Caxton magazines staffEvent planner Rudie Stoop (082 880 9369) and chef Nicky Gibbs (083 731 5208) team up to throw a chic cocktail party. To keep things stress-free, Rudie suggests you set up a buffet table and a self-service bar so your guests can help themselves at leisure
INGREDIENTS
For the sage and onion pap:
- 15ml butter
- 2 onions, peeled and chopped
- 15ml fresh sage leaves, finely chopped
- 5ml salt
- 5ml ground black pepper
- 1 litre boiling water
- 500ml mealie meal
- 250ml cream
- Parmesan cheese shavings, to serve
For the oven-roasted vegetables:
- 200g butternut, cubed
- 200g courgettes, thickly sliced
- 200g yellow patty pans, quartered
- ½ red pepper, deseeded and diced
- 1 red onion, peeled and cubed
- 15ml olive oil
- 15ml parsley, roughly chopped
- salt and ground black pepper
METHOD
1. Melt the butter in a pan and fry the onions and sage for 4–5 minutes or until the onions have softened.
2. Add the seasoning and the boiling water. Stir in the mealie meal and cook, stirring constantly until the mixture has thickened and is cooked. Stir in the cream and add extra salt and pepper, if necessary.
3. To make the oven-roasted vegetables: preheat the oven to 200°C. Toss the vegetables and olive oil together until the vegetables are evenly coated. Season to taste. Roast in the oven for about 25–35 minutes or until the vegetables are tender and golden in colour. Scatter the parsley over the cooked vegetables.
4. To serve: place the warm pap on a serving board or platter. Top with the roasted vegetables and garnish with shavings of Parmesan cheese.
This recipe makes 9 canapé portions, but can also be served as a side dish.
