Tag Archives: Knysna

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.

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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.

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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.

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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.

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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.

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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.

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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.

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

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Ile de Pan – a Knysna Epidemic

29 Feb

Arriving in Knysna on a quiet Tuesday morning and driving over the bridge to Thesen Island we wondered where all the people were. It looked like a bit of a ghost town to be honest. We wandered around for a while thinking that there had been some sort of viral epidemic that had claimed the lives of all the inhabitants overnight.

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Then we spotted Ile de Pain, our main reason for visiting Knysna. It was packed with people eating at the wooden tables or queueing to buy the fabulous bread and cakes. It was like the whole of the town and a fair few tourists were sharing in the joy that the the Ile de Pain experience brings.

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We had reservations for lunch and it was only 11 am. You have no idea how much I wish we had booked for breakfast too. I had to get a blow dry just to waste some time before lunch. We also had a look around a new boutique hotel called The Turbine which is a converted wood fired electricity power station. Its industrial past combines with chic comfortable design pieces to create a contemporary space with a relaxed vibe.

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But back to the food. We arrived at Ile de Pain hungry and excited. For lunch the vegetarian choices are excellent. I went for the Butternut Squash and Chickpea Cakes with tomato salsa, tzatziki and fruit chutney. The Washer Up ordered the Halloumi Bruschetta with rocket and a lemon caper vinaigrette. Other options that looked equally good were the Wild Mushroom Tart with roast tomatoes, leeks and a shitake mushroom pesto or The IDP Pissaldiere, a thin crust french style pizza topped with caramelised onions, mozzarella, olives and rocket.

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Both dishes were delicious. The squash & chickpeas cakes were light and spiced with cinnamon. Too often any cakes made with pureed chickpeas can be dense and heavy. The bruschetta was amazing – I can see why their Companio bread is so popular. It’s chewy, crunchy, airy and has fantastic flavour. The dressing was zingy to contrast with the salty Halloumi and the heirloom tomatoes and peppadew peppers were sweet and spicy.

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Stuffed as we were from cleaning our plates, I was still powerless to resist when they brought around a two tiered cake stand filled with all the different cakes and pastries they had on offer that day. The difficult thing was which ones to choose.

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We made our decisions though. A sticky, chewy walnut slice and a peach and blueberry cake.

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Both stunning…..

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They very cleverly put the lunch and breakfast menus on the same sheet so you get to see both. I couldn’t think of leaving Knysna without trying out the breakfasts too so we decided to come back the following day.

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I ordered the Green Envy, scrambled eggs, basil pesto, rocket and parmesan on wholegrain toast which was lovely but The Washer Up made me green with envy when his choice arrived at the table. “Como” is delicious steamed vegetables, mushrooms, poached egg and tomato shitake pesto. It has a slightly Asian flavour from the vegetables and is the best breakfast dish I have ever eaten. Yes I had to help him eat it, for research purposes only, you understand. The poached egg was perfect too.

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We were meeting up with my Dad on the next leg of our tour later that day so I thought it was only right that we buy some of the beautiful tarts as a gift. He has never been to Ile de Pain and loves a little cake with his afternoon coffee. We chose the Portuguese custard tarts Pasteis de Nata (pictured above) which also happen to be The Washer Up’s favourite, a creme brulee tart…..

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And a mini lemon and passion fruit meringue pie……

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They were all beautiful, even though everything got a little bit squashed in the box on the back seat of the car when my suitcase slid along the seat on a sharp bend. We saved them though. It was hard to chose a winner, but I think the custard tarts just made it. Not eggy or bouncy at all, just creamy and ever so slightly burnt, which is a good thing. And that pastry…..

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Ile de Pain is a must on any trip to Knysna or Plettenberg Bay. They only open for breakfast and lunch and you will want to try both. It gets very busy especially at weekends so make sure you book. You really wouldn’t want to miss out believe me, this place is special and so is the food.

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Oh and Liezie very kindly gave me the recipe for the Butternut & Chickpea Cakes so I will be making them soon. Watch this space…

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