16 Feb Panzanella salad with meatballs and chopped olive and tomato dressing and puff pastry tiramisu

Posted at 07:55h in Beef, Dessert, Kaapse Kombuis Kuiers op Radio KC, Mains, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine by

Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
2 people 20 minutes
Cook Time Passive Time
20 minutes 2 hours
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
2 people 20 minutes
Cook Time Passive Time
20 minutes 2 hours
Ingredients
Panzanella salad
  • 1/2 SASKO white bread, cut into cubes
  • Some Willow Creek Persian lime flavoured olive oil
  • Salt and pepper to taste
  • 800 grams mixed tomatoes, cut into bite sized pieces
  • 2 large red onions peeled and sliced
  • 1 large red pepper deseeded and chopped
  • 500 grams boerewors, rolled into small meatballs
  • Some fresh basil leaves to serve
Dressing
  • 1 cup green olives, pitted and chopped
  • 1/2 cup Sun-dried tomatoes, chopped
  • Zest and juice of 2 lemons
  • 200 ml Willow Creek Persian Lime flavoured Olive Oil
  • A handful of fresh chives, chopped
  • A handful of parsley, chopped
  • Salt and pepper to taste
Puff pastry tiramisu
  • 1 packet Magpie Puff pastry, rolled out and cut into discs the size of the glasses you want to use
  • 6 large egg yolks - only use fresh eggs
  • 1 cup castor sugar
  • 1 cup mascarpone cheese
  • 2 cups cream
  • 200 ml strong coffee mixed with 100ml coffee liqueur or brandy
  • Some cocoa powder to dust on top
Instructions
Panzanella salad
  1. Drizzle the bread with some olive oil, season to taste and toast in a 150-degree oven until golden brown.
  2. Place the meatballs on a prepared baking sheet and roast in a 180-degree oven until browned and cooked. Cool down.
  3. Mix the bread croutons with the meatballs, tomatoes, onions and peppers and season to taste.
  4. Serve with the dressing.
Dressing
  1. Mix all the ingredients together and season to taste.
  2. Serve with the salad.
Puff pastry tiramisu
  1. Bake the puff pastry discs until golden brown. Cool down.
  2. Mix the egg yolks and sugar together until light and fluffy and add the mascarpone cheese.
  3. Whip the cream and fold into the egg mix.
  4. Drizzle the coffee mix over the puff pastry discs before layering with the mascarpone mix.
  5. Set in the fridge for at least 2 hours and dust with some cocoa powder.