Recipes from Benny Masekwameng

Kingklip Ceviche with Sweet Piquanté pepper marinade

Ingredients
4 Kingklip peeled & cleaned
(You can use any firm flesh fish and each fillet should be 120g-150g each)
2 tablespoon Hot Peppadew Sweet Piquanté Peppers, cut into strips
1 teaspoon dill, chopped
120ml lime juice
60ml Peppadew Sweet Piquanté Pepper brine
Sea Salt
Ground Black Pepper

Method
Slice the Kingklip into thin slivers using a very sharp knife, layer into a shallow glass dish with the slivers overlapping.

Mix the rest of the ingredients in a bowl using a whisk and pour on top of the Kingklip and chill in the fridge for 10min.

Serve in small bowls with a bit of the marinade sauce.

Piquanté Pepper Chakalaka

Ingredients
1 large onion, finely chopped
2 cloves of garlic, crushed
45ml oil
5ml turmeric
5ml Peppadew® Sweet Piquanté peppers and Cilantro seasoning
80g Diced Hot Peppadew® Sweet Piquanté Peppers
1 carrot, peeled and grated
5ml tomato paste
2 tomatoes, peeled and grated
1 x 425g baked beans
Half a bunch of fresh coriander, roughly chopped

Method
Sauté the onion and garlic in oil in a pan. Add the turmeric and Peppadew Sweet Piquanté peppers and Cilantro seasoning. Add the carrot and braise till soft.

Add the tomato paste and stir through the mixture then add the tomatoes and simmer for 8-10 minutes.

Add the Peppadew Sweet Piquanté Peppers and lastly the baked beans and cook for 8 minutes. Lastly add the fresh coriander and remove from heat and serve.

Sweet Piquanté Pepper braised spinach with ground nuts

Ingredients
2 bunches of spinach, cleaned and chopped
150g Hot Peppadew Sweet Piquanté Peppers, cut into strips
2 onions, sliced
100g cashews, ground finely so that they are almost in a paste
100ml cream
1t garlic, chopped
50ml olive oil
1 cup water
Salt
Ground black pepper

Method
In a large pot heat up the oil, add the onions and sweat for 2 min.

Add the garlic, spinach and water and let the spinach boil down 7-10min.

Add the Peppadew Sweet Piquanté Peppers, ground cashew nuts and cream, mix 3-5min until well bound.

Season and serve.

Steamed Mixed Seafood with Sweet Piquanté Peppers in a Jar

Ingredients
12 prawns, peeled & cleaned
12 mussels
400g kingklip/hake, cut into 50g cubes
8 Whole Peppadew® Sweet Piquanté Peppers, cut into quarters
2t garlic, sliced
2t ginger, sliced
8 x 30g butter cubes
2 teaspoons dill, chopped
1 lemon, cut into 4 quarters
200ml Peppadew® Sweet Piquanté Pepper brine
Salt
Ground black pepper

Method
In four glass jam jars with rubber seals, divide equally all the ingredients into four portions and place them inside the jars and seal them.

Pre-heat the steamer for 10 min. and then place the jars in the steamer and steam for 9 min.

Remove from steamer and serve in the jars immediately.

Dark Chocolate, Almond and Sweet Piquanté Pepper Cassata 

Ingredients
Cook and bake spray
2l Vanilla ice-cream
60g Whole Peppadew Sweet Piquanté Peppers, cut into quarters
3 tablepsoons dark chocolate, coarsely grated
2 tablespoons flaked almonds, toasted
3 tablespoons Peppadew Sweet Piquanté Pepper brine
Half a cup of melted milk chocolate

Method
Spray the inside of moulds of your choice (crème caramel shape dariole moulds or rectangular moulds) with the cook and bake spray and line the inside of the moulds with cling wrap allowing the sides to overhang.

Transfer vanilla ice-cream into a bowl and set aside to soften slightly. Fold in the grated chocolate, Peppadew Sweet Piquanté Pepper brine, almonds and the Peppadew Sweet Piquanté Peppers until combined. Spoon the mixture into the moulds, smooth the surface and cover with the hanging cling wrap. Place in the freezer for 30 min.

Take the moulds out of the freezer, unmold the cassata, remove the plastic and place in a serving tray, put the melted milk chocolate in a plastic piping bag and drizzle on the top of the cassata forming chocolate lines covering the cassata.

Put back in the freezer until ready to serve. Cut into 2cm slices and serve. Coating with cocoa powder instead of chocolate can also be used.