May 11, 2020


Cape Town restaurant

by chef Andre Hill of Upper Bloem Restaurant

Serves 10 – 15


Samp and beans

1L water

20g salt

10g sugar

1C samp

1C beans

Roast-garlic cream (makes enough for 30 to 40 portions, use reserve for another purpose like a pasta sauce)

6 heads garlic

1 medium-sized onion, minced

1T minced ginger

1t minced lemongrass

7T curry spice

1 bay leaf

small bunch curry leaves

2C chicken/vegetable stock/water

1L coconut milk

¼t xanthan gum


20 fresh mussels

Edible-mussel shell

200g rye flour

150g cake flour

150g water

40g rice flour

2g salt

2T onion ash

squid ink to colour

1T chopped fennel seeds

3T nori blended

reserved mussel shells

Smoked-butter emulsion

1L water

2T peppercorns

1 bay leaf

2 star anise

6 sprigs thyme, bruised

500g cold-smoked butter, cut into small cubes (or unsalted batter seasoned with smoked salt)

Buttered leeks

6 medium leeks, cleaned and tops removed

Herb purée

250g parsley

50g coriander

50g mint (all washed and pat dry)

100g baby spinach

75ml olive oil

175ml vegetable oil

3 cloves garlic, sliced on the microplane

½ small red chilli, deseeded

zest of 3 lemons

3T lemon juice

Pickled chilli

6 of your favourite chillies, sliced and deseeded

Heat up just enough white balsamic to cover

Sago crisp (makes about 20 portions)

200g sago

1.2L water

2 ½T nori powder

½t chilli flakes (add half initially, then the other half at the end depending on taste)

1 ½t salt

‘Beach sand’ maize-meal seasoning

For decorative purposes but also to be used as a seasoning if you want to alter the flavour, of the samp and beans.

2C maize meal

800g water

230g blended pap (maize meal)

2T blended nori

1⅓t blended-black pepper corns

2T crushed Maldon salt

1¼t citric acid

2T lime-leaf powder




Mustard frill



Samp and beans

  1. To prepare make the brine with water, salt and sugar.
  2. Warm all together and allow salt and sugar to dissolve. Allow to cool.
  3. Soak samp and beans in water separately for 12
  4. After 12 hours remove both from brine and store separately.
  5. For samp, place in a saucepan and cook on low heat till just soft, with chicken stock if you have or just water will work as well.
  6. Place beans in tray, cover with vegetable stock or water and then foil. Cook on 140°C for about 50 minutes, until soft.

Roast-garlic cream

  1. Roast garlic wrapped in foil at 160°C till soft (will take about 40 minutes) squeeze out roasted garlic.
  2. Sweat onions, ginger and lemongrass. Add spices and cook out.
  3. When cooked add stock and reduce till just before its almost all absorbed and evaporated, then add the garlic purée and coconut milk. Reduce down to 700ml.
  4. Blend with hand blender and add xanthan gum, season and store.

When all is cooked mix the following before warming

  1. Add 150g beans, 90g samp and 190g garlic cream.


  1. Open the mussels by quickly braising in pot with a bit of fish stock or water.
  2. As soon as they open remove and cool slightly. Take out of shell reserving it for later, remove beard and cool completely. Quickly smoke over oak chips, just a light smoke, as you don’t want the mussels to become rubbery.
  3. When cool cut each mussel into 4 pieces and work on about two mussels cut up per tasting portion.

Edible-mussel shell

  1. Mix all ingredients except shells together in mixer till dough forms, allow to rest in fridge.
  2. Heat oil on stovetop to 150°C, lay out cleaned dry shell in two’s so that the cups fit into each other.
  3. Spray and cook the shells, roll out dough as thinly as possible, place inside the first cup and place the other shell on top, deep fry till crisp and then dehydrate at 80°C for hour.

Smoked-butter emulsion

  1. Place water in saucepan with everything besides butter. Bring to a very light simmer and allow flavours to infuse.
  2. When satisfied reheat and slowly incorporate butter while emulsifying with a hand blender.

Buttered leeks

  1. Place cleaned leeks with smoked butter in a vacuum bag and cook in circulator at 86°C for 20 minutes. Plunge straight into an ice bath to stop the cooking process. Alternatively place leeks on tray, cover halfway up with emulsion, cook at 100°C for 15 to 20 minutes.
  2. Remove and cool.

Herb purée

  1. Blend all herbs and spinach with both oils till even and fine.
  2. Add garlic, chilli, lemon zest, lemon juice and salt to taste, will come out quite thick.

Pickled chilli

  1. Deseed some chillies, type depends on how you like your heat, thinly slice.
  2. Heat some white balsamic and pour over chillies.

Sago crisp

  1. Add all together in pot on low heat, being careful it doesn’t stick, and cook till the white specks in sago have gone.
  2. Taste before laying out to dry to make sure there’s enough nori and salt.
  3. Spread on a silicone mat or non-stick paper as thin as you can using a spatula and dry for about 24 hours in dehydrator or oven at about 60°
  4. When dry and cool, fry in hot oil about 180°C till it puffs out.

‘Beach sand’ maize-meal seasoning

  1. Cook out, spread on tray and dehydrate.
  2. When completely dry let it cool and blend on high speed to resemble sand.
  3. When blended add blended pap, blended nori, blended-black pepper corns, crushed Maldon Salt (crushed with your fingers), citric acid and lime-leaf powder.
  4. When all mixed dry in dehydrator for 12 hours.


  1. Slice leeks and slowly warm in some emulsion in a saucepan.
  2. Place a good amount of herb purée at the bottom of your tin or bowl.
  3. Heat samp-and-bean mix on stove, when warm emulsify with butter, about 15% of the amount of samp and beans.
  4. Lastly fold in cut mussels, place on top of the of the herb purée, finish with warmed leeks, pickled-chilli spekboom, mustard frill, and a bit more of the purée on top. If using a board and tin as we have, put sand on the with a mound so it’s possible to pick up to season your samp and beans more, or you can just leave it on the side or sprinkle on top.
  5. Serve while warm.
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