- March 19 2019
- Consol
- Celeb Feasts Recipes
- Week 11
- Difficulty: Medium

Starter – Roasted Tomato Tart
For the pastry:
225g cake flour
125g cold butter, chopped
½ tsp salt
½ cup finely grated cheddar
3 egg yolks
1 tbs ice cold water
For the caramelized tomatoes:
½ cup caramel sugar
¼ cup white balsamic vinegar
1 tbs fresh thyme leaves
Salt and pepper
250g cherry tomatoes, halved
Directions
- Cream cheese with caramelized onion.
- Fresh basil sprigs to garnish.
- Place flour and salt into a bowl, then rub in the butter until the mixture resembles breadcrumbs.
- Mix in the cheddar cheese.
- Add the egg yolks, then mix together to form a dough – if the mixture is too dry, add a little cold water until the pastry comes together into a ball.
- Wrap pastry in cling film and leave to rest in the fridge for 30 minutes.
- In a pan, combine the sugar and balsamic vinegar then stir until sugar dissolves.
- Bring to a simmer then cook until thick and syrupy.
- Add thyme, salt, pepper and tomatoes, then remove from the heat and leave to cool completely.
- Preheat oven to 200°C
- Roll out the pastry into a ring large enough to fit a 20cm tart tin, then drape the pastry over the tin to line it.
- Poke the pastry surface with a fork, then line with baking paper. Top with a generous layer of parboiled rice, then bake until pastry is golden and crisp.
- Spread the cream cheese over the baked pastry, then top with the tomatoes and garnish with the basil leaves.

Main – Chicken Sausage Stuffed Rice Balls
For the rice:
2 tbs olive oil
1 tbs butter
1 onion, finely chopped
1 garlic clove, chopped
1 cup saman white rice
125ml Nederburg Reserve Chardonnay
1L hot vegetable stock
½ cup grated parmesan
125g mascarpone
For the filling:
2 tbs olive oil
1 onion, chopped
1 tsp fennel seeds
500g chicken mince
1 tbs tomato paste
1 tin chopped tomatoes
2 tsp white sugar
Salt and pepper
To coat:
2 cups flour
4 eggs, beaten
3 cups panko breadcrumbs
Directions
- Melt butter and olive oil, then add the onion and sauté until translucent.
- Add garlic and rice and stir over high heat for one minute to coat the rice granules in oil.
- Add the wine, and allow to simmer until the wine is completely reduced.
- Add stock, a little at a time, while continuously stirring – only add more stock once the liquid is reduced.
- Stir in the parmesan and mascarpone, then spread onto a tray and leave to cool.
- Make the filling: heat oil then add onion and fennel seeds and sauté until onions have softened.
- Add chicken and cook while stirring until meat is browned.
- Add tomato paste, tinned tomatoes and sugar, then season to taste with salt and pepper.
- Leave to simmer gently for 15 minutes.
- Spread onto a tray and leave to cool completely.
- Wet your hands, then flatten some rice into the palm of your hand.
- Place a few tablespoons of filling onto the rice, then manoeuvre the rice around the filling to encase.
- Roll into a ball, then place into the fridge for 30 minutes to rest.
- Heat oil for deep frying.
- Dip the rice balls into the flour, then the egg, then finally the breadcrumbs before frying until golden brown.

Dessert – Peppermint Crisp Trifle
For the coconut biscuit crumble:
2 cups cake flour
1 cup desiccated coconut
1 tsp baking powder
1 cup caramel sugar
250g butter, softened
1 tsp vanilla
For the caramel sauce:
400g caramel sugar
¼ cup water
500ml fresh cream
2 tsp vanilla extract
400g peppermint chocolate
¼ cup coconut shavings, toasted
For the coconut biscuit crumble:
Directions
- Preheat oven to 180°C.
- In a large bowl, mix together the flour, coconut, baking powder and sugar.
- Add the butter and vanilla, then using your hands, rub together the ingredients until well combined and beginning to clump together.
- Scatter the crumble onto a greased baking tray, then place into the oven and bake for 35 minutes or until the crumble is golden brown and crispy.
- Remove from the oven and set aside to cool.
For the caramel sauce:
Directions
- Place the sugar and water into a deep pot, then stir over low heat until the sugar dissolves.
- Bring to a boil, then simmer for 15 minutes until the caramel is golden and thick.
- Remove from the heat then add the cream – be careful at this stage because it will bubble up violently.
- Return to the heat, then leave to simmer gently for two minutes.
- Place into a bowl and set aside to cool completely.
- Whisk the cream to soft peaks, then fold in half the cold caramel until rippled.
- Break up the chocolate into irregular shards.
- Assemble the dessert in a Consol glass jars – start with a layer layering a third of the crumble into the base of the dish, top with a quarter of the chocolate, then drizzle with half the remaining caramel.
- Spoon in a third of the cream mixture, then repeat layering until all the ingredients are used up, finishing with a layer of the rippled cream.
- Garnish with remaining chocolate and a sprinkling of toasted coconut.

Drink – Citrus Wine Spritzer
4 naartjies, juiced
1 grapefruit, juiced
2 oranges, juiced
4 tbs castor sugar
¼ lemon, sliced
2 sprigs fresh mint
500ml Nederburg Winemaster’s Reserve Sauvignon Blanc
Ice
All products available at the Consol shops