PEP­PERED SPANSPEK, PINEAP­PLE AND SPICED MACADAMIA SALAD

Avon­dale Chenin Blanc 2009

House and Leisure Food - - FRONT PAGE -

honey 125ml olive oil 1 pinch chilli flakes zest and juice of 1 lime zest of 1 le­mon

red onion, finely diced 5ml fresh chives, chopped salt and pep­per 1t red pep­per­corns 1t white pep­per­corns 1t black pep­per­corns 1t ground all­spice 50g ic­ing sugar 1ml ground cin­na­mon 1ml ground cloves pinch of cayenne pep­per 125g raw macadamia nuts olive oil

round goats’-milk cheese 200g mizuna leaves (or rocket) pineap­ple spanspek

Serves 6

Pre­heat oven to 180°C. Make the dress­ing first so that there is time for the flavours to blend. In a bowl, whisk to­gether the honey, olive oil, chilli flakes, lime zest and juice, le­mon zest, red onion and chives. Sea­son to taste.

In a pan, toast the pep­per­corns with the all­spice; grind in a food pro­ces­sor or pes­tle and mor­tar un­til fine.

In a sep­a­rate bowl, mix the ic­ing sugar, cin­na­mon, cloves and cayenne pep­per. Put the nuts on a bak­ing tray and lightly coat with olive oil. Roast in the oven un­til golden brown (about five min­utes). Trans­fer to a hot pan and coat gen­er­ously with the spiced ic­ing sugar and al­low to caramelise. Set aside.

Cut up the goats’-milk cheese (a rose­mary-and-olive va­ri­ety from the Mid­lands was used in this recipe) and set aside. Wash the mizuna leaves and re­frig­er­ate. Peel and chop the pineap­ple and spanspek into bite-sized wedges. Mix the spanspek with a gen­er­ous amount of the pep­per­cor­nand-all­spice mix­ture so the pieces are well coated. Mix the pineap­ple and spanspek with the re­main­ing in­gre­di­ents and add the dress­ing.

Serve as in­di­vid­ual por­tions or as a ta­ble salad.

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