PAPINO SOUP WITH FENNEL AND CRÈME FRAÎCHE
4 ripe papinos
½ can coconut milk
250 ml orange juice
5 g fennel
2 g salt
2 g pepper
10 g fresh ginger
20 ml maple syrup
40 ml crème fraîche
(Serves 4 )
Blend all ingredients together. Pass through a fine sieve. Place in soup bowls and refrigerate for 2 hours.
To present, place soup bowls on crushed ice. Sprinkle with fresh fennel sprigs and a spoonful of crème fraîche.
RED SNAPPER WITH A CHILLI VODKA SAUCE
4 x 250 g Red Snapper fillets
250 g cocktail tomatoes
100 ml olive oil
100 ml balsamic vinegar
10 g garlic
10 g rosemary
80 g spinach
12 asparagus spears
40 g micro shoots
For the Sauce:
200 ml chilli vodka
5 g lemon zest
5 g lemon juice
10 g onions
10 g garlic
(Serves 4)
Bake cocktail tomatoes, olive oil, balsamic vinegar, garlic and rosemary in an ovenware dish at 80ºC for about 2 hours and remove.
Pan sear the fish in a non-stick pan on a low heat with the skin side down until the skin has crisped. Flip fish over and continue until golden brown.
Blanch and refresh asparagus with cold wet paper toweling. Sauté spinach in a little butter until tender. Season with sea salt and freshly milled pepper.
Sauté onions and garlic gently for the sauce until onions have softened. Add vodka to the pan juices. Add lemon juice and zest and reduce by half. Strain the sauce and keep separate.
To present, place the spinach on the plate and cover with the Red Snapper. Place asparagus spears on top and garnish with micro shoots. Drizzle the sauce on top and next to the fish.
PERI-PERI PRAWNS WITH AVOCADO AND CYBELE DRESSING
12 prawns
1 chilli deseeded
2 blanched and chopped Italian tomatoes
1 onion
1 garlic clove
2 avocadoes
40 g micro shoots
20 ml lemon juice (fresh)
5 ml sea salt
5 ml pepper
(Serves 4 )
For the dressing:
100 ml olive oil
50 ml sunflower oil
10 ml white wine vinegar
10 g Dijon mustard
10 g mixed herbs
5 g castor sugar
5 ml sea salt
5 ml pepper
For the dressing, mix all the ingredients.
To prepare the prawns, peel and cut along the ridge. Remove the vein and wash under cold running water. Dry on paper towels.
To prepare peri-peri sauce, sauté onions, chilli and garlic until transparent. Add Italian chopped tomatoes and allow to simmer for 7 minutes. Add sea salt, pepper and lemon juices.
Pan sear the prawns for about 2 minutes on each side. Sprinkle with a generous dash of lemon juice.
Cube avocadoes for the base of the dish. Mix the cooked prawns with the peri-peri sauce and place on top of avocadoes, drizzle with Cybele dressing around and sprinkle with micro shoots.
LOWVELD CREAM WITH A GUAVA PURÉE
400 ml milk
100 ml cream
80 g icing sugar
80 ml Amarula (optional)
7 sheets gelatine
4 - 6 ripe guavas
250 ml water
30 g granulated white sugar
vanilla bean
1 small knob fresh ginger sliced
(Serves 4 )
Boil milk, cream and icing sugar together with Amarula. Allow the mixture to cool slightly. Soak the gelatine leaves in cold water. Add the softened gelatine to the mixture and pour into dariole moulds (or other small moulds). Set the mixture in the refrigerator.
Peel guavas and remove seeds. Bring water, sugar, vanilla and ginger to the boil. Poach guavas until tender. Blend guavas until smooth, if necessary strain.
To present the dish place the set cream in the center of plate garnish with a few raspberries and pour the guava purée around. Serve any remainder of the sauce separately.
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