Bertus Basson's Bread Board
Top South African chef Bertus Basson, of Overture at Hidden Valley and Bertus Basson at Spice Route, finds that a laid-back Sunday roast with friends and family is best served with a side of bread and homemade spreads. Here are his recipes for a few of his favourite bread accompaniments.
ingredientsFor the amasi cheese with dukkah 250ml amasi 5ml salt 50g hazelnuts 50g cashew nuts 10g coriander 10g sesame seeds 10g peppercorns 10g caraway seeds For the olive tapenade 200g pipped calamata olives 20g capers zest of 2 lemons 1 garlic glove, peeled 2 brown anchovy fillets (optional) For the marinated olives 100g green olives 100g calamata olives 30g chopped rosemary 2 garlic cloves, peeled and grated 60ml olive oil To serve Ciabatta rolls or bread
methodFor the amasi cheese with dukkah To make a cheese from the amasi liquid, mix the amasi and salt together. Place a colander inside a mixing bowl and line the inside of the colander with a cheese cloth (normal dish towels will work too). Pour the amasi into the colander and place it in the fridge. Refrigerate for a minimum of 24 hours to drain excess liquid. To make the dukkah, mix all the seeds and nuts and place in the oven at 180°C to toast lightly. Allow the mix to cool, then pulse in a blender until chunky. Sprinkle the mix liberally over the amasi cheese when served. For the olive tapenade To make the tapenade, place all the ingredients in a blender and blend to desired texture. For the marinated olives To marinate olives, combine all the ingredients and mix well. Allow to infuse overnight in the fridge for best results. Serve all the above with a bread of your choice. We love this recipe for homemade 100% rye bread.
Find other recipes from Spice Route in our July 2016 issue.