Culinary Hotline - Eat Out Award Winners
EATOUT award-winning chefs Sebastian Stehr. Siba Mtongwana and Motheba Makhetha treat us to one of their iconic dishes!
Recipe by Sebastian Stehr
Ingredients:
- 250g Samp and bean mix, soaked overnight and then boiled until tender
- 20 sea snails steamed with a pilsner beer, reserve the liquid to reheat the samp
- 1 Alekreukel steamed and sliced 1mm thick
- 50g local hard cheese
- 50g creme fraiche or amasi
- 1 lemon, juice and zest
- 10g chopped chives
- 10g chopped parsley
- For the dune parsley pesto:
- 100g dune parsley
- 3 cloves sautéed garlic
- ½ chopped sautéed onion
- 50ml water
- 50ml extra virgin olive oil
- Pinch of salt
- 5ml white wine vinegar
How To Make: Samp and beans with sea snails, alikreukel and dune parsley pesto
- Reheat the samp and beans with the beer liquid, add in the creme fraiche, lemon, herbs and sea snails then finish with a pinch of cheese.
- Finally, check the seasoning. Plate into the shell and finish on top with the sliced alikreukel, some fried dune parsley and the parsley pesto.
- For the pesto: Blanch and refresh the dune parsley and blend together with the rest of the ingredients.
Recipe by Siba Mtongana
Ingredients:
- 2 tablespoons olive oil
- 2 cloves garlic, finely crushed
- 2 spring onions, chopped
- 1/2 red onion, finely chopped
- 200 grams (7 ounces) spinach, stalks removed, finely chopped
- 3 tablespoons chopped fresh coriander (cilantro)
- 2 tablespoons chopped fresh thyme
- 110 grams (4 ounces) maize meal (polenta)
- Salt and freshly ground black pepper
- Butter, for cooking fritters
- Mayo Topping:
- 4 tablespoons mayonnaise
- 4 teaspoons soy sauce
- 1 teaspoon grated lemon zest
- Squeeze of lemon juice
- 1 fillet ready-to-eat hot-smoked salmon with pepper and dill (or your favourite salmon flavour)
- Edible flowers, to garnish, optional
How To Make: Mfino fritters with mayo topping
- For the fritters: Heat the oil in a large pan and saute the garlic, spring onions and red onions for 1 minute.
- Add the spinach, coriander and thyme and cook for another minute.
- Stir in the maize meal and mix. Pour in 60 millilitres (1/4 cup) water, season with salt and pepper and stir to combine until the spinach is wilted and the maize meal resembles mashed potatoes. Set aside until cool enough to handle.
- For the mayo topping: Mix the mayonnaise, soy sauce, lemon zest and juice together in a small bowl and set aside.
- Take a teaspoon of the fritter mix and shape it into mini balls using your hands.
- Flatten slightly and firmly squeeze to make sure the fritters are compact so they don’t break when you fry them.
- Add a knob of butter to a heated nonstick pan. Cook the fritters until golden, about 1 minute on each side.
- Place the fritters on a serving platter and place a small dab of the mayo topping on each.
- Top with a piece of the hot-smoked salmon.
- Decorate with edible flowers if using.
Recipe by Motheba Makhetha
Ingredients:
- 110g milk
- 450g Heavy Cream
- 80g Caster sugar
- ½ teaspoon sea salt
- 1 teaspoon vanilla paste
- 2 Tablespoons matcha powder.
- 40g Milk
- 12g Gelatine powder
How To Make: Matcha panna cotta
- Bloom 40g milk with gelatine powder.
- Heat 110g milk, and cream together with sugar salt, matcha and vanilla, until dissolved, add bloomed gelatine mass to the milk mixture and stir till dissolved and combined.
- Pour mixture into prepared ramekins and allow to set for at least 4 hours.