Yields 20 portions
Enjoy with the Creation Reserve Pinot Noir
Onion Purée (make the purée first)
500 g onions, peeled and sliced
100 g olive oil
10 g thyme, finely chopped
Sweat the onion with the oil and thyme for an hour on low heat without browning. Blend till smooth in a bar blender and set aside.
Maize Meal Pap
500 ml water
95 g maize meal
10 g maldon salt
50 g extra maize meal for adding if needed
Heat water to lukewarm and mix with half the maize meal with a whisk. Add the salt. Keep mixing till the mixture comes to a boil and cook for 2 minutes.
Add the rest of the maize meal and keep stirring for 2 minutes on low heat.
Onion Pap
150 g onion purée
250 ml coconut milk
250 ml coconut cream
200 g maize meal pap
20 g nutritional yeast
Heat the cream and milk. Add the pap and cook for 8 minutes. Add the onion purée, nutritional yeast and whisk together. If the mixture is not thick enough, add more pap.
Romesco Sauce
50 ml oil
1 red onion, peeled and roughly chopped
30 ml ground coriander
25 ml paprika
2 large red peppers, roasted
32 ml apple cider vinegar
20 g peeled garlic cloves, roasted in the oven with olive oil and salt, wrapped in foil
1 tsp gochujang
1.5 tbsp harissa paste
10 g fresh coriander
5 g salt
Heat the oil in a pot and fry the onion until golden brown. Add the dry spices and continue stirring till the flavours are released. Add the red peppers, vinegar, garlic, gochujang and harissa paste. Cook for about 15 minutes, adding a little bit of water occasionally to ensure everything is cooked without burning.Reduce to the desired thickness. Transfer contents to a blender, and blend with the fresh coriander and salt. Check the seasoning and add more salt if needed.
Chakalaka
100 ml tamari
200 ml vinegar
200 ml olive oil
20 g garlic clove, minced to a paste
60 g capers, roughly chopped
12 g freshly ground black pepper
50 g black olives, roughly chopped
700 g red pepper, julienned
240 g red cocktail tomatoes
340 g sundried tomato, roughly chopped
60 g tinned black beans
200 g romesco
400 g onion purée
4 raw carrots, finely grated
Roast the cocktail tomatoes for 10 minutes and chop up roughly. Put everything, except the carrots, in a pot and simmer for 30 minutes. Add the carrots and mixin. Set aside.
Fine Green Beans
600 g fine green beans
100 g olive oil
10 g maldon salt
60 g pea shoots
In a hot pan, heat the oil and add the green beans. Sauté for 1 minute, add salt and serve by wrapping 5 green beans per plate with a sprig or two of pea shoot.
Grilled Exotic Tomatoes
300 g exotic tomato mix, cut in half lengthwise and tossed in 10 ml olive oil and seasoned with 5 g salt.
Heat up a griddle pan and place the tomatoes face down to create lines. Serve 3 halves per plate.
Plating
50 g pap
30 g chakalaka
30 g green beans
3 grilled tomato halves
3 g pea shoots
Pickled Waterblommetjie
100 g waterblommetjies
100 ml apple cider vinegar
100 ml water
100 ml Pinot Noir
10 g sugar
5 g pink pepper corns
Place all the ingredients in a pot and bring to a simmer. Transfer to a jar and allow to cool before placing in the fridge covered with a lid.
Springbok Sosatie
30 g dried impepho, rolled up into little cylinder shaped pieces
1.3 kg springbok loin, cut into 30 g portions
100 ml vegetable oil
120 g pickled waterblommetjie
20 g maldon salt
lime juice to taste
Heat up two big pans and pour 50 ml of oil in each. Sear off the springbokportions and season with salt and lime juice. For every 60 g portion of springbok, use two metal skewers. Slice each piece of springbok into two pieces. Start with one petal waterblommetjie on each skewer, then a piece of springbok and repeat again with the waterblommetjie and then the springbok.
End with one petal of waterblommetjie. Place the two skewers on top of a black potjie with a mesh and the impepho inside. Light the impepho before sending it to the table. It smokes and gives the illusion of a braai.