- April 02 2019
- Consol
- Celeb Feasts Recipes
- Week 13
- Difficulty: Medium
Starter – Spicy Fish Cakes With Pineapple Salsa
For the fishcakes:
800g hake fillets
100g cottage cheese
2 spring onions, finely chopped
1 red chilli, finely chopped
4 tbs finely chopped coriander
Zest of 1 lemon, finely grated
1 tsp finely grated ginger
¼ cup Japanese mayo
Salt and pepper
50g butter
4 tbs olive oil
For the pineapple salsa:
200g cherry tomatoes, quartered
1 red onion, sliced
Pinch chilli flakes
2 tsp sugar
Salt and pepper
2 tbs rice vinegar
1 avocado, diced
2 tbs chopped coriander
Directions
- Using a knife, chop the fish as finely as possible – do not blend the fish as it will result in tough fishcakes.
- Place the chopped fish, cottage cheese, spring onion, chilli, coriander, lemon zest, ginger, Japanese mayo and seasoning into a bowl and mix together well.
- Form mixture into 6 cakes, then refrigerate for 30 minutes.
- While the fishcakes rest in the fridge, make the salsa by combining all the ingredients.
- Heat butter and oil in a pan then fry the fishcakes for 3 minutes on each side until golden and cooked through.
- To the roasted vegetables, add rice vinegar, avocado and chopped coriander, then season to taste.
- Serve the fish cakes piping hot, topped with the salsa and a wedge of lemon.
Main – Creamy Pork Fillet Medallions Served With Roasted Potatoes
For the potatoes:
700g baby potatoes
Water
4 sprigs sage
Salt and freshly ground black pepper
1 tbs olive oil
50g parmesan cheese, finely grated
For the pork:
2 pork fillets
2 tsp dried sage
Salt and pepper
2 tbs olive oil
1 onion, sliced
1 tbs fennel seeds
2 tbs white sugar
250ml Winemakers Reserve Chardonnay
2 tbs wholegrain mustard
250g cultured cream
15g fresh parsley, chopped
Directions
- Preheat oven to 200°C.
- Place the potatoes into a pot, then cover with cold water.
- Add 2 sprigs of sage and a generous pinch of salt, then boil until the potatoes are cooked through and tender.
- Once cool to the touch, press each potato flat with the palm of your hands then place into a roasting tin.
- Tear the remaining sage, then scatter on top of the potatoes.
- Season with pepper, drizzle with olive oil then sprinkle on the parmesan and toss well.
- Roast in the oven for 30 minutes or until then potatoes are golden brown and crispy around the edges.
- Slice the pork fillets into medallions, then season with the dried sage, salt and pepper.
- Heat oil in a pan, then brown the pork on both sides until golden. Remove from the pan and set aside.
- In the same pan, add the onions, fennel seeds and sugar, then sauté until the onions have softened and are golden.
- Add the wine, stock and mustard, then bring to the boil. Return the pork to the pan and simmer until the pork is cooked through.
- Remove from the heat, then stir in the cultured cream and parsley.
- Season to taste.
Dessert – Brûléed Chocolate Rice Pudding
250g basmati rice, rinsed
750ml full cream milk
100g caramel sugar
100g dark chocolate, chopped
125ml mascarpone
2 tsp vanilla paste
4 tbs caramel sugar for topping
Directions
- Place the rice, milk and sugar into a saucepan, cover and simmer, stirring frequently, and cook for about 15 – 20 minutes until the rice is tender.
- Stir in the dark chocolate and mascarpone, then transfer to Consol Glass serving jars.
- Sprinkle a spoonful of sugar onto the pudding, then use a blowtorch to melt and caramelize the sugar and form the brulee topping.
Drink - White wine and pineapple cocktail
1 pineapple, peeled, cored and cubed
1 cucumber, chopped
2-3 tbs white sugar, to taste
750ml Nederburg Heritage Heroes The Young Airhawk, chilled
3 limes, juiced
Ice, to serve
Directions
- Blend together pineapple, cucumber, sugar and 1 cup of the water until smooth.
- Strain through a fine sieve, pressing the pulp down to extract as much juice as possible.
- Discard the pulp.
- Pour into jars filled with ice to ¾ full then top up with wine. Serve garnished with cucumber ribbons.
All products available at the Consol shops
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