Culinary Hotline - Heritage Day

Bobotie Tartare

How to assemble:
Cubed beef sirloin or springbok loin – cut into small cubed
Gherkins – cut into small pieces
Mustard mayo
Curry leaf
Potato glass
Apricot puree
Curry oil
Curry mayo
Mint leaf
Coriander leaf
Chives
Parsley
Banana & coconut crumble
Tomato – skin removed, seeds removed and cut into small to medium cubes
Pickling liquid for cucumbers – cucumbers: seeds removed and cut into small medium cubes

Deep fry the curry leaves until crispy and season with salt. In a bowl, mix together the beef or venison, gherkins and pickled onions. Finely chop some mint, coriander, chives and parsley. Add to the beef mix. Season with curry oil, curry mayo, salt and pepper. Place the ring mould in the serving bowl and add in the beef tartare mix. Place dollops of the curry mayo and apricot gel around. Sprinkle tomato concasse and pickled cucumber around. Decorate with mint and coriander leaf. Drizzle curry oil and green oil around the tartare. Just before serving, dust with banana and coconut crumble. Deep fry the potato glass to order under crispy. Sprinkle with curry powder. Place dollops of the mustard mayo on the potato glass. Place curry leaves into the mustard mayo. Place the glass on top of the bowl.

Potato glass
Ingredients
1kg potatoes, peeled & cut into small cubes
50ml sunflower oil
Salt to taste
Method
Boil the potatoes until extremely soft and all the water has evaporated. Blend using a handstick blender or jug blender until well combined and the starch in the potatoes has started to develop. Place greaseproof paper onto the dehydrator racks and spread out the potato mixture thinly. Allow to dehydrate overnight. Store in an airtight container. Deep fry until crispy. Sprinkle with curry powder after frying.

Pickling liquid
Ingredients
500ml vinegar
100g sugar

Method
Mix the sugar and the vinegar together until dissolved. Place the cucumber in the liquid for 5 minutes – strain the liquid off from the cucumbers.

Apricot puree
Ingredients
1kg dried apricots

Method
In a pot, cover the apricots with water and boil till very soft. Strain, keeping the liquid, and blend while still warm – adding the liquid if necessary till the correct consistency is achieved. Place in a squeeze bottle.

Curry oil
Ingredients
+/- 100ml white spirit vinegar – to taste
+/- 300gr white sugar – to taste
+/- 100gr curry powder – to taste
500ml sunflower oil
50gr cornflour
Salt, to taste

Method
On a very low heat, in a pot, heat up the oil and the curry powder. Once the curry powder has infused into the oil, remove from the heat and allow to cool down. Season with salt, sugar and vinegar. Thicken slightly with cornflour.

Curry mayo
Ingredients
5 eggs, separated
100g Dijon mustard
+/- 200ml lemon juice – to taste
20gr garlic – peeled
500ml curry oil
+/- 50gr sugar
Salt – to taste

Method
In a blender or using a handstick blender, add the egg, Dijon mustard, lemon juice and garlic. Once combined, slowly add in the curry oil until well emulsified. Season with salt and sugar. Fill up the squeeze bottle.

Mustard mayo
Ingredients
5 eggs – separated
200gr Dijon mustard
50gr mustard powder
200ml lemon juice
500ml sunflower oil
+/- 50gr condensed milk
Salt – to taste

Method
In a blender or using a handstick blender, add the egg, Dijon mustard and lemon juice. Once combined, slowly add in the oil until well emulsified. Season with salt and condensed milk. Fill up squeeze bottle.

Banana & Coconut Crumble
Ingredients
1kg banana chips
1kg coconut shavings

Method
Blend the coconut and banana together in a food processor until the correct consistency has been achieved. Spread out on trays and bake until golden brown.

Pulled Lamb Sandwich

Lamb jus:
Ingredients
20kg lamb bones
500g mire poix
10 sprigs fresh thyme
10 sprigs fresh rosemary
10 bay leaves
2 heads garlic
10 x tins whole tomatoes
750ml brown sugar
4 x 750ml red wine

Mire poix
Ingredients:
10 onions – thinly sliced
8 carrots – thinly sliced
2 punnets mushrooms – thinly sliced
1 bunch celery – thinly sliced
½ cup star anise
12 tomatoes – cut in quarters
½ cup tomato paste
2 cups brown sugar

Method
Toss the tomatoes in sugar. Roast until caramelised. Cook carrots, onions, star anise until the onions are soft. Then add tomatoes and tomato paste – cook until all the liquid has evaporated. Allow it to cool in a tray.

Roast lamb shoulder:
Ingredients
1 lamb shoulder, on the bone
1 onion, chopped
1 carrot, peeled & chopped
1 celery stalk, chopped
50g salt
1 lemon, zested
10g rosemary, removed from stalk
750ml white wine

Method
In a blender or food processor, add the lemon, rosemary and salt and blend till well combined. Sprinkle the salt over the lamb, making sure its well coated. In a tray, place all the veg at the bottom and the lamb shoulder on top of the veg. Pour the wine into the bottom of the tray, cover with foil and roast on 150’C for +/- 3 hours until the meat is falling off the bone. Shred and pull the meat while still warm. Pour over enough jus to coat the meat .

Smoked red cabbage
Ingredients
2 whole red cabbage
Salt – to taste
Pepper – to taste
Beef fat

Method
Slice the cabbage into 4, do not cut all the way through the bottom
Sprinkle with salt and pepper, and add pieces of beef fat to the cuts you have just made
Cover with foil and roast for +/- 2 hours until slightly charred on the outside and cooked on the inside
Allow to cool down
Slice into smaller wedges and smoke for 8 minutes

Chakalaka puree
Ingredients:
4 cloves garlic – peeled and finely chopped
1 red chilli – finely chopped
1 onion – peeled and finely sliced
2 carrots – peeled and grated
2 red peppers – seeds removed and finely sliced
1TBSP ground cumin
1TBSP ground coriander
2TBSP curry powder
20gr tomato paste
2 tins baked beans – drained from liquid
100ml sunflower oil
Salt – to taste
Pepper – to taste

Method:
In a large frying pan, heat up the sunflower oil and add the garlic, chilli, onion, carrots, red peppers, cumin, coriander and curry powder. Fry on low heat till cooked and vegetables are very soft . Add in the tomato paste and beans and cook till all the liquid has dried out. Blend till smooth. Pass through a fine strainer. Store in a squeeze bottle for service

Carrot sticky toffee pudding 

What you need to assemble:
Pudding
Carrot caramel
Yoghurt sorbet
Carrot sticky toffee crumble
Cream cheese frosting
Carrot glass
Carrot dust

Heat up the pudding in the microwave for 30 seconds to 1 minute – must be warmed through
Heat up the carrot caramel in a saucepan and pour into a jug that has been warmed with hot water
Place the roche of cream cheese frosting
Place 1 piece of carrot glass in the cream cheese frosting
Sprinkle over with carrot dust

Carrot malva pudding
Ingredients:
175gr pitted dates
175ml boiling water
75gr unsalted butter
175gr brown sugar
250gr flour
1 tsp baking powder
1 tsp bicarbonate of soda
75gr golden syrup
3 eggs
125ml milk
2 carrots – peeled and finely grated

Method:
Boil the dates in the water until soft
Blend till smooth with the handstick blender
In a stand mixer, whip the butter and sugar till creamy
Add in the syrup, eggs and milk
Whisk till combined
Add in the date mixture and whisk till combined
Fold in the flour, baking powder, bicarbonate of soda and carrots
DO NOT OVERMIX
Spoon evenly into dariol moulds that have been lined with spray n cook
Bake on 180’C for 20-25 minutes
Unmould and cool on a cooling rack – do not place on the serving side otherwise it will create lines

Carrot caramel
Ingredients:
3kg carrots – peeled and juiced
500gr white sugar
100gr butter – cut into small cubes
100ml cream

Method:
In a saucepan, melt the sugar till golden brown
Add in the butter while continuously whisking
Once incorporated, add in the cream, continuously whisking
Allow the caramel to cool down
In a separate pan, add in the carrot juice and allow to reduce till extremely thick
Once the caramel is completely cold, add in the carrot reduction

Cream cheese frosting
Ingredients:
500gr cream cheese
2 lemons – juiced and zested
75gr icing sugar

Method:
Mix till well combined and sugar has dissolved
Use a teaspoon to roche

Carrot glass & dust
Ingredients:
3 carrots – peeled and diced
1 potato – peeled and diced
Salt – to taste

Method:
In a pot, cover the carrots and potatoes with water
Bring to the boil and cook till soft
Strain and blend till smooth
Spread onto greaseproof paper and allow to set in the dehydrator over night
Break into large pieces to use for service once set and take the small pieces to blend into dust – store the pieces in an airtight container and store the dust in a stainless steel shaker