Culinary Hotline - Pieter Malan
A bronze medallist at the IKA Culinary Olympics!
All recipes by Chef Pieter Malan
Ingredients:
- 500g dried black-eyed pea beans (soaked overnight in boiling water)
- ½ – ¾ Cup palm oil or Canola oil
- 1 medium onion
- 1 tablespoon ginger
- 1/2 tablespoon garlic
- 2 tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 2 to 3 cups stock/water
- 1 tablespoon bouillon powder (vegetarian or chicken, optional)
- 2-3 green onions, chopped
- Salt and pepper to taste
- 1 habanero pepper
- Tacos:
- 2 medium-sized potatoes, peeled and cut into cubes
- Pinch of salt
- 50ml water
- 5ml oil
- Oil for deep-frying
How To Make Ghanaian Red Red Potato Tacos
- Heat oil (palm and canola) in a large saucepan over medium heat until hot.
- Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
- Add tomatoes, tomato paste, ginger, garlic, paprika, and bouillon powder/cubes.
- Cook while stirring for about 60 seconds.
- Finally, add the beans, green onions, and the remaining stock/water. Bring to a boil and simmer for another 10-15 minutes.
- Adjust for seasoning and beans consistency with water and serve.
- For the tacos: Blend potato cubes, a pinch of salt, and water together until a Potato Juice is obtained.
- Strain the potato juice and keep the liquid aside.
- Brush a medium-sized baking tray with oil.
- Evenly pour the potato juice into the pan.
- Bake the potato juice for 25 minutes at 150°C until the potato juice has just set, forming a firm translucent gel.
- Allow the mixture to set and cool down.
- Cut into desired strip sizes.
- Heat up oil for deep-frying.
- Fry the potato strips until golden brown.
- Immediately remove from oil, drain excess oil on a paper towel.
- Assembling: Rest on a rolling pin and allow cooling down on the pin to form the taco shells.
- Fill potato saddles or tacos with Red Red.
- Pipe in Avocado Mousse & Beetroot Hummus.
- Garnish with Sundried Tomatoes, Pickled Onions, and Micro Herbs.
Ingredients:
- 250g wild mushrooms
- 200g rolled oats
- 50g cashew butter
- 50g red onion, chopped
- 10g crushed garlic
- 25ml olive oil
- 5g fresh thyme, removed from the stems and finely chopped
- 50ml coconut cream
- 15g tomato pesto
- Salt & pepper to taste
How To Make Wild Mushroom & Oats Risotto with Zaatar
- In a medium-sized pan, heat the olive oil and lightly sauté the onions and garlic.
- Roughly chop the wild mushrooms and add them to the sautéed onion mixture.
- Season the mushrooms with thyme, salt, and pepper.
- Add the uncooked rolled oats and allow them to cook in the moisture from the mushrooms.
- Add the coconut cream and cashew butter.
- Add the tomato pesto to the oats.
- Taste and adjust seasoning if needed.
Ingredients:
- 400ml coconut cream
- 125ml coconut milk
- 15g agar-agar
- 50g coconut flakes
- 200ml condensed milk
- 25ml lemon juice
- 125ml hibiscus tea (already made or a tea containing hibiscus)
- 50g raw sugar
- +/- 120g vegan store-bought coconut biscuits
How To Make Coconut & Hibiscus Tart
- Bring coconut cream & milk to a boiling point and remove from heat.
- Whisk in condensed milk, dried coconut flakes, lemon juice, and 10g of agar-agar powder until all ingredients are well mixed and combined.
- Mix in the remaining agar-agar and raw sugar in the hibiscus tea, whisking until well combined.
- Line a glass square baking tray with parchment paper.
- Pour the hibiscus tea mixture into the tray and allow to stand for a few minutes until the agar starts setting.
- Follow the process with the coconut filling as a second layer.
- Allow to set for 20 minutes in a fridge, cut into slices, and serve upside down with the hibiscus gel on top.
- Garnish: Crush the coconut biscuits and place a small amount on the plate followed by a cut portion of the tart.
- Garnish with Edible Flowers, Bloomed Hibiscus, and a Vegan Berry Sauce.