Mielie rice Pokè bowl with chakalaka mayo and a variety of fresh veg.
Tjhotlho beef taco
Pulled short rib with Asian slaw, fresh radish and ushatini.
Hole in One
Deconstructed Citrus cheesecake
Summery citrus cheesecake with koeksister crumb base, citrus coulis and seasonal berries.
Starter : The Four
Poke Bowl with Chakalaka Mayo
250g Mielie rice (soak overnight)
1 tbsp rice vinegar
1 tsp white sugar
2 tbsp chopped sweet pickle ginger
2 tbsp grated carrot
2 tbsp sliced sugar snap peas
2 tbsp thickly chopped nectarine
3 tbsp salmon (chopped into big cubes)
100g canned chakalaka
90g mayo (any mayo of your choice. Preferably Japanese mayo)
½ 1 chillies (more if you like it hotter)
Cook the 250g mielie rice in 750g water and rinse. Add the rice vinegar and sugar while warm. Then chill in the fridge until time to serve.
Put the chakalaka, chillies and mayo into blender and blend until smooth.
To assemble your dish, start with the rice at the bottom and add all other elements. Mayo can be served on the side or mixed into your dish. You can add however much you need.
Main: The Birdie
Slow roasted beef short rib taco
3kg beef short ribs
1 tablespoon ground cumin
1 tablespoon salt
2 tablespoon paprika
2 tablespoons brown sugar
1 cup Barbecue Sauce
1/2 cup orange marmalade
(reduce over low heat until thick consistency )
1/2 cup shredded red cabbage
1/4 cup chopped fresh coriander leaves
1/4 grated carrots
Red wine vinegar
Salt & pepper to taste
2 Finely chopped tomatoes (de-seeded)
1/2 onion finely chopped
1 Chilli finely chopped
1 tsp vinegar
Grated Cheddar Cheese
In a small mixing bowl, mix the ground paprika, cumin, brown sugar, salt and pepper together. Rub on the meat and wrap in cling film and set aside in a refrigerator for at least 5 hours to marinade.
In a large baking tray, place the unwrapped meat and cover with foil and place on low oven heat (90 degrees Celsius) for about 6 hours until meat is cooked and falls off the bone.
Once the meat has cooled, pull the meat apart using forks.
Add the sauce to the meat just before serving.
To serve :
Warm up tortilla over low heat
Place Asian slaw, top with beef mixture and add guacamole, ushatini, sour cream and top with grated cheddar. Serve immediately.
Dessert: Hole in One
250g cream cheese
Zest of half a lemon
Zest of half an orange
2 tbsp whipped cream
2 tbsp sour cream
3 tbsp icing sugar (more if you want it sweeter)
125ml citrus juice
2 small koeksusters
125 citrus juice- equal parts orange, lemon and naartjie juice
2 tbsp white sugar
125g whole pecan nuts
3 tbsp water
6 tbsp white sugar
Mix all ingredients together with a spatula and set in the fridge. Add the juice in batches to achieve desired consistency. Filling must be able to hold and not be runny or saucy.
Bake koeksusters in the oven at 130°C until golden brown the turn temperature to 100°C until dried out. After taking koeksusters out of the oven, pulse in a food processor to resemble course crumbs.
Over medium heat, reduce citrus juice and sugar to your preferred consistency. Must resemble a syrup and must be pourable.
Toast pecan nuts in a pan then roughly chop. Place the crushed nuts on parchment paper/baking paper.
In a saucepan, melt sugar and water making sure not to burn the mixture but keep it golden. Once reduced and golden brown, pour over chopped pecan nuts. Wait for mixture to harden then roughly chop.
To assemble, start with koeksuster crumbs, scatter 3 of each season berry on the plate. If using large strawberries, then cut into 3’s. Make a quenelle of the cheesecake filling and sprinkle a little bit of the chopped praline onto the quenelle. Finish off with a small our of the coulis on the dish.