Kyle Haytread's Harvest Table
Pan seared salmon trout with blackened lemon wedges, chive creme fraiche and fresh suurtjies
2 whole lemons
1 fillet of fresh and filleted salmon trout.
100 grams of creme fraiche
5 suurtjie stems.
10g of finely chopped chives.
- Season the salmon trout fillet with salt, cracked black pepper and a squeeze of lemon juice.
- Wrap in tin foil and place into a pan and then onto the open flame braai.
- Allow to cook for 6 minutes on either side before removing the pan off the flame.
- Make the creme fraiche by mixing together the creme fraiche with the chopped chives and a squeeze of lemon juice and then salt and pepper to taste.
- Prepare the blackened lemons by halving each lemon and placing each half directly onto the open flame braai grid to blacken and caramelise. About two to three minutes. Garnish with the suurtjies that have been finely chopped.
Brioche Bread Buns
450 grams of strong white flour.
2 tsp of fine sea salt.
50 grams of castor sugar.
7 grams of dried active yeast.
1 tsp. Royal Baking Powder.
4 eggs at room temperature.
190 grams of butter, cubed and softened.
100 ml of milk.
- In a mixing bowl combine the baking powder, flour, salt and sugar. Add in the yeast.
- Heat the milk in a saucepan until warm and slowly add into the dry ingredient mixture until combined. Add in the eggs one by one and slowly combine by kneading.
- Once combined, gradually add in the softened butter cubes until the dough starts to form.The dough should still be very soft.
- Cover the dough with a damp tea towl and leave for 1hr 30 mins until doubled in size and well – risen. Once well -risen, place into the fridge for a further 60 minutes to rest.
- Place the dough into a loaf tin or desired tin of choice lined with parchment paper and brush lightly with an egg wash. This important addition will provide for a golden and shiny crust once the brioche loaf has been baked. Bake at 180 degrees celcius for 30 to 45 minutes. Once baked and golden brown, turn the brioche out onto a wire wrack and allow to cool completely.
Homemade creamy babaganoush with roasted garlic
1 head of garlic.
Pinch of sea salt.
90 grams of white sesame seeds.
50 ml of olive oil.
2 tbsp. of cream cheese.
Pinch of paprika spice.
1 tbsp.of roughly chopped parsley.
- Slice each aubergine into rounds and season with sea salt and black pepper.
- Place the aubergines onto a baking tray along with the garlic and place into the oven at a high heat for 30 to 40 minutes to soften. In the meantime, finely blend the sesame seeds with the olive oil using a Thermomix or any other alternative mixer/blender until a paste forms. Once the aubergine and garlic is cooked, remove from the oven and allow to cool.
- Using a spoon, scoop out the flesh of the aubergine into the thermomix along with the roasted garlic cloves. Continue by adding the juice of one lemon and then by adding the chopped parsley, cream cheese and paprika spice. Combine and lightly pulse in the Thermomix mixer until all ingredients are combined.
- Serve immediately.