Slice of heaven
Unapologetically delicious, easy and comforting dishes
IN KITTY WILLIAMS’ family, everything was always about food; their world revolved around it. “My childhood memories are based on smells — Ouma’s apple jelly, Mum’s roast chicken, Sylvainy's chicken a` la cre`me . . . I could go on and on,” writes Kitty.
Thanks to the encouragement of a very enthusiastic family, Kitty has been cooking and baking since she was 7 years old. Following a sandwich-making business, a food truck and then a small catering business — Kitty began her Instagram account, and everything clicked.
Her focus is creating meals that are unapologetically delicious, easy and comforting.
During lockdown, her sweet chilli, ham and cream cheese scrolls went viral, and that was when, she says, her life changed. Kitty’s Kitchen really took off, and it’s the reason she has a published book today.
NO-BAKE CHOCOLATE PEANUT BUTTER OAT SLICE
There is something so appealing about making a slice that you don’t have to bake — well, for me, anyway! The slice needs time to firm up in the fridge — overnight if possible. It lasts really well in an airtight container in the fridge.
Ingredients
150g digestive biscuits
1⁄4 cup icing sugar
1 cup smooth peanut butter, plus extra to decorate
150g butter, melted
1⁄2 cup rolled oats
1 block dark chocolate
1 Tbsp vegetable oil
Method
Line a baking dish with baking paper.
Put the digestive biscuits into a large snaplock bag. Seal the bag and make sure there is no air left inside. Place the biscuit-filled bag onto a chopping board. Using the back of a wooden spoon, smash the biscuits until they are crumbed.
Pour the biscuit crumbs into a large bowl along with icing sugar, peanut butter, melted butter and oats. Stir until well combined.
Tip the biscuit base into the prepared dish and press down using the back of a spoon until you have a flat surface. Chuck into the freezer.
Break up the chocolate and pop into a bowl along with the vegetable oil (this makes the chocolate super shiny). Heat the chocolate and oil in the microwave on high in 30-second intervals. Give the chocolate a stir after each time. Once the chocolate has melted, let it cool down
for a couple of minutes.
Grab the biscuit base from the freezer and pour over the chocolate. Now add little dollops of peanut butter — if you want you can use a toothpick to draw little designs.
Chuck in the fridge for as long as possible — preferably overnight if you can resist eating it straight away! Cut into twelve slices once firm.
— Makes 12 slices
BEER-BATTERED FISH & CHIPS with TARTARE & LEMON
Who doesn’t love good old fish and chips? There is something about beer-battered fish that I just can’t get enough of. Be sure to squeeze over a generous amount of lemon before devouring.
Ingredients
1 cup flour
330ml can pale ale beer
3 large potatoes, peeled 500ml vegetable oil
2 large fillets fresh firm white fish 1 lemon, cut into wedges to serve
Tartare
3 Tbsp mayo
2 small gherkins, finely diced 1 Tbsp roughly chopped fresh dill squeeze of lemon juice
Method
Preheat the oven to 180C. Grab a large baking tray and cover with baking paper.
Put the flour and beer into a large bowl. Give it a good whisk until smooth then pop into the fridge for at least 15 minutes. Cut the potatoes into long chips. Rinse under cold tap water, then pat dry with a clean tea towel or paper towels.
Spread the chips over the prepared tray, lying them flat in a single layer. Drizzle over olive oil.
Roast for 45–50 minutes, turning the chips every now and then. When cooked the chips should be golden brown and crispy with a light, fluffy centre. Place the chips into a large bowl, season well with salt and give them a toss.
Place a large pan with vegetable oil over a high heat. Run your fingers under the tap and flick the water into the hot oil. If it crackles you’re good to go. Pat the fish fillets dry with a paper towel and dunk the fish into the beer batter. Place the fish gently into the hot oil. Fry for 2-3 minutes on each side. Put all of the tartare ingredients into a small bowl and give it a good mix.
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