Tag Archives: cape malay

Mushroom Goats Cheese Ravioli, Butternut Sauce, Confit Tomatoes, Pine Nuts, Basil

9 Apr

This recipe is inspired by a couple of dishes we tried at Reuben’s restaurants in Franschhoek and Robertson. For those of you that don’t know, Reuben Riffel is the Chef Patron of the, now very successful chain of Reuben’s restaurants in South Africa. The first restaurant opened in Franschhoek seven or eight years ago and put the town well and truly on the map as a culinary destination. Reuben’s food is all about flavour and freshness of ingredients and has a definite world influence. His consistency has kept this popular award-winning restaurant at the top of the ever-increasing number of fine-dining establishments in the town. Which is why, I presume they decided to open another one.

Reuben’s at The Robertson Small Hotel is an oasis of calm, serenity and cool styling. I had to physically restrain myself from diving (dream on) into the pool that lies adjacent to the suites as we arrived at the restaurant. Our table overlooked the pool area but luckily the menu was enough to take my mind off of that view.

The menu is typically Reuben. For starters we chose the water, summer & sweet melon salad with poppy-seed dressing, light & refreshing. The marinated mixed tomato, artichoke salad, olive caramel, deep-fried boconccini, pesto, tomato chutney. The deep-fried boconccini mozzarella balls were beautiful (must try at home soon) and came with the best tomatoes I’ve had for a long time. The Washer Up had the double baked gruyere souffle, waldorf salad, raisin puree, vanilla citrus vinaigrette. The souffle was light and flavourful, excellent with the sweet raisin puree which I recreated to go with this tart.

The main courses that lead me to this recipe came from both restaurants. Goat’s cheese ravioli, yellow pepper essence, pine nuts, confit tomato, spinach and olives from The Robertson and Butternut Ravioli, melting goat’s cheese mousse, pine nuts, tomato, yellow pepper essence from Reuben’s in Franschhoek. Mine is a mash-up of both.

Oh, and the desserts are to die for. Bon Courage white muskadel creme brulee, poached plum, plum ice cream.  Heaven.

Vanilla Panna Cotta, lemon thyme poached peaches, apricot sorbet, enough said.

Affogato: vanilla ice cream, Klipdrift gold brandy, hazelnuts, hot espresso shot. I’m going to try this at home but with frangelico (hazelnut liqueur) next time

The thing about Reuben’s food is the flavour. Every dish has a small amount of chilli in it. You don’t really notice the heat it just enhances all the other flavours. I love it. Oh, I forgot about the side dishes they do a Parmesan Truffle Oil Mash which is the most comfortingly addictive thing I have ever tasted. I didn’t get a picture because we ate it too fast.

This is my version of a Reuben dish. I made a wholemeal pasta dough with spelt flour rather than 00 flour. It actually worked really well. I’ve had disasters with wholemeal pasta before but the spelt flour seemed to be better. I did leave the dough in the fridge to rest overnight as well though. This may have helped it firm up more.

I contacted Reuben’s for the recipes and they, very kindly, sent me  a few different ones. The mushroom filling is from one dish (I added the goat’s cheese) and the Cape Malay butternut sauce is from a completely different dish. It may sound odd but it all balances out well and tastes great. The only thing I may do differently next time is trim some of the “skirt” of the raviolis (above) so that there isn’t so much double layer dough, or even use more filling to reach nearer the edges.

The confit tomatoes are intense little balls of flavour that burst in your mouth. I will definitely make these again, for pasta or salads or anything really. You may think life is too short to peel cherry tomatoes and I do kind of agree with you but, it means they soak up all of the garlicky herb oil they are soaked in. You could just saute them in a pan to save time.

Mushroom Goat Cheese Ravioli

Serves 2, vegetarian. Adapted from the Reuben’s recipe

  • 200 gr ’00’ flour (I used spelt flour)
  • 2 large eggs

Mix together in a processor until it forms a dough. Bring together, knead for a minute, wrap in cling film and rest in the fridge for at least 2 hours. I left mine overnight.

  • 12 chestnut (or mixed) mushrooms, finely chopped
  • 1 small sprig rosemary, finely chopped
  • 2 tsp soy sauce + 1 tsp sugar (or 2 tsp kecap manis)
  • 2 tsp Worcester sauce
  • about 30 gr goat cheese, cubed
  • 1 egg, beaten for sealing raviolis

Heat 1 tbsp olive oil in  a pan over a medium high heat and cook the mushrooms and rosemary for a minute. Add the soy, sugar and Worcester sauce and saute until the mushrooms are dark, soft and the liquid has all been absorbed. Leave to cool completely before filling the raviolis.

Roll out the pasta dough, on a well floured surface with a rolling-pin or pasta machine until 1mm thin. Cut out circles about 7cm in diameter. Take a tablespoon of the (cooled) mushroom filling and place on one side of the circle. Top with a piece of goat cheese. Brush the edges with the beaten egg and fold it over to cover the filling. Press down around the filling to get rid of any air bubbles and make sure the edges are sealed and there are no holes in the dough. You can cut off some of the excess skirt of the ravioli if you think there is too much. Place on a tray on a piece of baking paper until ready to cook. Store in the fridge if necessary.

To cook: carefully lower them into a large pan of salted, boiling water and cook for about 3 minutes. They should float and look softer. Drain and serve immediately with your choice of sauce.

Garlic & Herb Confit Tomatoes

Serves 2, vegan, gluten-free

  • about 175 gr cherry tomatoes
  • 25 ml white balsamic vinegar (or apple cider vinegar)
  • 100 ml olive oil
  • 1 clove garlic, sliced finely
  • 1 shallot, sliced finely
  • 1 tbsp finely chopped parsley
  • 1 small sprig fresh rosemary leaves, finely chopped
  • a few sprigs of fresh thyme leaves, finely chopped
  • sea salt & black pepper

Put a cross in the bottom of each tomato, put in a bowl and pour over boiling water till covered. Leave for 20-30 seconds, drain and then shock in iced water for 30 seconds. Peel immediately.

Warm the oil, vinegar, herbs, garlic and shallot over a medium heat for 3 minutes. Pour this over the peeled tomatoes and leave for at least two hours at room temperature before serving. Reheat in a pan with some of the oil. Season with sea salt & black pepper just before serving.

Cape Malay Butternut Squash Sauce/Soup

This makes a lot of sauce so I used it as a soup for lunch the next day as well.

  • 600 ml veg stock
  • 1 tbsp Cape Malay spice mix (see my recipe here)
  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 celery leaves & tops, chopped
  • 750 ml grated butternut squash
  • 400 ml milk/cream (I used oat milk)
  • 1 tsp palm sugar/brown sugar
  •  a squeeze of fresh lemon
  • 1 tin (400 ml) coconut milk (optional)
  • salt to taste

Put the stock, squash, Malay spices, onion, garlic and celery leaves in a large pan and bring to the boil. Lower the heat slightly and cook for about 10 minutes until the squash is soft. Add the milk, season with the salt, sugar and bring to the boil again. Cook for a few minutes to reduce slightly.

Remove from the heat and carefully blend with a stick blender until smooth. You can serve as it is or add a tin of coconut milk to make it more soupy. Finish with a squeeze of lemon and taste for seasoning.

I used a potato peeler to make some courgette ribbons which I heated through with the tomatoes and toasted off some pine nuts. Some baby basil leaves and fresh rocket look pretty for a garnish too.

For more information about Reuben’s restaurants and The Small Hotel visit their website here


Cape Malay Sweet Potato Samosas, Spiced Apple Chutney, Curried Mayonnaise

14 Mar

This recipe is inspired by a meal we had at Apprentice in Stellenbosch. Apprentice is a restaurant owned by the Institute of Culinary Arts. All the staff, kitchen and front of house, are students from the institute serving a six month placement.

The Head Chef Hylton is a former graduate from the institute and he trains and watches over the trainees. Two of the chefs in the Top Ten restaurants of South Africa are graduates of this scheme including the winner of the award for best chef 2011/2012 Peter Tempelhoff.

We went for lunch and ordered the Tapas plate, the Greek Salad and the Roasted Vegetable Wrap. Every dish was full of flavour and well executed. Hylton was very keen to inform us that the evening menu is far more “fine dining” so he bought us an example of that menu. The Beetroot Tart came with a dukkah spiced goat’s cheese and honeycomb crumble. Really lovely. The lunch menu is more casual but no less enjoyable. They also open in the morning with a very popular breakfast menu.

Part of the tapas plate was a delicious sweet potato samosa that I was very keen to recreate at home. They make their own Cape Malay curry powder which makes a real difference to the flavour. I managed to get the recipe for both the samosas and the curry powder so now I have always got some to add to any vegetable curry or chutney that I make. I recommend that you have a go at it too.

I used a double layer of filo pastry cut into 9/10 cm strips (above) to make these. You could also use spring roll wrappers, see my tutorial here. I brushed them with olive oil and baked them rather than deep-frying but it’s up to you. The apple chutney is sweet and sticky like a spicy jam and I also made a curry mayonnaise (the yellow stripe) to go with it, made with the Cape Malay curry powder.

Sweet Potato Samosas with Apple Chutney & Curry Mayonnaise

Makes 12-15 depending size, vegetarian. Adapted from The Apprentice recipe

For the Cape Malay Curry Powder:

  • 1 tbsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp dried chilli flakes
  • 1 tsp chilli powder
  • 1 tsp fenugreek seeds
  • 1 tsp black peppercorns
  • 1 tbsp turmeric
  • 18 curry leaves (optional)

Roast the whole spices in a dry pan for a minute until fragrant. Grind to a fine powder then add the powdered spices and curry leaves if using. Store in an airtight container.

For the samosas:

Prep time: 45 mins Cooking Time: 15 mins

  • 1 large sweet potato (about 350 gr), peeled & cut into 1/2-1 cm cubes
  • 1 tsp Cape Malay curry powder (see above)
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • a pinch of dried chilli flakes
  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp minced ginger
  • 1/2 tsp palm sugar or brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 cardamom pod, bashed
  • 1 tbsp olive oil
  • a handful of fresh coriander, chopped
  • 1 pack filo pastry sheets, defrosted
  • 1 egg & a splash milk, beaten, to stick samosas
  • olive oil for brushing

Preheat oven to 200 C and line a baking tray with baking paper.

Mix all of the ingredients apart from the fresh coriander together and spread out in one layer on the baking tray. Bake until soft about 10-15 minutes. Leave to cool. Remove bay leaf, cardamom pod and taste. Stir through the fresh coriander. Mash slightly to create a chunky mass.

Unroll the filo, remove two layers and cover the rest with a tea towel to stop it drying out. Cut the double layer into 9 or 10 cm strips.

Take a heaped teaspoon of the sweet potato mix and lay it in a triangle shape at the bottom of the strip on the right hand side. See the pictures above. Brush the edges with the egg wash then fold the left hand side of the pastry over the filling to create the triangle.

Brush around the edges with egg wash again and fold the whole triangle up along the long edge. Brush with egg wash again and fold the triangle over to the left. Keep folding until you have reached the top and run out of pastry.

Put the folded samosa on a lined baking tray, brush the top with olive oil and continue to make samosas until you run out of filling.

Bake at 200 C for 10-15 minutes until golden and crispy.

For the Spiced Apple Chutney:

Prep time: 10 mins Cooking time: 25 mins

  • 1 large apple, (200 gr) peeled, cored & chopped
  • 1/2 tsp salt
  • 1 medium tomato, chopped
  • 1/2 onion, chopped
  • 25 gr sultanas/raisins
  • 1/2 orange, zested & juiced
  • 50 gr brown (or raw) sugar
  • 1 tsp Cape Malay curry powder (see above)
  • 1 tsp minced ginger
  • 50 ml cider vinegar

Add all the ingredients except the apples to a large frying pan, bring to the boil then lower the heat and simmer for about 10 minutes until the onions are tender. Add in the apples and cook for another 20 minutes or the apples are soft and the mix has reduced and thickened and is sticky.

Blend it with a stick blender until jammy but still a bit chunky.

For the Curried Mayonnaise:

  • 2 tbsp Cape Malay curry powder (see above)
  • 2 tsp olive oil
  • a pinch of salt
  • 4 tbsp mayonnaise

In a bowl, mix together the curry powder and olive oil to a paste. Add the mayonnaise and mix vigorously until combined. If it splits add more mayo. Season with a pinch of salt & taste.

Serve the hot samosas with the apple chutney, some curry mayo and sprinkle with some more fresh coriander.

At the Institute of Culinary Arts they cultivate chefs who breathe inspiration and innovation into the culinary world. The hospitality industry is experiencing record growth and South Africa is leading the way. Food is being taken a lot more seriously and there is also a growing public interest in quality ingredients and local flavours and cuisines. The concept of giving young chefs the opportunity to learn and grow in a business enviromment is obviously a very succesful one. For more information visit their website here.

Butternut Squash and Chickpea Cakes with salsa, raita and red onion maramalade

2 Mar

It’s so good to be back in the kitchen after three weeks of eating out every day. The first recipe inspired by our trip to South Africa is for these beautiful Butternut and Chickpea Cakes that we enjoyed at Ile de Pain in Knysna. You can read my review of this fantastic place here.

Light, spicy and delicious they are fantastic with the trio of sauces. The spicy tomato and chilli salsa, the cool and creamy cucumber and coriander raita and the sweet red onion maramalade. They all compliment each other so well to create a perfectly well balanced combination of flavours that really dance in your mouth.

You can use any sweet fruit chutney you have knocking around instead of the marmalade if you don’t have the patience, time or inclination to make you own. But if you do have the time it is a great thing to have in your fridge. Serve it with any burgers or patties, with a grilled goat’s cheese salad or transform a cheese sandwich into a gourmet experience by topping it with a spoonful of red onion marmalade and a handful of rocket or watercress leaves.

Butternut Squash and Chickpea Cakes Recipe
Serves 4 (12 patties), vegetarian, gluten-free, dairy-free. Adapted from the Ile de Pain recipe.
Prep Time: 30 mins (plus 1 hr in the fridge if possible) Cooking Time: 10 mins

400 gr butternut squash, peeled & cut into 1-2 cm cubes
1 tbsp palm sugar (or brown sugar)
1/4 tsp cinnamon
1 tbsp olive oil

1 tin/jar (400 gr) cooked chickpeas, rinsed & drained
40 gr (1/3 cup) polenta/cornmeal (or breadcrumbs) plus extra for coating
1 tbsp garam masala
2 tsp ground cumin
1 tbsp finely chopped garlic (about 3 cloves)
1 tbsp fresh lemon juice
1 egg
a handful of fresh coriander, chopped
2 tsp salt
1/2 tsp black pepper
1/4-1/2 tsp cayenne pepper

Preheat the oven to 190 C and line a baking tray with baking paper. Tip the squash cubes onto the tray and drizzle with the olive oil. Mix the cinnamon and sugar together and sprinkle it over the squash. Toss it all together with your hands so it is evenly coated. Roast for 15-20 minutes until golden and soft when pierced with a knife.

Meanwhile, put the rest of the ingredients in a large bowl then tip the cooked squash into the bowl as well. Mix everything together well with your hands, squishing the squash and chickpeas to create a mushy but still a bit chunky mixture. Squish until the mixture comes together and holds it’s shape.

At this point you can cover the surface of the mixture directly with cling film and refrigerate for an hour or until needed. It will firm up in the fridge and be easier to work with but you can make them straight away if you can’t wait. Meanwhile make the sauces (see recipes below).

Divide and shape the mixture into 12 equal patties (about 60 gr. each). Pour some polenta (or breadcrumbs) onto a large flat plate and lightly dip the patties into the polenta on each side as well as rolling the sides in it too.

Heat about 1/2 cm of olive oil in a frying pan until hot then turn it down to medium and cook the patties for 4-5 minutes on each side until golden and crispy.

Serve immediately with the trio of sauces and some salad leaves.

Red Onion Marmalade Recipe
Makes 1 big jar (about 500 ml), vegan, gluten-free.
Prep Time: 10 mins Cooking Time: 90 mins

1.25 kg red onions, peeled, halved and thinly sliced
65 gr raw cane sugar (or white sugar)
185 gr brown sugar
280 ml cider vinegar
1 tsp salt
1/2 tsp black pepper
a few sprigs of fresh thyme, leaves removed and chopped

Put the onions in a large pan on a low heat, stir occasionally and cook gently for 30-40 minutes until soft.

Add the sugars and cook for another 10 minutes.

Add the vinegar and cook, stirring occasionally until thick and jammy (about 45 mins).

Stir in the salt, pepper and thyme and spoon into sterilised jars. Leave to cool then store in the fridge.

Cucumber, Coriander & Lemon Raita
Serves 4, vegetarian, gluten-free. The Washer Up’s recipe.

Prep Time: 5 mins

250 ml Greek yoghurt (2 pots)
about 10 cm cucumber cucumber, deseeded & finely chopped
1 small clove garlic, finely grated (or to taste)
4 tbsp finely chopped coriander
the juice of 1/2 a lemon
salt & black pepper to taste

Mix all the ingredients together in a small bowl and taste. Adjust salt & lemon juice as necessary.

Tomato & Chilli Salsa
Serves 4, vegan, gluten-free. The Washer Up’s recipe.

Prep time: 5 mins
2 small tomatoes, deseeded and finely chopped
1/2-1 chilli, finely chopped (depending on you and the chilli)
2 spring onions, green & white parts, finely chopped
2 or 3 tbsp olive oil
a squeeze of lemon juice
salt & black pepper

Mix everything together in a bowl and taste. Adjust seasoning as required.

I hope you enjoy these as much as we did, they’re really good, thanks Ile de Pain!


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