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News

Patty Pan Salad – Nothing mellow about yellow



Although there is nothing wrong with celebrating love and romance, you might not be that romantically-inclined. Perhaps you are recently or long-time single or just not able to associate with all that is pink and pretty or red and rosy….

While others celebrate the month of love, why not have a February that is fashionable, fabulous and fun. Let’s work with a colour that spells enthusiasm and energy. It is a colour that will make any wallflower the belle of the ball. Yes, you guessed it, there is nothing mellow about yellow!

Invite your friends over, try one of chef Pieter’s delightful yellow recipes, open a few well-chilled bottles of Leopard’s Leap, turn up the volume and make the most of summer!

Let’s start with a Grilled Patty Pan Salad – healthy on its own and a sensational side! Make your curried yoghurt balls tonight and tomorrow you have a summery Saturday salad.

Grilled Patty Pan Salad with Curried Yoghurt and Nectarine

Ingredients

6 small yellow patty pans

1 nectarine

1 cup double thick yoghurt

1 teaspoon curry powder

1 clove garlic, grated

1 teaspoon lemon juice

Curried onion dressing

1 onion, chopped fine

3 tablespoons brown sugar

100 ml white wine vinegar

1 teaspoon yellow curry powder

1 bay-leaf

2 tablespoons chopped chives

salt

Method

Curried yoghurt – the day before:

Mix the yoghurt, curry powder, garlic and lemon-juice together. Place the mixture into a cheese cloth and leave to hang in the fridge overnight. The next day, remove the yoghurt from the cheese cloth and roll the mixture into balls. Once rolled, set aside.

Slice & Grill:

Heat a grill over high heat.

Slice the patty pans into 5 mm slices. Drizzle with olive oil and place onto the grill to char.

Once cooked, remove from the grill and set aside. Season with salt.

Slice the nectarines thinly and place slices into a bowl.

Curried onions for the nectarines:

Place the onions into a pot, add the sugar, vinegar, curry powder and bay leaf. Cover with a lid and bring to the boil. Once boiling, cook until the onions are soft, then remove the lid and continue to cook until the mixture starts to caramelise.

Remove from the stove and pour the onions over the nectarine slices. Mix well, season and add the chopped chives.

The final touch:

 

 

Arrange the grilled patty pans on a flat plate, and add the seasoned nectarines with curried onions as well as the curried yoghurt balls.

Adjust the seasoning if necessary and serve.

Serve with the 2018 Leopard’s Leap Chardonnay

 

 

 

 

 

 

 

Watch this space for more recipes: 

  • Corn Gazpacho – summer in a bowl!
  • Slow Roast Tumeric Leg of Lamb – a showstopper!
  • Granadilla Panna Cotta – get that yellow jiggle!
  • Deep-fried baby corn with chipotle aïoli – snacks has never been so sexy!

 

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