Top chef plates picks for Rian's #DinnerDateSA menu: Entrée
Executive Chef Bret Ladds who was the executive chef for President Nelson Mandela at the presidential Guest house between 1994-1996. He also hosted many international guests and statemen for Madiba during this time and after.
He showcases a main dish for Rian that people from all cultures would enjoy.
Entrée
Spear of Karoo Nku deglazed in rosemary and garlic
Spear of free range Nyama fillet in a brown sugar balsamic glace placed on a deep fried spiced phutu grit shield
African root vegetables, vine tomatoes & wild grass influenced champignon
Coated with beef & lamb juz accordingly
Ingredients:
150g cubed Karoo 150g free range beef
Pap made and layered in a chaffing dish insert
Paprika
Cayenne pepper
Sea salt
White pepper
Mielie miel grit
Baby aubergine
Yellow petty pans
Vine tomatoes
Enoki champignon
Butternut balls
Thick slice of orange
1 cup White sugar Balsamic
Brown sugar
Beef seasoning
Rosemary
Garlic
Olive oil
Lamb seasoning
Lemon juice
Instructions:
Take the balsamic, brown sugar, beef seasoning and mix in a liquidize to resemble marmalade
Rub beef and place in fridge
Take rosemary, lamb seasoning, lemon, olive oil garlic Rub the lamb and place in the fridge
Take your orange, place in a pan with 1 cup white sugar and ½ cup of water Allow to boil with orange till it changes to light brown, take out the orange While orange is boiling
Clean the vegetables stems
Blanch all the vegetables besides the pumpkin and Enoki champignon
Place the pumping in the oven with olive oil a sugar for 2 minutes at 180 degrees
Place the champignon with butter and salt in the oven for 4 minutes at 180 degrees
Place the vine tomatoes in the oven with sea salt and olive oil for 6 minutes at 180 degrees
Take the beef and lamb, skewer and fry for 8 minutes in olive oil on high Remove from heat allow to rest for 10 minutes
Take the pap, cut to resemble a shield Coat with olive oil
Take the paprika, sea salt & cayenne pepper mix with miele meal
Take the “shield pap” and dust with the seasoning above, deep fry Place the meat in the pan for 5 minutes
Heat all the veg
Remove the meat and deglaze each pan Plate the food
Pour the deglaze over the meat