If you’re a cheese aficionado, treat yourself to these moreish recipes.
Buffalo mozzarella, basil and orange salad with Pomegranate Ruby Syrup, orange dressing & toasted almonds
3 x 120g buffalo mozzarella, drained and torn into pieces
3 blood oranges, segmented
60g basil, washed
30g flaked almonds, toasted
100g (½ cup) fresh pomegranate arils
Maldon sea salt, to taste
1. Place the buffalo mozzarella, oranges and basil in a large mixing bowl, tossing it lightly together and dress with the salad dressing.
2. Evenly distribute on six plates, scatter over almonds and pomegranate arils, season with Malden sea salt
For the dressing
30ml (2 tbsp) Pomegranate Ruby Syrup
30ml (2 tbsp) orange juice
30ml (1 tbsp) lemon juice
75ml (5 tbsp) olive oil
1. Place the Pomegranate Ruby Syrup, orange juice and lemon juice in a bowl.
2. Slowly add the olive oil and whisk continuously until emulsified.
Croque-Madame, black pepper pastrami, mature cheddar, mustard and fried eggs
A Croque-Monsieur is a hot sandwich, made of two slices of buttered bread with the crusts removed, filled with thin slices of gruyere cheese and ham. The bread is then lightly toasted in butter. A Croque-Madame is the same, but topped with an egg.
45ml (3 tbsp) unsalted butter
45ml (3 tbsp) flour
500ml (2 cups) full cream milk, lukewarm
150g (2 ½ cups) mature cheddar, grated
2 g (½ cup) finely grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
12 slices sourdough bread, toasted
30ml (6 tsp) Dijon mustard
12 slices black pepper pastrami
30ml (2 tbsp) canola oil
Rocket leaves, washed for garnish
1. To make a béchamel, heat butter in a saucepan over a medium-high heat. Add flour and cook, whisking until smooth – about one minute. Whisk in lukewarm milk, and bring to a boil; reduce heat to medium-low and let simmer until slightly reduced and thickened, approximately five minutes.
2. Add ½ cup grated mature cheddar and the Parmesan, and whisk until smooth. Season with salt, pepper and nutmeg.
3. Heat the oven to high. Place six slices of bread on a parchment paper-lined baking sheet, and spread mustard over each. Top with two slices of pastrami and the remaining mature cheddar. Grill until the cheese begins to melt, 1–2 minutes. Top with the remaining bread slices, then pour a generous amount of béchamel on top of each sandwich.
4. Grill until the cheese sauce is bubbling and evenly browned, about 3–4 minutes.
5. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add eggs, season with salt and pepper, and fry until the whites are cooked but the yolks are still runny, about three minutes.
6. Place the eggs on top of each sandwich, and serve hot.
Frittata with salami, broccoli, spinach, goat’s cheese and mustard leave salad
½ head broccoli stems, cut in even sizes
45ml (3 tbsp) extra-virgin olive oil
300g thinly sliced salami, halved
4 large eggs, lightly beaten
150g baby spinach (rinsed and roughly chopped)
Freshly ground black pepper
100g goat’s cheese, shredded
1. Preheat the oven to 180° C.
2. Bring salted water to the boil in a medium sized pot, blanch the broccoli, and refresh in an ice bath.
3. Heat the olive oil in a good quality, non-stick pan over medium-high heat and add the sliced salami.
4. Mix the eggs and cream together and pour the mixture over the salami.
5. Top with the spinach and season with salt and pepper.
6. Scoop dollops of goat’s cheese into the mixture.
7. Cook until the edges start to set, approximately 3 minutes. Transfer to the oven and bake until golden and set, about 6 minutes. Make sure not to overbake.
8. Serve upside down and cut into wedges or serve in the pan in which it was prepared, with the mustard salad.
Mustard salad ingredients
100g baby salad leaves, rinsed
45ml (3 tbsp) Wholegrain mustard
15ml (3 tsp) olive oil
Freshly ground black pepper
15g (1 tbsp) honey
1. Place the salad leaves into a bowl.
2. Whisk the mustard, olive oil, seasoning and honey together.
3. Allow to cool in the fridge, while preparing the frittata.
4. Dress the salad leaves with the salad dressing just before serving.
Recipes have been developed by The Private Hotel School, in Stellenbosch. This is registered as a private higher education institution and all programmes are registered by the department of higher education and training. It is the only South African institution offering an Advanced Diploma in Hospitality Education. It is also an approved centre to offer City & Guilds qualifications and the qualifications are endorsed the internationally renowned American Hospitality Academy. The Private Hotel School is a partner school of the International Hospitality Management Schools.