Harvest Table Recipes with Christophe De Hosse
Recipe by Christophe De Hosse
See more of Christophe’s creations: instagram.com/kraalrestaurant_joostenberg
Wild Leek Blini
Makes about 12
Ingredients:
270g white bread flour
10g salt
8 g Royal Baking Powder
375ml milk
2 large eggs
50 g melted butter
250 ml chopped wild leeks
extra butter for frying
Method:
To make the batter:
- Sweat the wild leeks in a little butter until soft and set aside to cool
- Combine all the dry ingredients in a mixing bowl, and form a well in the centre
- Combine all the liquid ingredients and pour into the dry ingredients gradually, beating well to avoid lumps and to finish with a smooth consistency
- Add the leeks to this mixture
To cook the blinis:
- Heat a cast iron frying pan over medium coals.
- Add butter to the hot pan, and when it starts foaming, drop dollops of the batter into the pan, and cook gently for about 2 minutes on each side – until golden brown. Serve warm with topping of your choice
Topping ideas for blinis:
Local trout with creme frâiche and suurings
- Mix 150g Creme frâiche with 1/2 a finely chopped red onion, a little lemon juice, salt and pepper to taste, and about a handful of suurring leaves (or herb of your choice) – set aside
- 1 fillet of trout – Cook the trout in a foil ‘papiotte” over medium coals for 6-8minutes – it should be cooked through and easy to flake into pieces, but not dry.
Baba ganoush
- 3 medium sized auberine – cooked in the coals until soft
- 1/2 head garlic – break up into cloves, peeled, seasoned with salt, pepper and olive oil, wrapped in heavy duty foil and cooked until soft in the coals
- When aubergine and garlic, is cooked and soft, scrape the aubergine flesh out into a bowl, mash together. Add olive oil, salt and pepper to taste
Get Inspired:
The Kraal Lunch Menu
- Slow fermented sourdough bread / Onion and thyme twist bread / Wild leek blinis
- Thyme infused olive oile / Nasturtium butter and crudités
- Baba ganoush
- Fresh trout with creme frâiche and suurings
- Spring salad with asparagus, peas, kraal greens, mint and lemon dressing
- Slow cooked shoulder of Joostenberg lamb with wild rosemary
- Glazed baby carrots and roast artichokes
- Granadilla and citrus with meringue and strawberries
Book your table:
Website: joostenberg.co.za/the_kraal_restaurant
Booking essential 0796411320
