Gillian Logan Bredenhann
Baby potatoes
Butternut
Baby corn
Asparagus
Baby Tomato’s
Mushrooms
Steak Fillet, Chicken Fillet, Cheese Sausage, Nuggets, Pork
Green Salad
Coleslaw
Garlic Bread
Pickled Onions
Mushroom Sauce (Bought)
Pepper Sauce (Bought)
The following sauces come out of my moms recipe book and we ate them with the fondue on my 16th birthday. To Die for.
Gypsey Sauce
6 tablespoons Tomato Sauce
4 Table Spoons Oil
2 tablespoons mustard ( I used powered)
1 onion chopped finely
2 teaspoons parsely (fresh or dried)
Salt and pepper
Mustard Sauce
6 tablespoons mayonnaise
2 teaspoons smooth apricot jam
Strong mustard as desired (3 teaspoons more or less. Just keep tasting.
Avocado pear dip.
2 Avo’s
2 teaspoons lemon juice
1 cup mayonnaise
1 grated onion
Salt and pepper and if you prefer, some tobasco sauce
Mix all the sauces well and chill before hand. Absolutely delicious.
Chocolate fondue for dessert
Ingredients
100 g quality dark chocolate
100 g quality milk chocolate
100 ml cream
Melt chocolate in a double boiler and add cream. Pour mixture into a fondue pot over low flame. Dip fresh fruit and biscuits into chocolate.
I used……
Strawberries
Marshmellows
fresh fruit and biscuits for dipping
Champagne Wine, Cooldrink
STEAK
Cube the steak into 2cm x 2cm blocks. Season and toss with olive oil. Leave at room temperature for at least an hour before cooking.
Cut the breasts into 1½ cm strips across the grain,double over and spear onto kebab sticks. Leave at room temperature for at least an hour before cooking. These are delicious dipped into the beer batter (recipe follows) before cooking. The batter also protects the chicken from overcooking.
BABY POTATOES
750 g baby potatoes
1 T (15 ml) Ina Paarman's Potato Spice
3 T (45 ml) olive oil
Cook the unpeeled potatoes until just done. Cool and cut into halves through the waist. Season and toss with olive oil - leave at room temperature until serving time.
MUSHROOMS
1 small punnet of baby button mushrooms
1 x 300 g punnet portabellini mushrooms
Ina Paarman's Garlic Pepper Seasoning
Wipe the mushroom caps with a damp cloth and cut the portabellini's in half. Leave at room temperature until cooking time. Season just before cooking otherwise they draw too much water. Delicious if dipped in batter just before cooking.
