Rian reveals his #DinnerDateSA menu: Starter
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 starter dish for Rian that people from all cultures would enjoy.
STARTER
Chicken twirl infused with a morogo butter crème Centre partner of samp terrine placed with smear of chilli butternut & sweet Seshebo dots of morogo nut pesto.
Step 1. Fillet of chicken breast
- 30g Blanched marogo ( if you can’t find, baby spinach will work as well) & 20 g fresh marogo
- 100ml crème
- 30g pine nuts
- 1 garlic clove
- Olive oil
- Butternut peeled and cut into cubes Foil
- 100 g samp
- 200g butternut
- Chilli
- Brown sugar
- 1 onion
- 2 tomatoes
Cut the fillet 80% through from left to right
Open the fillet like a book and tenderize.
Add spice of your choice, I used sea salt, white pepper, ground thyme
Stack fillet & place in fridge to infuse
Place crème & marogo in a pot and heat, allow the crème to reduce and the marogo to thicken
Meanwhile place butternut, butter and brown sugar into the oven in a pan and bakes for approximately for 30 minutes or tender
Do not spice, spice is on the chicken
Place spinach in the fridge to cool
Score your tomatoes (put your tomatoes in boiling water until the skin starts peeling)
Take out of water
While the tomatoes are boiling cut the onions and fry till blond in butter and olive oil
Peel the tomatoes, skin comes of easily, chop and add to onions
Add a cup of water and boil till you see tomato oil surfacing
Spice with seasoning, lemon & brown sugar
Liquidize
Take the butternut out, place in the liquidizer with some crème and chili according to taste
Now take the chicken fillet and spread a layer of spinach on, roll Tear a piece of foil, coat with butter and oil, rap tight
Cook in the oven at 170 degrees for 20 minutes
For the tuile
Mix ¾ cup sugar
3 chop and add to onions
Add a cup of water and boil till you see tomato oil surfacing
Spice with seasoning, lemon & brown sugar
Liquidize
Take the butternut out, place in the liquidizer with some crème and chili according to taste
Now take the chicken fillet and spread a layer of spinach on, roll
Tear a piece of foil, coat with butter and oil, rap tight
Cook in the oven at 170 degrees for 20 minutes
For the tuile
- Mix ¾ cup sugar
- 3 egg whites
- ½ cup melted butter
- ½ flour
Mix all together and place in fridge Don’t froth , jus mix till smooth Spread on a grease proof paper When brown take out
Place on a bottle to cool to shape