For those of you who watched the South African version of MasterChef I am sure you were all shouting for Seline and Leandri to be in the finals together. Well, at least I know I was. Two is the title of their recipe book in which each section features two recipes using similar ingredients. One recipe is simple and easy and the other more complex and time consuming. So for example there is an easy recipe for Mexican milk tart (p20) and the dinner party version is for milk tart spring rolls with a hibiscus and orange dipping sauce (p22).
The recipes include lovely notes about the dishes which is a nice touch. The sound of the cheat’s duck à l’orange with an Asian twist (p28) is right up my street. And I will most certainly try the Mexican prawn cocktail with margarita mayonnaise, avocado mouse, chorizo oil salsa and popcorn (p32). I made the coffee and cumin-roasted carrots with crispy Brussels sprouts (p40) as just the sound of them made my stomach grumble for a taste.
As I love to cook with beer I will try the rib-eye steak, IPA sabayon, sous-vide onions and carrot crumble (p65). The pea brûlée with smoked salmon velouté and asparagus ribbons (p74) sounds delicious, as does the Portuguese-style roast chicken with polenta chips and grilled baby leeks (p85). To honour their late mother they have included a recipe for her plaatkoekies (p90). These have been jazzed up as pecan pie flapjacks with caramel bananas (p92). I was sent a beetroot lollipop dipped in white chocolate and sherbet (p95) with the book which was very sweet. The watermelon, chilli and mint jam (p106) is a perfect topping for scones.
When fresh mussels are available I might just make the home-smoked mussels in half-shells with warm chive, fennel and onion salsa and white wine espuma (p127). The chocolate mousse slice with red wine-poached pear, chocolate soil and torched Italian meringue (p145) looks amazing. There is an entire section dedicated to cocktails and for summer my list starts with the peach and apple (p158) and ends with the cranberry and preserved ginger sparkler (p164). The book culminates with some basic recipes including aïoli (p168).
Two includes a glossary of terms and the photographs of both Seline and Leandri as well as the food are stunning.
I am on leave until the 28th of April. I will reply to comments on my posts when I can while I am away.
What I blogged April 27: