April 7, 2020

WARM SALAD

Gourmet Guide recipes

by chef Christiaan Campbell of The Werf Restaurant

Serves 4

INGREDIENTS

Tempura waterblommetjies

50g cake flour

50g corn starch

5g yeast

salt and pepper

100ml sparkling water or bicarb and water mix

25 waterblommetjies

Cashew-nut cream

200g cashew nuts

1t lemon juice

salt and pepper

20ml olive oil

Vegetarian demi-glace/jus

1 brinjal

2 red onions

5 garlic cloves

5 large carrots

1 bunch celery

2 large beetroots

2 medium turnips

1 bunch thyme

200ml Rozendal fynbos vinegar

2L water

Pickling liquid

100ml white sugar

100ml white wine vinegar

100ml water

Nasturtium pesto

20g sunflower seeds, lightly toasted

2 cloves garlic

20ml lemon juice

200g nasturtiums leaves

20g flat-leaf parsley, chopped

60ml olive oil

salt and pepper

Roasted baby onions

6 baby onions

Sliced, charred cauliflower

½ head cauliflower

drizzle of olive oil

salt and pepper

pickling liquid

Garnish

picked nasturtiums

handful chick wheat

fresh coriander seeds

fresh coriander and coriander flowers

METHOD

Tempura waterblommetjies

  1. Whisk all the ingredients together, let it stand, should be a thick runny, bubbly dough.
  2. First steam the waterblommetjies for 15 minutes, until it is tender. Dip the waterblommetjies in the tempura batter and slowly drop them in the deep-fryer or a pot with hot oil that is on 180°C. Season when removed from the fryer.

Cashew-nut cream

  1. Soak the cashew nuts for 12 hours or overnight.
  2. Strain, rinse and blend with about 100ml warm water, 1t lemon juice, seasoning, just blend in a food blender until it becomes thick and fluffy, finish with 20ml olive oil.

Vegetarian demi-glace/jus

  1. Chop all the vegetables into chunks and sweat off with thyme in a deep pot on the stove on a high heat.
  2. Once you see the vegetables have caramelized, deglaze the pot with the fynbos vinegar, till it’s cooked out.
  3. Cover with water. Let it simmer on a medium heat until the liquid starts to go dark after 4 hours.
  4. Strain and then reduce the liquid until it becomes a dark sticky liquid.

Pickling liquid

  1. Melt the sugar with the vinegar in a pot on low heat.
  2. Remove from the stove and cool it down with the water. Cool liquid down in the fridge.

Nasturtium pesto

In a food blender, blend the toasted sunflower seeds, garlic and lemon juice with nasturtium leaves, parsley and olive oil. It should be a thick green paste. Season to taste.

Roasted baby onions

  1. Cut the onions vertically into halves, place in a hot pan with a little oil, give the onions dark colour on the flat side down.
  2. Finish them in a tray in the oven at 160°C for 10 minutes. When they are ready you will be able to separate them into little cups.

Sliced, charred cauliflower

  1. On a hot griddle pan or if you have a grill available on medium heat, grill all the sides of the cauliflower (dressed with olive oil and seasoning) till it is charred on all sides. The cauliflower will be tender, but it will still have a lot of texture.
  2. Remove the florets and slice them thin with a knife or if you have a mandoline slicer.
  3. Before you serve, quickly dress them with the pickling liquid.

PLATING

  1. On the plate, put the cashew cream down randomly and cover with the tempura waterblommetjies.
  2. Fold the pickled sliced cauliflower between and over the waterblommetjies and arrange the onion cups all over and pipe nasturtium pesto into the cups.
  3. Garnish the plate with picked nasturtiums and chick wheat.
  4. Drizzle the plate with the warm vegetarian demi-glace.
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