Creating Wines of Distinction

Open Ravioli Waterblommetjies, Roast Tomatoes, Citrus Cream, Coconut Shavings, ‘Suurinkies’ and Lemon Verbena

Open Ravioli Waterblommetjies, Roast Tomatoes, Citrus Cream, Coconut Shavings, ‘Suurinkies’ and Lemon Verbena

Enjoy with the Creation Cool-Climate Chenin Blanc

Yields 6 Portions

 

  • 12 wonton sheets
  • 480 g waterblommetjies (80 g per portion)
  • 3 large tomatoes
  • 60 g coconut flakes
  • 60 g sorrel leaves (‘suurinkies’)
  • 200 ml orange juice
  • 50 ml Creation Cool-Climate Chenin Blanc
  • 100 g butter
  • 5 ml xanthan powder
  • 20 g lemon verbena
  • 5 g chopped lemon verbena
  • salt
  • 100 ml oil
  • 10 g butter
  • 1 lemon

 

Waterblommetjies

Cut off the tips of the stems.

Cut the waterblommetjies lengthwise into bite size pieces.

Boil in a pot of water for 45 minutes till al dente.

Transfer the waterblommetjies to a bowl of ice water and strain when cooled down.

Bring the waterblommetjie stock to the boil and blanch the wonton sheets in the waterblommetjie stock for 30 seconds.

 

Roasted Coconut Shavings

Place the coconut shavings in a baking tray and roast in a preheated oven at 180° C for 5 minutes.

Stir after 3 minutes and take care not to burn.

 

Roasted Tomatoes

Slice the tomatoes into quarters and place in a baking tray, season with salt and drizzle with oil.

Roast in a 180° C preheated oven for 45 minutes till roasted.

 

Citrus Cream

Pour the Chenin into a pot and reduce by half.

Add the orange juice, butter and xanthan.

Then blitz with a stick blender till combined and creamy.

Garnish

Pick the sorrel and lemon verbena and rinse under cold running water.

Set aside for plating.

 

Plating

Place one wonton sheet in the centre of each plate.

Sear the waterblommetjies in some oil and add the 5 g chopped lemon verbena.

Add 10 g butter and the juice of one lemon to the waterblommetjies.

Place 80 g of waterblommetjies on top of each wonton sheet.

Take 2 quarters of roasted tomato and place them on top of the waterblommetjies.

Place the second wonton sheet on top.

Drizzle 2 tablespoons orange cream over and around the ‘open ravioli’.

Sprinkle with the roasted flaked coconut, lemon verbena and sorrel.

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