MyKitchen - Issue 36 - October 2017

44 october 2017

international focus international focus

additional text: roxy greeff; photography: hm

images.co.za

illustrations: ChloÉ damstra. *pri

Ces are approximate

½ cup white-wine vinegar

2 tbsp sugar

1 tsp salt

½ cup plain yoghurt

100 g goat’s cheese

4 tsp olive oil

Sea salt, to taste

¼ cup microherbs

METHOD

1. Using a mandolin if you have
   one, slice radishes and beetroots
   very thinly.


2. Whisk together the vinegar,
   sugar and salt. Pour this over
   the veggies and leave overnight,
   or for at least 1 hour.


3. blitz together the yoghurt,
   goat’s cheese, oil and salt until
   smooth. Fold in the microherbs.


4. Arrange the vegetables on a
   platter and drizzle with dressing.
   Season with sea salt and garnish
   with more microherbs.

Lavender

Camembert terrine

SERVES 8 HANDS-ON 30 min

HANDS-OFF 3 hours

INGREDIENTS

2 wheels camembert

1 cup cream

1 cup white wine

5 sprigs lavender + to serve

2 tsp agar-agar powder

Honey, to serve

1 baguette, to serve

METHOD

1. bring the camembert, cream,
   wine and lavender to a simmer.
   Quickly whisk in the agar-agar,
   then immediately remove from
   the heat.


2. blend the mixture until it is
   smooth, then pass through a
   sieve. Allow to cool.


3. brush the bottom of a 30 cm
   cake tin with oil and line it with
   cling film, carefully smoothing
   out any wrinkles.


4. Pour the mixture into the tin.
   refrigerate for 3 hours, until set.


5. once cooled, toss croutons
   with the salad ingredients.
   For the dressing


6. Whisk together onion, water,
   vinegar and mustard.


7. Add oil gradually, whisking
   continuously, until the dressing
   is thickened. toss with salad.
   To serve


8. top the crêpes with the salad
   and poached eggs.

Vegetable carpaccio

with yoghurt dressing

SERVES 8 HANDS-ON 35 min

HANDS-OFF overnight

INGREDIENTS

5 radishes

2 golden beetroots

2 purple beetroots

For the crêpes

1. In a bowl, whisk beetroot juice
   and eggs. Whisk in flour, cumin
   and salt. Slowly add the water
   and oil, whisking until smooth.
   Leave at room temperature for
   15 minutes, until thickened.


2. Heat a little oil in a pan over
   medium-high heat. Pour in ¼ cup
   batter and swirl to coat the pan
   thinly. cook for 2 minutes, until
   small bubbles form in the crêpe
   and it starts looking less glossy.
   Flip it over and cook for another
   30 seconds, then remove.


3. Use up all the batter, lightly
   greasing the pan between crêpes.
   For the salad


4. Heat 1 tbsp oil in a pan. Fry the
   garlic for 2 minutes, then add the
   bread and toss to mix. Fry until
   golden. remove from the heat.

R14*

per serving

DIy bEETROOT

juIcE

Peel 4 beetroots and boil

them in 1L water until the

liquid has reduced down

to 1 cup. Alternatively,

put them through a juicer.

Fr

en

c

h-

o

n

io

n^

t

ar

ti

fl

et

te

Carpaccio is a dish of

wafer-thin slices of meat

(usually fillet) or fish.

Good carpaccio should be

so thin you can see the

plate through it.

Say

wHaT?

International Focus.indd 44 2017/08/24 2:03 PM