A tasty take on tapas
Joburg restaurant Urbanologi has taken sustaining our ecosystem one step further by launching Project 150, a pledge to source fresher, tastier ingredients from selected farmers within 150km of the restaurant. Try one of these gourmet recipes from chef Jac
Gourmet recipes from Urbanologi
Heirloom baby carrots
SERVES 10
ORANGE AND STAR ANISE YOGHURT 1 Orange
10g Star anise
500g Double-thick yoghurt
marmalade
500g Kumquats 4 Large grapefruits 250g Sugar
1 Star anise
GRAPEFRUIT SUMAC
Leftover grapefruit halves (after you’ve juiced them)
CARROTS
1.5kg Baby rainbow carrots 50ml Vegetable oil
10g Salt
Orange and star anise yoghurt
Zest orange and grate star anise, fold into yoghurt and set aside.
Marmalade
Halve and seed kumquats. Add to a saucepan.
Juice grapefruit (keep the halves for the sumac). Pour juice into the saucepan, and add sugar and star anise.
Bring to a simmer and allow to stew until marmalade stage is reached.
Grapefruit sumac
Preheat oven to 70°C. Char grapefruit on an open gas flame or a braai grill. Once charred, transfer to oven.
Leave until the shells have dried up, then blend to form a powder.
Baby carrots
Preheat oven to 180°C. Using a scourer, gently scrub the dirt off the carrots. Leave to soak in a container of water.
Head carrots, setting green leaves aside to use as garnish.
Toss carrots in vegetable oil and salt, and place onto a baking tray. Roast in oven. Use a knife or skewer to test. Preheat oven to grill function.
Transfer carrots to an oven tray. Cover generously with marmalade. Place in oven.
Liberally arrange yoghurt in the centre of a plate. Remove carrots from hot marmalade and place on top of yoghurt.
Garnish with carrot leaves and grapefruit sumac.
venison tataki
SERVES 10
VENISON TATAKI
1kg Venison fillet 100g Thyme
SRIRACHA EMULSION
5 Egg yolks
50ml Soy sauce 30ml Sriracha
30ml Beer vinegar 500ml Vegetable oil
GARNISH
100g Rock salt
10g Dhanya seeds 100g Fennel seeds 1 Cucumber 2 Large leeks
HOISIN DRESSING
50ml Hoisin sauce 100ml Soy sauce
15ml Lemon juice
10ml Balsamic vinegar 25ml Honey
15ml Sambal sauce ½ Thumb of ginger 200ml Vegetable oil 50ml Sesame oil
venison tataki
Slice venison into loins. Layer a bed of thyme on a grill, then place the venison on top to char.
Divide into portions of 100g. Slice each one thinly.
Sriracha emulsion
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Blend all the ingredients together and emulsify with oil until thick.
Garnish
Mix salt and spices to cure the meat.
Halve the cucumber, removing seeds with a spoon, then pack tightly to cure for about 20 minutes. Rinse and slice thinly.
Julienne leeks. Blanch until translucent, and deep fry at 150°C until golden brown and crispy.
Hoisin dressing
Mix all ingredients together, and set aside.
to serve
Arrange venison on plate in a circular fashion. Scatter cucumber onto venison.
Dress venison with the hoisin dressing, pipe sriracha mayonnaise onto venison and garnish with dhanya shoots. Finish with crispy leeks.
For more information, visit urbanologi.co.za.