All posts by - rudi
When Kim presented me with this salad it really made me happy because it was the first time in many years that we did something different with our potato salad and it tasted bloody good. Not only is this a great salad, but would work as a hot dish as well.
500g Potatoes Cooked & Peeled
100g Cooked lentils
30 ml olive oil
2 Cloves garlic chopped
2 tsp Coriander seeds toasted and crushed
1 tsp chili flakes
2 tsp turmeric
15ml Lemon juice
20g Coriander chopped roughly
20g Parsley chopped roughly
2 Spring onions sliced
Heat the spices in the oil, add potatoes and toss until evenly coated.
Add herbs and season with salt and pepper.
We have used squash in various salads over the years, mostly marrow and patty pans. Last year Dion started playing with more squashy ideas from charred squash to risotto and lots of salads. “In it’s young form during the end on summer into Autumn they are so wonderful they have this natural sweet, gentle sour and bitter under tone, so we decided to shave them dressed with a touch of olive oil, lemon juice and maldon salt” Then Rameez in larder chirps, that in needed some heritage. “So I turn to Rameez and ask him to make me those pumpkin cookies that his ouma used to make for him during his younger days” So they make a puree with those exact flavours with out adding eggs or dairy, later on adding some crunchy textures like freshly toasted nuts, seeds, coconut, and goji berries. “So the end result was this pumpkin puree at the base of the bowl with the dressed shaved squash and this crunch mix scattered on top, we tasted it and almost could not believe that the dish was vegan, it reminded us all of our oumas pampoen koekies.
500g Butternut Roasted
120g Brown lentils cooked
100g Baby Tomatoes, slow roasted
50g Rocket leaves
50ml Olive oil
25ml lemon juice
Salt and pepper
For Sugared pecan nuts
40g Sunflower seeds
50g Pecan nuts
60ml Brown sugar
Add sunflower seeds with Pecan nuts and brown sugar. Allow sugar to caramelise covering nuts and seeds.
Salt and allow to cool, crush and sprinkle over the salad.
Does it matter where the tomato and the lettuce is placed, does it matter if the lettuce is placed above above or below the patty, where does the chutney work best? For years we have layered our burger with a buttered and toasted bun, ice berg lettuce, aioli followed by the tomato followed by the meat, then caramelised onion, followed by a great cheese and finally some chutney with a buttered and toasted sesame bun on top. We asked the question as one bites through the burger, layers of flavour is exposed and pop one by one, releasing moments of happiness as this happens. We needed an experiment. It is time for change!
I ask these questions after we did a trip to Stellenbosch last week, where I possibly had one of the best burgers to offer in the Western Cape, possibly one of my top ten burger experiences. Bertus a good friend of mine at opened a small burger joint, De Vrije Burger. I studied the assembly of the burger, with a burger patty at the base, followed by cheese, leaves, tomato and thin slices of red onion with slices of cucumber pickle. The sauce was a smoky chili sauce. I liked the idea, as the salad does not get squashed by the patty, the juices do not spoil the salad.
Need to consider a possibility……we did a trial with everything in reverse to what we normally do. After cooking and eating, we like the way it eats, like the look. But the biggest down fall is the juices running into the base making it soggy. This will still need further thinking and tests.
Maybe a burger should be presented in two halves with fresh ingredients on the cap and the remainder on the base, leaving the guest in charge to assemble. This is an option. Perhaps we can leave the lettuce in whole pieces.
In the end of our debate and experiment we walked away only with two things, the possibility of adding red onion and changing our basting for now.
Starting this week on our new autumn menu, is an adaptation from a previous duck starter, with the addition of a beautiful pistachio, duck liver and pear parfait with confit leg, pistachio nuts, duck pancetta, charred and charred poached pears. Initially when Dion proposed the dish I thought it was going to be heavy, but it turned out that the parfait is so light, eating well with the new season poached pears that have been charred on the grill.
Not the first time we have made a roasted carrot salad, this time Kim and Tyra made a really cool dressing, with tahini and jalapeno peppers. This salad is about the dressing.
400g Roasted baby carrot
15g Basil fresh
15g Parsley fresh
1 Tbsp Honey
3 cloves garlic crushed into a paste
50ml rice vinegar
1 Tbsp Soya
2 Tbsp Tahina
2 Tbsp Olive oil
50ml Lemon juice
2 Jalapeno’s chopped
water to thin down if needed
In blender pulse
Pour over salad and finish with sesame seeds
We often forget how nature and climate effect our decisions and our menu choices. One of our long standing suppliers make like magic Steve has been supplying us with beautiful tomatoes for years, every year as we hit the height of summer we can not wait for the tomatoes. Things were slow.
Dion investigated the current supply and effect of drought with the effect on produce grown and supplied.
In the past Steve used to supply us with the most amazing heirloom tomatoes, this was not even 3 years ago and now they struggling to grow which is sad knowing that those full flavoured tomatoes might never see our kitchen this year, so during the conversation Steve tells Dion that he has green heirlooms and that no one wants to buy them, so Dion immediately demands a delivery. “As ideas start racing through my head of the many possibilities of this insane product: chutneys, pickles, preserves and just keeping the damn product natural as it has such a complex raw flavour, so it was decided at that moment, raw would be its destiny, hence the tomato Carpaccio”
Almost like a tabbouleh but with crushed chickpeas, lentils and seeds
(Will serve 6)
100g cracked wheat cooked
100g crushed cooked chickpeas
50g cooked lentils
30g sunflower seeds
30g pumpkin seeds
20g sesame seeds toasted
2 bunches flat leaf parsley (40g)
2 bunch mint (30g)
4 spring onions
250g cocktail tomatoes cut into quarters
120ml lemon juice
100ml olive oil
½ clove garlic crushed
¼ tsp lemon rind
Seasoning salt and pepper
Wash and chop parsley (optional can be kept whole)
Wash and chop mint (optional can be kept whole)
¼ Cocktail tomato
Aioli is simply an emulsion, similar to a mayonnaise made up of garlic, olive oil, lemon juice and egg yolks. Recipes may differ from one to the next with the amount of garlic used. Some recipes may include mustard or part vegetable oil, even bread.
In some similar sauces egg is omitted as in the Catalan Allioli using only a pestle and mortar with only garlic and olive oil made slowly drop by drop. Another similar sauce called skordalia is made with potato, olive oil, garlic and vinegar.
Previously I featured aioli with a picture of Le grand Aioli featuring boiled or steamed fish, egg, potatoes and vegetables all prepared in the simplest manner served warm or at room temperature with lots of aioli.
So this time I received a sample of some garlic from a supplier growing 15 varietals, so we were wondering what garlic is the best for an aioli? Up to now we have always been at the mercy of the supplier, they give us what they have. Choosing a varietal has never really been an option.
I have been aware in limited experience of a Softneck (silverskin and artichoke), hardneck (racambole, porcelain and purple stripe) and the very large garlic, elephant garlic.
I was given four different garlic cloves each very different, Tuscan a Turban variety from Italy with a medium strength with large and fat cloves. Second one a Persian Star, Purple stripe variety from Uzbekistan a mild but spicy garlic
Third a Purple Glazer – Glazed purple stripe variety from Georgia a strong long lasting flavour.
Fourth, Rose Lautrec Creole variety from France Sweet and subtle.
I personally do not like a garlic that is to spicy in aioli, preferring a mild to sweet garlic.
I have added two more recipes to the blog, one using no egg and one that is great for vegans
The milk emulsion was introduced years ago by very good friend of mine, at the time I did not believe him. But admittedly a high speed blender does make it possible.
Milk emulsion (egg free milk garlic emulsion)
This is so easy so quick, milk, garlic, lemon, olive oil and yes a stick blender.
1/3 cup milk
1 tbsp lemon juice (assists with the thickness)
2 garlic cloves
dijon mustard optional
salt and pepper to taste
125 ml vegetable oil
75 ml olive oil
in a deep measuring jug add milk, garlic, lemon and mustard, with a stick blender start off slowly and increase speed, when everything is combined add oily slowly, adjust seasoning.
For a milder aioli use mashed roasted garlic.
Vegan Nut Aioli
100g cashew cheese
20g pine nuts soaked
8 small garlic cloves roasted and skinned
20m lemon juice
1/8 tsp fine rind
2 tsp mustard dijon
50ml olive oil
Combine all ingredients, place in blender until creamy.