Recipes kindly shared with the Foody Traveller by Master Chef Grant Hawthorne.

Grant Hawthorne, Capetonian by birth but living in the UK for the last 12 years is one of the Master Chefs of Great Britain. When not working as a freelance chef and consultant he produces his own range of Peri Peri sauces and marinades - African Volcano, visit www.africanvolcano.com. Grant has also become involved with the Street Food movement and can be found most Saturdays at Maltby Street, just off London’s Borough Market.

Roast butternut and carrot soup, truffle oil

Roasted butternut squash with a hint of carrot, cappuccino and truffle oil

6 Litres

The seasonal flavours of butternut are sweetened by the roasting of the butternut and the carrots. The soup is comforting and warm, bright and colourful: Visually appealing yet subtle in the nuances of autumn and the richness that the season offers.
Extremely popular with my guests over the years and a recipe that is both simple, yet effective in its execution and consumption.

4.5kg Butternut, peeled and diced
1.5kg Carrots, peeled and sliced
750g Banana shallots, peeled, quartered
750ml Plum wine
2L Vegetable stock
1L Double cream
250g Unsalted butter
250ml Extra virgin olive oil
Salt and pepper (to taste)
Homemade truffle oil for drizzling
Milk (for frothing)
Carrot powder* (for dusting) *obtainable online
Sprigs of chervil (for garnishing)

Method

Place the peeled and diced butternut squash in a deep roasting tray. Add the carrots and drizzle with the olive oil. Season lightly with salt and cracked white pepper. Roast in a pre-heated oven (190˚C) for approximately 50 minutes, until soft and slightly caramelised. Reserve to one side.

Sweat the shallots in the butter, until lightly coloured. Add the roasted carrot and butternut pieces. Add the plum wine and reduce by 1/3. Add the warmed vegetable stock and simmer for 25 minutes. Add the double cream and reduce by 1/4.
Correct the seasoning.

Sieve, or blend in a Thermomix, until smooth. Strain and reduce. Reserve to one side and allow cooling.

To serve: Heat the soup in a saucepan until hot. Pour into a soup bowl and spoon some frothy milk on top. Drizzle some truffle oil around the 'heap' of froth. Dust the cappuccino with carrot powder and garnish with a sprig of chervil. Serve immediately with warm, home-baked bread.


Frikkadelle

1/2 French loaf - 1 day old
1 cup milk - soak the bread, then discard milk

800g lean mince
2 large eggs
1 medium onion, finely chopped
1/2 cup chopped flat leaf parsley
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon summer savory (or thyme)

Thorougly mix above ingredients together. Make meatballs. Dust with flour.

2 tbs butter
11/2 tsp olive oil
2 cups dry red wine
1/2 cup tomato paste
3 cups beefstock

Fry meatballs lightly in melted butter and oil in a heavy frying pan.
Whisk wine and tomato paste. Add to the balls in pan and cook.
Continue to boil until thickens, stirring often - about five minutes. Add stock, reduce heat, and simmer for 15 minutes.
Garnish with some chopped parsley. Serve.


Chocolate studded Cape Malva pudding

The dessert is a lighter version of the local Sticky Toffee pudding and is a speciality from Cape Town. The sublime sweeter tastes of the sponge are offset by the addition of the imported bitter chocolate and marry well with the coffee custard or Vanilla pod ice cream.
The serving style is simple yet elegant, albeit a traditional comfort food.

The recommended liquid accompaniment would be a decent glass of dessert wine or vintage port.

4 portions

Sponge:
80ml Whole milk
100g Double Zero flour
160g Granulated white sugar
1 pinch salt
8g Bicarbonate of soda
2 Whole eggs
30g Smooth apricot jam
15g Melted butter
15ml Red wine vinegar
120g grade 7 chocolate – 70% - (for studding)

Method

Sieve all dry ingredients. Make a well and add the eggs. Add the melted butter, jam and vinegar. Add the milk. Reserve to one side. Line a greased and floured deep baking dish Bake at 200C for 30 minutes. Remove briefly from the oven and stud the sponge with the chocolate pieces. Return to the oven for a further 10 minutes.

Syrup

200g Granulated white sugar
140g Butter
80ml Water
80ml Milk
320ml Double cream

Method

Bring ingredients to the boil in a separate pot. Reserve to one side. Pour gently over the hot sponge, and leave to soak for approximately 20 minutes. Chill until set. Divide into four portions.

Assembly and Serve

Fresh blackberries
Picked mint sprigs
4 x caramel baskets (optional)
When reheating, caramelise the Malva in oven (220C) for six to eight minutes. Serve warm with a small pool of coffee custard or rich vanilla pod ice cream. Garnish with fresh berries, mint and sugar basket (optional).

Coffee custard

2 egg yolks
25g caster sugar
125ml double cream
125ml whole milk
50ml espresso

Method

Whisk the egg yolks and sugar over bain marie. Heat the milk and incorporate into the egg. Return the mixture to a saucepan and cook over a low heat until thick. Allow cooling. Reserve to one side.


Braai Marinade

(sufficient for 10 servings)

Ingredients

400ml Tomato sauce
300ml Chutney – fruit/ peach/ mango
50ml Worcestershire sauce
100ml Soy sauce
500g Red onion diced
80g Garlic chopped
150ml Olive oil
200ml Red wine
100ml Coca Cola
50g BBQ spice
50g Cracked white pepper
80g Maldon salt
80g Chopped thyme
30g Chopped tarragon/ chives
30g Smoked paprika
10g Chopped chillies (optional)

Method

Mix thoroughly and leave to rest in the fridge for 30minutes.
Pour liberally over the meat and marinade for at least three hours prior to the cooking.
When cooking, baste liberally with the remaining marinade.

Here is the recipe for one of his favourite soups – adapt the quantities for home use, unless you are having a big party. If you don’t have one of the amazing Thermomix machines cook and sieve the soup conventionally.


White aparagus veloute

8 white asparagus bunches: Trimmings, stalks and back ends of the asparagus – blanched, reserved to one side (no need to refresh).

(NB: The spear and good centre stalks can be blanched and refreshed and used in garnish either for other dishes or a few to garnish the soup.)

2L double cream – scalded (brought to the boil, rapidly)
100ml white wine
150g good honey
250g organic butter, lightly salted
Maldon salt and cracked white pepper to taste

Blend all ingredients in batches in a Thermomix, set to 80˚C for 4 minutes. Strain through a chinois (conical sieve with a very fine mesh) and reserve to one side.

When reheating, add a little double cream, garnish with a few of the trimmed spears and serve with truffle oil, vanilla cappuccino froth and micro herb (onion/ chive cress).

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