Publications
These nibbles are ideal for New Year’s Eve parties.
1. Avocado ritz on puffed pastry
Photo: Roelene Prinsloo
Makes: 15 puffs
Prep time: 30 mins
Ingredients
1 store-bought puff pastry
250 g prawn meat
1 egg, beaten 1½packet
Tuc biscuits, crushed
2 cloves garlic, finely crushed
1 avocado, mashed
3 T plain yoghurt
1 tsp lemon juice
1 tsp tabasco
1 tsp brandy
Oil, for deep frying
Method
1. In a bowl, mix the biscuit crumbs and garlic. Dip the prawn meat into the beaten egg then into the breadcrumbs. Place on a tray and set in fridge for 20 minutes.
2. Preheat oven to 180°C. Roll out pastry and using a medium star-shaped cookie cutter, cut pastry cases and place on a greased baking tray. Bake in oven for 15 minutes or until puffed out and golden in colour. Remove and set aside to cool off.
3. In another bowl, add avocado, yoghurt, lemon juice, tabasco and brandy. Season with freshly ground black pepper.
4. Heat oil until very hot, place coated prawn meat and deep fry for about 5 minutes or until golden. Drain on kitchen paper towel.
5. On the pastries, place a dollop of avocado mix, then top with the crumbed prawn meat. Serve garnished with chives.
2. Vodka strawberry jelly shots
Photo: Roelene Prinsloo
Makes: 12
Prep time: 1 hr
Ingredients
1 packet strawberry jelly powder
1/3 cup vodka
½ 250 g tub mascarpone cheese
½ cup heavy cream
1 cup icing sugar
4 T strawberry jelly powder
Method
1. In a bowl, prepare jelly according to package instructions, but omit about a third a cup of cold water and replace it with the vodka. Pour into shot glasses until three quarters full.
2. In another bowl, beat mascarpone cream, then add cream and fold. Add icing sugar and jelly powder. Beat slowly for 2 minutes until the mixture has turned pink and smooth.
3. Place mixture in a piping bag, pipe on top of set jelly, return to fridge and leave until needed. Serve
3. Chocolate cream cheese balls
Photo: Roelene Prinsloo
Makes: 24 balls
Prep: 20 mins
Ingredients
1 250 g tub smooth cream cheese
½ cup icing sugar
1 cup chocolate & nut spread
2 tsps orange liqueur
½ cup oats
Gold leaf and gold dusts
Method
1. In a large bowl, beat all ingredients except for gold leaf and dust.
2. With clean cold hands, place a teaspoon full of mixture in your palms and shape into a ball. Place on a baking tray and place in the fridge until set.
3. Remove and cover with gold leaf or gold dust.
Serve
