Soni treated me to a whole day of pampering at the Mangwanani Spa @ Sibaya, http://www.mangwanani.co.za/, which was awesome, and we walked away feeling fresh and rejuvenated. Thanks my Baby!
I cooked her a three course meal at home that evening:
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Heirloom Tomatoes,
stuffed with Ricotta, Spinach and Sun dried Tomatoes, on garden Greens
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Seared Tuna,
wrapped in Proscuitto di Parma, on Polenta with roasted, seasonal Vegetables
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Pasteis de Nata,
with toasted Hazel nuts, Honey and fresh Cherries
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A very ambitious menu, but by Soni's reaction a Winner!
Stuffed Tomatoes1 medium Tomato per person, a small tub of fresh Ricotta, a small bunch of baby Spinach, 2 or 3 Anchovy fillets and a third cup of chopped Sun dried Tomatoes. To serve, Garden greens like assorted Salad leaves and marinated whole Caper Berries.
Blanch the Spinach till just wilted. Mix the Sun dried Tomatoes, Anchovies and cooled Spinach and chop roughly. Mix in with the ricotta and spoon into the hollowed out tomato cases, and bake in a moderate oven for 15 to 20 minutes.
In the meantime dress the greens with a good quality olive oil and a splash of balsamic vinegar, salt and freshly ground pepper to taste. Nest on the serving plates, plate the roasted Tomatoes on top and drizzle with chopped Sun dried tomatoes and garnish with the Caper berries.
Seared Tuna
About 250g of Tuna for two, Harissa paste and 6 to 8 slices Prosciutto di Parma, for the main portion of the dish. Assorted seasonal vegetables(I used baby squashes and zuchinni), trimmed to roast and 150g of instant Polenta.
Rub the tuna with the Harrisa paste and sear in a hot griddle pan. Allow to cool, slice into 2.5 cm fingers and wrap them in the Prosciutto.
In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top.
Rub the tuna with the Harrisa paste and sear in a hot griddle pan. Allow to cool, slice into 2.5 cm fingers and wrap them in the Prosciutto.Roast the vegetables and when done, pop the wrapped tune into the oven briefly for the Prosciutto to crisp - DON'T OVER COOK THE TUNA!
Prepare the Polenta as per manufacturers instructions.
Plate the Polenta, surround with the roasted veg and top with the Tuna fingers.
Pasteis de Nata
1 cup milk, 3 tablespoons cornstarch, 1/2 vanilla bean, 1 cup white sugar, 6 egg yolks, 1 package frozen puff pastry, thawed
Preheat oven to 190 degrees C. Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top.
Toast half a cup of Hazel nuts in a dry pan, remove from the heat and cool. Drizzle with Honey and swirl around the tart and garnish with the fresh cherries.
I hope you attempt some of these! The tomato starter is really easy, the Tuna fingers takes mostly preparation time but well worth it and the dessert can be done in 2 minutes if you get the tarts from a bakery, (which I have to admit I did!)
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