Fresh fare and glam ike­bana – get ready for din­ner and show



SERVES 4 For the maple soy dress­ing 2T pre­mium maple syrup 1T ap­ple cider vine­gar 1t whole­grain mus­tard 1T re­duced-sodium soy sauce 4T ex­tra-vir­gin olive oil

For the avo­cado purée 2 ripe av­o­ca­dos 1/2 to 1 lemon, juiced

Mal­don salt and black pep­per, to sea­son

2T crème fraîche

For the ce­viche and mari­nade

1/2 cup mix­ture of equal parts lemon, lime and or­ange juice 1 small red onion, finely chopped

1/4 cup co­rian­der leaves and stems, finely chopped

500g skin­less, bone­less yel­low­tail fil­lets, cut into 1/2 to 3/4cm thick slices a pinch of Mal­don salt

For the gar­nish 6 baby radishes, thinly sliced and im­mersed in ice water un­til ready to serve 2 jalapeños, sliced thinly

(leave seeds in, or de­seed for a milder ef­fect)

100g shelled edamame beans a hand­ful of co­rian­der leaves,

stems left on, washed

For the tem­pura oys­ters 4 fresh oys­ters, shucked sparkling water a hand­ful of tem­pura flour a pinch of Mal­don salt oil, for fry­ing

1. To make the maple soy dress­ing, com­bine all the in­gre­di­ents ex­cept the oil, then grad­u­ally whisk in the oil un­til emul­si­fied. Set aside.

2. To make the avo­cado purée, com­bine the avo­cado, 1/2 of the lemon juice and the crème fraîche. Mix un­til smooth and pass through a sieve for a silky fin­ish. Sea­son and add more lemon juice if de­sired.

3. To make the ce­viche and mari­nade, com­bine the citrus juice with the onion and co­rian­der. Pour the mari­nade over the sliced fish spread out in an ap­pro­pri­ately sized tray

to en­sure the fish is im­mersed in the mari­nade, and sea­son. al­low the fish to mar­i­nate for 3 to 5 min­utes – the longer, the more it ‘cooks’. re­move the fish from the mari­nade and plate.

4. gar­nish the fish with the sliced radishes and jalapeños, edamame beans and co­rian­der leaves, and spoon dol­lops of the avo­cado purée onto each plate.

5. Just be­fore serv­ing, pre­pare the tem­pura oys­ters. Loosen the oys­ters from their shells, and clean and dry the shells. gen­tly whisk enough sparkling water into the tem­pura flour to form a medium-thick bat­ter, and sea­son. dip the oys­ters into the bat­ter one by one, then deep-fry them in hot oil un­til crisp. re­move and place on kitchen pa­per to ab­sorb ex­cess oil. sea­son. re­turn the tem­pura oys­ters to the shells and place one on each plate. driz­zle over the maple soy dress­ing.


serves 4 For the lamb shanks 4 lamb shanks (hind quar­ter) 30ml veg­etable oil 8 cloves gar­lic, crushed 1 large onion, diced 3 large car­rots, chopped 1 large leek, sliced

3 bay leaves

4 sprigs rose­mary a hand­ful of thyme 400ml red wine

2 litres chicken stock

For the gremolata bread 8 slices of stale cia­batta (or

sim­i­lar type of bread) 2 lemons, zested 3T chopped pars­ley 5T but­ter

20ml olive oil

Mal­don salt, to taste

For the po­lenta 250g po­lenta

700ml to 1l full-cream milk

30ml olive oil

50g Parme­san corn­flour, to coat veg­etable or canola oil, for fry­ing

To serve 4 heads baby pak choi

30 to 50g pre­served truf­fles,

sliced finely

200g Grana Padano, shaved

1. Pre­heat the oven to 80 to 90˚C. sea­son the shanks gen­er­ously with fine salt. heat the oil in a heavy-based pan to a medium heat and seal the shanks evenly un­til they’re golden. re­move the meat from the pan. Brown the gar­lic, chopped veg­eta­bles and bay leaves in the pan, us­ing the same oil, then add the rose­mary and thyme. deglaze the pan with the red wine, then re­duce the wine by half and re­move from the heat. 2. Place the shanks in a deep bak­ing tray or oven-proof casse­role dish. Pour over the wine and veg­eta­bles, scrap­ing out any bits from the pan as well. Cover the meat with chicken stock and sea­son. Cover the tray with a dou­ble layer of tin­foil and roast for about 10 hours, ide­ally overnight (check af­ter 9 hours – the meat should pull away from the bone eas­ily and feel but­ter soft). al­low the shanks to cool in the liq­uid. once at room tem­per­a­ture, gen­tly pull the meat off the bone and set aside in an oven-proof dish. 3. us­ing a fine sieve, strain the left­over liq­uid from the oven tray. Place the strained stock in a saucepan and re­duce to sauce con­sis­tency over low heat, us­ing a la­dle to skim off the fat that rises to the top. Take off the heat and set aside. Be­fore serv­ing, add a dash of cream to the jus and blitz with a hand blender.

4. To make the gremolata bread, dice the stale bread into small blocks. heat the olive oil in a pan, melt the but­ter in it once it’s hot, then re­duce the heat. add the bread and toss to fry evenly un­til golden brown and crunchy. re­move from the pan and place on kitchen pa­per to ab­sorb ex­cess oil. once the bread has cooled, scat­ter over the pars­ley and zest, and sea­son. set aside.

5. To make the po­lenta, line a medium-sized dish with a few lay­ers of cling­film. heat the milk in a saucepan, and add the po­lenta to the hot milk. al­low to thicken over low to medium heat, while whisk­ing con­tin­u­ously. add more milk if need be. sea­son with salt to taste, and add the olive oil. once the po­lenta is stiff yet still pourable, add the Parme­san and mix through. Pour into the lined tray and level out with a spat­ula. al­low to cool down, then re­frig­er­ate. once com­pletely firm and set, flip the po­lenta slab onto a cut­ting board. slice into por­tions us­ing a sharp knife and keep aside.

6. Pre­heat the oven to 160˚C and place the shank meat in the oven to warm up. Warm up the lamb jus on a low heat.

7. When you’re ready to serve, coat the po­lenta por­tions in the corn­flour, dust­ing off any ex­cess, and deep-fry in hot oil un­til golden brown. Place on kitchen pa­per to ab­sorb ex­cess oil and keep warm in the oven.

8. Blanch the pak choi in boil­ing water for 20 sec­onds.

9. Plate the lamb and pour over a lit­tle jus. scat­ter over the gremolata bread, fol­lowed by the truf­fles. spoon some jus next to the meat and place the fried po­lenta and pak choi along­side the lamb. gar­nish with the grana Padano.


serves 4 For the but­ter tu­ile 50g soft­ened but­ter 50g ic­ing sugar

50g egg whites

35g cake flour

For the mielie cake 3 eggs 1/2 cup full-cream yo­ghurt 1/2t vanilla ex­tract 1/4 cup brown sugar 1/4 cup caster sugar 1/4 cup grape­seed oil 1/2t sea salt

cool and break into shards. set aside. 2. To make the mielie cake, grease and line a cake or bread tin with bak­ing pa­per. slice the mielie ker­nels off the cobs and keep aside. In a mix­ing bowl, whisk the wet in­gre­di­ents by hand or us­ing a mixer. Whisk in the dry in­gre­di­ents and com­bine well. add the mielies and fold through. spoon the bat­ter into a bak­ing tin and bake in the oven for 15 to 20 min­utes or un­til a skewer in­serted near the cen­tre comes out clean. re­move from the tin and al­low to cool on a wire rack. 3. To make the yo­ghurt crème, com­bine all the in­gre­di­ents and whisk. re­frig­er­ate.

4. Just be­fore serv­ing, make the or­ange sauce. Com­bine the or­ange juice, sugar and grand Marnier in a saucepan and bring to a sim­mer, stir­ring un­til the sugar has dis­solved. over medium heat, whisk in the but­ter, in­cor­po­rat­ing one cube at a time. al­low the sauce to thicken, then sea­son and serve warm. 5. To serve, slice and plate the cake. spoon over some or­ange sauce and top with the goose­ber­ries and tu­ile. add a dol­lop of yo­ghurt crème on the side.


charred mielie cake with yo­ghurt crème and or­ange sauce

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