A great menu uses a symphony of different textures to create not only perfect harmony, but also a feast for the senses. Prepare to catch all the feels with these…  

Chocolate Rice Krispies ice-cream sandwich 

MAKES 8 

Smooth meets crisp and chewy in a recipe that reminds you of your childhood. It’s the perfect dessert to make ahead for your next pool party. 

Ingredients 

200g milk chocolate 
½ bag (100g) white marshmallows 
2 Tbsp butter 
4 cups (1L) puffed rice cereal 
1.5L tub chocolate ice cream  

Method 

1. Melt the chocolate in a glass bowl over a pot of boiling water (or for 30 second intervals in the microwave) until smooth.
2. Melt marshmallows and butter in a pot for 1-2 minutes (or in a large bowl in the microwave for 2-3 minutes, stirring every minute). 
3. Add the puffed rice and melted chocolate to the melted marshmallow and stir vigorously to combine before the marshmallow cools. 
4. Press mixture into cookie cutters to shape it into 16 rounds, then place on a lined baking tray. Otherwise, spread a 3cm-thick layer of mixture over the base of the baking tray and cut into rounds later, just before serving. 
5. Set in fridge for about 10 minutes until firm. 
6. To serve, place a scoop of ice cream on a cookie and sandwich closed with another cookie. Repeat with the rest of the cookies and serve immediately.

 

Triple choc mousse cake 

SERVES 6-8 

A little bit of effort delivers an airy, rich mouthful that quite literally melts in the mouth. The crunchy texture can come from Oreos, Romany Creams or any chocolate cookie you have handy. 

Ingredients 

For the biscuit base  

300g chocolate cookies, crushed (we used Oreos, with the icing removed) 
½ cup (125g) butter, melted  

For the mousse filling  

3 cups (800ml) cream, chilled 
¼ cup castor sugar 
2 tsp vanilla extract 
300g dark (70-80%) chocolate, chopped 
14g gelatine powder (dissolved in 3 Tbsp cold water to sponge) 
¼ cup strong coffee, cooled to lukewarm 
300g milk chocolate, chopped  

For the ganache topping  

1/3 cup cream 
200g white chocolate, chopped  

Method 

1. Line a 20-23cm loose-bottomed cake tin with baking paper. 
2. Blitz the cookies in a food processor until fine, or place in a resealable bag and crush using a rolling pin. 
3. Add the crumbs to the melted butter, then stir to combine. Press into base of cake tin to form a crust. 
4. Whisk the cream, castor sugar and vanilla to stiff-peak stage. Divide between two bowls and refrigerate. 
5. Melt the dark chocolate in a glass bowl over a pot of boiling water until smooth. (This is the best way to melt chocolate as the heat is more even than in a microwave.) Set aside. 
6. Add the sponged gelatine to the lukewarm coffee. 
7. Microwave for 15-20 seconds, or heat in a pot over low heat until just melted and smooth – don’t let it get too hot. Halve mixture. 
8. Whisk one half of the gelatine mixture vigorously into the melted dark chocolate, then immediately whisk into one bowl of chilled cream until smooth. 
9. Pour over cookie base in the cake tin and chill for 20 minutes. 10. Repeat process with remaining gelatine-coffee mixture, melted milk chocolate and chilled cream. 
10. Pour the mixture on top of the semi-set dark chocolate layer. Chill the cake for 3-4 hours, or overnight for best results. 
11. For the ganache, heat cream until hot (but not quite steaming). 
12. Pour over white chocolate in a bowl and whisk until melted. Set aside to cool.
13. Pour the cooled ganache over cake, spreading evenly over the surface. (Work quickly, as the cold cake can make the ganache set quicker.) Chill cake for 30 minutes. 
14. Run a warm cloth around the outside of the cake tin, then run a hot knife inside around the rim to loosen the cake. 
15. Unmould and slice the cake with a lukewarm knife (wipe the blade clean between every cut for perfect slices).

Cook’s note 
Feeling intimidated by all the steps? Simply use one kind of chocolate – milk or dark – and make a single-layer mousse filling. This way you don’t need to divide the chocolate, gelatine and cream to create the layers. 

 

Southern fried chicken breast with Caesar slaw 

SERVES 4 

Doubling up on crunch, this winning chicken dinner is made light and fresh for summer with its crisp slaw. You can cut back on fat by air-frying the chicken, or make it quicker and healthier with rotisserie chicken. 

Ingredients 

1 cup buttermilk 
2 cloves garlic, crushed 
4 chicken breast fillets, butterflied 
1 cup flour 
1 Tbsp paprika 
2 tsp smoked paprika (optional) 
1 Tbsp dried oregano 
Salt and milled pepper 
Vegetable oil, for frying 

For the dressing  

¼ cup buttermilk 
6 anchovy fillets in oil, drained 
½ clove garlic 
2 Tbsp mayonnaise 
Juice of ½ lemon 

For the slaw  

1 small green cabbage, shredded 
1 head cos lettuce, shredded 
1 bulb fennel, grated 
1 green apple, grated 
½ bunch spring onions, sliced 

Method 

1. Mix together the buttermilk and garlic in a shallow dish, then toss the chicken through the mixture. 
2. Combine the flour, spices and oregano and season well. 
3. Remove chicken from buttermilk and shake off excess. Coat in flour mixture and shake off excess. 
4. Heat oil in a pan and shallow fry chicken until golden all over and cooked through, about 6 minutes a side. Drain on kitchen paper, rest and slice. 
5. Blitz together the dressing ingredients until smooth. 
6. Toss slaw ingredients together on a platter, top with chicken and drizzle with dressing to serve.

 

Earthy tzatziki 

MAKES 2 CUPS 

A zingy dip that pairs with just about anything… A dollop of this condiment adds both freshness and a creamy richness. 

Ingredients 

½ cucumber, grated 
½ lemon, zested and juiced 
1 cup plain yoghurt 
1 tsp ground cumin 
Salt and milled pepper 

Method 

1. Press grated cucumber together over a bowl with your hands to squeeze out as much water as possible. Discard the juice.
2. Combine the cucumber, lemon zest and juice, yoghurt and cumin in a serving bowl. 
3. Season well, cover and refrigerate until serving.

 

Beetroot dip 

MAKES 1 CUP 

 

Adding a sprinkling of spice and seeds on top gives a crispy top to this smooth, earthy dip. Serve with toasted pitas, nacho chips or crudités, or even spread on sarmies. 

Ingredients 

¼ bottle (350g) cooked beetroot, drained 
1 can (400g) butter beans 
1 tsp ground cumin 
¼ punnet (5g) chopped dill, plus extra for garnish 
¼ cup plain yoghurt 
1 tsp cumin seeds 
2 tsp sesame seeds, optional 
2 Tbsp oil 

Method 

1. Add beetroot, beans, cumin and dill to a food processor and blitz for 1 minute until smooth, stopping to scrape down every 15 seconds. Stir through plain yoghurt. 
2. Fry the cumin and sesame seeds (if using) in oil until fragrant and toasted, about 2 minutes. 
3. Serve the dip with toasted seeds and dill sprinkled on top.

 

Tear ’n share potbrood  

SERVES 6-8 

Crunchy on the outside with warm cheese oozing in the centre, this is a definite crowd pleaser. You can change up the cheese – Brie, Camembert or Emmenthal works well too.  

Ingredients 

1 Tbsp olive oil 
2 Tbsp butter 
3 onions, sliced 
6 Tbsp balsamic vinegar 
2 Tbsp brown sugar 
1 store-bought potbrood 
1¾ cups (220g) grated white Cheddar or mozzarella
8 sprigs thyme Salt and milled pepper  

Method 

1. Heat oil and butter in a pan over medium heat. 
2. Sauté onion for 5-8 minutes, adding more oil if they start sticking to the pan. 
3. Increase heat, add vinegar and sugar then cook for a minute to reduce until sticky. Remove and cool slightly. 
4. Score the top of the potbrood in a criss-cross pattern (take care not to cut all the way through). 
5. Fill the cavities with cheese, onion and thyme leaves. Season. 
6. Wrap the potbrood in foil or pop into a flat-bottomed black Dutch potjie and place directly on medium coals – topping with a few coals too. 
7. Cook for 15-20 minutes to melt the cheese well. 
8. Serve immediately while hot so guests can pull out chunks of bread and gooey cheese.

 

Words by: Chad January
Photographs: Fresh Living Magazine