• TO DRINK: Spice Route Viognier 2007 has beautiful balance and weight that pairs well with both pops.

    Savoury pops on sticks

    Serves: 6
    Cooking Time: 20 mins

    Ingredients

    • CAPRESE AND SPRINGBOK CARPACCIO POPS
    • 6 cherry tomatoes, halved
    • 30ml (2 tbsp) olive tapenade
    • 6 fresh basil leaves
    • 60g (6 slices) springbok carpaccio
    • 6 bocconcini balls
    • PRAWN AND PINEAPPLE POPS
    • 15ml (1 tbsp) butter
    • 6 shelled prawns
    • 60ml (¼ cup) sweet chilli sauce
    • 1 garlic clove, chopped
    • 5ml (1 tsp) fresh ginger, grated
    • 10ml (2 tsp) fresh dill, chopped
    • salt and freshly ground black pepper, to taste
    • 6 fresh pineapple squares

    Instructions

    1

    To make the Caprese pops, scoop the seeds out of the tomato halves and fill with the tapenade. Thread a filled tomato, a basil leaf, a slice of carpaccio and a bocconcini ball onto each skewer, ending with another filled tomato.

    2

    To make the prawn pops, heat the butter in a pan and fry the prawns until cooked through, about 2 minutes. Add the chilli, garlic, ginger and dill and season. To assemble, thread prawns and pineapple on skewers.


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