings.

Assembly

• Place the crispy sushi rice square onto the serving place.
• Top with 10g hot smoked trout, 1 petal pickled red onion and 1 sprinkling of finger lime pearls.
• Garnish with micro herbs, serve and enjoy.

• Gently fry the finely chopped onion and garlic in the butter until glossy and sweet.
• Add the Cape Malay spice mix and fry until fragrant.
• Add the cream and allow to simmer until slightly reduced.
• Add the steamed mussel and turn off the cream ensuring that the mussel doesn't overcook.
• Top with the roughly chopped raisin, fresh coriander and crispy fried onion mixture.

• In a pan over a medium heat, add the butter and toast the brioche slice until golden on both sides
• Once toasted, set aside.
• Add the herbed flaked mackerel on top.
• In a bowl, combine the matchsticks of apple and the pickling liquid.
• Allow to pickle for around 1 hour before removing the apple and patting dry to remove any excess liquid.
• Place the pickled apple on top of the flaked herbed mackerel.
• Garnish with micro greens , serve and enjoy.

Cucumber & Sushi Roll

• Rinse the uncooked sushi rice until cold water until the water runs clear
• Place the water into a saucepan and bring to the boil.
• Add the rice and cook until soft and all the water has been absorbed.
• In another saucepan, add the rice vinegar, oil, sugar and salt and bring to the boil.
• Remove the cooked rice from the saucepan, allow to cool slightly for 5 minutes before stirring through the rice vinegar mixture. Try to incorporate as much air as possible when folding through the vinegar mixture.
• Divide into 20g balls and set aside.
• Using a potato peeler, peel the cucumber into thin strips and wrap the cucumber strip around the sushi rice ball.
• Place onto the serving plate.

Japanese ponzu mayo

• Combine the mayo and the ponzu until well combined.
• Place into a small piping bag ready to use.

Assembly

• Place the cucumber wrapped sushi rice ball onto the serving platter.
• Top with 5g smoked salmon trout ribbon.
• Pipe three small dollops of the ponzu mayo to op and dust with the nori dust.
• Garnish with spring onions and serve with a bamboo skewer alongside.
• Serve and enjoy.