FOOD Cooler weather means there’s plenty of time to cook up this sexy, smoky menu from chef Wes Ran­dles of Cape Town’s Short­mar­ket Club

Wes Ran­dles of The Short­mar­ket Club in Cape Town pushes the culi­nary en­ve­lope with dishes that cel­e­brate un­usual tastes and textures

House and Leisure (South Africa) - - Contents - RECIPES AND STYLING WES RAN­DLES PHO­TO­GRAPHS ANDY LUND

FRESH FIG WITH BRINJAL PURÉE For the brinjal purée

4 brin­jals 100g sumac Fine salt and olive oil, to taste 50g tahini 3 gar­lic cloves, peeled Juice of 1 le­mon, to taste

To serve

12 fresh figs 50g hazel­nuts, toasted 60ml hazel­nut oil 30g fresh sor­rel leaves Edi­ble flow­ers Thin slices of bread, toasted

Pre­heat the oven to 180ºC. Cut the brin­jals in half, sea­son with sumac, fine salt and olive oil, and bake for 30 min­utes. Re­move the skins and pulse the roasted flesh with the tahini and gar­lic in a blender until smooth. Sea­son with the le­mon juice and salt, to taste. Add a gen­er­ous spoon­ful of brinjal purée to each of six plates. Tear the them around the purée. Gar­nish with toasted hazel­nuts, hazel­nut oil, sor­rel and edi­ble flow­ers. Serve im­me­di­ately with thin slices of toasted bread.

SERVES 6

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