Looking for a menu that centres on simplicity and lets the finest quality ingredients do the talking?

Then try one of the Catharina’s Restaurant’s (on Steenberg Farm) recipes, that embrace the past yet keep evolving with the current to maintain a fresh and innovative attitude. In the October 2016 issue of EOA, Chef Archie generously shares a few of his secrets with you.

GRILLED CAULIFLOWER, PARMESAN POTATO GNOCCHI

Pickled beetroot, shimeji mushroom and basil agout, beetroot purée

Ingredients

1 large cauliflower floret

1 large beetroot, cooked

50 g pickled beetroot

1 punnet shimeji mushroom

10 basil leaves, chiffonade

3 pieces of gnocchi roughly 2 cm thick

100 ml veg stock

100 ml cream

250 ml red wine

Method

Blanch and refresh the cauliflower floret. Cut the cauliflower in half and grill the flat side, heat through in the oven. Chop up the cooked beetroot and put in a sauce pan, cover with red wine and reduce till gone. Place the beetroot in a blender and blend till smooth, pass through a fine sieve to remove any lumps. Dust the gnocchi in flour and pan fry each side till golden, place in the oven with the cauliflower to warm through. Place a non-stick pan on the stove, add 10 g unsalted butter and 2 tablespoons olive oil. Sautée the mushrooms, when cooked add the pickled beetroot. Add vegetable stock and reduce to nothing then add cream and reduce till thick, remove from heat and add basil. To serve pull some beetroot purée across a plate with the back of a spoon, place the gnocchi on the purée, place the ragout beside the gnocchi and put the cauliflower on top, garnish with herbs.

Click here for more of Catharina’s Restaurant’s recipes or get a copy of Essays Of Africa October 2016 magazine from CNA, Pick n Pay, Woolies and Exclusive Books and start the party.

Recipes and images supplied by: Catharina Restaurant

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