Week 1 : Platters

Week 1 : Platters

Savoury Platter

(Serves 8–10)

For the crustless quiches you’ll need:
6 large eggs
6 egg yolks
⅔ cup milk
⅔ cup cream
Salt and pepper to taste
¼ cup Cheddar cheese; grated
1 cup broccoli florets
1 cup asparagus heads
1 cup cherry tomatoes; halved

Method

1. Preheat oven to 190 °C. 
2. Lightly spray two 24-cup mini muffin pans with cooking spray.
3. Bring a saucepan of lightly salted water to a boil over high heat. 
4. Add the broccoli and blanch until bright green and softened but still crisp, about 30 sec. 
5. Using a slotted spoon, transfer immediately to ice water to stop the cooking. Then do the same with the asparagus. 
6. When cool, strain water and pat dry with paper towel. 
7. In a bowl, whisk together the eggs, egg yolks, milk, cream, salt and pepper. 
8. Transfer to a large glass measuring jug.
9. Divide broccoli, asparagus and tomatoes evenly amongst the muffin trays (ensure to leave some for the top), and top with cheese. 
10. Fill as many as you can to just below the rim with egg mixture. 
11. Place broccoli, asparagus and tomatoes on top (make sure each veg tops the muffin tin that has the same veg at the bottom) and add a pinch of cheese to the top of each quiche.
12. Bake until the tops are puffed and just beginning to brown, about 15 min. 
13. Transfer to wire racks and let cool for about 5 min., then turn the quiches out of the pans, arrange on a platter, and serve.

Tips:

• For variety you can also crumb some crispy bacon over the top of each quiche.
• Wilted spinach also works well with these. 

For the puff pastry boerewors rolls you’ll need:
Egg wash
250 g Championship Boerewors; casings removed
1 packet ready-rolled puff pastry; thawed
1 tbsp. Dijon mustard

Method:

1. Preheat oven to 200 °C and line baking sheet with baking paper.  
2. On a lightly floured surface, unroll pastry; cut crosswise into three 25 x 9 cm strips. 
3. Brush with mustard. 
4. Divide sausage amongst the pastry. 
5. Arrange rolls, seam-side down, on prepared pan. 
6. Cover and freeze until firm, about 15 min. 
7. Cut each roll crosswise into 8 pieces (about 2,5 cm). 
8. Brush with egg wash and bake until puffed and golden (about 20 min.) 

Tips:

• I always make extras of these and then individually freeze them before putting them in a freezer bag or container so that I can just pop them in the oven for my son, or when I have unexpected guests over. 
• You can also make them with chicken sausages for a chicken version or pork sausages for a pork version. 
• Just add an extra 5–10 min. to your cooking time if using frozen. 

For the falafel you’ll need:
2 x cans chickpeas; washed and drained
1 medium onion; roughly chopped
¼ cup fresh parsley; chopped
2 cups spinach
3 cloves garlic
1 tsp. salt
2 tsp. cumin
1 tsp. ground coriander
¼ tsp. black pepper
¼ tsp. cayenne pepper
Vegetable oil for frying

Method

1. Place chickpeas, onion and garlic into a food processor and blitz until smooth. 
2. Add remaining ingredients and blitz until well combined. 
3. Transfer to a bowl and roll mixture into balls. 
4. Heat oil and deep-fry until golden and crispy. 
5. Serve warm with mint yoghurt sauce.