House and Leisure - October 2015

3 star anise

3 red chillis, split

2 lemon-grass stalks, bruised

20g ginger

70ml lime juice

80ml fish sauce

45g sugar

to serve

organic carrots

fresh coriander leaves

fresh radishes, thinly sliced

To prepare the cardamom rub, mix the

cardamom powder, sugar, and salt, then

rub this onto the fillets. Set the fish aside

for 20 minutes to absorb the flavours.

Meanwhile, prepare the coconut curry

by adding all the ingredients to a pot and

bringing it to a slow simmer. Let it simmer

for 15 minutes to allow all the flavours to

infuse, then set it aside.

Heat the oil in a nonstick pan. Cook

the sole over a moderate heat for

approximately four minutes per side. The

flesh should pull off the bone easily.

Serve the pan-fried sole with the coconut

curry sauce. We chose to add organic

carrots, coriander, and thinly sliced

radishes but any fresh vegetables will

complement the dish. SERVES 4

CHOCOLATE ROYALTINE

WITH BRÛLÉED CARDAMOM

MARSHMALLOWS

for the meringues

100g egg whites

100g caster sugar

100g icing sugar

for the chocolate crumble

500g cake flour

350g butter

140g sugar

30g cocoa powder

for the chocolate mousse

8 gelatine leaves

LOCAL G&T

4 lemon zest strips

4 lime zest strips

4 orange zest strips

12 cardamom pods, crushed

4 bruised lemon leaves

20g fresh mint

8 orange segments

8 lemon segments

4 shots of Inverroche Classic Gin

2 bottles of Swaan Dry Cape Tonic

Place a strip of each zest in each glass. Add

three crushed cardamom pods, a bruised

lemon leaf, five grams of mint leaves and

two orange and two lemon segments

per glass. Add a shot of gin and crush

everything together lightly. Top up with

tonic. SERVES 4

CARDAMOM RUBBED FISH

WITH COCONUT CURRY

for the cardamom rub and fish

20g cardamom powder (toast some

pods, crush them and run them through

a sieve)

20g sugar

20g salt

4 sole fillets

15ml oil

for the coconut curry

600ml coconut cream

5 cardamom pods, crushed

2 cinnamon quills

cold water

500g chocolate

6 eggs

1 litre cream

for the biscuit base

1 packet of digestive biscuits

200g butter

for the ganache

300g dark chocolate

100g cream

150g butter

for the marshmallows

370g white sugar

180g water

10g cardamom pods, toasted

30g granulated gelatine

cornflour

for the crème Chantilly

300g cream

seeds scraped from one vanilla pod

100g icing sugar

for the poached pears

1 bottle of white wine

300g white sugar

1 vanilla pod

5 cardamom pods

2 star anise

3 cloves

peel of 1 orange

2 pears

To prepare the meringues, preheat the

oven to 130 ̊C. Beat the egg whites until

soft peaks form, then gradually add the

caster sugar. Whisk until the mixture

is thick and glossy. Sieve the icing sugar

into the mixture and gently fold through

with a metal spoon. Place the mixture

in a piping bag and pipe meringues onto

a sprayed baking tray. Bake for 15 to 30

minutes until they have formed a hard

shell and easily come loose from the tray.

To prepare the chocolate crumble, rub

all the ingredients together until they are

the texture of sand, then bake at 180 ̊C

until it is crispy. Stir every now and again

to prevent it from forming one big piece.

To prepare the chocolate mousse, soak

the gelatine leaves in cold water. Melt the

chocolate in a saucepan over a low heat. Stir

often and remove it from the heat as soon

as it has melted. Whisk the eggs in a bowl

set over gently boiling water until they have

thickened to ribbon stage (don’t scramble

them). Add the gelatine leaves and stir until

they have dissolved. Whip the cream until

stiff peaks have formed. Add the melted

chocolate to the egg mixture and let it cool

to room temperature. Fold in the whipped

cream and let it set.

1015_HL_000_THREE WAYS WITH_cardamom_RFO.indd 3 2015/08/31 2:07 PM