BN Cuisine with Chef Nkesi: Cook To Impress

Hello BN readers, the last time I was on here was almost 2 years ago and since then I’ve been working hard on honing my craft. {Catch up here} This process included much learning, reading, soul searching and of course cooking! During this period I have come to realize that although I take great joy in creating dishes of all sorts of shapes and sizes, my extreme equilibrium is reached when creating and inventing canapés.

I love to create bite-sized joys and since mini meals happen to be very trendy right now, I guess I am right up there with the trend. Just call me the canapé queen; if I do say so myself.

Constantly entertaining friends and family played a very big part in my journey to becoming a chef and so today I am going share with you a few simple mini meals that are sure to thrill your guests the next time you have them over.
Mini meals are quick to prepare, look very pleasant to the eyes, can work for almost any occasion and still have a way of looking like you slaved for hours in the kitchen to come up with them.

Ok so let’s get to it, pay attention to the cheats and tricks that’ll get you your desired results, remember as a home cook all your friends care about is that it tastes delicious and not the technicality to the dish.

Ditch the seated dinner or big meals; here are some recipes to make entertaining fun and easy for you.
We live in the tropics where it’s constantly hot and humid, so the best way to greet your guests is with something, cold, sweet and refreshing.

TROPICAL SUNRISE

It’s a very simple creation that was borne out of my love for peaches and oranges.

What You Need
3 ripe peaches

2 oranges

1 cup cranberry juice

2 cups orange juice

half a cup vodka
two tablespoons peach liquor

one tablespoon lemon juice

6 jars

How To
Cut up one orange into 6 slices and place each at the bottom of each jar. Cut up all the peaches into segments and divide equally into the six jars.

Fill the jars halfway with ice. Mix the other ingredients in a jug and divide evenly amongst the six jars.

Finally, cut up the second orange into six slices and make a slit right across the middle and use for garnish.

Serve them in jars to make it fun and different. Once your guests are settled in, you can start them off with your trays of small bites.

Keep refilling the trays until your guests have had enough, don’t forget to end the day with shots of tequila to ensure they never forget what a fantastic host you are.

PRAWNS IN COCKTAIL DRESSING, BEEF CASSEROLE AND SMOKED SALMON BLINIS

What You Need
Smoked salmon

Sour cream
Dill

Blinis (a pack of 6)

How To
Lightly toast the blinis using a dry nonstick pan for about 30 seconds on both sides.
2. To assemble, spread about a teaspoon of sour cream on each blinis.

Using your hands peel of some smoked salmon, about a quarter of a cup and place on top the blinis and sour cream. Sprinkle with chopped dill and crushed black pepper – about a pinch.

*This is optional, but top smoked salmon blinis with a teaspoon of caviar (that is if you are feeling super fancy)

CRUSTED PRAWNS IN A COCKTAIL DRESSING
What You Need
Crusted prawns:
Six large fresh prawns

3/4 of a cup of panko breadcrumbs
One egg

Half a cup seasoned flour (season with your fav spices, I used HSE dry spice rub, you can email for more details on that or follow me on Instagram @hsegourmetgirl for a chance to win some).
A cup canola oil
Salt and pepper to taste
Six shot glasses for presentation

How To
Crusted prawns:
Peel and devein prawns leaving tail intact
. Season with salt and pepper.

Place flour, egg and breadcrumbs in three separate plates and working from left to right dip prawns in flour, then egg, then breadcrumbs. Do this to all the prawns and set aside.

Heat oil and fry till golden brown, drain in a colander for 30 seconds then place in the shot glass as shown in the picture and serve.

What You Need

Cocktail sauce:
1/4 cup chili sauce
1/4 cup ketchup
1 teaspoon horseradish (from a jar)
1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon dark agave

2 teaspoon siracha sauce



How To
For cocktail sauce mix all ingredients together and let sit for at least 30 minutes before dividing them into six shot glasses. Note however, that a very good store-bought cocktail sauce will do just fine.

BEEF CASSEROLE IN PUFF PASTRY CUP
I know a lot of us loved eating bread and stew when we were younger; though some of us are still guilty till this day. This here is my fancy version of “bread and stew”.



What You Need
A pack of six bouchée puff pastry cups
300g beef – cut up into cubes
6 potatoes peeled and cut into cubes
half cup butter beans
half cup green peas

3 cloves garlic peeled and crushed
1 small onion finely chopped
1/8 cup finely minced parsley

100ml any good red wine

250ml water

A teaspoon of thyme

quarter cup canola oil

two tablespoons Corn flour paste

One Knorr cube
Salt and pepper to taste

How To
Using a medium sized saucepan, place over medium heat and pour in oil. Allow the oil to get hot and then pour in onions and garlic, using a wooden spoon stir until translucent and fragrant. Do not burn
.

Add beef and continue to cook until beef is properly sealed, about five minutes, stir in the potatoes. Add red wine and deglaze pan. Let it cook for 5 minutes burning off some of the alcohol.

Add water and season with thyme, Knorr, salt and black pepper, let cook for 12 minutes until beef and potatoes are tender. At this point stir in your corn flour paste. As soon as your sauce is thickened add the butter beans and green peas and take off heat.

Your casserole is ready! Spoon into puff pastry cups, sprinkle with minced parsley and serve.
*Note that the beef could be swapped for chicken or lamb, depending on your preference.