Fruit Tart
Fruit
tart
Ingredients: For crust: 1 cup softened butter; 11/2 tbsp castor sugar; 3 eggs; 41/2
cups flour. For filling: 100 gm
melted plain chocolate; 3/4th cup
heavy cream; 4 tbsp powdered sugar; 1/2 tsp vanilla essense; ½ cup red grapes (chopped); 4 kiwis (sliced);
apricot jam
Method: Cream butter and sugar and add eggs and flour. Roll the dough into
rounds and wrap in a cling wrap.
Chill in the refrigerator for 2 hours
before rolling into a tart pan. Make holes all around the dough and bake for 30
minutes until golden. Cool. Brush the cooled crust with the melted chocolate. Whip the heavy cream, powder sugar and vanilla together. Spread over the set
chocolate and decorate with fruits.
Rabbit Paté
Rabbit
pate
Ingredients: 750 gm rabbit meat; 250 gm bacon; 2 eggs; 1 onion; 50 gm garlic; 30 ml
brandy; 60 ml white wine; salt and
pepper to taste; 1 soup spoon
cornflour; 12 black olives
Method: Chop the onions, garlic and black olives to a fine mix. Add the bacon,
rabbit meat, eggs, brandy and white
wine and seasoning to the vegetables
and mince them together to make a keema-like mixture. Shape it into a paté, put in a baking tray and cook in the oven for 2
hours 30 minutes at 180˚C. Take it
out of the oven and allow it to cool.
Serve 24 hours later.
Snails In Garlic Butter
Snails
in garlic butter
Ingredients: 4 dozen canned snails with shells; 110 gm soft butter; 2-3 tbsp finely
chopped shallots; 2 cloves garlic
(finely chopped); 1/4th cup chopped
parsley; salt and freshly ground black pepper to taste; 1-2 cups dry white wine
Method: Remove the snails from the cans and rinse them well. Cream the butter
with the shallots, garlic, parsley,
salt and pepper. Slip the snails into
shells and cover them well with the garlic butter. Chill in the refrigerator for a few hours so the butter
penetrates and flavours the snails. Arrange
the shells in the hollows of snail
plates and pour 1 tsp of white wine over each. Put in a 450°C oven for 10
minutes and serve.