The Western Cape has invited the world to gather at our table as a top food and wine destination. This recipe book showcases just some of the unique dishes that have put our region on the map as a leading cuisine region. Through Project Khulisa, we have prioritised agri-processing. We know that alternative crops will play an important role in taking this sector forward. I’d like to commend the talented young people whose innovation in the kitchen has contributed to this book. Alan Winde Minister of Economic Opportunities Alternative crops can be used to ‘spice’ up the normal menus every day and also to add a zing to a special meal. My favourite is cheese and figs on a cracker with a couple of nuts and syrup. Divine! The booklets presents recipes to show how it can be done, using alternatives or even ‘unusuals’. The recipes are the roadmaps to more exciting pairings and creates the platform to innovate, renovate and design new menus or to refresh a traditional meal. Enjoy the creative process using alternatives crops grown and processed in the Western Cape. Joyene Isaacs Head of Department
HONEY AND ALMOND CRUNCH 100 ml granulated white sugar 100 g skinned whole almonds 25 ml Busy Bee Honey
45 ml (3 tbsp) butter 45 ml (3 tbsp) flour 500 ml (2 cups) full cream milk, lukewarm 150 g (2 Â˝ cups) mature cheddar, grated 25 g (Â˝ cup) finely grated Parmesan cheese Salt and freshly ground black pepper, to taste
Parmesan baked olives
Michelle Day Serves 24 INGREDIENTS ± 24 Chrisna’s Green Olives, pitted 120 ml cake flour 60 ml butter 80 ml Parmesan cheese, grated ± 24 small rosemary twigs
Remove the olives from the brine and allow to dry well. Lightly rub together the flour and butter before adding the grated Parmesan. Work into a dough. Roll into a cylinder and allow to rest in the fridge for 30 minutes. Preheat the oven to 200°C. Remove the dough from the fridge and break off just enough dough to wrap around each olive, enclosing it completely and ensuring that the dough is not too thick. Skewer one end of the olive with a small rosemary twig. Allow the olives to firm up in the fridge for 20 minutes. Bake for 15 - 20 minutes until baked through and golden.
Goats cheese and olive tart
Michelle Day Serves 24
INGREDIENTS CRUST 500 ml cake flour 90 ml olive oil 125 ml lukewarm water 2.5 ml salt
In a mixing bowl, combine all the ingredients for the crust. Mix until a dough forms, cover with cling wrap and allow to rest in fridge for 30 minutes.
Goats cheese and olive tart FILLING 90 ml olive oil 2 onion, finely chopped 3 cloves garlic, finely chopped 350 g spinach, de-veined, washed, chopped 20 ml thyme, chopped
2 eggs 30 ml crème fraiche or cream 340 g Chrisna’s Black Olives, pitted 100 g goats cheese log 10 sprigs of fresh thyme Parmesan shavings
Pre heat oven to 180°C and spray a baking tray with non-stick spray. Heat oil in a frying pan and sauté the onions and garlic until soft. Add spinach and thyme and continue to cook until all the moisture has evaporated. Using your fingers, press the dough into a 24 cm-diameter disc on the baking tray. Crimp the edges of the dough, forming a 2 cm border all around. Spoon the spinach mixture into the tart shell, distributing and flattening it with a fork. Mix together the eggs and the crème fraiche and pour over spinach. Sprinkle the olives evenly over the surface and place slices of goat’s cheese on top of the filling. Finish with fresh thyme sprigs. Bake for 25 – 30 minutes or until golden. Remove from oven and serve with freshly shaved Parmesan cheese.
Fig and blue cheese palmier
Nina Tolmay Makes 16 INGREDIENTS 60 ml castor sugar 400 g (1 roll) puff pastry sheet 100 g Fig Fun Dried Figs, finely chopped 125 g blue cheese
Sprinkle 30 ml of castor sugar onto a clean work surface. Lay the puff pastry on top of the sugar and sprinkle the remaining sugar and figs on top of the pastry. Using a rolling pin, roll the sugar and figs gently into the pastry. Working from the short ends of the rectangle, fold in each end of the pastry to meet in the center. Fold the two short ends to meet in the center again and gently press to secure. Wrap the pastry in plastic wrap and allow to rest in the refrigerator for at least 30 minutes. Preheat the oven to 200Â°C. Cut the dough into 8 mm slices. Lay the slices flat on a lined baking tray and bake in the preheated oven for 12 minutes. Turn the slices over and bake for another 5 minutes, until golden. Remove from the oven and crumble blue cheese onto the palmiers while still warm. Serve as component of a cheese board.
Ricotta, fig and hazelnut spring roll
Courtney Mackenzie Makes 24 Spring Rolls SPRINGROLL 125 ml Ricotta 40 g Fig Fun Dried Figs, finely chopped 40 ml hazelnuts, skinned, roasted and chopped 2.5 ml corn flour 5 ml cold water 6 sheets of springroll pastry, each cut into 4 smaller squares
HOT GANACHE 50 ml cream 250 ml (100 g) dark chocolate, finely chopped
Combine Ricotta, dried figs and hazelnuts and set aside. Mix together cornflour and cold water to form a smooth cornflour paste. Lay one springroll pastry square on a clean surface and spoon Âą 25 ml of the mixture onto one of the corners of the pastry. Roll up into neat springrolls, securing the flap with a little cornflour paste. For the ganache, bring the cream to a boil and remove from the heat. Add the chocolate and stir until completely melted. Pour into serving bowl. Deep fry the springrolls in moderately hot oil until golden brown and crisp. Remove from the oil and drain well on absorbent paper. Serve with hot ganache as dipping sauce.
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Chevin lolly and buchu sprinkle
San-MariĂŠ Kotze Serves 12 CHEVIN ICE LOLLY 90 ml cream 90 ml milk 15 ml glucose 3 egg yolks 20 g castor sugar 60 g Chevin Wooden lollipop sticks
Bring cream, milk and glucose to scalding point. Whisk together egg yolks and sugar until light and fluffy. Slowly pour the cream mixture onto the egg mixture and return to the saucepan. Stirring continuously, cook the custard on low heat until it coats the back of a wooden spoon. Strain through a fine sieve. Add Chevin and gently stir to melt completely. Pour into ice lolly moulds and place in freezer for 30 minutes. Insert a lolly stick into the centre of each. Return to the freezer until frozen.
Iced borscht with Gorgonzola mousse GORGONZOLA MOUSSE 100 g Gorgonzola cheese 60 ml cream White pepper to taste
GLUTEN-FREE BISCUIT 100 g salted butter, softened 50 ml icing sugar, sifted 180 g ground almonds
TO SERVE 300 g Unbeetable Beetroot Chutney, low sugar
Blend together the Gorgonzola cheese and cream. Season to taste with the white pepper.
Preheat oven to 160Â°C. Cream butter and sugar until light and fluffy. Add ground almonds and work until a dough forms. Rest dough in fridge for Âą 15 minutes. Roll to desired thickness and press out biscuits with a 4 cm-diameter cookie cutter. Place on a prepared baking tray and chill for 10 minutes. Bake until golden. TO SERVE Spoon Gorgonzola mousse onto biscuits and top each with beetroot chutney. Pour chilled Borscht into suitable bowls and serve with Gorgonzola mousse biscuits.
Salmon and Trout are both oily fish, similar in appearance, texture and bone structure. Trout mostly live in fresh water whereas salmon are mainly found in the colder parts of the Pacific or Atlantic oceans. Both salmon and trout can be farmed with success on aqua culture farms.
CULTIVATING QUALITY CHEFS
P r o f e s s i o n a l c h e f f i n g is an esteemed form of art. It is based on the profound professional knowledge of food science, combined with personal creativity. It is, therefore, not enough to only know how to cook, but to have an in-depth comprehension of the full culinary spectrum. This is what distinguishes chefs from cooks. The Institute of Culinary Arts has been cultivating quality chefs for over 21 years. Students develop their culinary creativity and are exposed to scientifically-based culinary training excellence in conjunction with classic French principles. The campus boasts its own vegetable and herb gardens, offering an abundance of organically generated produce for the training kitchens, whilst at the same time encouraging environmental sustainability. Offering advanced cooking and pĂ˘tisserie courses, highly acclaimed and fully accredited both locally and abroad, the ICA has been nominated as International Center of the Year by City & Guilds of London. Over and above being trained as fully qualified chefs, students receive comprehensive tutoring in relevant, vitally important subjects such as Business and Operational Management and Strategic Marketing, all of which have been custom developed and are presented by expert chartered accountants and management professionals exclusively and specifically aimed at entrepreneurs setting up a successful restaurant or culinary business. Because of the unique training and specialization options of New Product Development, Media Communication or Event Management, ICA graduates continue to set the bench-marks in the industry as is evident in the multitude of admired ICA alumni who have made a lasting impact in all aspects of the culinary arena, dominating SAâ€™s best lists, year after year, as well as having more than 20 nominees in the SA Eat Out Awards in the past 5 years. Paired with a complete and comprehensive qualification, specializing in any of the exceptional areas offered, an ICA diploma vastly broadens exciting career opportunities. State of the art facilities and a lecturer-to-student ratio of 1-to-6 ensure that students receive individual attention and tutoring at all times, training cutting-edge chefs who breathe inspiration and innovation into the global culinary world.