Langoustine Lime & Ginger Koeksister With Charred Corn and Burnt Cucumber Salad
Recipe yields 18 portions
CHARRED CORN SALAD
1 cup picked corn off the cob, raw
1 cucumber
¼ cup spring onions, sliced
2 tablespoons maroggo (a kind of seeds from Africa), raw 2 tablespoons sorrel stems, chopped
2 teaspoons parsley oil
• Heat a large skillet until really, really hot!!!
• Add the corn and char for 20 seconds until scorched.
Remove from heat.
• Peel the cucumber and slice in half lengthwise, scoop out the seeds, season with sea salt, and char in the skillet for four minutes until black.
• Place in the freezer immediately to cool and cut into little
brunoise blocks.
• Mix all the ingredients and season to taste.
KOEKSISTER FILLING FILLING
200g Langoustine flesh, raw 20g egg whites 180g cold cream Zest from 1 lemon 50g smoked fish 1 tablespoon spring onions, sliced ½ teaspoon salt • Place your blender cup in a freezer for 10 minutes to chill. • Place the crayfish, egg whites, lemon zest, and salt in the blender and pulse for 10 seconds, slowly trickle in the cream while the blender is running.
• Place in a cold bowl and mix in the remaining ingredients. • Place a sheet of plastic wrap on a cold surface and spoon 1/3
of the mix onto the centre.
• Fold over the wrap and tie the ends to form a sausage. • Repeat this with the remaining two thirds of the mix to form
three sausages.
• Place in a steamer or pot of boiling water for eight minutes
and refresh in cold water.
• Remove the plastic and cut each sausage into six pieces, keep
refrigerated until use.
KOEKSISTER BATTER
3 cups cake flour
2 cups corn flour
1/3 cup baking powder
2-3 cups sparkling water or champagne
1 tablespoon chopped chives
2 teaspoons salt
½ teaspoon lemon zest
• Mix all the dry ingredients, chives, and lemon zest in a large
bowl and whisk in the liquid until you have a smooth batter. • Leave the batter for 10 minutes to prove and whisk again. • Heat a saucepan with oil to 180°C.
• Dip each baton of langoustine in the batter to coat, remove carefully with a fork, and fry for 30 seconds until crisp and golden brow.
• Drizzle with the ginger syrup.
GINGER AND LIME SYRUP
2 cups isomalt
1 cup glucose
½ cup chopped ginger
Zest and juice of 10 limes (1 cup)
• Place the isomalt and glucose in a large saucepan and cook to
a golden caramel.
• Add the remaining ingredients and cook over a medium heat
until syrupy.
• Strain and keep cold until needed.