WINTER WARMERS
The Hussar Grill first opened its legendary brass doors in 1964, and today, after 55 years of excellence, it’s regarded as
one of South Africa’s premier grill rooms. For the first time since 1964, the famous and renowned Hussar
Grill shares its secret recipes to help you transition smoothly into winter. Legendary tomato soup
Makes approximately eight portions, measuring 300ml each.
Ingredients
• 200g onions
• 100g celery, finely chopped
• 100g peppers, finely chopped
• 60g brown sugar
• 5g white pepper
• 5g salt
• 1.5kg of All Gold tomato puree (half of one tin)
• 1.25 litres water
• 500ml fresh cream
• 5g coarse, black pepper • 25g garlic
• 50ml sunflower oil • 25g sweet basil
Method
> Sauté onions, celery, peppers,
garlic and black pepper.
> Add tomato purée and water. > Bring to the boil.
> Remove from the heat.
> Add the rest of the ingredients,
except the basil.
> Blend until smooth in
consistency. Return to the pot. > Add the basil.
> Bring to the boil.
>Simmer for 10 minutes.
Serve immediately. Alternatively, because this recipe keeps well in the refrigerator, you can prepare it in advance, and then heat it as required. In this case, pour the soup into a suitable container and allow to cool, before covering and storing in the fridge. Consume within two days.
Halloumi salad
ingredients
• 150g halloumi cheese, sliced into four pieces
• 1tsp butter
• 75g blanched green beans • 8 cherry tomatoes, halved • 120g roasted vegetables • A pinch of salt and pepper • crispy onions, to taste • balsamic reduction, to taste
Method
Sauté the green beans with tomatoes in a small amount of butter with a pinch of salt and pepper. Place the beans and tomatoes in your salad bowl. Top with the roasted vegetables. A few minutes before you’re ready to serve the salad, shallow fry the halloumi cheese, until golden brown on either side. Then, add the halloumi to the bowl. Sprinkle crispy onions and balsamic reduction over the dish. Serve immediately. Don’t allow the halloumi cheese to stand for too long once cooked as it’s best enjoyed warm.
creamy, silky textured crème Brûlée
ingredients
• 1 litre fresh cream • 250ml sugar
• 10ml vanilla extract • 7 egg yolks
Method > Preheat oven to 150 ºc.
> Beat egg yolks, sugar and vanilla extract in a mixing bowl until thick and creamy.
> Pour cream into a saucepan and stir over low heat until it almost comes to a boil. Remove cream from heat immediately. > Add the warm cream to the egg-yolk mixture steadily, stirring continually until combined.
> Run through sieve (if your
custard has any lumps).
> Pour the liquid into the ramekins. > Place ramekins in a pot over a pan
of boiling water.
> Cover with foil and bake for
20 minutes.
> Remove ramekins from the oven and refrigerate for a minimum of two hours.
The caramel may be formed directly on top of the custard immediately before serving. To do this, sprinkle a thin layer of caster sugar evenly over the custard, then caramelise with a kitchen torch. Serve garnished with mint leaves.