by chef Michélle Theron of Hazendal
Serves 4
ingredients
mushroom stock
- 1kg
- b
- rown
- m
- ushrooms, peeled and diced (dry the mushroom peels and add as well)
- 100g
- s
- hi
- i
- take mushrooms, sliced
- 1 medium
- o
- nion, sliced
- 20g dried
- ,
- mixed mushrooms
- 10g
- t
- hyme
- 10g
- g
- arlic cloves
- 1 bunch
- f
- lat-
- leaf parsley
- 6L cold water
shiitake and kombu broth
- 3C
- mushroom stock as prepared
- 50g ginger, finely sliced
- 20g bonito flakes
- 100ml teriyaki sauce
- 30g dashi
khrenovina
(makes 1l jar)
- 1kg ripe plum tomatoes
- 1T fine sea salt
- 25g horseradish root, peeled, rinsed and finely grated
- 2T honey
- 2 garlic cloves, peeled
method
mushroom stock
- Put all ingredients in a medium-size stock pot.
- Bring to a rolling boil and immediately reduce the heat.
- Skim constantly.
- Reduce until the flavour intensifies, to about 4,5L.
- Remove from heat and strain through a double layer of muslin cloth to obtain a clear stock.
shiitake and kombu broth
- In
- fuse all the ingredients over medium heat without boiling.
- (
- Yields 900ml)
khrenovina
- Blend all the ingredients in a food processor.
- Transfer to a sterilized preserving jar, seal tightly and leave to ferment at room temperature, away from direct sunlight for 5-10 days.
- Check on it daily, opening the jar to release the gas.
- Give it a stir if the juices start splitting from the pulp.
- It will keep in the fridge for up to 6 months.
serving suggestion
- At Avant-Garde we serve this
- b
- roth ramen-
- style with a wild boar
- p
- elmeni, pan
- –
- fried shi
- i
- take mushrooms, r
- oast pork belly slices and soft-
- boiled
- free-
- range egg wit
- h a side of crispy crackling,
- k
- hrenovina
- and
- a fermented tomato and horseradish salsa, which is a common soup condiment
- .
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