A Sumptuous Menu

Confit King Oyster Mushroom
500 g Denny King Oyster Mushrooms
500 ml Rio Largo Olive Oil
100 ml orange juice
3 g thyme
80 g lemon
2 g Khoisan Sea Salt
1 g coarse black pepper

Slice mushrooms +-3 cm thick and score. Place in a shallow baking tray. Cover with olive oil and orange juice, sprinkle over thyme and lemon zest. Cover with greaseproof paper and bake in a preheated oven at 180ºC for 15 minutes. Once mushrooms are soft, remove from oil and set aside. Heat a medium sized dry pan and add mushrooms. Allow to char on either side. Season with salt and pepper.

Charred Pearl Onions
125 g pearl onions
50 ml Rio Largo Olive Oil
30 g butter
2 g thyme
1 g Khoisan Sea Salt

Peel onions, cut in half, then place in a hot pan with oil, butter, thyme and salt. Cook for 5 minutes or until onion is softened. Remove from heat and set aside for service.

Chevin Mousse
100 g Lancewood Smooth Cottage Cheese
100 g Chevin Goat’s Cheese
1 egg
250 ml Meadowland Cream
3 g icing sugar
1 g Khoisan Sea Salt

Mix cottage cheese and chevin together. Whisk egg white until stiff peaks are formed. Fold into cheese mixture. Whisk cream with icing sugar until soft peak. Fold into cheese mixture, season and refrigerate.

Hazelnut & Chilli Praline Dust
200 g hazelnuts
200 g brown sugar
5 ml Rio Largo Olive Oil
2 g red chilli
3 g thyme
1 g Khoisan Sea Salt

Roast nuts until golden. In a pan heat sugar until it melts and begins to caramelise. Remove from heat. Add hazelnuts, olive oil, chilli, thyme and salt. Toss to coat well. Lay out on a silicone mat. Allow to cool. Once completely cooled and solid, blend until fine. Sieve.

Pickled Shimeji Mushrooms
125 g Denny Shimeji Mushrooms
250 ml white wine vinegar
125 g brown sugar
1 g Khoisan Sea Salt
80 ml water
2 g bay leaves
2 g star anise
1 g cloves
1 g whole black pepper

Add vinegar, sugar, salt, water and spices to a saucepan. Place over medium heat and allow to simmer until the sugar has dissolved and the liquid starts to change colour. Remove from heat and add shimeji mushrooms. Allow to sit for at least 10 minutes.

Lime Pearls
500 ml sunflower oil
200 g fresh limes
5 g dill
60 ml water
50 g brown sugar
30 g gelatin powder

Place oil in a beaker and freeze. Juice limes and set aside. Blanch dill in boiling water and add to ice. Remove from ice and dry with paper towel. Add dill to the lime juice and blend until combined and a good green colour is achieved. Strain through a fine sieve. Place mixture into a saucepan. Add sugar and place on a low heat until the sugar dissolves. Sponge gelatin in water and add to the saucepan, whisk until dissolved. Remove from heat and allow to cool. Squeeze droplets into the chilled oil. Store in the refrigerator and strain when ready to use.

Apple & Date Compote
200 g Granny Smith Apples, diced
100 g dates, chopped
80 g brown sugar
2 g thyme
1 star anise
1 g cinnamon stick
50 g butter
220 g fresh oranges, juiced

Add all ingredients into a saucepan, having added the orange juice last. Place on a low heat and allow to cook for 25 minutes. Serve warm.

Sweet Potato Crisps
150 g sweet potatoes
500 ml Rio Largo Olive Oil
4 g brown sugar
1 g Khoisan Sea Salt

Wash potatoes well. Using a peeler, slice sweet potatoes and place on paper towel to dry. Deep fry until crisp, constantly agitating the oil. Set on paper towel and season with sugar and salt.

Roast Pork Loin
1 kg deboned pork loin
2 l water
250 g Khoisan Sea Salt
150 ml Rio Largo Olive Oil
100 ml fresh orange
15 ml apple cider vinegar
50 g garlic
5 g thyme
5 g basil
2 g Khoisan Sea Salt
2 g black pepper

Score the skin. Pour boiling water over the skin until it appears to be singed. Dry and set aside. Cover the skin with coarse salt and allow to sit in the refrigerator for +- 2 hours. Remove 15 minutes before cooking. Allow meat to come to room temperature. Remove salt from the skin and pat dry. Marinade with olive oil, orange juice, apple cider vinegar, garlic, thyme, basil, salt and pepper. Bake in a preheated oven at 240ºC for 20 minutes. Allow loin to rest for 10 minutes before slicing.

Parsnip, Walnut & Cranberry Purée
250 g parsnips
500 ml Meadowland Cream
2 g Khoisan Sea Salt
1 g coarse black pepper
125 g walnuts
30 g dried cranberries
50 g butter

Peel parsnips and roughly chop. Add to saucepan together with cream and seasoning. Set on low heat for 15 minutes. While parsnips are boiling, roast walnuts at 180°C for 8 minutes. Once parsnips are tender, add walnuts and boil for a further 5 minutes. Add cranberries and remove from heat. Blend until smooth.

Blueberry & Black Pepper Jus
100 g carrots
100 g leeks
50 g celery
50 g onions
50 g garlic
3 g thyme
2 g rosemary
125 g brown sugar
250 ml Allesverloren Shiraz
500 ml clear pork stock
125 g fresh blueberries
10 g coarse black pepper
50 g butter
2 g Khoisan Sea Salt
Sauté mirepoix vegetables and herbs, add sugar and allow to caramelise. Deglaze with Allesverloren Shiraz. Add clear pork stock and allow to reduce to half the quantity. Add blueberries and black pepper. Allow to reduce further until a jus consistency is achieved. Add butter and salt, and strain.

Bacon, Leek & Blueberry Jam
200 g streaky bacon
100 g leeks
15 ml Rio Largo Olive Oil
200 g blueberries
100 g brown sugar
80 g lemon
2 g Khoisan Sea Salt
2 g coarse black pepper

Sauté diced bacon and leeks in olive oil until golden. Add blueberries, sugar, whole lemon wedges, salt and pepper. Allow to cook on a low heat for 30 minutes. Once thick and reduced, remove from heat and chill. Serve cold.

Fondant Potato
500 g potatoes
500 g butter
30 g garlic
3 g thyme
2 g Khoisan Sea Salt
2 g coarse black pepper

Slice potatoes +- 4 cm in width and use a cutter to achieve rectangular shapes. Place in a semi-shallow tray. Melt butter. Cover potatoes with melted butter. Add garlic and thyme. Season. Cover with greaseproof paper. Bake in a preheated oven at 180ºC for 30 minutes. Remove from butter and bake for a further 8 minutes at 240ºC.

Spiced Layered Cake
250 g salted butter
250 g white sugar
10 g cinnamon powder
10 g ginger powder
10 g cardamom powder
100 g Lancewood double cream yoghurt
100 g fruit mince purée
5 whole eggs
250 g Bio-Wheat cake flour

Cream butter, sugar and spices together until light and fluffy. Fold in yoghurt and fruit mince purée. Add eggs, one at a time, until well incorporated, then fold in flour. Evenly spread mixture onto a sheet tray. Bake for 5 – 8 minutes at 180ºC in a pre-heated oven.

Raspberry Infused Yoghurt Quenelle
200 g Lancewood Double Cream Yoghurt
100 g Lancewood Cream Cheese
200 ml Milac Gold Cream
200 g frozen raspberries
50 g brown sugar
15 g gelatin powder
50 ml cold water

Combine yoghurt, cream cheese, cream, raspberries and sugar into a saucepan and bring to the boil. Sponge gelatin in cold water. Once the mixture starts to boil add the gelatin mixture and stir until smooth, strain the mixture ensuring no seeds are in it. Pour into desired moulds and allow to set in the refrigerator for 45 minutes.

Honey Comb
200 g glucose
200 g sugar
3 g Khoisan Sea Salt
10 ml vinegar
10 g bicarbonate of soda

Combine glucose, sugar, salt and vinegar in a saucepan and bring to the boil on medium heat, until liquid changes a light yellow shade. Add bicarb and stir briskly. Decant the mixture into a greased dish and allow to cool, once cooled crack into shards.

Raspberry Coulis
300 g frozen raspberries
120 g brown sugar
50 g fresh lemon
60 ml Allesverloren Fine Old Vintage

Combine all the ingredients in a saucepan and boil for 12 minutes on medium heat, strain and allow to cool before use.

Raspberry Ganache
150 ml Milac Gold Cream
50 g Lancewood Cultured Cream
100 g raspberries
400 g white chocolate
100 g salted butter

Combine cream, cultured cream and raspberries in a saucepan, bring to the boil. Strain over chocolate and whisk until smooth. Gently fold in softened butter. Store ganache at room temperature.