out of the ordinary: 5 recipes from the shortmarket club's wes randles
The Shortmarket Club in Cape Town is know for its extraordinary dishes, both experimental and delicious. Head chef Wesley Randles pushes the culinary envelope with food that celebrates unusual tastes and textures – it's all about quality, sustainability and flavour. ALSO READ: We caught up with Wes to learn about his food philosophy. To make sure you see all of House and Leisure’s video content, click here to subscribe to our YouTube channel.
The five recipes you can try are: Springbok tartare with ponzu dressing Baked ricotta in a fig leaf with gorgonzola sauce Salsa macha Fresh fig with brinjal puree Springbok loin in Caperitif and nectarine jus with salt-baked celeriac, oyster mushroom and smoked bone marrow
1. springbok tartare with ponzu dressing
Prep time: 30 minutes / Cook time: 20 minutes / Serves: 6 Ingredients: For the springbok tartare 300g springbok loin, diced into very small cubes ¼ red onion, finely diced 20g parsley, chopped Maldon salt, to taste 100g walnuts, roasted 2 endive heads, separated into leaves 100g Parmesan cheese, grated and frozen Edible flowers, to serve
For the ponzu dressing 100ml rice vinegar 300ml mirin* (rice wine) 3 pieces of kombu* (kelp) 30g bonito (dried fish) flakes* 300ml lemon juice 300ml lime juice 100ml soy sauce 300ml walnut oil
For the pickled shimejis 100g shimeji mushrooms 100ml water 100ml rice vinegar 60g sugar *Available at most Asian supermarkets Method: To make the ponzu dressing, heat the rice vinegar, mirin and kombu in a pot. Once warm, add the bonito flakes and infuse for 15 minutes, then strain the liquid and allow to cool. Add the lemon and lime juice and soy sauce to the cooled mixture. Add the walnut oil and mix well. For the pickled shimeji mushrooms, cut the stems from the shimeji mushrooms and reserve for later use. Heat the water, rice vinegar and sugar until the sugar dissolves, pour over the mushrooms tops and allow to cool.
Make the tartare by combining the springbok cubes and onion in a bowl with the parsley, pickled shimeji mushrooms, Maldon salt and walnuts (reserve some for garnish), then add the ponzu dressing (about 5 tablespoons, to taste, or more if desired). Arrange the springbok into three piles on each of six plates. Lightly dress the tartare with some ponzu dressing, and garnish with endive leaves, pickled shimejis, roasted walnuts, Parmesan and edible flowers before serving.
2. baked ricotta in a fig leaf with gorgonzola sauce
Prep time: 15 minutes / Cook time: 20 minutes / Serves: 6 Ingredients: For the baked ricotta 250g ricotta cheese 80g Parmesan cheese, grated 30g goat’s cheese 1 large free range egg 50g polenta 6 fig leaves A little honey, the zest of 1 lemon, and olive oil, to serve For the Gorgonzola sauce 500ml cream 500g Gorgonzola cheese Method: Preheat the oven to 180ºC. In a large bowl, combine the ricotta with the Parmesan, goat’s cheese, egg and polenta and mix well. Roll into six balls. Coat the fig leaves well in cooking spray, wrap each of the ricotta balls in a fig leaf and secure with string. Bake for 12 minutes. To make the sauce, place the cream in a saucepan and simmer until the volume is reduced by half. Add the Gorgonzola and stir gently until melted and combined. Pour some cream sauce onto each of six plates (or in a bowl on the side). Peel back a section of each fig leaf to expose the ricotta ball, place on a plate and drizzle a little honey over the top. Serve immediately with a sprinkling of lemon zest and a splash of olive oil.
3. salsa macha
Prep time: 15 minutes / Cook time: 10 minutes / Serves: 6 Ingredients: 200ml olive oil 50g sunflower seeds 9 garlic cloves, peeled and sliced thumb of fresh ginger, peeled and finely chopped 2 whole chillis, sliced and deseeded 30g capers 30g dried sultanas 20g fresh basil stems, finely chopped 1T sesame seeds 50ml sherry vinegar Method: In a pan, heat the olive oil, and fry the sunflower seeds and garlic until golden. Add the ginger and chilli and fry for 20 seconds. Add the capers, sultanas, basil stems and sesame seeds, and cook until the sultanas swell. Deglaze with the sherry vinegar and serve immediately over freshly sliced tomatoes.
4. fresh fig with brinjal puree
Prep time: 15 minutes / Cook time: 45 minutes / Serves: 6 Ingredients:
For the brinjal purée 4 brinjals 100g sumac Fine salt and olive oil, to taste 50g tahini 3 garlic cloves, peeled Juice of 1 lemon
To Serve 12 fresh figs 50g hazelnuts, toasted 60ml hazelnut oil 30g of sorrel leaves Edible flowers Thin Slices of bread, toasted
Preheat the oven to 180ºC. Cut the brinjals in half, season with sumac, fine salt and olive oil, and bake for 30 minutes. Remove the brinjal skins, and blitz the roasted flesh with the tahini and garlic in blender until smooth. Season with the lemon juice and salt to taste.
Add a generous spoonful of brinjal purée to each of six plates. Tear the figs in half (2 per person) and arrange them around the purée. Garnish with the toasted hazelnuts, hazelnut oil, sorrel and edible flowers. Serve immediately with thin slices of roasted bread.
5. springbok loin in caperitif and nectarine jus with salt-baked celeriac, oyster mushroom and smoked bone marrow
Prep time: 90 minutes / Cook time: 120 minutes / Serves: 6 Ingredients:
For the Caperitif and nectarine jus 1½ onions, peeled and halved 3 carrots, peeled and halved 3 celery sticks, washed and trimmed 3 leeks, washed 5 garlic cloves, peeled 350ml port 50g raisins 3 quail carcasses, roasted 1kg venison bones, roasted Zest of half an orange 2 fresh bay leaves 3 juniper berries 150ml Caperitif fortified wine 1L beef demi-glace
For the salt-baked celeriac 600g cake flour 420g salt 4 large egg whites 2T butter Juice of ½ lemon 30g garlic bucks? 50g wild rosemary 50g pine needles 1 celeriac, peeled For the mushroom and smoked bone marrow Olive oil, for frying 6 large king oyster mushroom slices 6 smoked bone marrow* medallions For the springbok 2 springbok loins Olive oil, salt and pepper, to taste 50g butter 20g fresh bay leaves *Available at selected delicatessens Method: Sauté the onions with the carrots, celery, leeks and garlic. Deglaze with the port and raisins, add the roasted quail and venison bones, and cook until the volume is decreased by half. Add the orange zest, bay leaves, juniper berries and Caperitif, and reduce the liquid by half. Add the demi-glace and reduce further by a third. Preheat the oven to 180ºC. Combine all the salt-baked celeriac ingredients and mix well to form a dough. Wrap the dough around the peeled celeriac and bake for 45 minutes. In a hot pan, fry the mushroom slices in olive oil until golden on both sides, then place a bone-marrow medallion on top of each slice. Place on an oiled baking tray further in an oven at 180ºC for 3 minutes. Season the springbok with oil, salt and pepper. In a hot skillet, sear the loins until deep golden brown on all sides, then allow to rest for 5 minutes. Place them back in the pan with the butter and bay leaves and cook until rare. Allow the meat to stand for 5 minutes, carve and serve immediately with the jus, celeriac and mushrooms, and quarters of roasted nectarine on the side.