Bohemian Themed 18th Birthday

I did this a while ago…realized today that I never posted photos…so thought why not…

The Green keeper from the previous Golf Estate I worked on approached me one day, asking me to do something special for his daughters 18th…she picked a Bohemian theme…and you all know how I absolutely love themed things…

And this is how the evening turned out…one of my best…and probably my most fave themes I did

Mezze platters consisting of:

Pitta bread
Assorted feta Cheese
Calamata Olives
Tsanziki
Houmous

Dolmades
Spinach leaves stuffed with rice, spice & ground beef

Mini Lamb Souvlaki
Greek style skewered lamb kebabs

Mini Chicken Kebabs
Greek style skewered chicken kebabs

Keftedes
Spicy Meatballs, served with tomato & onion sauce

Mini Spanakopita
Phyllo pastry filled with spinach, feta and onions

Dessert Platters

Hot Mud pudding
Turkish delight
Fresh fruit in season platters, served with sorbets

Tequila Marinated Chicken with Mole Sauce

Janice and I spoke about this a while ago, so I thought this will be my contribution to the Mexico vs South Africa game on Friday, 11th June. That, and I have been meaning to try this…so without further ado…here I give you my:

Tequilla marinated Chicken with Mole Sauce

Ingredients

Chicken cuts of choice – I used drumsticks and wings
½ cup tequila – I used silver, but feel free to use gold tequila
1 lime, juiced
1 teaspoon minced garlic
¼ cup finely chopped cilantro
2 tbsp brown sugar

For the Sauce

2 large tomatoes
1 medium onion, chopped
10 cloves garlic, unpeeled
5 Chillies (add more if you want more heat)
¼ cup sesame seeds
1 tbsp black peppercorns
1 stick cinnamon
4 whole cloves
¼ cup fresh oregano leaves
¼ cup fresh thyme leaves
3 cups chicken stock
4 ½ tbsp vegetable oil
25g dark chocolate, chopped
1 can tomato puree
¼ tsp salt
½ tsp baking soad
¼ cup chopped cilantro

Method.

To make the marinade mix tequila, lime juice, garlic, cilantro and brown sugar in a mixing bowl and whisk until the sugar is dissolved. Leave in fridge overnight for the best results, or for at least an hour (if you are in a hurry)

The Mole Paste

Place the tomatoes, onion, and garlic cloves on the baking sheet and bake until slightly caramelized around the edges, mix up the garlic, tomatoes and onion so that the other side can caramelize too. Set aside to cool.

In a large pan over high heat, toast the chilies until lightly browned and the aroma fills the air. Place in a bowl, cover with hot water and allow to sit until softened.

In the same pan, toast sesame seeds and toast until light brown and fragrant. Set aside
Do the same toasting method with the peppercorns, cinnamon stick, cloves, oregano and thyme for a few seconds, just until their fragrant is released. Place in bowl with sesame seeds, set aside

Once the roasted garlic is cool enough to handle, peel add, along with the charred tomatoes and onion, to the bowl of a food processor. Add the seeds and spices. Drain liquid off of the chilies and add these to the processor as well.

Add 1 cup of the chicken stock and puree the mixture until very smooth and thick, scraping down the sides.

In a large deep pot, heat the vegetable oil until very hot. Carefully pour the pureed mixture into the pot and bring the mixture to a boil. Lower the heat so that the mixture simmers, and add chocolate. Cover and cook, stirring frequently, for about 1 hour, or until the mole paste is very thick and flavorful.

The Mole Sauce

Hat oil in a large saucepan over medium-high heat until very hot.

Add the tomato puree and cook for 2 minutes, stirring frequently. Add half a teaspoon on baking soda to puree and cook for a further 2 minutes.

Add the a cup of mole paste and the remaining 1 to 1 1/2 cups of chicken stock and stir to combine well. Cook for 3 to 4 minutes, until the mixture is a nice sauce consistency, add the salt and cook another 2 minutes, and the sauce is thick, smooth and flavorful. Keep warm while you cook the chicken.

Preheated oven to 160 C

Place all the chicken pieces on a lined baking sheet, Cook for about 5 minutes Turn the chicken and continue to roast for an additional 5 minutes, or until the second side is charred.

Reduce the heat to 140 C and continue to cook the chicken until the juices run clear

Serve the chicken immediately, with some of the mole sauce drizzled over the top.

Its very similar to making Green Curry paste…in the sense that its a long process. But let me tell you, so worth it!

Enjoy

Portuguese Trinchado

Ingredients

About 1kg of Rump, cubed

3 tbsp of Worchester
3 tbsp of soy sauce
Salt & Pepper

3 tablespoons Margarine
2 large Onions, chopped
3 small Hot red chili peppers, stemmed and chopped (whether you use the seeds or not depends how much of a bite you want it)
3 tsp minced garlic
3 tablespoons Flour
1tsp Cheyenne powder
2 tsp Paprika
½ Liter Beef stock
½ cup brandy
2 Bay leaves
1 tablespoon Sugar
Salt and freshly ground black pepper to taste

Method

Marinade the cubed beef in a mixture of Worchester sauce and soy sauce. Leave it for a min of 60 mins, to being left over night in the fridge. Rinse marinade off before you brown it.

In a large saucepan, heat 1 tablespoon margarine When the margarine is melted and sizzling, add about ¼ of the beef and brown well. Remove the beef cubes from saucepan, place in a bowl and set aside. Repeat with the remainder of beef. Do not add to much beef at once to the pan as this will cause to much moisture and the beef will boil instead of fry. Once all beef is done, remove and set aside to rest.

Reduce heat and add the onions, sugar and chili and cook for about 5 minutes, or until soft.

Add the garlic and cook for another minute or so.

Add the Cheyenne powder and paprika

Add the flour over the mixture and stir around until thick

Add the stock, brandy and bay leaves. Stir until the sauce thickens and simmer for about 10 minutes.

Add the beef cubes together with any juices that may be in the bowl.

Leave to simmer for about 20 minutes or until beef is tender and cooked. Season with salt and pepper.

Now, you can use red wine instead, but we all know how much I love cooking with brandy, I was also looking for a golden colour in the sauce, and with red wine, you may need to add more sugar as it will go bitter. But each for their own.

Portuguese Evening photos

The evening was very successful, everyone was happy. I unfortunately didnt get a photo of the dessert, which made me sad, but here are a few photos from the evening.

Starters were:

Trinchado, Chicken livers, in a creamy tomato sauce, Chourico – flame grilled Portuguese sausage, with a bite
Portuguese Rolls, and fresh farm butter and Portuguese Salad Platter – Crispy lettuce, tomato, cucumber, onions, olives and peppers, lightly drizzled with Portuguese dressing



Mains were platters of:

Peri Peri infused baby chicken drum sticks & Buffalo wings, and Lemon baby chicken infused drum sticks & Buffalo wings, grilled to absolute perfection

LM style fresh tiger prawns, served with a variety of dipping sauces

Mussels in shell, drizzled with a creamy garlic sauce

Fresh line fish, grilled to perfection with garlic lemon butter

Fresh line fish, deep fried, in chef’s special batter

Mouth watering Stuffed Calamari pockets, filled with spinach, feta and anchovies and a variety of mixed herbs

Portuguese Rice and chefs chips


Garlic sauce (top white sauce), Peri peri sauce (right red sauce),Lemon butter (left yellow sauce)
All made in the kicthen, nothing gets bought it, it all gets made from the word go by myself

Sorry, no photos of the dessert! I know I know! But it was really good!! It was

Pudim de germas e caramelo
Traditional light caramel pudding, served with a rich cream brandy syrup sauce