Starter - Avocado Mousse with Grapefruit
1 tbsp gelatine 1/4 cup cold water 1/2 cup boiling water 3 large RIPE avocados, peeled, stoned and mashed 1/2 cup finely chopped or minced celery 1 tbsp minced onion 1 cup mayonnaise 1 cup sour cream 1/8 cup lemon juice 1 tsp sugar 1 tsp salt 1/4 tsp white pepper 1 14 oz tin of grapefruit segments (drained)
1. Soak the gelatine in the cold water. Add the boiling water and stir until completely dissolved.
2. Combine all the remaining ingredients and puree in a food processor.
3. Combine the avocado puress and the gelatine and pour into a mould sprayed with non-stick spray.
4. Chill until set. Turn out and surround with the grapefruit segments.
Note: I recommend this. It rocks! Stoned avocados has nothing to do with marijuana!
Main - Bobotie (Serves 6)
2.2 lb minced beef 1 slice white bread 1 cup milk 1 onion (chopped up small) 1/2 cup seedless raisins 1/2 cup dried apricots (soaked and drained) 1/2 cup blanched almonds 1/8 cup apricot jam 1/8 cup fruit chutney 1/8 cup lemon juice 1 tsp curry powder 1/2 tsp turmeric 1 tsp salt 1 tbsp butter or oil 3 eggs 2 bay leaves
1. Soak the bread in 1/2 cup of the milk, squeeze to remove the milk and combine thoroughly with the minced beef.Mix in all the other ingredients except for the butter or oil, eggs, milk and leaves.
2. Melt the butter or heat the oil in a frying pan and lightly brown the meat mixture. Turn out into a casserole.
3. Beat the eggs with the remaining milk and pour over the meat. Garnish with the leaves.
4. Bake at 180C (350F) until set, usually about 50 minutes.
Note: Mutton can be used instead of beef. Also VERY nice. It's a fairly mild dish, so I always add a bit of chili sauce or peri-peri to it to spice it up a bit.
Dessert - Chocolate Fruit Fondue (Serves 4)
2 oranges 2 bananas 2 pears 1 cup cherries (stoned) Juice of one lemon 2 cups or 16 ozs dark chocolate A pinch of ground cinnamon 2/3 cup thick cream 3/4 cup icing sugar (sieved) 1 fondue set (duh)
1. Peel the oranges, bananas and pears. Cut the flesh into cubes and mix with the cherries.Sprinkle with cherries and place in a serving dish.
2. Grate the chocolate and place in the fondue pan with the cinnamon.Heat over the spirit burner and allow to melt, stirring from time to time.Stir in the cream.
3. Spear the pieces of fruit, dip into the icing sugar then into the chocolate fondue.
Note: This sounds REALLY sweet, but the fruit takes out a lot of the chocolates sweetness. Still damn fine though :)
I serve it with sponge finger bicuits. Handy for mopping up the chocolate afterwards :) Stoned cherries has nothing to do with marijuana either!