Spring is in the air and we are celebrating it with savoury snacks. Get your friends and family together and enjoy a nice warm afternoon in your beautiful garden that is slowly turning back into lush greens and blooming flowers.
Concertina beef strips
Wrap 500 g rump steak lightly in cling wrap and place in the freezer for 30 minutes to partially freeze. Soak bamboo skewers in hot water for 30 minutes. Cut the meat into paper-thin strips and thread concertina-wise onto the skewers.
Marinade: Mix together in a glass bowl: 30 ml each soy sauce, dry sherry and cooking oil; 50 ml orange juice, 5 ml grated orange rind, 10 ml chopped ginger root, salt and freshly ground black pepper. Marinade the meat for four hours or overnight.
Hint: Grill the meat very slowly over coals until cooked. Baste occasionally with remaining marinade.
Savoury stuffed potatoes
Boil 10–12 baby potatoes in jacket until tender. Cut off the top and remove most of the flesh to form a shell.
Stuffing: Mix half of the potato pulp with 2 chopped Vienna sausages, 50 g feta cheese, 50 ml milk, 30 ml chopped fresh mixed herbs, cayenne pepper and salt to taste.
Spoon the stuffing into the shells and arrange stuffed potatoes in a circle on a plate and place in the microwave at 100% power for 3 to 4 minutes.
Hint: The remaining potato pulp can be used for mashed potato or for deep-fried potato balls.
Prune-and-bacon bites (photo 1 – below right) Dip 70 g pecan nuts in 50 ml chutney and use to stuff 250 g stoned prunes. Halve 250 g rindless, streaky bacon, lengthwise. Roll a strip around each prune and secure with a toothpick.
Bake in a preheated 180°C oven until crispy.
Fruit kebabs
Cut a variety of fruits (strawberries, kiwi fruit, melon, banana) into cubes and thread onto small skewers. Delicious and very healthy!!!
Crispy salami bites
Roll out 250 g flaky pastry and cut into small rounds.
Topping: Place salami slices on top, as well as stuffed olives and grated cheese. Place rounds on a baking tray and chill for 30 minutes. Bake in a preheated oven at 200°C for approximately 10 minutes until golden brown.
Marinated lamb kebabs
Cut 500 g lamb into cubes.
Marinade: Mix together: 150 ml white wine, 60 ml cooking oil, 5 ml cumin, 5 ml ground coriander, chopped garlic, salt and black pepper.
Marinade meat cubes for at least 4 hours. Thread 2 meat cubes onto each toothpick and oven-grill under a preheated grill for 3 to 5 minutes, basting regularly.
Hint: Grill over coals for a snack with braaivleis.
