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Yields 30 portions

Enjoy with the Creation Syrah, Grenache

Beef Stock

2 kg beef bones

400 g carrots, cut into chunks

250 g onion, cut into chunks

100 g celery stalks, cut into chunks

2 sprigs rosemary

10 g parsley

10 g thyme

10 g celery leaves

5 bay leaves

5 sprigs oreganum

50 ml vegetable oil

750 ml Creation Syrah, Grenache

Roast the bones in a pre-heated oven at 200° C for 45 minutes until golden to dark brown. In a big pot, fry the vegetables in the oil until golden brown. Add the rest of the ingredients except the wine.

Add the beef bones and then fill the pot with cold water. Reduce to one third.

Strain the stock and keep 1.5 litre aside for the braising of the lamb.

Add the Syrah, Grenache to the rest of the stock and reduce the rest of the stockwith the left-over braising liquid from the lamb to a jus consistency for basting.

Lamb Shank

1 kg whole lamb shanks

1.5 L beef stock

150 g carrots, cut up roughly

250 g onion, cut up roughly

50 g celery stalk, cut up roughly

1 sprig rosemary

5 g thyme

5 g parsley

3 tbsp garam masala

1 tbsp cumin

1 tbsp coriander

2 tbsp salt

50 ml vegetable oil

Sear off the lamb in a pan with the oil until golden brown. Transfer to a baking tray with the vegetables, spices and herbs. Add stock to cover. Braise in the oven for 4 hours at 125° C. Cool down, remove the meat from the bones and set aside. Strain the stock to reduce with the beef stock for jus.


1 kg waterblommetjies

1 L vegetable stock

3 tbsp garam masala powder

1 tbsp ground cumin

1 tbsp coriander

10 cloves

100 g salt

30 ml olive oil

Soak waterblommetjies in water with 60 g salt for 5 minutes to get rid of any bugs. Rinse well afterwards. Fry in a hot pan with the oil until golden brown. Add vegetable stock, spices, and salt and bring to a simmer. Cook for 10 minutes or until soft. Be careful not to overcook. Set aside to cool for plating.

Tomato Relish

250 g red cherry tomatoes

150 g onion

5 g chilli

5 g thyme

5 g rosemary

5 g maldon salt

5 ml maple syrup

3 g ginger

5 g clove garlic

40 ml olive oil

Place the tomatoes, thyme, salt and 30 ml olive oil in an oven tray and roast at 180° C. Cut up roughly. Fry the onion, garlic and ginger in a pan with 10 ml olive oil until translucent. Blend everything except the tomatoes in a bar blender till chunky. Mix and set aside for plating.

Numnum Chutney

450 g numnums

200 ml apple cider vinegar

5 g ginger

2 cloves garlic

1/2 chilli

3 cardamom pods

100 g coconut sugar

½ tsp salt

juice of 1 lime

Wash the numnums and remove the seeds. Strain the seeds through a sieve to retain any excess pulp. Chop up the onion, garlic and ginger. Place everything in a pot and boil for 10 minutes or until soft. Remove the cardamom pods. Blend in a bar blender until smooth. Transfer to a piping bag and set aside.


1 kg sorghum

bouquet garni: 5 g rosemary, 5 g parsley, 5 g celery leaves, 5 g thyme

15 g maldon salt

1 L vegetable stock

water if needed

Soak sorghum overnight in the strained vegetable stock. Put everything in a pot and bring to a boil. Reduce and simmer for +- 1.5 hour. Add more water if needed. Remove from the heat when the texture is soft enough to eat. Take out the bouquet garni and set aside for plating.


235 g millet flour

130 g tapioca flour

1 tsp caster sugar

1 tsp salt

75 g coconut yogurt

25 g olive oil

17 g psyllium husk

360 g warm water

1½ tsp baking powder

Soak the psyllium husk in the warm water for 1 minute. Mix everything together to form dough. Make little dough balls, and placing them in between two pieces of silicone paper, press down on the taco press to a size of 78 cm.

In a hot pan, with an additional 10 ml olive oil, fry for2 minutes on each side or until golden brown in colour. Transfer to a baking tray with a lid and keep for plating.

Deepfried Ginger

100 g ginger

1 L vegetable oil

Julienne the ginger and deep fry at 100° C until golden brown. Transfer to a paper towel to strain the oil.


waterblommetjie flower

deep-fried ginger

micro coriander

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