House and Leisure‘s November 2017 issue is all about luxury. In this month’s Curate feature (from page 19) we create a series of elegant table settings: from refined and regal to bold and bright, discover the best dining arrangements to suit any style or occasion. Then pair them with these sublime, must-try recipes, perfect for a spring soiree.
artichokes with salted almonds and oil-preserved lemon
Andrea Burgener, chef and co-owner at The Leopard in Melville, Joburg, shares this delicious recipe that’ll make olive-oil-preserved lemons a staple in your kitchen. It pairs wonderfully with the bold and colourful table setting on page 20 of the #HLLuxuryIssue.
3 or 4 artichokes (fresh or bottled)
4t whole salted almonds, skin on
5T lemon oil
2T white grape vinegar
Salt, to taste
4 or 5 fresh bay leaves
1T chopped preserved lemon
If you’re using fresh artichokes, remove the outer leaves. With a serrated knife, cut off the topmost third of the leaves and the bottom of the stem, then use a paring knife or Y-peeler to trim the artichoke down to its heart, and remove the tough outer section of the stem.
Remove each artichoke with a spoon and paring knife, and cook in boiling water until tender, about 30 minutes.
Halve some of the almonds. Mix the lemon oil and vinegar together, salt the artichokes and place them in a small pot with the bay leaves, oil and vinegar.
Heat gently for 10 minutes, then allow to cool. Season the artichokes to taste and turn onto a serving plate, topping with the almonds, chopped preserved lemon and black pepper.
With their fragrant, earthy flavour, mushrooms complement a bronze and gold palette, giving the table a moody look with wholesome warmth. Create the perfect frame for this recipe with the styled setting on page 22 of our November 2017 issue.
For the pasta
200g flour (plus extra for working)
2 medium eggs
1T olive oil
For the filling
250g porcini mushrooms
100g chanterelle mushrooms
1 garlic clove
Olive oil, for frying
1½T finely chopped rosemary needles
30g Parmesan cheese, finely grated (plus extra for serving)
100g ricotta cheese
1 medium egg
Salt and pepper, to taste
For the soup
600ml beef stock
2T basil leaves
To make the pasta, knead the flour with the eggs, salt and oil. Wrap the dough in clingfilm and allow to rest for 30 minutes.
Prepare the filling by wiping the mushrooms, setting 50g aside. Finely chop the remaining mushrooms and crush the garlic to a paste. Heat some oil in a pan, add the mushrooms, garlic and 1T of rosemary, and fry until the fluids have evaporated. Set aside for later use.
Meanwhile, mix the Parmesan with the ricotta and egg. Stir in the fried mushrooms and season with salt and pepper.
To make the tortelloni, roll out the dough very thinly, cut out circles (about 7cm in diameter) and brush the edges with water. Place the filling in a piping bag and pipe half a teaspoon onto one side of each circle. Fold each circle over and press the sides down well, then push the corners of semicircles together to form tortelloni. Dust each with flour to stop them from sticking together. Cook the tortelloni in plenty of salted water for four to five minutes, remove with a slotted spoon and drain well.
Meanwhile, slice the reserved 50g mushrooms finely and heat a little oil in a pan. Fry the mushrooms with the remaining rosemary until golden brown. Bring the stock to a boil. Place the tortelloni in soup bowls and arrange the fried mushrooms on top. Add the stock to the bowls, roughly tear the basil leaves and sprinkle on top. Serve piping hot with finely grated Parmesan cheese, .
peppercorn and berry tart
Sure, you can eat berries by the handful, but you’ll also love these versatile summer fruits mixed with pink peppercorns in just about anything. Brita du Plessis shows us how to make a tangy tart that pairs perfectly with our delicate but sharp table setting on page 19 of our luxury-themed issue.
For the ginger mascarpone
250g mascarpone cheese
2T preserved ginger in syrup, finely chopped
For the pastry
100g castor sugar
1 large egg
1t ground pink peppercorns
½t green peppercorns
For the frangipane filling
150g soft, diced butter
½ cup castor sugar
½t vanilla paste
150g ground almond flour
assorted summer berries and figs
To make the ginger mascarpone, mix the mascarpone with the ginger and refrigerate until ready to serve.
For the pastry, pulse the butter and sugar in a food processor until combined. While the motor is still running, add the egg and process until combined. Add the flour and the peppercorns and blend until the pastry just comes together. Do not overwork it or it will lose all its crumbly, buttery texture. Place the pastry in the fridge until ready to use.
To make the frangipane filling, beat the butter and sugar for five minutes or until creamy and pale. Fold in the vanilla paste and almond flour and beat slowly until just combined. Keep the filling cool in the fridge until you are ready to use it.
Remove the pastry from the fridge and roll it out to a thickness of 3mm. Press into six greased, loose-bottomed mini tart tins and bake at 180ºC for 10 minutes. Remove and allow to cool a little. Add a large tablespoon of frangipane filling to each tart and top with berries and figs. Drizzle honey over the tarlets and bake for a further 10 to 15 minutes. Serve with the ginger mascarpone on the side .
MAKES 6 SMALL TARTS