STEAMED ASPARAGUS, FETA, MACADAMIA CRUMBLE, CAPE FARM SHOP, VERJUICE DRESSING
by Must Wine Bar
INGREDIENTS FOR 4 (AS STARTER)
16 large asparagus spears
1 cup of crumbled sourdough bread
100 grams unsalted macadamia nuts, crushed coarsely
Few sprigs fresh thyme
1 clove garlic
100 grams Soft Goat Blanc or Feta Cheese
50 mls Cape Farm Shop Verjuice
200 mls good extra virgin olive oil
Sea salt and freshly ground black pepper
METHOD
First make the dressing: simply whisk the verjuice and 100mls of the olive oil together and season.
Crumble the feta into small pieces and keep in a bowl until you are ready to put the dish together.
The crumble:
Heat 100 mls of the olive oil in fry pan over a moderate flame, smash the garlic clove with the back of a knife and add to oil, cook for 30 seconds.
Toss in the breadcrumbs and macadamia nuts, stirring gently over heat until golden brown. Tip breadcrumb mix onto a tray to cool and remove the smashed garlic clove.
Strip thyme leaves off their stem and sprinkle over the breadcrumb mix.
Season with salt and pepper and keep to one side.
The asparagus
Peel the thick bottom section of the asparagus spears, up to 5cm from the base. Bring a large pot of salted water to boil, drop in asparagus spears, cook for 2-3 minutes, remove and drain, then place onto warm serving platter.
Sprinkle the warm asparagus with crumbled feta, then generously splash the dressing on top,
Sprinkle with the crumble and serve immediately.
WILD ROCKET AND PERSIAN FETTA SALAD WITH CAPE FARM SHOP BALSAMIC GLAZE
by Tracy Hunt
INGREDIENTS (SERVES 3-4)
2 Big handfuls of wild rocket (rocket from Herdsman is fabulous)
4TB Persian Fetta
1 Butternut pumpkin
1TB Olive Oil
Small bunch Thyme (finely chopped)
1 Clove garlic (finely chopped)
Salt and Pepper
2TB Toasted Walnuts
3tspCape Farm Shop Balsamic Glaze
2tsp Olive Oil
Handful of Parsley (finely chopped)
Cut the pumpkin into 3cm dices and toss in bowl with 1 TB olive oil, garlic and thyme, salt and pepper. Roast at 200 degrees Celsius for around 20 minutes or until golden.
Allow to cool slightly.
While the pumpkin is cooling make the dressing by combining 2tsp olive oil, 3tsp Cape Farm Shop Balsamic Glaze, chopped parsley and some cracked pepper.
In a large bowl toss together the wild rocket, warm roasted pumpkin, crumbled Persian fetta, toasted walnuts and the dressing.
CORN FRITTERS WITH BACON,OVEN ROASTED TOMATOES AND BALSAMIC GLAZE
by Matters of Taste
INGREDIENTS (SERVES 6/APPROX 18 FRITTERS)
extra virgin olive oil
salt and pepper
grapeseed oil for frying
600gm tomatoes, quartered
1/2 cup balsamic vinegar
fritters
300gm sweet corn kernels
125ml milk
1/2 cup self raising flour
3/4 cup chickpea flour
1 tsp baking powder
1/2 tsp salt
1 x 59gm extra large egg
2 x spring onions, finely sliced
guacamole
1 large avocado, 1cm diced
2 medium tomatoes, deseeded
and 1cm dice
40gm finely diced red onion
1tsp lemon zest
2Tbsp lemon juice
1/2tsp toasted ground cumin
40ml olive oil
to serve
6 long bacon rashers
100gm baby spinach leaves
METHOD
Preheat oven 180°C.
Toss quartered tomatoes with 20ml olive oil and season with salt and pepper. Lay on lined baking tray and roast for about 30 minutes, until tomatoes just begin to collapse and shrink.
To prepare fritters, place 150gm corn kernels into jug with milk and process until smooth. Place dry ingredients in mixing bowl. Make well in centre of dry ingredients and pour in milk and sweetcorn with egg and spring onions. Whisk to form thick batter and set aside.
Place balsamic vinegar in small saucepan, bring to the boil and simmer until reduced by half. Set aside.
Place all guacamole ingredients in mixing bowl, toss to combine and season. Refrigerate.
Fry bacon in little olive oil, until lightly browned. Keep warm in oven.
Heat grapeseed 8cm oil in deep pan/wok. Scoop fritter batter using a #60 ice cream scoop, into hot oil. Cook for 3 or 4 minutes, until golden brown and cooked right through. Drain on absorbent kitchen paper.
To serve, divide spinach between serving plates, top with guacamole and pile fritters on top. Serve bacon and oven roasted tomatoes on the side. Finish with drizzle of balsamic glaze and a little olive oil around edge of plate.
