Yields 1 portion
Enjoy with the Creation Viognier and Viognier, Roussanne
1 x 12 cm bamboo skewer
Assemble the skewer with the following ingredients:
10 g pickled quail egg
10 g Morgenster nocellara green olive (pitted and stuffed with 3 g peppadew)
10 g anchovy
10 g sundried tomato rolled in the anchovy
lemon zest in a separate condiment bowl to sprinkle over the sosatie
10 ml Creation olive oil in a separate condiment bowl to pour over the sosatie
1 slice mini Cape seed loaf served with the sosatie (recipe below)
L
Plant Based Sosatie
10 g smoked tofu
5 ml lemon juice
Add the lemon juice to the tofu and form a ball. Use a brûlée burner to char the tofu ball.
1 x 12 cm bamboo skewer
Assemble the skewer with the following ingredients:
smoked tofu ball
10 g sundried tomato
10 g capers, rolled in the sundried tomato
10 g Morgenster nocellara green olive (pitted and stuffed with 3 g peppadew)
lemon zest in a separate condiment bowl to sprinkle over the sosatie
10 ml Creation olive oil in a separate condiment bowl to pour over the sosatie
1 slice mini Cape seed loaf served with the sosatie (recipe below)
Gluten-Free Cape Seed Bread
25 g all-purpose gluten-free flour
3 g coconut sugar
1 g salt
2.5 g instant dry yeast
2.5 g poppy seeds
2.5 g sesame seeds
2.5 g pumpkin seeds
2.5 g gluten-free oats
2.5 ml olive oil
25 ml water
Pre-heat oven to 180° C. Mix all the dry ingredients. Add the olive oil and water and mix till well combined. It should be like a thicker waffle mix consistency.
Spoon into a mini loaf tin, only half full. Leave in a hot area in the kitchen to prove till almost double in size. Bake for 15 minutes. Let the bread cool for 5 minutes before turning it out onto a cooling rack. Slice, toast and serve.