Diner de­lights

Bring back the nos­tal­gia of the 1950s with a retro diner-in­spired din­ner paty. Af­ter all, who can re­sist a flavour­some and juicy home-made burger or dou­ble-thick malted milk­shake?

Ideas Entertainment - - Con­tents -

Go retro with nos­tal­gia for the 1950s and a diner-style menu.

Set the scene

Host a fun party with a 1950s theme. Com­bine vin­tage dé­cor items with cheer­ful diner el­e­ments to cap­ture the feel of the Elvis era. Mix ice-cream colours with red and sil­ver for a play­ful juke­box-joint look. Some rock-and-roll and doo-wop mu­sic is all you need to get the party go­ing!

20ml olive oil


Pre­pare a se­lec­tion of de­li­cious sand­wiches or burgers, or you can of­fer both, de­pend­ing on how big your din­ner party is. If you pre­fer, you can cook the burgers on the braai. Have a se­lec­tion of dif­fer­ent top­pings set out in bowls so your guests can help them­selves and build their own burgers. Serve the burgers with potato chips and onion rings on the side. For the dessert, you can choose if you would like to make just one or let your guests or­der which of the three ice-cream dessert op­tions they would pre­fer.


Fill a pa­per packet with marsh­mal­lows or other sweets. Type or write all the party in­for­ma­tion, such as date, time and ad­dress, on pa­per, cut it out and stick it onto the packet. Dec­o­rate with a match­ing card and rib­bon, if you pre­fer.

Beef burger

Makes: 6-8 Prepa­ra­tion time: 15 min­utes, plus re­frig­er­a­tion time Cook­ing time: about 15 min­utes

1 onion, finely chopped

750g beef mince

5ml French mus­tard

hand­ful of flat-leaf parsley, chopped

15ml tomato sauce (ketchup)

1 large egg yolk

ham­burger buns


salad, to serve

potato chips and onion rings, to serve

1 Heat the olive oil and fry the onion un­til soft. Re­move from the heat and leave to cool. 2 Mix the mince, mus­tard, parsley, tomato sauce and egg yolk to­gether. Add the onion and sea­son to taste. Shape into balls and re­frig­er­ate for 30 min­utes or longer. 3 Flat­ten into pat­ties and cook on a grid­dle pan or un­der a grill for about 3-4 min­utes on each side.

4 Grill the in­sides of the ham­burger buns. Spread with may­on­naise. Add the cooked patty and salad or top­ping of your choice (see page 43). Serve im­me­di­ately with chips and deep-fried onion rings along­side.


CLUB SANDWICH: You will need 3 slices white bread, may­on­naise, 4 slices roast chicken breast, 8 slices crisp, cooked streaky ba­con, tomato slices and cos let­tuce leaves. Toast the bread lightly. Spread gen­er­ously with may­on­naise. Top the first slice with chicken and let­tuce, then a slice of toast, then ba­con, let­tuce and tomato. Cover with a slice of toast. (Add an ex­tra layer with avocado slices, if you pre­fer. Try adding a lit­tle freshly chopped co­rian­der and chilli paste to the may­on­naise for a vari­a­tion). BLT: Same as the club, but with ba­con, let­tuce and tomato only, and no chicken. CUR­RIED CHICKEN AND CRAN­BERRY: Mix 250ml shred­ded cooked chicken meat with 65ml may­on­naise, 20ml chopped dried cran­ber­ries, 1 chopped spring onion, 3ml curry masala pow­der and 20ml chopped cel­ery. Spread on the bread of your choice.

Pulled pork sandwich Prepa­ra­tion time: 40 min­utes Cook­ing time: 4 hours Oven tem­per­a­ture: 150°C


1 can beer

100ml dark brown sugar

15ml sweet pa­prika

5ml ground co­rian­der

1ml ground cumin

2ml freshly ground black pep­per

2ml cayenne pep­per

2ml dried mus­tard

2kg bone-in pork shoul­der or 1,4kg

40ml Worces­ter­shire sauce

250ml tomato sauce (ketchup)

2 cloves gar­lic, crushed

60ml cider vine­gar

slices of bread, to serve

coleslaw, to serve (see page 45)

1 Mix 10ml salt, 45ml of the sugar, and the spices and mus­tard to­gether. Rub all over the meat. Cover and set aside for an hour or re­frig­er­ate overnight.

2 Pour the beer into a roast­ing tin. Add the pork and cover. Roast in a pre­heated oven for 3-4 hours, un­til the meat is ten­der enough to pull apart. Re­move from the oven, drain off the liq­uid and set the meat aside for 30 min­utes. Use two forks to pull the meat into shreds. 3 SAUCE Heat the re­main­ing sugar and the Worces­ter­shire sauce, tomato sauce, gar­lic and vine­gar to­gether. Sim­mer for 20 min­utes. Stir into the pork. Serve warm or cold on bread topped with a spoon­ful of coleslaw.

Lamb burger

Makes: 6-8 Prepa­ra­tion time: 10 min­utes, plus re­frig­er­a­tion time Cook­ing time: about 15 min­utes

750g lamb mince

2 cloves gar­lic, crushed

5ml grated fresh ginger

25ml freshly chopped co­rian­der

5ml ground co­rian­der

1 fresh chilli, seeded and chopped


ham­burger buns, to serve

may­on­naise, to serve

1 Mix all the in­gre­di­ents to­gether and sea­son to taste. Roll into balls and re­frig­er­ate for 30 min­utes to an hour. 2 Flat­ten into pat­ties and cook on the grid­dle pan or un­der the grill for 3-4 min­utes on each side. Spread the buns with may­on­naise, add the pat­ties and serve with the top­pings of your choice.

Top­pings for burgers

CHEESE AND CARAMELISED ONION: Add a slice of Ched­dar cheese, caramelised red onion, sliced tomato and let­tuce. If you pre­fer, use two burger pat­ties to make a dou­ble burger.

CHEESE AND PICKLE: Add grated ma­ture Ched­dar cheese, sliced gherkins and grilled or fresh tomato slices. CHILLI: Make a salsa by mix­ing equal amounts of finely chopped seeded red pep­per and jalapeño pep­pers to­gether. Add a lit­tle finely chopped onion, fresh co­rian­der or parsley and a squeeze of lemon juice. Spoon onto the burger. MUSH­ROOM: Heat 40ml but­ter and fry a clove of crushed gar­lic for 30 sec­onds. Add 250g sliced mush­rooms and fry un­til ten­der. Sea­son with salt and black pep­per. Spoon onto the burger patty and add fresh rocket. SPICY AVOCADO: Add slices of ripe avocado, grilled pieces of ba­con and spicy may­on­naise.


A slider is a mini ver­sion of a burger. You can make a va­ri­ety of flavours of slid­ers so that your guests can try two or three op­tions in­stead of just one larger burger.

Candied ba­con salad with creamy dress­ing

Serves: 4 Prepa­ra­tion time: 30 min­utes Cook­ing time: 15 min­utes Oven tem­per­a­ture: 200°C


4 thick slices of white coun­try-type

bread (prefer­ably stale)

60ml olive oil

1 clove gar­lic, crushed

2ml dried thyme


50g blue cheese or use feta, crum­bled

60ml good-qual­ity creamy may­on­naise

7,5ml lemon juice

60ml but­ter­milk


250g streaky ba­con

50ml brown sugar

4-6 baby gem let­tuce, cut into halves or


3-4 medium-sized ripe toma­toes, cut

into wedges

1 ripe avocado, peeled and cubed or


½ medium-sized red onion, cut into


1 CROU­TONS Cut the bread into cubes. Mix the olive oil, gar­lic and thyme to­gether. Sea­son with salt and white pep­per. Driz­zle over the bread cubes and toss to coat well. Spread out the bread

on a bak­ing tray and bake in a pre­heated oven for 8-10 min­utes, un­til crisp. Toss the cubes once dur­ing cook­ing. Re­move from the oven and cool. 2 DRESS­ING Whisk the dress­ing in­gre­di­ents to­gether. 3 SALAD Spread the ba­con out on a bak­ing tray and bake in a pre­heated oven for 10 min­utes. Re­move from the oven and sprin­kle with the brown sugar. Re­turn to the oven and cook for an­other 5 min­utes un­til the sugar has candied. Re­move from the oven and cool, then tear or cut into smaller pieces. 4 Place the let­tuce, tomato, avocado and onion into serv­ing bowls. Add the crou­tons and the ba­con. Driz­zle with the dress­ing and serve im­me­di­ately.

Onion rings

Slice 2-3 medium-sized onions into rings. Mix 125ml flour, 2ml salt and 2,5ml bak­ing pow­der to­gether. Whisk 1 large egg and 125ml milk to­gether. Stir into the dry in­gre­di­ents. Dip the onion rings into the bat­ter and then deep-fry in medium-hot oil un­til golden. Drain on ab­sorbent pa­per. Sprin­kle with salt and serve hot.


Mix to­gether 500g finely shred­ded green or pur­ple cab­bage (or use half of each, if you pre­fer), 1 large peeled and grated car­rot, 1 small finely chopped onion, half a green pep­per (seeded and finely diced) and a hand­ful of chopped pecan nuts. Add 1ml cel­ery seeds, 250ml may­on­naise and 25ml ap­ple-cider vine­gar and mix well.

Hot fudge sun­dae

Makes: 4 Prepa­ra­tion time: 15 min­utes Cook­ing time: 5 min­utes

vanilla ice cream

100ml chopped pecan nuts

whipped cream, to serve

maraschino cher­ries, to serve


60ml co­coa pow­der

60ml sugar

40ml golden syrup

Flower milk­shake

Make flower ‘milk­shakes’ for your ta­ble set­ting, to add to the 1950s theme. Spray paint the in­side of a sun­dae glass pale pink and leave to dry. Ar­range white or pink flow­ers in the glass and add a match­ing coloured straw for a quirky touch.

75ml evap­o­rated milk

30ml but­ter

2,5ml vanilla essence

1 SAUCE Com­bine all the in­gre­di­ents ex­cept the but­ter and vanilla in a saucepan. Heat gently, stir­ring un­til the sugar has dis­solved. Once it be­gins to sim­mer, re­move from the heat and stir in the but­ter and the vanilla essence.

2 To serve, place a lit­tle hot fudge sauce and some nuts at the bot­tom of a sun­dae glass. Fill the glass with ice cream. Top with whipped cream and sprin­kle with nuts. Driz­zle with hot fudge sauce and top with a maraschino cherry. Serve im­me­di­ately.

Straw­berry malt shake

Blend about 350ml vanilla ice cream, 100ml milk, 6 fresh chopped straw­ber­ries and 30ml malt pow­der (Hor­licks) to­gether in a food pro­ces­sor or liq­uidiser un­til smooth. Driz­zle the in­side of a milk­shake glass with straw­berry flavoured syrup. Pour in the milk­shake. Top with whipped cream, crushed cho­co­late malt balls and pink cake sprin­kle dec­o­ra­tions.

Soda floats

Pour your favourite fizzy drink into a tall glass and stir well to get rid of most of the gas. Care­fully add a scoop of vanilla ice cream to the glass. Serve im­me­di­ately.

Texan-style bar­beque pork roast with corn salsa

Serves: 8 Prepa­ra­tion time: 45 min­utes, plus stand­ing time Cook­ing time: 3 hours Oven tem­per­a­ture: 180oc

1 deboned pork neck (about 1,4kg)

5ml cayenne pep­per

5ml mus­tard pow­der

25ml pa­prika

30ml brown sugar

sun­flower oil

sweet­corn salsa, to serve

(recipe below)

corn tor­tillas and coleslaw, to serve


1 onion, finely chopped

3 cloves gar­lic, crushed

1 pick­led jalapeño pep­per,

finely chopped

250ml tomato ketchup

125ml ap­ple juice

60ml cider vine­gar

5ml chipo­tle chilli paste (op­tional)

7ml cel­ery seeds

2-5ml dried crushed chill­ies

2ml ground cumin

15ml Worces­ter­shire sauce

1 Mix the cayenne pep­per, mus­tard pow­der and half the pa­prika and brown sugar to­gether in a small bowl. Add salt and freshly ground black pep­per, to taste. Rub all over the pork neck. Set aside for an hour or two. 2 Place the pork on a rack over a roast­ing pan. Driz­zle with a lit­tle oil and roast in a pre­heated oven for 30 min­utes. 3 BAR­BEQUE SAUCE Heat 30ml oil in a saucepan and add the onion. Sauté over a low heat for 5 min­utes. Add the gar­lic. Sauté for a fur­ther 2 min­utes. Add the re­main­ing in­gre­di­ents as well as the re­main­ing half of the pa­prika and brown sugar. Sim­mer for 10 min­utes. 4 Take the pork out of the oven and re­duce the oven tem­per­a­ture to 130oc. Re­move the rack from un­der the pork. Put the pork into the roast­ing tin and pour the bar­beque sauce over it. Cover tightly with alu­minium foil. 5 Re­turn to the oven and roast slowly for 2-2½ hours un­til the meat is very ten­der. 6 Re­move from the oven and set aside to rest for 10 min­utes. Serve sliced with the sauce from the roast­ing tin on the side. En­joy wrapped in a corn tor­tilla with corn salsa and ex­tra sauce and coleslaw on the side.

SWEET­CORN SALSA Mix to­gether the corn from 2 cooked cobs of sweet­corn, 3 toma­toes that have been peeled, seeded and chopped, 1 small chopped red onion, 2 cloves crushed gar­lic, 1-2 chopped fresh chill­ies, 45ml chopped fresh co­rian­der, 30ml sun­flower oil, 30ml cider vine­gar and salt to taste.

Beef burgers and slid­ers

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