Ingredients
Serves 4Gorgi's Hors D'Oeuvres
1 large bunch of seedless green grapes
2 x packets South Cape goat's cheese
100gm shelled pistachio nuts
Ocean Trout with Risoni, Grape, Almond and Orzo Salad
250g risoni
100g orzo
170ml extra virgin olive oil
100g baby spinach
2tbsp lemon juice
2 cloves garlic, crushed
2tsp sumac (available from supermarkets)
2tsp coriander seeds, dry roasted, ground
2tsp ground cumin
¼ tsp ground allspice
50g flaked almonds, roasted
50g pine nuts, roasted
200g small seedless green grapes, halved
¼ cup each chopped dill, chopped mint and chopped flat-leaf parsley.
Method
Hors d'oeuvres:
Crush nuts with a rolling pin.
Pull grapes off vine.
Smear in goat's cheese and roll in crushed nuts until covered.
Serve on a plate.
Ocean Trout with Risoni, Grape, Almond and Orzo Salad:
Cook risoni in a saucepan of simmering water for 20minutes. Add orzo and cook for a further 8 minutes or until risoni is tender and Orzo al dente. Drain and cool under running water. Drain again, then transfer to a larger bowl.
Heat one tablespoon oil in a small frying pan over medium heat. Add spinach and toss for 1minute or until just wilted, then combine with risoni mixture.
Combine 125ml (½ cup) oil, lemon juice, garlic and spices in a bowl. Season with sea salt and freshly ground black pepper.
Preheat oven to 200°C. Place the trout uncovered onto an ovenproof tray. Bake for 11 minutes.
Add half the dressing, nuts, grapes and herbs to the risoni mixture and toss well to combine.
To serve, divide orzo salad among plates, top with a piece of ocean trout then drizzle with remaining dressing.
Orzo is the Italian word for barley and also the name given to barley or rice-shaped pasta. In this salad the two orzi make for an interesting marriage of textures.