Klein River Gruyere, Pressed Rusk, Mebos Custard, Currants, Pickled Onions

rusk

Klein River Gruyere, Pressed Rusk, Mebos Custard, Currants, Pickled Onions

Serves 4
Preparation time: 1 hour (plus 5 minutes the day before)
Cooking time: 1 hour 15 minutes
Special equipment: N/A
Planning ahead: The pickled onions need to be prepared in advance.

Rusk:
• 125g salted butter, melted
• 125g buttermilk
• ½ tsp lemon juice
• 10g molasses
• 30g caster sugar
• 250g self-raising flour
• 1.5g baking powder
• 4g salt
• 25g sunflower seeds
• 3g caraway seeds
• 15g poppy seeds

Preheat the oven to 170°C. Mix the melted butter, buttermilk, juice and molasses in a bowl. In a separate bowl mix the sugar, flour, baking powder, salt and seeds together. Line a small bread tin with silicone paper. Mix the wet ingredients into the dry ingredients, but be careful not to overmix it. Spoon the mixture into the lined tin and bake for 1 hour. Remove from the tin and leave to cool on a rack. Slice the loaf into thin slices and trim them to 10 x 3cm. Place next to each other on a lined baking tray, place another piece of silicone paper on top and weigh down with another baking tray. Place back into the oven and bake for another 10 minutes, until golden and crispy.

Pickled onions:
• 8 pearl onions, peeled with bottom intact
• 60g coarse salt + 200g coarse salt
• 250ml water
• 125ml white wine vinegar
• 100g granulated sugar

Place the onions in a small container, sprinkle the 200g salt over them and leave for 12 hours. Rinse the onions. Bring all the ingredients to the boil and leave to cool. Add the onions to the pickling liquid and leave for 3 days.

Mebos custard:
• 125g mebos
• 125g cream
• 220g full-cream milk
• 3 egg yolks
• 1 whole egg
• salt

Line a small tray with silicone paper and preheat the oven to 160°C. Cube the mebos, place into a pot with the cream and milk on a low heat it is important not to let it boil. Pass through a fine sieve. In a bowl whisk the yolks and whole egg together. Fold in the mebos cream and season with salt to taste. Place the tray into a slightly larger tray and fill with water to halfway up the smaller tray. Place in the oven and bake for 12 minutes.

Pickled onion salad:
• ½ red onion, finely diced
• 20g currants, finely diced
• 10g chives, finely sliced
• 10g confit tomatoes, finely diced
• 2 pickled onions, thinly sliced (see recipe above)
• 30g hazelnuts, toasted and chopped.Mix all the ingredients together.

To serve:
• 200g Klein River Gruyère, 9 month matured
Cut 12 small circles out of the mebos custard using a small round cutter. Divide among the four plates and place a thin slice of rusk on top. Break the cheese into small chunks and place on top of the rusks. Scatter with the pickled onion salad and place another rusk on top.

Recipe by Margot Janse from Le Quartier Français, from 32 Inspirational Chefs: Taste of Relais & Châteaux.

32 Inspirational Chefs: Taste of Relais & Chateaux32 of Relais and Châteaux’s chefs from South Africa, Namibia, Zimbabwe, Tanzania, Mauritius and the Seychelles have contributed recipes to this beautiful book. It’s a reflection of the priority that is placed on fine cuisine at Relais & Châteaux establishments around Africa, and each chef proudly reflects the ingredients and culture of the area they’re established in.

32 Inspirational Chefs: Taste of Relais & Châteaux is available at R400 and is available for purchase at each of the member properties or via the Relais & Châteaux website. Photographs by Myburgh du Plessis.

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