Recipe by: MacDonald Maepa Satikge
Hand full coffee beans
1 cup flour
1 punnet rainbow carrots
Fry oil for fryer
Peeled sweet potatoes
Smoked paprika spice
Lemon zest of two lemons
3 table spoons mayonnaise
1tsp Dijon mustard.
Smoke trout with smoking chips or coffee beans for 1 minute, let the fish rest.
Dip your fish in flour, egg then rosemary breadcrumbs and then shallow fry your fish on the crumbed side until golden.
Peal carrots and then blanch in hot salted water for 2 minutes until al dente, let cool in cold icy water. Pam fry with unsalted butter add thyme pepper and honey.
Bean sprout purée:
Soak your bean sprouts in hot water, peel your beens add cream cheese, Parmesan cheese salt, white pepper, lemon juice, lemon zest. Then add all your ingredients into the blender until it turns into a paste.
Sweet potato pops:
Put sweet potatoes on a tray spread with salt pepper and olive oil, oven at 180• and bake for 25 until cooked remove then let cool before the fry. Put fryer on at 180 degrees, dust your
Sweet pops with tempura flour then fry till golden.
Mayonnaise, Dijon mustard, lemon juice, honey, lemon zest mix all the ingredients together.