Three course dinner for 4 1/2, the half is my son. So we had friends over for late lunch/ early dinner, who we have not seen since their wedding 3 months ago. I was really looking forward to seeing them again.
But obviously nothing is simple , although ‘Pap ‘n vleis'( stiff porridge and meat)’ would still be nice, I’m aiming to impress 🙂 But as always, there’s a curve ball with my dinner, one of the guests is Jewish- so no pork, no shellfish!
You actually don’t realize how much you cook with a certain product until it’s taken away from you. Prawns or shrimp would’ve been nice for a starter but all shelled fish is completely off the table. And my go to when you need extra flavour; bacon, also not allowed. This will either turnout very bad or superbly amazing, I want the latter!
when you’re hosting people, it’s always nice to have some nibbles out, while awaiting dinner. Chips/crisps, biltong, nuts work very well but I Needed something extra. Simple, so it doesn’t take you away from the more important stuff but has to be eeffective.
Ok here we go: Salt crackers, cream cheese( I love the spring onion and chives flavoured), grated; cucumber, apple and diced cherry tomatoes. And just assemble and Bob’s your uncle! Unless you’re Zulu, then Sipho is your uncle! Ha ha ha, Ok, sorry couldn’t help it.
Smoked Salmon rolls stuffed with ushatini(salsa), pan-fried haddock and a rocket salad
What to do?
– salmon trout ribbons( this is actually the salmon you usually get at the supermarket).
– haddock- fry in a pan with margarine until skin brown and turn it around for 3 min. This fish is delicate so be gentle.
– For Ushatini- finely chop red onions and cherry tomatoes, grated cucumber and apple, 1tsp on lime juice, 1 tsp of olive oil, pepper and aromat. I’m not sure if there’s any other versions of aromat in other countries but it is mostly salt with a slightly cheesy flavour.
– Then assemble, stuffing ushatini into the salmon ribbon, rolled. Haddock, then rocket salad and a few cherry tomatoes.
Starter is served, Bon Appetit!!