Publications
Cape Malay Corn on the Cob
Serves 8
- 8 mealies
- 250 g salted butter
- 2 tbs garam masala
- 1 t curry powder 1 t ground cumin
- 1 t ground coriander
- 5 fried poppadoms, crushed to confetti
- 2 fresh green chillies,
- finely chopped edible flowers
1. Mix the garam masala, curry powder, cumin and coriander with the butter.
2. Braai the mealies until soft and slightly charred and blistered. Rub with the spiced butter and roll in the crushed poppadoms. Scatter petals of edible flowers over the mealies and sprinkle with chopped green chilli; serve warm.
Seared Salmon Trout Fillets with Waterblommetjie and Lime Purée
Serves 8
- salmon trout fillets, cut into desired portion size
- salt and pepper
- lemon juice fresh coriander, to serve
PURÉE
- 500 g frozen waterblommetjies
- cooking oil 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, finely chopped
- 200 ml white wine
- 100 ml cream juice and zest of 5 limes
1. Prepare the purée Sauté the onions and celery in the oil until cooked then add the garlic and sauté for another 30 seconds. Increase the heat and add the waterblommetjies; combine the waterblommetjies well with the onion, garlic and celery mixture.
2. Add the white wine and cook for another 15 minutes, with a lid on, until the waterblommetjies are completely cooked. Allow the warm mixture to cool down, put it in a food processor and blend with the cream, lime juice and zest.
3. Prepare the fish Put the salmon trout fillets in a cast-iron pan, skin side down, and cook until the skin is crispy. Turn carefully and cook on the other side for 3 minutes; it should be beautifully pink on the inside with good colour on the outside. Sprinkle with salt and pepper and lemon juice.
4. Put 100 ml of the purée on a plate. Place the salmon trout fillets on top and garnish with coriander and another splash of lime juice.
Fire-Roasted Asparagus with Fresh Honeycomb, Parmesan and Mead
Serves 8
- 500 g fresh summer asparagus
- 100 g fresh honeycomb
- 100 ml mead (honey wine)
- Maldon salt and pepper
- 100 g shaved Parmesan
1. Cook the asparagus over low-heat coals on the braai, turning consistently; it should be done in 5 minutes.
2. Arrange the asparagus on a large platter with the honeycomb on the side. Dress with 100 ml mead, Maldon salt, pepper and shaved parmesan. Serve ice-cold mead on the side for guests to enjoy with the dish.
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