{"id":20243,"date":"2024-05-15T08:00:23","date_gmt":"2024-05-15T06:00:23","guid":{"rendered":"https:\/\/getitmagazine.co.za\/pretoria\/?p=20243"},"modified":"2024-05-30T15:36:09","modified_gmt":"2024-05-30T13:36:09","slug":"luxurious-snacking","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2024\/05\/15\/luxurious-snacking\/","title":{"rendered":"Luxurious snacking"},"content":{"rendered":"<h4><strong>Extravagant doesn\u2019t have to mean expensive. It\u2019s all about the lavish plating, the tastiest ingredients, the generosity of servings. Eggs. Avos. Trout. A trio of fancy platters for your next celebration.<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-20244\" src=\"https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM1-400x335.png\" alt=\"\" width=\"400\" height=\"335\" srcset=\"https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM1-400x335.png 400w, https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM1-768x644.png 768w, https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM1-501x420.png 501w, https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM1-696x583.png 696w, https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM1.png 940w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<div><strong>Beetroot-cured gravadlax with horseradish sauce and Spier Frans K Smit white blend\u00a0<\/strong><strong>Gravadlax.<\/strong><\/div>\n<div><\/div>\n<div>It is a decadent snack perfect for a celebration. After you\u2019ve cured them at home overnight, these silky pink fish slices will last for at least five days in the fridge, so you can prepare in advance of your party. Serve with crackers or seed loaf, creamy horseradish sauce or even some baby gem lettuce. Serves six as a light meal or starter. Prep and cooking time: 20 minutes plus overnight curing.<\/div>\n<div><\/div>\n<div><strong>You\u2019ll need:<\/strong> For the gravadlax &#8230; 400-600g fresh trout fillets, skin on; 2 small beetroots, peeled and quartered; 1 cup muscavado sugar; 1 cup salt, medium grain<\/div>\n<div><\/div>\n<div>For the creamy horseradish sauce &#8230; 250ml sour cream; 2Tbsp hot horseradish sauce (or 1 Tbsp fresh grated horseradish); 5ml Dijon mustard (optional)<\/div>\n<div><\/div>\n<div>To serve &#8230; crackers of your choice or seed loaf; baby gem lettuce (optional)<\/div>\n<div><\/div>\n<div><strong>To make:<\/strong> Use a tweezer to pin-bone the fillets, if they are not already pin-boned.<\/div>\n<div>Place the beetroot in a food processor along with the sugar and salt. Process to create a course paste.<\/div>\n<div><\/div>\n<div>Place a sheet of cling-wrap on a clean surface, then sprinkle 1\/3 of the mixture onto it. Place half of the fillets on the paste, skin side down. Top with another 1\/3 of the mixture and spread it out to cover the surface of the fillets. Now place the remaining half of the fillets on top of the covered fillets, skin side up (so they are lying meat-side together).<\/div>\n<div><\/div>\n<div>Top with the final mixture, then with another layer of plastic wrap. Wrap up tightly and place inside a large-enough plastic container with a lid. Refrigerate overnight or for 12 hours, turning it over after 6 hours. The sugar\/salt\/beetroot curing mix will create a sticky syrup, so be careful not to mess it on your clothes.<\/div>\n<div><\/div>\n<div>When the curing time is up, open up the fillets and rinse them under cold running water. Pat dry. Use a sharp knife to cut thin slivers on an angle from the tail side to the top, creating as much surface area as you can. Arrange on a platter and serve with the sauce and the crackers\/bread\/leaves.<\/div>\n<div><\/div>\n<div>For the sauce, mix the sour cream, horseradish and mustard together in a small bowl.<\/div>\n<div>Serve with a glass of <a href=\"https:\/\/www.spier.co.za\/\" target=\"_blank\" rel=\"noopener\">Spier<\/a> Frans K Smit white blend &#8211; a Bordeaux-style white blend of 80 per cent Sauvignon Blanc and 20 per cent S\u00e9millon, with a citrus and lime palate more tropical than herbaceous,\u00a0 and surprising hints of elder flower.<\/div>\n<div><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-20246\" src=\"https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM2-400x335.png\" alt=\"\" width=\"400\" height=\"335\" srcset=\"https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM2-400x335.png 400w, https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM2-768x644.png 768w, https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM2-501x420.png 501w, https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM2-696x583.png 696w, https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM2.png 940w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/div>\n<div><\/div>\n<div><strong>Avo bagels<\/strong><\/div>\n<div><\/div>\n<div>Up your avo game. Switch the toast for a bagel and &#8230; voil\u00e0 &#8230; the posh version. Perfect for a breakfast party. This makes four &#8230; we serve with a glass of bubbles!<\/div>\n<div><\/div>\n<div><strong>You\u2019ll need:<\/strong> 2 bagels, cut in half horizontally; 2 avocados; salt and pepper; plus \u00bd cup spreads, a small handful herbs, a sprinkling spices and about 3 Tbsp extra toppings &#8211; see suggestions below.<\/div>\n<div><\/div>\n<div><strong>To make:<\/strong> Toast the bagel halves in a toaster. Loadshedding tip &#8230; toast them on a griddle or frying pan on gas. Or alternatively skip the toasting and serve fresh. Spread with your choice of spread.<\/div>\n<div>Mash, slice, dice or cut the avocados into shapes with cookie cutters and place on top. Season with salt and pepper. Sprinkle over herbs, spices and toppings.<\/div>\n<div><\/div>\n<div>Try these combinations: Cream cheese or chunky cottage cheese with dukkah, honey and sliced avo \u2022 Hummus, feta, red peppercorns, avo stars and baby herbs \u2022 Mashed avo, red onion, chilli flakes, lime and coriander \u2022 Pesto, basil and diced avo<\/div>\n<div><\/div>\n<div>For more recipes visit <a href=\"https:\/\/avocado.co.za\/\" target=\"_blank\" rel=\"noopener\">avocado.co.za<\/a><\/div>\n<div><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-20248\" src=\"https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM3-400x335.png\" alt=\"\" width=\"400\" height=\"335\" srcset=\"https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM3-400x335.png 400w, https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM3-768x644.png 768w, https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM3-501x420.png 501w, https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM3-696x583.png 696w, https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/05\/Luxurious-snacking-SM3.png 940w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/div>\n<div><\/div>\n<div><strong>Greek salad platter with cheats poached eggs <\/strong><\/div>\n<div><\/div>\n<div>Guests coming over for lunch or an early dinner. This Mediterranean-style platter is affordable, quick to put together, and perfect to nibble on while sipping a cocktail. We\u2019re also keen on the Mediterranean diet, so this works well for us.<\/div>\n<div><\/div>\n<div><strong>You\u2019ll need:<\/strong> 4 eggs; salt and pepper; 2 handfuls cherry tomatoes; 1 small red onion, thinly sliced into rings; half a cucumber, cut into sticks; 100g packet Kalamata olives, drained; 2 rings Feta, broken into pieces; Greek salad dressing.<\/div>\n<div><\/div>\n<div><strong>To make:<\/strong> Make cheats poached eggs by pressing the middle of a perforated plastic wrap square into a small ramekin or bowl, leaving the rest of the plastic to hang over the outside edge. Spray the centre with cooking spray and crack in an egg.<\/div>\n<div><\/div>\n<div>Bring the sides of the plastic overhang up and tie up tightly with kitchen string, ensuring there are no air bubbles around the egg. Take the plastic parcel out of the ramekin and<br \/>\nrepeat with the rest of the eggs.<\/div>\n<div><\/div>\n<div>Bring a medium saucepan half full of water to a simmer on medium heat. Carefully add all the egg parcels and cook for 4 minutes for runny yolks or until cooked to your liking. Carefully cut the parcels open under the knots and unwrap. Season with salt and pepper.<br \/>\nArrange the tomatoes, onion, cucumber, olives and Feta on a platter with the eggs. Serve with a Greek style dressing.<\/div>\n<div><\/div>\n<div>For more recipes, pop over to <a href=\"http:\/\/sapoultry.co.za\/\" target=\"_blank\" rel=\"noopener\">sapoultry.co.za<\/a><\/div>\n<div><\/div>\n<div><\/div>\n<div>Compiled by: Kym Argo<\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Extravagant doesn\u2019t have to mean expensive. It\u2019s all about the lavish plating, the tastiest ingredients, the generosity of servings. Eggs. Avos. Trout. A trio of fancy platters for your next celebration. Beetroot-cured gravadlax with horseradish sauce and Spier Frans K Smit white blend\u00a0Gravadlax. It is a decadent snack perfect for a celebration. After you\u2019ve cured [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":20250,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2006],"tags":[2567,8309,8310,8311,795,8312,345,7822,1875,8313],"class_list":{"0":"post-20243","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-avo","9":"tag-bagels","10":"tag-gravadlax","11":"tag-greek-salad","12":"tag-horseradish","13":"tag-hosting","14":"tag-light-meals","15":"tag-platter","16":"tag-poached-eggs","17":"tag-snacking"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Luxurious snacking - Get it Pretoria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2024\/05\/15\/luxurious-snacking\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Luxurious snacking - Get it Pretoria\" \/>\n<meta property=\"og:description\" content=\"Extravagant doesn\u2019t have to mean expensive. It\u2019s all about the lavish plating, the tastiest ingredients, the generosity of servings. Eggs. Avos. Trout. A trio of fancy platters for your next celebration. Beetroot-cured gravadlax with horseradish sauce and Spier Frans K Smit white blend\u00a0Gravadlax. It is a decadent snack perfect for a celebration. 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