Served with Creation Rosé
Yields: 20 Portions
Smoked Anchovies
120 g anchovy fillets in oil
Take dried vineyard wood or oak chips, place in a container with the anchovies in a smaller container, burn the wood and cover with foil for 1-2 minutes.
Cashew cheese and olives
120 g natural cashew style cheese
20 g Morgenster green olives, seeded
Chop the olives and mix it with the cheese. Place in a piping bag and set aside for plating.
Cucumber and mustard seed gel
100 g mustard seeds
500 ml water, for boiling
1 kg cucumber
250 ml apple cider vinegar
125 ml water
10 g sugar
15 g agar agar
10 ml lime juice
Boil the mustard seeds in the water for 30 minutes, then remove from the heat. Make the pickling liquid using vinegar, water and sugar, place in a pot over low heat until the sugar dissolves, strain the mustard seeds and add to the pickling liquid. Place over stove top, bring to a simmer and reduce until almost no liquid is left. Blend the cucumber in a Thermomix until smooth, strain through a cheese cloth. Heat up the cucumber liquid, mix in the agar agar and allow to set in the fridge. When set, blend again to form a smooth gel, mix in the mustard seeds and adjust seasoning with salt and lime juice.
Marinated red pepper
50 g parsley, chopped
100 ml canola oil
5 g salt
5 g garlic, finely chopped
2 limes, zested and juiced
550 g red pepper flesh, cut into portions
Mix the parsley with oil, salt, garlic, lime juice and zest. Cut the red pepper into equally sized rectangles. Marinate all the ingredients together in a vac pack bag. Roast in the oven skin down for 10-20 minutes on 180°C.
Onion and mustard purée
250 g onions
10 ml oil
50 ml Creation Rosé
125 ml coconut cream
10 g mustard seeds
5 g salt
Slice the onions, then heat the oil in a pot and and fry the onions until golden brown.
Add the Rosé and coconut cream, place a lid on the pot, reduce until the liquid is gone.
Add the mustard seeds, salt, and purée in a blender until smooth. Allow to cool and set aside for plating.
Pickled red onions
100 g red onion
50 ml Creation Pinot Noir
50 ml Verjuice
50 ml apple cider vinegar
5 g salt
Slice the onions thinly. Place the rest of the other ingredients together in a pot and bring to a boil. Add the onions, turn off the heat and allow to cool off. For plating use marjoram as garnish.