Masterclass Harvest Table by Christophe De Hosse

Harvest Table Recipes with Christophe De Hosse

Recipe by Christophe De Hosse
See more of Christophe’s creations:

Wild Leek Blini
Makes about 12 

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


To make the batter:

  1. Sweat the wild leeks in a little butter until soft and set aside to cool
  2. Combine all the dry ingredients in a mixing bowl, and form a well in the centre
  3. Combine all the liquid ingredients and pour into the dry ingredients gradually, beating well to avoid lumps and to finish with a smooth consistency
  4. Add the leeks to this mixture

To cook the blinis:

  1. Heat a cast iron frying pan over medium coals.
  2. 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

  1. 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
  2. 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

  1. 3 medium sized auberine – cooked in the coals until soft
  2. 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
  3. 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:
Booking essential 0796411320