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.
Num–num Chutney
450 g num–nums
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 num–nums 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.
Sorghum
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.
Flatbread
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 7 – 8 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.
Deep–fried 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.
Garnish
waterblommetjie flower
deep-fried ginger
micro coriander