- 1 onion, diced
- 50g ginger, peeled and sliced
- Juice of 1 lemon
- 50ml white wine vinegar
- 50g sugar
- 1 litre smoked salmon stock or light fish stock
- 4 leaves gelatine
Sweat the onion and ginger in a little butter until translucent, add the vinegar, sugar and lemon juice and reduce by half. Add stock and bring to boil, remove from the heat and leave to infuse for an hour. Strain trough a fine strainer. Sponge the gelatine in ice water. Measure 500ml of ginger stock and bring to a boil. Remove from the heat and add the gelatine. Stir well unitl the gelatine has dissolved, starin through a fine strainer. Pour 1 cm of stock in small glasses and leave to set in the fridge.
Ginger poached oyster
Bring remaining ginger stock to a slow simmer and poach shucked oysters for 1 minute.
- 750gr carrots, peeled
- 2 tbsp lecithin
- 2teasp salt
Juice carrots and place in large jug, add salt and lecithin and blend with hand blender until a foam appears on top, do this just before serving the dish, as the foam will loose its air quickly.
- 100g streaky bacon
Place bacon strips flat between two sheets of greaseproof paper. Place a layer of rock salt on top of the top sheet to keep the bacon flat while baking. Bake at 180◦C for 30 minutes. Leave to cool and chop the bacon very fine. Place on a paper towel to absorb the fat
- 200gr Carrots, peeled and cut into small blocks
- Cover the carrot with vegetable stock. Cook until soft. Blend and pass through a fine strainer.
- 50g glucose
- 100g isomalt
Heat the glucose and isomalt together until it becomes a light caramel colour. Pour out onto greaseproof paper. When cool, break it up and blitz it in a blender until it is a fine powder. Place 150g carrot puree and 50g of the powdered caramel in a small pot and heat until caramel is dissolved. Spread thin circles on a silpat and bake at 120’C for 30 minutes.
Sparkling Wine complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Recipes by Margot Janse • Photography C&D Heierli