20 Mar Party and Celebration Platter with Pearly Bay Sparkling White and Rose

Posted at 07:54h in Beef, Champagne, Chicken, Fish, Nibbles / Amuse-bouche, Pork, Recipes, Seafood by

Party and Celebration Platter with Pearly Bay Sparkling White and Rose
Party and Celebration Platter with Pearly Bay Sparkling White and Rose
Print Recipe
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Party and Celebration Platter with Pearly Bay Sparkling White and Rose
Party and Celebration Platter with Pearly Bay Sparkling White and Rose
Print Recipe
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Ingredients
Crostinis
  • 1 baguette, sliced and toasted with olive oil, salt and pepper
  • 100 grams sun-dried tomatoes, soaked in hot water
  • 250 grams cream cheese
  • Salt and pepper to taste
  • 300 grams red vine tomatoes roasted with olive oil, salt and pepper
  • 350 grams baby marrows, sliced into ribbons
  • Some parmesan cheese for serving
  • 500 grams Boerewors,
  • 300 ml mayo
  • 100 ml prepared herb pesto
Pork chipolatas
  • 1 kg pork chipolatas
  • 50 ml whole grain mustard
  • 10 ml honey
  • 300 ml mayo
Smoked mussels
  • 2 tins smoked mussels
  • 30 ml fresh chopped parsley
  • 1 garlic clove, peeled and grated
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
Samoosas and spring rolls
  • Some frozen samoosas and spring rolls
  • Enough oil for frying
  • 400 ml mayo
  • 100 ml hoisin sauce
  • 50 ml sriracha
Fillet with peppadew mayo
  • 500 grams beef fillet
  • 300 ml mayo
  • 6 mild peppadews, sliced
  • 10 ml sesame oil
Asian chicken wings
  • 1,5kg Chicken wings,
  • 200 ml Soy sauce
  • 100 ml honey
  • 30 ml sesame oil
  • 30 ml teriyaki sauce
Salmon fishcakes
  • 250 grams smoked salmon off cuts, chopped
  • 200 grams breadcrumbs
  • 1 egg, beaten
  • A handful of fresh coriander, chopped
  • 300 ml mayo
  • 100 ml tomato sauce
Instructions
Crostinis
  1. Place the sun-dried tomatoes, cream cheese and seasoning in a blender and blend until smooth. Keep aside.
  2. Grill the baby marrows on a hot griddle pan until well charred. Season to taste and keep aside.
  3. Take the boerewors meat out of the casing and roll into about 20 meatballs. Pan fry the meatballs until golden brown.
  4. Mix the mayo and pesto together.
  5. Spread some of the crostinis with the sun-dried tomato cream cheese and top with the vine tomatoes.
  6. Top some of the crostinis with the baby marrow and sprinkle over the parmesan cheese.
  7. Spread some of the crostinis with the pesto mayo and top with the meatballs.
  8. Keep some crostinis for the rest of the dishes.
Pork chipolatas
  1. Pan fry the chipolatas until golden brown. Keep aside.
  2. Mix the mustard, honey and mayo together and serve with the chipolatas.
Smoked mussels
  1. Mix the mussels, parsley, garlic and the lemon zest and juice together and season to taste.
  2. Serve with some of the crostinis.
Samoosas and spring rolls
  1. Deep fry the samoosas and spring rolls and keep warm.
  2. Mix half the mayo with the hoisin sauce and the other half with the sriracha sauce.
  3. Serve with the samoosas and spring rolls.
Fillet with peppadew mayo
  1. Pan sear the fillet on a high heat on all sides and put aside to rest.
  2. Mix the mayo, peppadew and sesame oil together and keep aside.
  3. Slice the fillet very thin and serve with the mayo.
Asian chicken wings
  1. Mix the soy sauce, honey, sesame oil and teriyaki sauce together and pour over the chicken wings.
  2. Place in a baking dish and roast in the oven until cooked and sticky.
Salmon fishcakes
  1. Mix the salmon, breadcrumbs, egg and coriander together until well combined.
  2. Form into 8 equal sized cakes and pan fry on both sides until golden brown.
  3. Mix the mayo and tomato sauce together and serve with the fish cakes.