Recipes

black-forest-rouladeRecipe and styling by Mari-Louis Guy & Callie Maritz for CRUSH.

A roulade so rebellious, you couldn’t possibly resist!

Syrup
juice from canned cherries (used later in recipe), topped up to 1 C (250 ml) with water
½ C (125 ml) sugar
2 Tbsp (30 ml) Kirsch or cherry liqueur of your choice

Roulade
6 eggs, separated
2 Tbsp (30 ml) cocoa powder, plus extra for dusting
¼ C (60 ml) flour
¾ C (185 ml) sugar
1 C (250 ml) canned cherries, plus extra cherries or cherry guavas, for serving

Filling
2 C (500 ml) fresh cream
¼ C (60 ml) castor sugar
¼ C (60 ml) cocoa powder, sifted
2 Tbsp (30 ml) Kirsch or cherry liqueur of your choice

Method:

Syrup

In a medium saucepan, combine the diluted cherry juice and sugar. Stir over a low heat until the sugar has dissolved. Reduce the heat and continue cooking for about 30 minutes, or until syrupy. Remove from the heat and add the liqueur. Keep to one side.

Roulade

Preheat the oven to 170 °C. Grease the bottom and sides of a Swiss roll pan, then line with baking paper. Dust a clean dishcloth with some cocoa powder.

Beat the egg yolks with the whisk attachment of an electric mixer until thick and very pale. Sift the cocoa powder and the flour into the egg yolk mixture. Fold in until just combined. Beat the egg whites in a clean bowl with the whisk attachment of an electric mixer until foamy. Increase the speed and gradually add the sugar. Beat on high speed until stiff peaks form. Gently fold this into the batter.

Spoon the batter into the prepared Swiss roll pan, ensuring that it spreads into the corners. Bake for 15 minutes, or until the centre of the cake springs back when gently pressed. Immediately turn the cake out onto the dusted dishcloth. Carefully peel off the baking paper (if the cake underneath the baking paper is slightly wet, leave it to dry for a few minutes before peeling). Roll up lengthways, using the cloth as a tool to help. Set it down on the seam until completely cool.

Filling

Make the filling by beating together the cream and sugar until stiff and smooth. Beat in the cocoa powder and then stir in the liqueur.

Assembling

Carefully unroll the log and sprinkle with the cherry syrup, reserving some for serving. Spoon the cream filling over and then top with the canned cherries. Roll up again and refrigerate until ready to serve. Dust with cocoa powder, pour over some syrup and serve with cherries.

October 11, 2016 0 comment
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From our book  One: Pot, Pan, Tray 

(Serves 4)

500 g potatoes ( about 3 medium), thinly sliced
2 onions, sliced into thin rings
salt and pepper
1 tsp (5 ml) dried tarragon
olive oil
4 smoked trout fillets

Vinaigrette 

1/4 cup (65 ml) red wine vinegar
1/4 cup (65 ml) olive oil
2 Tbsp (30 ml) wholegrain mustard

Preheat the oven to 180 °C. Lightly grease a deep baking tray.

1.    Overlap 4–5 slices of potato to form the base for a trout fillet. Repeat with the rest of the potatoes to form four bases. Top each base with slices of onion. Season with salt, pepper and tarragon. Drizzle with olive oil. Bake for 30 minutes, or until cooked.

2.    Top each base with a trout fillet. Combine all the vinaigrette ingredients and pour over each fillet. Bake for 10–12 minutes, or until heated through and just starting to brown. If using, divide the salsa equally between the trout fillets. Garnish with fresh pea shoots.

Panel:

The combination of the sweet, hot and tart salsa is the perfect topping for this dish.

Cherry salsa

1 small red onion, finely chopped
1 jalapeño, deseeded and finely chopped
½ cup (75 g) pomegranate jewels
a small handful of fresh coriander, chopped
juice of ½ lime
½ punnet (100 g) fresh cherries, pitted and chopped

Combine all the salsa ingredients.

 

 

 

July 21, 2016 0 comment
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From our book One: Pot, Pan, Tray 

Serves 4 -6

6 pork rashers or 4 chops
1 Tbsp (15 ml) olive oil
¼ cup (65 ml) soy sauce
2 Tbsp (30 ml) honey or golden syrup
4 cloves garlic, minced
1 cm piece fresh stem ginger, minced
1 tsp (5 ml) sesame oil
1–2 tsp (5–10 ml) hot sauce
black pepper to taste
2 beetroots
¼ cucumber
2 medium carrots
¼ red cabbage
¼ white cabbage
4 baby marrows
4 radishes, sliced
juice of ½ lemon
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) rice vinegar
2 tsp (10 ml) castor sugar
fresh coriander, chopped

Preheat the oven to 200 °C.

1.    Place the pork chops in a casserole or ovenproof pan. Toss with the olive oil and roast for about 10–12 minutes until nicely browned. Whisk together the soy sauce, honey, garlic, ginger, sesame oil and hot sauce.
2.    Turn the chops, pour the marinade over and roast for about 15 minutes, or until the pork chops are completely cooked through.
3.    Peel the vegetables and cut into matchsticks. Pat dry.
4.    Microwave the lemon juice, olive oil, vinegar and sugar for 1 minute. Stir until the sugar has dissolved. Toss the hot dressing with the vegetables, then add the chilli and coriander.
5.    Serve the hot salad piled on top of the pork chops.

Panel: Cut the hassle of all the chopping by using ready julienned veggies and marrow noodles.

 

July 21, 2016 0 comment
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From our book One: Pot, Pan, Tray 
(Serves 4–6)

olive oil
knob of butter
400 g aubergines, cubed and salted to extract water
1 large onion, sliced
3 cloves garlic, minced
2 tins (400 g each) whole tomatoes, chopped
½ cup (125 ml) white wine or stock
3 bay leaves
2 Tbsp (30 ml) tomato paste
1 tsp (5 ml) each salt and sugar
500 g baby marrows, thinly sliced
2 sprigs fresh oregano
800 g calamari rings
2 sprigs basil, leaves only
chopped fresh parsley to garnish
grated Parmesan cheese to serve

1.    Heat the oil and butter in a heavy-bottomed pan. Add the aubergines, cook while stirring until browned on all sides. Reduce the heat. Push the aubergine cubes to one side of the pan, add a splash more oil, then add the onion and garlic and cook until the onion is translucent.
2.    Add the tomatoes, wine ( or stock), bay leaves, tomato paste, salt and sugar. Bring to a boil, then cover, reduce the heat and let simmer for 10 minutes. Add the marrows and oregano, cook for a further 2-3 minutes.
3.    Add the calamari and cook, stirring, until it turns a clear white, about 2-3 minutes.
4.    Stir in the basil leaves.
5.    Serve with chopped parsley and grated Parmesan.

Panel: The sauce for this dish is a fantastic base for any home-cooking. Make a large batch, let it simmer for a bit longer, about 30 minutes, for deeper flavours to develop and store it in the freezer until needed.

 

 

 

July 21, 2016 0 comment
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From our book One: Pot, Pan, Tray 

Serves 4 -6

6 pork rashers or 4 chops
1 Tbsp (15 ml) olive oil
¼ cup (65 ml) soy sauce
2 Tbsp (30 ml) honey or golden syrup
4 cloves garlic, minced
1 cm piece fresh stem ginger, minced
1 tsp (5 ml) sesame oil
1–2 tsp (5–10 ml) hot sauce
black pepper to taste
2 beetroots
¼ cucumber
2 medium carrots
¼ red cabbage
¼ white cabbage
4 baby marrows
4 radishes, sliced
juice of ½ lemon
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) rice vinegar
2 tsp (10 ml) castor sugar
fresh coriander, chopped

Preheat the oven to 200 °C.

1.    Place the pork chops in a casserole or ovenproof pan. Toss with the olive oil and roast for about 10–12 minutes until nicely browned. Whisk together the soy sauce, honey, garlic, ginger, sesame oil and hot sauce.
2.    Turn the chops, pour the marinade over and roast for about 15 minutes, or until the pork chops are completely cooked through.
3.    Peel the vegetables and cut into matchsticks. Pat dry.
4.    Microwave the lemon juice, olive oil, vinegar and sugar for 1 minute. Stir until the sugar has dissolved. Toss the hot dressing with the vegetables, then add the chilli and coriander.
5.    Serve the hot salad piled on top of the pork chops.

Panel: Cut the hassle of all the chopping by using ready julienned veggies and marrow noodles.

 

Recipe by Callie Maritz & Mari-Louis Guy

July 21, 2016 0 comment
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From our book One: Pot, Pan, Tray 

(Serves 4)

300g haloumi cheese, cut into strips
12 asparagus spears
6 baby marrows, halved
2 jalapeños, halved and deseeded
5 cloves garlic,
1 small onion chopped
olive oil
1 tsp (5 ml) dried oregano
2 Tbsp (30 ml) olive oil
zest and juice of 1 lemon and 1 orange
salt and pepper
2 tsp (10 ml) dried chilli flakes (optional)

Preheat the oven to 200 °C.

1.    Toss the cheese, asparagus, baby marrows, jalapeños, garlic and onion with olive oil. Bake in an ovenproof dish, tossing once or twice, for 10–15 minutes, or until the cheese is crispy and slightly charred and the vegetables are juicy and wilted.
2.    Combine the rest of the ingredients and pour half over the dish. Bake for a further 10 minutes.
3.    Serve with the remaining dressing and crusty bread to mop up the juices.

Panel:
For a meaty option, cube some chorizo sausages and add to the dish at the start.

 

 

 

July 21, 2016 0 comment
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