Two Oceans Simple Snacking Challenge

I was recently invited to take part in the Two Oceans Simple Snacking Challenge. Our brief was to create a simple snack solution for four people and pair it with Two Oceans wine ~ tough job one might say! The most difficult part of the challenge, was that the snacks for four, had to come in budget at no more than R100. The best part about the Challenge, is if my snacking solution is deemed the best, I stand a chance of winning a two nights at either the Strandloper Ocean Boutique Hotel in Paternoster or Birkenhead House in Hermanus.{“pick me” “Pick me”}Well I was certainly up for the challenge 🙂

I simply love living in one of the most beautiful cities in the world, surrounded by gorgeous mountains and the stunning blue ocean! Summer is definitely one of my favourite times of the year – it is perfect for alfresco dining, spending time with good friends and sipping great local wine. I used all these influences to create my Two Oceans Simple Snacking Challenge menu. It combines all the flavours and ingredients I love, to create a delicious snacking platter for four people.

Red Pepper & Feta Dip served with Toasted Pita Triangles and Salad Crudités

Red Pepper & Feta Dip:

3 Large Red Peppers

¼ Cup Olive Oil

4 Garlic Cloves (peeled)

1½ Rounds of Feta Cheese crumbled

Halve and de-seed the red peppers. Place on a foiled covered baking tray, along with the garlic cloves and place under a hot grill until the peppers are blistered and slightly blackened. Remove the peppers and place in a glass bowl and cover. Once cooled remove the outer skin of the peppers. Place the peppers along with the roasted garlic, olive oil and feta into a food processor and blend until smooth. Add salt and pepper to taste. Place in the fridge to chill.

Toasted Pita Triangles:

4 White Pita Breads

50g Salted Butter

Slice the pita breads in half and pop into a toaster until golden and crispy. Slice the halves into quarters and brush with melted butter. For extra flavor you can add garlic to the melted butter.

Salad Crudités:

4 Large Carrots

1 Cucumber

Slice the carrots and cucumber into sticks for dipping and place into serving bowls.

Spicy Beef steak on croutes, with onion marmalade or red pepper dip

Spicy Beef Steak on Croutes:

Croutes:

6 Slices White or Brown bread

5cm Cookie cutter

Olive Oil (for brushing later)

Preheat your oven to 150?c. Cut out 4 rounds from each slice of bread using your cookie cutter and place on a baking sheet. Bake for 25 minutes until crispy. Set aside and allow to cool. These can be made in advance and stored in an airtight container for up to 3 days.

Spicy Beef Steak:

300g Rump Steak

Chilli Flakes

Salt and Pepper for seasoning

Half a Lemon

Olive Oil

Steak Rub

Cut the steak into bite size pieces and place into a glass bowl. Add the chilli flakes, steak rub, salt and pepper. Mix well. Poor over a drizzle of olive oil and the juice of half a lemon. Allow to marinade for at least 30 minutes.

Pan fry the steak over a hot heat until seared. Remove from the pan and set aside.

Onion Marmalade:

1 Medium Onion

1 Tbsp. Olive oil

2 Tbsp. Orange Marmalade

¼ Cup Balsamic Vinegar

2 tsp Brown sugar

Slice the onion finely and sauté in a pan over a medium heat. Keep adding water to stop the onions from burning or drying out. Once softened, add the balsamic vinegar, marmalade and brown sugar. Simmer over a medium to low heat and allow the liquid to reduce. Once reduced and sticky, remove from the heat and allow to cool. This can be made in advance and stored in the fridge.

Putting Your Simple Snacking Platter Together:

Assemble the Spicy Steak on Croutes, by brushing the toasted croutes with olive oil. Divide them in half and place onion marmalade on the one half and the red pepper dip on the other. Top each croute with a piece of steak and place onto a serving board.

Serve the Beef Croutes alongside the Red Pepper and Feta dip and dippers. Enjoy this delicious but simple snacking platter with a crisp glass of Two Oceans Sauvignon Blanc or a fruity Cabernet Sauvignon Merlot.