Shaun Munro of Lingela at Southern Sun Elangeni & Maharani has shared his elegant home-cured beetroot infused salmon gravadlax. A great starter that you can prepare well in advance. Although Shaun enjoys serving it with a simple tartare sauce, it is equally good with a homemade fresh dill mayonnaise.
An exquisite main course from the iconic Beverly Hills‘ gorgeous Sugar Club, Tony Kocke introduces his Midlands duck breast at Christmas and suggests serving it with a cinnamon infused red cabbage dumpling, creamy parsnip mousse and duck jus flavoured with Morello cherries.
While creative Gareth Jordaan of Lucé at Southern Sun Hyde Park presents a delectable walnut stuffed chicken supreme which he serves with a puttanesca sauce, creamed goat’s milk cheese, crisp leeks and turnips - delicious!
A chocolatier for many years, Alfred Henry of Riempies at Southern Sun Cape Sun has neither lost his sweet tooth nor his touch with wonderful desserts! Enjoy his white chocolate nougat mousse with praline, a hint of cinnamon and a white chocolate cream - extravagant and divine!
Shaun Munro of Lingela, Southern Sun Elangeni & Maharani
A wonderfully easy to prepare starter, fresh and healthy that can be made in advance. On the day you can slice and wrap, and then just before serving unwrap, dress with lemon, olive oil and fresh dill. Great with a dry rosé bubbly and enjoy time with your guests!
1 side fresh salmon fillet, on the skin, pin bones removed
1 cup white sugar
1 cup sea salt
¼ crushed black pepper
½ cup chopped fresh dill
2 cup grated raw beetroot
Zest of 1 lemon
Mix together sugar, salt, pepper and dill – this is a curing mixture. Choose an appropriate container/tray that the fish will fit into. Sprinkle a little of the curing mixture on the base of the container/tray. Lay the fish skin side down and then pack on top the fish the remaining curing mixture the beetroot and lemon zest. Carefully wrap the entire container in plastic and refrigerate for three days.
On day three remove the plastic wrap and carefully wipe away the curing mixture from both top and under the fish fillet. Simply brush with good olive oil, finely slice and sprinkle with a little freshly ground black pepper. Serve with fresh lemon wedges and a tartare sauce.
MIDLANDS DUCK BREAST WITH CINNAMON INFUSED RED CABBAGE DUMPLING, PARSNIP MOUSSE AND MORELLO CHERRY COMPOTE
Tony Kocke at The Sugar Club, Beverly Hills
9 duck breasts
1 kg red cabbage
200 g onion
20 g butter
40 ml olive oil
10 g cinnamon
40 ml apple vinegar
1 green apple, finely diced
20 g salt
20 g pepper
200 g Panko bread crumbs
Slice red cabbage and onion very finely and sauté in a heavy bottom pot in duck fat. Simmer until thoroughly softened. Add cinnamon, apple vinegar and apple. Cook for 30 minutes more and refrigerate overnight. Shape red cabbage mixture into small balls then place into the freezer for 1 hour. When solid take the cabbage balls and crumb with flour, egg and Panko bread crumbs. Deep fry until golden brown.
4 - 5 parsnips, peeled and diced
3 tbsp cream
sea salt and milled black pepper, to taste
Boil parsnips in salted water and cook until very soft. Remove. Allow to cool then add olive oil and cream. Season to taste and blend until smooth.
Morello Cherry Compote:
30 ml port wine
1 tsp cornstarch, mixed until smooth with 30 ml cold water
Heat syrup of Morello cherries in a saucepan with port. Thicken with cornstarch. Add cherries to warm before serving.
Finally prepare duck breast. Take the room temperature duck breasts and place in a cold frying pan and bring to heat slowly to render out the fat of the breast. Sauté for 5 minutes or until medium. Allow to rest for 5 minutes before slicing.
WALNUT CHICKEN SUPREME WITH CREAMED GOATS CHEESE, PUTTANESCA SAUCE, CRISP LEEKS AND TURNIPS
Gareth Jordaan of Lucés at Southern Sun Hyde Park
220 g chicken supreme
1 slice white bread
20 g walnuts
5 sprigs of basil
5 sprigs of thyme
olive oil, to brush
sea salt, to taste
Trim breast, butterfly and tenderise with a meat mallet. Take chicken off-cuts and blend with bread, walnuts and herbs. Spread stuffing on the chicken breast. Roll up and fasten with butcher’s twine. Brush with a little olive oil and sprinkle with a little sea salt. Bake at 180°C for 30 minutes.
20 g diced white onion
1 clove garlic, finely chopped
30 g black and green pitted olives
2 capers, finely chopped
1 anchovy, finely chopped
1 can whole peeled tomatoes, blended
1 slice white bread
Lightly sauté onion and garlic until translucent. Add olives, capers, anchovy and tomatoes. Allow to cook on a gentle heat for 20 minutes. Slice bread into small dice. Spread on an oven tray and toast for 6 minutes at 200°C. Just before plating fold croutons into the puttanesca sauce.
Creamed Goat’s Milk Cheese:
50 g goat’s milk cheese
sea salt, milled black pepper to taste
Blend goat’s milk cheese, add seasoning and pulse until smooth.
Crisp Leeks and Turnips:
50 g leeks, cut into thin strips
1 cup oil, for deep-frying
2 baby turnips
1 knob butter
sea salt and milled black pepper, to taste
Deep-fry leeks for 1 minute. Drain off all excess oil and allow to cool. Dry for one hour. Blanch turnips for 2 minutes in boiling water, transfer to a pan and flavour with butter and seasoning.
To serve, remove twine and spoon the sauce over the chicken breast. Top with creamed goat’s milk cheese, crisp leeks and turnips.
FESTIVE FEAST! HAZELNUT PRALINE WITH WHITE CHOCOLATE NOUGAT MOUSSE AND CINNAMON CREAM WITH GLAZED CHERRY GEL
Alfred Henry of Riempies at Southern Sun Cape Sun
100 g butter
200 g sugar
100 g glucose
90 g flour
80 g ground hazelnuts
Melt butter, sugar and glucose together. Sift together flour and ground hazelnuts. Stir the dry ingredients into your liquid to form soft dough. Allow to cool. Spread evenly onto a silpat mat. Bake at 180ºC until set and golden brown. Break into shards.
White Chocolate Nougat Mousse:
100 ml cream
100 g castor sugar
100 ml water
1 kg white chocolate
8 leaves gelatine (softened in ice water)
100 g toasted flaked almonds
100 g chopped hazelnuts
100 g glazed cherries
10 ml cinnamon
Over a double boiler add cream, sugar, water and white chocolate and heat until sugar has dissolved and chocolate has melted. Whip cream to soft stage. Allow chocolate mixture to cool slightly, add in melted gelatine. Fold in nuts, cherries, cinnamon spice and lastly, whipped cream. Pour into a lined tray or lined rings and refrigerate until set.
Cinnamon and White Chocolate Cream:
250 ml cream
4 pieces cinnamon
5 ml cinnamon spice
750 g white chocolate
2 egg yolks
Infuse cream with cinnamon sticks and cinnamon spice. Remove cinnamon stick and bring cream to the boil. Stir chocolate until dissolved. Once slightly cool whisk in egg yolks. Refrigerate until thickened and well chilled.
Glazed Cherry Gel:
500 g Maraschino cherries
Stock syrup - 250 ml sugar and 125 ml water
Ultra tex powder
Bring cherries and stock syrup to a soft boil. Reduce liquid slightly. Allow to cool and purée. Once cooled and chilled blend with Ultra tex powder to form the gel with a smooth consistency. Pass through a sieve if required.
To serve, turn out mousse, surround with cream and spoon over a little glazed cherry gel over each serving.
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