Masala shortbread with cream cheese, parmesan and gouda balls, candied bacon, sultana chutney and pickled butternut
AND LABORIE MCC Le Grand Nectar
Serves: 6-8
Prep time: 30 minutes
Cooking time: 30 minutes
Passive time: 4 hours or overnight
Oven temperature: 160 degrees Celsius
Easy to make
- CHEF MYNHARDT JOUBERT –
________________________________________________________________________________________________________________________________________________________________________________________
SHORTBREAD INGREDIENTS:
250g butter
250g cake flour
125g corn flour
15ml sugar
5ml turmeric
2,5ml cumin
2,5ml smoked paprika
5ml masala
250ml grated cheddar cheese
125ml grated parmesan cheese
Cream cheese balls INGREDIENTS:
250g cream cheese
100g grated parmesan cheese
100g grated mature gouda
1 pack bacon Kips
Candied bacon INGREDIENTS:
200g streaky bacon
100ml honey
Sultana chutney INGREDIENTS:
500g golden sultanas
5 rooibos tea bags
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 cup white wine vinegar
1 cup sugar
1 cup water
5ml cayenne pepper
30ml dried ground ginger
5ml yellow mustard powder
Pickled butternut INGREDIENTS:
1 large butternut, peeled, deseeded and cubed
1 cup white wine vinegar
1 cup sugar
1 cup water
15ml pink peppercorns
15ml dried rosemary
SHORTBREAD METHOD:
1 – Place the butter, flour, corn flour and sugar into a stand mixer with a paddle attachment and mix until it looks like breadcrumbs.
2 – Add the turmeric, cumin, smoked paprika, masala, cheddar and parmesan and mix until just combined.
3 – Place the dough on a piece of cling wrap and press into a square shape.
4 – Place in the fridge for 30 minutes.
5 – Cut the dough into cubes and place the cubes on a prepared baking sheet.
6 – Place in the fridge for 30 minutes while you pre heat your oven to 160 degrees Celsius.
7 – Bake for 20-25 minutes or until the shortbread is slightly browned and cooked.
8 – Serve with cream cheese balls, candied bacon, sultana chutney and pickled pumpkin.
Cream cheese balls METHOD:
1 – Place the bacon Kips into a food processor and blits to fine crumbs.
2 – Mix the cream cheese, parmesan and gouda together and roll into 10 balls.
3 – Roll into the bacon Kip crumbs and place in the fridge until serving.
Candied bacon METHOD:
1 – Place the bacon on a prepared baking sheet and roast in the oven until crispy.
2 – Drizzle over the honey and roast until sticky. Keep aside.
Sultana chutney METHOD:
1 – Place the sultanas in a bowl, add the rooibos tea bags and cover with boiling water.
2 – Leave to soak for 4 hours or overnight.
3 – Take out the rooibos tea bags and place the sultanas, onion, garlic, vinegar, sugar, water, ginger, cayenne and mustard in a saucepan and bring to a boil.
4 – Lower the heat to a simmer and cook until sticky.
5 – Leave to cool completely before serving.
Pickled butternut METHOD:
1 – Place the butternut in a saucepan, cover with water and bring to a boil.
2 – Once boiling, strain and place in a sterilised glass jar.
3 – Add the pink peppercorns and rosemary and keep aside.
4 – Place the vinegar, sugar and water in a saucepan and bring to a boil.
5 – Pour the pickling mix over the butternut and leave to cool.
6 – Seal the jar and place in the fridge for at least 4 hours before serving.
Masala shortbread with cream cheese, parmesan and gouda balls, candied bacon, sultana chutney and pickled butternut
AND LABORIE MCC Le Grand Nectar
Serves: 6-8
Prep time: 30 minutes
Cooking time: 30 minutes
Passive time: 4 hours or overnight
Oven temperature: 160 degrees Celsius
Easy to make
- CHEF MYNHARDT JOUBERT –
______________________________________________
SHORTBREAD INGREDIENTS:
250g butter
250g cake flour
125g corn flour
15ml sugar
5ml turmeric
2,5ml cumin
2,5ml smoked paprika
5ml masala
250ml grated cheddar cheese
125ml grated parmesan cheese
Cream cheese balls INGREDIENTS:
250g cream cheese
100g grated parmesan cheese
100g grated mature gouda
1 pack bacon Kips
Candied bacon INGREDIENTS:
200g streaky bacon
100ml honey
Sultana chutney INGREDIENTS:
500g golden sultanas
5 rooibos tea bags
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 cup white wine vinegar
1 cup sugar
1 cup water
5ml cayenne pepper
30ml dried ground ginger
5ml yellow mustard powder
Pickled butternut INGREDIENTS:
1 large butternut, peeled, deseeded and cubed
1 cup white wine vinegar
1 cup sugar
1 cup water
15ml pink peppercorns
15ml dried rosemary
SHORTBREAD METHOD:
1 – Place the butter, flour, corn flour and sugar into a stand mixer with a paddle attachment and mix until it looks like breadcrumbs.
2 – Add the turmeric, cumin, smoked paprika, masala, cheddar and parmesan and mix until just combined.
3 – Place the dough on a piece of cling wrap and press into a square shape.
4 – Place in the fridge for 30 minutes.
5 – Cut the dough into cubes and place the cubes on a prepared baking sheet.
6 – Place in the fridge for 30 minutes while you pre heat your oven to 160 degrees Celsius.
7 – Bake for 20-25 minutes or until the shortbread is slightly browned and cooked.
8 – Serve with cream cheese balls, candied bacon, sultana chutney and pickled pumpkin.
Cream cheese balls METHOD:
1 – Place the bacon Kips into a food processor and blits to fine crumbs.
2 – Mix the cream cheese, parmesan and gouda together and roll into 10 balls.
3 – Roll into the bacon Kip crumbs and place in the fridge until serving.
Candied bacon METHOD:
1 – Place the bacon on a prepared baking sheet and roast in the oven until crispy.
2 – Drizzle over the honey and roast until sticky. Keep aside.
Sultana chutney METHOD:
1 – Place the sultanas in a bowl, add the rooibos tea bags and cover with boiling water.
2 – Leave to soak for 4 hours or overnight.
3 – Take out the rooibos tea bags and place the sultanas, onion, garlic, vinegar, sugar, water, ginger, cayenne and mustard in a saucepan and bring to a boil.
4 – Lower the heat to a simmer and cook until sticky.
5 – Leave to cool completely before serving.
Pickled butternut METHOD:
1 – Place the butternut in a saucepan, cover with water and bring to a boil.
2 – Once boiling, strain and place in a sterilised glass jar.
3 – Add the pink peppercorns and rosemary and keep aside.
4 – Place the vinegar, sugar and water in a saucepan and bring to a boil.
5 – Pour the pickling mix over the butternut and leave to cool.
6 – Seal the jar and place in the fridge for at least 4 hours before serving.