Food for fools, never go wrong with basics

I recently went to a friend's wedding and everything was on point - deco, sound, company and all! #levels... But one thing did not go down well for me - the food was tasteless and revaulting. The only thing I could stomach was the meat.

So, if you are planning an event, here are some pointers that may leave your guests licking their fingers:

Piquanté pepper Bloody Mary

Serves 1

Preparation time: 5 minutes

Cooking time: None

Difficulty: Easy

INGREDIENTS

6 ice cubes, if preferred crushed

Single shot vodka, optional

4 dashes Worcestershire sauce

3 dashes Peppadew® hot piquanté pepper splash on sauce

150ml tomato juice

Salt and freshly cracked black pepper

METHOD

Mix the above ingredients together in a shaker. 

Cook’s Tip:

If you would like to enjoy it at a picnic, don’t add the ice until you’re ready to drink it.

BEEF, RELISH AND ROCKET ON ROSEMARY POLENTA ROUNDS

Portions: 2 as starters and 1 as main

Preparation time: 30 minutes

INGREDIENTS:

100g                           polenta cooked and set (see below)

10g                             baby rocket leaves

62.5ml                       Hot Peppadew® Sweet Piquanté Pepper Relish

200g                           beef sirloin steak                                        

METHOD:

For polenta:

Bring 600ml water to the boil, sprinkle polenta over water stirring continuously. Cook over a medium heat for about 10 – 15 minutes until polenta has a creamy appearance. Water quantity may need to be altered – keep an eye on the consistency, it should be like thick porridge. Season to taste and stir in rosemary. Spread onto a baking sheet and allow to cool and become firm.

Fire up your Weber® to a high heat. Cut polenta into rounds and brush with oil. Grill the polenta on the Weber® until it is crisp and golden. Grill the beef until it is at right “doneness”- slice meat and season. Top each round with a few pieces of rocket, 10ml sweet piquanté pepper relish, 2 slices of beef and top with a tiny sprig of rosemary.

Baked baby camembert, mild pickled onions & caramelized grapes

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Difficulty: Worth the effort

Ingredients:

4 x 60g baby camembert ( I like to use Dalewood) or one large camembert for sharing

Mild pickled onions, sliced

300g grapes (seedless, red or green), stalks removed

150g caster sugar

1 Tbl water

·       Preheat the oven to 180ºC

·       Put the sugar and water in a saucepan on a medium/low heat

·       Stir until the sugar has dissolved, then stop stirring and turn the heat up to medium/high

·       Allow the sugar to caramelize to an amber colour, then add the grapes

·       Heat and stir for another minute, so soften the grapes slightly

·       Remove from the heat and set aside

·       Remove the wrapping from the camembert, and put them into a pan

·       Bake the camembert for 10 minutes until soft and semi-melted

·       To serve, spoon the caramelized grapes over the cheese and serve warm with pickled onions and toast or biscuits