MyKitchen - Issue 36 - October 2017

cooking for crowds

ADDITIONAL TEXT: ROXY GREEFF, ULISHA MOODLEY.

THIS IS AN EDITED EXTRACT FROM

NEW FEAST

BY GREG & LUCY MALOUF PUBLISHED BY HARDIE GRANT BOOKS.

PHOTOGRAPHY: © ALAN BENSON. RECOMMENDED RETAIL PRICE SUPPLIED BY PUBLISHER, MAY VARY DEPENDING ON RETAILER.

Fatima’s fingers with

goat ’s cheese, lemon,

tarragon & thyme

MAKES 16

INGREDIENTS

For the green chilli relish

6 pickled green chillies,

coarsely chopped 1 clove

garlic, finely chopped 3 tbsp

olive oil Squeeze lemon juice

Salt and black pepper

For the fingers

200 g goat’s cheese,

crumbled 1 onion, grated

2 tbsp chopped tarragon

1 tbsp chopped thyme

½ lemon, finely grated zest

1 egg yolk Salt and black

pepper 1 heaped tsp cornflour

3 tbsp water 16–20 spring

roll wrappers Vegetable oil,

to deep-fry

METHOD

For the green chilli relish

1. Mix the relish ingredients
   together.
   For the fingers


2. Combine the cheese, onion,
   herbs, lemon zest and egg yolk
   in a bowl. Season with salt and
   pepper and mash thoroughly
   with a fork.


3. Mix the cornflour and water
   together to make a paste.


4. Work with one spring roll
   wrapper at a time, placing it on
   the work surface so that there is
   a corner towards you (rather
   than a flat edge).


5. Place a spoonful of filling
   across from the corner closest
   to you, about a quarter of the
   way in. Roll this corner up and
   over the filling, and then for
   another couple of turns. Bring
   in the 2 side corners so they
   meet in the centre, then
   continue rolling like a cigar.
   Brush the remaining corner
   with cornflour paste to seal.
   Repeat until all the filling and
   wrappers have been used.
   You’re aiming to achieve neat

fingers around 13–14 cm

long and 1.5 cm thick.

5. Pour vegetable oil into a
   medium, heavy-based pot
   to a depth of about 6 cm and
   heat to 190°C.


6. Fry the pastries, a few at a
   time, for 2–3 minutes, or until
   they turn golden brown. Turn
   them around in the oil to ensure
   they colour evenly all over.
   Drain them on kitchen towel.


7. Serve piping hot with the
   green chilli relish.

Fatima’s fingers

with goat’s cheese,

lemon, tarragon

& thyme

cooking for crowds

NEW FEAST

BY GREG & LUCY MALOUF

Middle Eastern cuisine uses a wide

range of vibrant flavours in everything

from fresh salads to tasty deep-fried

treats. New Feast is the first exclusively

vegetarian cookbook from the Maloufs.

It will leave you spoilt for choice, with

more than 130 recipes that are full of

colour, texture and heady aromas.

RRP R666

4 SUBSCRIBERS

COULD EACH

WIN A TFG (THE

FOSCHINI GROUP)

VOUCHER

WORTH R 2 500.

Automatic entry for

MyKitchen subscribers.

Ts&Cs ON PAGE 74

pg46 Cooking For Crowds.indd 55 2017/08/24 2:24 PM