COOK LIKE A CHEF

Woolworths TASTE - - Contents -

Cook­ing like a pro doesn’t have to be com­pli­cated. Add Ber­tus Bas­son’s easy mus­sel curry and panna cotta to your arse­nal.

One of the hard­est work­ing chefs in the busi­ness, Ber­tus Bas­son says his restau­rants are how his dreams “get to live”. The spin-off cook­book from his TV show, Be­ing Ber­tus Bas­son, fea­tures some of the most pop­u­lar dishes from all his restau­rants so you can taste a bit of the dream in your own home

MUS­SEL CURRY

“Fresh is al­ways best, and I love go­ing mus­sel­ing on the West Coast. This curry sauce is fan­tas­tic – per­fect to make in large batches and freeze.”

Serves 2

EASY

GREAT VALUE Prepa­ra­tion: 15 min­utes Cook­ing: 20 min­utes

For the curry sauce: veg­etable oil a splash large onions 4, chopped gar­lic 8 cloves, finely chopped chill­ies 4, seeded and chopped gin­ger 20 g, chopped salt 1T sugar 1T turmeric 4t pa­prika 2t masala spice 2t medium curry pow­der 4t co­conut milk 4 x 400 g cans fresh co­rian­der 30 g

curry sauce 1½ cups mus­sels 700 g, cleaned salt, to taste lemon juice a squeeze fresh co­rian­der, to gar­nish radish, thinly sliced, to gar­nish

1 To make the curry sauce, slowly sweat the onions, gar­lic, chill­ies and gin­ger in the oil in a large pot. Add all the dry in­gre­di­ents and cook over a low heat for 1 minute. 2 Pour in the co­conut milk and sim­mer for 5 min­utes. Add the co­rian­der and blitz the sauce. Por­tion and freeze what you don’t need im­me­di­ately. 3 Bring the re­main­ing sauce to a sim­mer. Add the mus­sels, cover, and steam for about 5 min­utes. Make sure all the mus­sels have opened. 4 Sea­son to taste and fin­ish with a squeeze of lemon juice. We gar­nish the curry with radish, co­rian­der and puffed rice but serv­ing it over a bowl of steamed rice or with a vetkoek will do just fine. CARB-CON­SCIOUS, HEALTH-CON­SCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Wool­worths Sig­na­ture Se­ries Danie de Wet Chardon­nay 2017 “This recipe hap­pens in var­i­ous stages.

You need to make the bat­ter for the fish, then blanch the chips, then fry the fish and, fi­nally but al­most si­mul­ta­ne­ously, the chips. We use a dou­ble fryer at the restau­rant, but at home you could use two pots of oil with a ther­mome­ter. When buy­ing your hake, try to get pieces of fish roughly the same size and thick­ness. The recipe will also work with gurnard, snoek or an­gelfish.”

Serves 4

EASY

GREAT VALUE

Prepa­ra­tion: 20 min­utes, plus 2 hours’ stand­ing time

Cook­ing: 30 min­utes

For the bat­ter: cake flour 500 g fresh yeast 2t salt 1t sugar 1t sparkling wa­ter 3½ cups

For the chips: pota­toes 1.5 kg oil, for fry­ing salt, to taste

“THE RE­AL­ITY IS THAT YOU ARE ONLY AS GOOD AS THE LAST PLATE OF FOOD THAT LEFT YOUR KITCHEN”

– BER­TUS BAS­SON

For the sea­soned flour, mix: cake flour 200 g pa­prika 1T salt 1t

hake fil­lets 4 x 180 g oil, for fry­ing tartare sauce, for serv­ing (op­tional)

1 Start a cou­ple of hours ahead with the bat­ter and com­bine the dry in­gre­di­ents in a bowl. Whisk in the wa­ter a lit­tle at a time to en­sure a smooth thick bat­ter, mak­ing sure the yeast, sugar and salt are dis­solved through­out the bat­ter. Cover and set aside to fer­ment and bub­ble for at least 2 hours be­fore us­ing. 2 Now get to work on the chips and set your fryer to 130°C be­fore cut­ting the pota­toes, skin and all, into chips of even thick­ness – about 8 mm. Pat them dry and blanch them in oil in the fryer in small batches for around 7 min­utes. They should re­main white and be ten­der, and you should drain them well and set aside to cool com­pletely. 3 When you are ready, pre­heat the oil you are us­ing for the fish to 170°C. The chip oil should also be heated to 170°C. Dredge the fish fil­lets in the sea­soned flour, pull them through the bat­ter and gen­tly drop them into the fryer. Fry un­til crisp and golden brown, then drain and sea­son. Keep warm. 4 Fry the blanched chips in batches again un­til golden, then drain, sea­son and serve im­me­di­ately with the fish and some brown vine­gar. There’s a tartare sauce in my first book that goes per­fectly with this recipe, too. WINE: Wool­worths Spier Pri­vate Col­lec­tion Chenin Blanc 2017

PERI-PERI CHIP SAUCE

Makes 2½ cups

EASY

GREAT VALUE Prepa­ra­tion: 10 min­utes

red chilli 25 g green chilli 25 g onion flakes 100 g gar­lic flakes 100 g chilli flakes 2t fresh co­rian­der 25 g pa­prika 20 g white vine­gar 1 cup lemon juice ½ cup plus 2 T veg­etable oil 3 cups sugar 50 g salt 25 g

Place ev­ery­thing in a large bowl and blend us­ing a hand blender – but not too fine. The tex­ture should be coarse, but ev­ery­thing must be com­bined re­ally well. Store tightly sealed in the fridge. CARB-CON­SCIOUS, FAT-CON­SCIOUS, DAIRY-FREE, MEAT-FREE, WHEAT- AND GLUTEN-FREE

MUS­SEL CURRY FROM SPEK & BONE

CRUNCHY BAT­TERED FISH ANDCHIPS FROM SPICE ROUTE

PERI-PERI CHIP SAUCE FROM DE VRIJE BURGER

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