Culinary Hotline – A Taste of Summer with Marthinus Ferreira from Jordan Restaurant

A summer menu that starts bold and ends soft!

Ingredients:

  • How to assemble:
  • Cos lettuce
  • Curly kale
  • Iceberg lettuce
  • Rocket
  • Raddichio
  • Potato chips
  • Salt & vinegar seasoning
  • Nutritional yeast
  • Lemon olive oil
  • Dehydrated lemon slices
  • Pickled onions
  • Salt – to taste
  • Pickled onions:
  • 2kg white sugar
  • 2L white spirit vinegar
  • 2L water
  • 1kg baby onions
  • Lemon olive oil:
  • 1L extra virgin olive oil
  • 8 lemons – zest only using a peeler

How To Make Salt & Vinegar Salad 

  1. Using the slicer on number 1, slice the lemons, removing all the seeds
  2. Place on a silicone mat that has been sprayed with spray & cook
  3. Dust lightly with castor sugar and place in the dehydrator overnight on the lowest setting
  4. Using the mandoline with the matchstick cutter, slice the potatoes and store them in water overnight
  5. Fry on 140”C until light brown in colour and well cooked
    Season thoroughly with salt & vinegar seasoning
  6. Wash all the leaves and store on paper towel to dry out
  7. Mix the leaves well with lemon olive oil, nutritional yeast and salt
  8. Place into the serving bowl
  9. Top with pickled onions and fried potato chips
  10. Season with more salt & vinegar seasoning and nutritional yeast
  11. Peel and slice the onions into rings
  12. Blanch in salted boiling water for 3 minutes
  13. Remove and add to an ice bath
  14. Bring the sugar and vinegar to the boil
  15. Once boiling, switch off and allow to cool
  16. Add to the cold pickling liquid
  17. Pour the olive oil into a pot with the lemon zest
  18. Bring to the heat on low, allowing the zest to infuse into the olive oil
  19. Allow to cool down before straining

Ingredients:

  • How to assemble:
  • Pepper crusted tuna
  • Escabeche sauce
  • Blanched peppers
  • Blanched carrots
  • Sliced green olives
  • Deep fried basil leaves
  • Green basil leaves
  • Purple basil leaves
  • Tempura onion rings
  • Black lumpfish roe
  • Extra virgin olive oil
  • Smoked paprika mayo
  • Chives 
  • Escabeche sauce:
  • 3L tomato cocktail or tomato juice
  • +/- 250-300gr white sugar (to taste)
  • 4 fresh bay leaf
  • sherry vinegar (to taste)
  • 2gr saffron
  • 100ml olive oil
  • +/-5gr smoked paprika (to taste)
  • +/-5gr smoked paprika (to taste)
  • +/-2gr cayenne pepper (to taste)
  • salt (to taste)
  • pepper (to taste)
  • 15gr cornflour mixed with 50ml water
  • 1 green pepper – cut into cubes
  • 1 yellow pepper – cut into cubes
  • 1 red pepper – cut into cubes
  • 1 carrot – peeled and sliced 
  • Smoked paprika mayo:
  • 5 egg yolks
  • 50gr dijon mustard
  • +/-20ml sherry vinegar – to taste
  • +/- 2gr smoked paprika – to taste
  • +/- 2gr paprika – to taste
  • +/- 1gr cayenne pepper – to taste
  • Salt and pepper – to taste
  • 400ml sunflower oil
  • 100ml extra virgin olive oil
  • Tempura batter:
  • 100gr baby onions, peel removed and sliced
  • 2gr garlic powder
  • 2gr paprika
  • 1gr cayenne pepper
  • salt – to taste
  • 1 cup tapioca flour
  • 1 cup cake flour
  • ½ cup cornflour
  • 2 TBSP baking powder
  • 250ml sparkling water

How To Make Tuna Escabeche

  1. Portion the tuna and roll tightly with clingwrap to maintain a cylinder shape
  2. Allow to freeze slightly.
  3. Finely grind peppercorns, remove the clingwrap from the tuna and roll the tuna in the coarse pepper
  4. Allow to cool, roll tightly in clingwrap again and allow to freeze on the outside (this makes it easier to slice)
  5. Slice to order
    In the centre of the plate, place the escabeche sauce
  6. Place the tuna in the middle
  7. Place the peppers and carrots around the tuna
  8. Make a quenelle of the lumpfish roe and place on top of the tuna
  9. Place purple basil leaves, green basil leaves, green olives and deep fried basil leaves around
  10. Sprinkle the top of the tuna and caviar with chopped chives
  11. Pipe the smoked paprika mayo on top and around
  12. Drizzle extra virgin olive oil on top of the tuna
  13. Finish with the tempura onion rings
  14. Bring all ingredients to the boil (except the carrots and peppers)
  15. Thicken with cornflour until the correct consistency has been acheived
    Season with salt and pepper
  16. Blanch the cut peppers in the liquid and strain – set the peppers aside
  17. Blanch the cut carrots in the liquid and strain – set the carrots aside
  18. Store the peppers and carrots separately for plating
  19. Place the escabeche sauce in a squeeze bottle for plating
  20. In the thermomix, add the egg yolks, mustard, vinegar, paprika’s and cayenne pepper
  21. Blend for a few seconds until well combined
  22. Slowly add in the sunflower oil, allow to emulsify
  23. Blend in the olive oil last, finish with salt and pepper
  24. Store in a squeeze bottle 
  25. Mix all the dry ingredients and spices together
  26. Slowly add in the sparkling water
  27. Coat a few onions at a time to fry, not all at the same time
  28. Fry one onion ring to check the consistency of the batter
  29. Fry in hot oil at 200’C

Ingredients:

  • What you need to assemble:
  • Meringue baskets
  • Goats cheese crumble
  • Port gel
  • Grape jam
  • Maldon salt
  • Meringue baskets:
  • 200gr egg whites
  • 100gr castor sugar
  • 100gr icing sugar
  • Goats cheese crumble:
  • 1kg Belnori goats cheese log
  • Port Gel:
  • 750ml port
  • 15gr cinnamon sticks
  • 15gr star anise
  • 2gr bay leaf – fresh
  • 105gr white sugar
  • 10 – 20gr gelatine
  • Grape jam:
  • 2.5kg red grapes – grapes only, no stalks
  • 1kg white sugar

How To Make Goat’s Cheese Snow

  1. To assemble the dish, place a small amount of port gel in the centre of the plate
  2. Place the smoked meringue on top of the gel
  3. Place about 10 to 15ml of grape jam in the centre of the meringue (depending on tasting or normal portion)
  4. Place 3 dollops of port gel on the grape jam
  5. Sprinkle the goats cheese crumble over
    Finish with a sprinkle of maldon salt
  6. Add egg whites into the mixer with a whisk attachment
  7. Once egg whites are fluffy, slowly add in the castor sugar
  8. Once dissolved, add in the icing sugar
  9. Once dissolved, add in the smoke powder
  10. Whisk till thick and glossy
  11. Pipe and place in the dehydrator overnight, until the meringue is firm
  12. Take the goats cheese log and break into smaller pieces
  13. Put in the blast chiller and allow to freeze (must be frozen all the way through)
  14. Blitz small amounts of the frozen goat’s cheese in the thermomix
  15. Place the port in a pot with the spices and bring to a boil
  16. Add in the sugar and stir till dissolved
  17. Whisk in the gelatine and allow to come to the boil again
  18. Place in a tray with spray and cook
  19. Allow to set till hard in the fridge
  20. Once set, place in the thermomix and blend till smooth (adding water when necessary, and adding water slowly so as not to make it too runny)
  21. Freeze the excess mixture in vacuum-sealed bags
  22. In a pot, on low heat, add the grapes with 250ml of water and the sugar
  23. Allow to cook until the correct consistency has been achieved
  24. If you are not sure if the jam has set, take a small amount and place it on a plate.
  25. Place the plate in the blast chiller for a few seconds. if you run your finger through the jam, creating a line, and the line does not close, then the jam is set.

Leave a Comment

Your email address will not be published. Required fields are marked *