Bread and filling becomes a meal

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Bread and filling becomes a meal

Summer’s here and it’s time for no-nonsense, easy-to-make scrumptious meals to entertain your family and guests. This week chef Suné Niemand shares recipes for two mouth-watering meals as well as refreshing Rooibos quencher.

Types of bread

  • Health bread
  • Ciabatta
  • French loaf/baguette
  • Pita
  • Wraps
  • Pizza

Filling ideas

  1. Roasted fillet of beef, sweet Peppadews, watercress and wasabi mayonnaise.
  2. Health bread with brie, roasted aubergine and tomato chilli jam.
  3. Ciabatta with pesto chicken, avocado, sprouts and red pepper chutney.
  4. Sundried tomato Ciabatta with Parma ham, marinated grilled vegetables, rocket and parmesan.
  5. Health bread with shrimp, rocket, avocado and lemon mayonnaise.
  6. Health bread with gorgonzola, onion marmalade, bacon and avocado.
  7. Baguette with caramelised fillet of pork, pickled cucumber and carrot, coriander and chive mayonnaise.
  8. Baguette with Tuna Niçoise: Tuna chunks in brine, anchovy fillets, capers, lettuce, onion, boiled eggs and tomatoes.
  9. Baguette/Pita with sautéed chicken livers and bacon.
  10. Baguette with Caprese filling: tomato, mozzarella and basil.
  11. Calamari ‘steak’, mango salsa, olive tapenade, chickpeas, tomato and cucumber and lettuce.
  12. Curried egg salad sandwich – hard boiled eggs, plain yoghurt, chopped sweet bell pepper, curry powder, salt, fresh black pepper and fresh spinach.

For pizza toppings:

  •  Baby marrow, salami, mozzarella and cherry tomatoes.
  • Cherry tomato, mozzarella and basil.
  • Potato, dill, gorgonzola and balsamic onion.
  • Chorizo, basil and olive fold-over pizza.
  • Parmesan, mozzarella, crushed garlic, basil and parsley.
  • ‘Cheese spread’ for pizza instead of tomato base: 80 ml each creamed cottage cheese and mascarpone cheese and 125 ml crème Fraiche.

Compound butter:

  •  Watercress butter
  • Onion-parsley butter
  • Anchovy butter
  • Dill butter
  • Sun-dried tomato and rosemary butter
  • Lemon-chive butter

Soften the room temperature butter with a wooden spoon and add the chosen ingredient from above (the amount of bread to be spread will determine the amount of butter to be used)

Balsamic onion marmalade
   
60 ml olive oil
2 kg onions, sliced
75 ml brown sugar
750ml     balsamic vinegar
250 ml brown sugar, extra

Method:

  1. Use a large saucepan and heat the oil, onion and sugar and cook for 20 min or until softened.
  2. Add the vinegar and extra sugar. Simmer, stirring occasionally until golden and caramelised. Place into hot sterilised jars and seal.
Pesto
   
100 g nuts, roasted (pine kernels, peanuts, macadamia, almonds)
25 ml garlic, crushed
100ml     olive oil
100 g Parmesan, grated
240 g fresh basil or ½ basil and ½ rocket

Method:

  1. Blend the first four ingredients together into a fine paste in a food processor.
  2. Add the herbs and continue to blend into a past.
  3. Store in glass bottles in the refrigerator for up to a month.
Olive Tapenade
   
15 ml rinsed and drained capers
30 g drained anchovy fillets
1 small clove of garlic
125 g pitted black olives or green
30ml     lemon juice
30 ml olive oil

Method:

  1. Process the first five ingredients in a food processor until finely chopped.
  2. While the motor is still running, add the olive oil and seasoning.
  3. Transfer to a sterilised jar, seal and refrigerate for two week.