Local master chef, Kamini Pather, who recently launched her own healthy food delivery service, Füdy, through UberEATS has shared her expert advice on preparing the perfect summer dinner party.
‘You can never be too prepared. I try to do as much before the people arrive so that I can spend time with my people instead of being in a kitchen - after all, it’s a dinner party and not a restaurant event.’
‘Always prepare dessert the day before. Plan something amazing but something fuss-free - passion fruit pavlova, frozen yoghurt, vegan snicker bars - anything that you can get out of the way early on.’
‘Sharing boards or build-your-own are also favourites because it gets people interacting at the table. Fondue is a goodie, tacos, big bowls of veggies that need to be passed around,’ said Pather.
Take a look at three of her favourite recipes for summer entertaining below.
South Indian Mussel Pot
1 white onion, diced
1 red chilli
2 cloves garlic, crushed I piece turmeric root, grated 1 can coconut cream
1 tbsp Indian spice rub 1kg mussels 1 handful coriander leaf 1 tbsp fish stock
Heat the aromatics in a big pat.
Add the mussels with fish stock and cook until opened.
Add coconut cream and extra-hot water.
To serve: sprinkle with coriander.
Aubergine Burgers On Charcoal Buns With Soy Glazed Green Bean Fries
2-3cm thick slices of aubergine
1 tsp blonde miso
1 tsp of water to thin the miso paste down
1 baby pak choi sliced in half
2 tbsp kewpie mayonnaise
2 slices flora di latte
2 charcoal burger buns
1 tbsp sesame oil
20 green beans
1 clove garlic, sliced
I tsp soy sauce, to taste
Honey, to taste
Turn on the grill function in your oven.
Apply the miso to the aubergine slices. Heat the sesame oil in a frying pan until medium hot. Place the aubergine onto the hot pan and allow to caramelise on both sides.
Cut the burger buns in half, toast in frying pan and set aside. Slice the pak choi in half. Place the flat side into hot pan with splash of sesame oil, allow to char slightly. The top of the pak choi should be softened.
Place the rounds of aubergine onto an oven proof tray, then place the cheese on top and grill until the cheese is bubbly and melted.
In the same frying port, heat a splash more sesame seed oil Toss the green beans through until half cooked. Add the garlic and allow to soften but not brown. Add the soy sauce and the honey.
To serve: arrange the bottom piece of the charcoal bun on a plate. Top with kewpie mayo and the aubergine patty. Serve with green beans cod more mayo, if desired.
Frozen Coconut Cream With Silan Ripple
8 tbsp water
1 vanilla pod, split
3 egg yolks 200ml double cream
250m' coconut cream, cold left in fridge overnight pinch salt
5 tbsp Silan
Heat the xylitol, water, salt cad vanilla pod until the xylitol melts on a low heat.
Once melted, increase the temperature and allow the syrup to simmer rapidly for around 5 minutes. Scrape vanilla pods out and put the seeds back into the syrup.
Whip the yolks until light and fluffy. Add the hot syrup to the yolk and mix until thick Add the coconut cream and double cream. Whip to form o thick, luxurious cream.
Place in the ice-cream machine according to instructions.
Once ice-cream has formed, tip c third of the mixture into freezer safe container. Drizzle some of the Silan over the first layer. Follow with the next third of ice-cream, then the drizzle of Silan and finally the last bit of ice-cream and Silan. Place in freezer for four hours to firm up.
Serve with coconut chips.
Images: Country Road