In the December/January 2017 issue of Essays Of Africa magazine, Chef Kerry Kilpin of Bistro Sixteen82 shares a few of her favourite tapas recipes for your seasonal entertaining. We tempt you with just two…

Creamy Saffron Mussels

Ingredients

1 onion, chopped

1 clove garlic, chopped

Olive oil

2 kg cleaned mussels

150 ml dry white wine

400 ml cream

25 g tomato paste

1 g saffron (place saffron threads in 2 tbsp. hot water before adding to the pot)

2 spring onions, chopped

30 g chopped coriander

Method

In a pot, sauté the onions and garlic in a little olive oil until translucent; add the mussels and white wine. Place a lid on the pot and allow mussels to steam for 4 to 5 minutes, or until the mussels have opened. Be careful not to overcook the mussels. Remove the mussels from the pot and reduce the mussel liquor by half. Add the cream and allow to boil for another 3 minutes. Add the tomato paste, saffron and spring onions and simmer for a further 2 minutes. Return mussels to the pot and stir in the herbs. Season to taste and serve hot with sliced ciabatta bread.

Truffle Honey

Ingredients

250 g good quality honey

25 ml white truffle oil

Sliced truffle, optional

1 sterilised jar

truffle-honey-hrMethod

Place the honey in a pot and gently bring to the boil. Whisk in the truffle oil, turn off the heat and pour the hot honey into a jar. Add the optional sliced truffles. Cool before serving. It is delicious with cheese, salmon or drizzled over salads.

Click here to see five more tapas recipes by Chef Kerry Kilpin or get a copy of Essays Of Africa January/December 2016 magazine from CNA, Pick n Pay, Woolies and Exclusive Books.

Recipes and images supplied by Bistro Sixteen82.

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