Serves 8
Preparation: 30 minutes
Cooking: 15 minutes
Ostrich
Tartare With Roast Garlic And Caper Foam, Parmesan Soil And Deep-Fried Quail
Egg In A Rock Salt Dome
·
Ostrich fillet 500 g, finely diced
·
Horseradish cream 2T
·
Sea salt and freshly ground black pepper, to
taste
·
Quail eggs 8, poached, crumbed and deep-fried
·
Microherbs, to garnish
For the salt domes:
·
Fine salt 1 kg
·
Free-range egg whites 4
For the Parmesan soil:
·
Breadcrumbs 250 g
·
Garlic 1 clove, crushed
·
Italian parsley 1 t chopped
·
Parmesan 1 T, grated
·
Lemon 1, zested
For the roast garlic and caper foam:
·
Garlic 2 bulbs, roasted
·
Cream ½ cup
·
Milk ½ cup
·
Capers 1 T chopped
·
White wine vinegar 1t
·
Sea salt and freshly ground black pepper
·
Soy lecithin 1t
- Mix the ostrich, horseradish cream and
seasoning. Roll into a cylinder, wrap in cling film and chill until ready
to assemble.
- To make the salt domes, preheat the oven
to 100*C. Mix the salt and egg whites, using your hands to create a
mortar-like consistency. Roll up a silicone baking mat and secure with
string. Pack a thin layer of the mixture around the mat (do not cover the
bottom surface of the mat). Using a knife, separate the mixture to form 8
separate domes and neaten the edges. Bake for 10 minutes until set, but do
not allow to color. Leave to cool on the mat.
- To make the Parmesan soil, blend all the
ingredients in a food processor. Spread on a baking tray and leave to dry
out at room temperature.
- To make the roast garlic and caper foam,
bring the pulp from the roast garlic, cream, milk, capers, vinegar and
seasoning to the boil in a saucepan. Remove from the heat and strain. Add
the soy lecithin and foam with a hand blender just before serving.
- To assemble, slice the ostrich tartare
into eight equal portions, then place on serving plates with a deep-fried
quail egg and a sprinkling of Parmesan soil. Spoon foam over one side of
the tartare and cover with a salt dome. Garnish with micro herbs.
Fat-Conscious
Wine: Spier 21 Gables Pinotage2010
Peanut Butter Creme Brulee With Shortbread And Salted
Strawberries In Sugar Bells
Serves 8
Preparation: 30 minutes
Cooking: 30 minutes
Peanut
Butter Creme Brulee With Shortbread And Salted Strawberries In Sugar Bells
·
Milk 1 cup
·
Cream 1 cup
·
Sugar 150g
·
Ground cinnamon ½t
·
Free-range egg yolks 6
·
Peanut butter ½ cup
For the shortbread:
·
Flour 90 g
·
Salt a pinch
·
Sugar 50g
·
Butter 125 g
For the salted strawberries:
·
Strawberries 125 g, roughly chopped
·
Sugar 125 g
·
Water 3 T
·
Salt 1 T
·
Agar 10 g
For the sugar bells:
Isomalt 1 kg
Water 1 T
- Preheat the oven to 180*C. Heat the milk,
cream, 75g sugar and the cinnamon in a saucepan over medium high heat
until hot, but not boiling.
- Whisk the egg yolks with a little of the
cream mixture, then add the rest and whisk until smooth. Add the peanut
butter and mix well.
- Line an ovenproof dish with cling wrap.
Pour the mixture into the lined dish, place it in a shallow baking pan and
pour enough hot water into the pan to fill it halfway. Bake for 30
minutes.
- Remove from the oven and cool. Cut into 5
x 5 cm squares using a warm knife.
- To make the shortbread, preheat the oven
to 180*C. Mix the flour with the salt and sugar. Rub the butter into the
flour mixture. Roll out the dough to a thickness of 3 mm on a lightly
floured surface, then chill for at least 30 minutes. Cut the dough into 5
x 5 cm squares and bake for 20 to 25 minutes.
- To make the salted strawberries, boil the
strawberries, sugar, water and salt until syrupy. Whisk in the agar and
leave to cool.
- To make the sugar bells, melt the isomalt
in a saucepan over a high heat until it turns amber in color. Pour it into
a metal ring on a silicone mat. Allow to cool slightly, then pull the ring
upwards while blowing into the center to create a tube of the desired
length. Cut the sugar bell from the ring using a hot knife.
- To assemble, drizzle the salted
strawberries onto a serving plate, top with the crème brute and a
shortbread biscuit and cover with a sugar bell.
Wine: Spier Methode Cap Classique 2010
