Toffie Food Festival’s Secret Dinners (Part 2) – Ostrich Tartare With Roast Garlic And Caper Foam, Parmesan Soil And Deep-Fried Quail Egg In A Rock Salt Dome, Peanut Butter Creme Brulee With Shortbrea

Serves 8

Preparation: 30 minutes

Cooking: 15 minutes

Ostrich
Tartare With Roast Garlic And Caper Foam, Parmesan Soil And Deep-Fried Quail
Egg In A Rock Salt Dome

·        
Ostrich fillet 500 g, finely diced

·        
Horseradish cream 2T

·        
Sea salt and freshly ground black pepper, to
taste

·        
Quail eggs 8, poached, crumbed and deep-fried

·        
Microherbs, to garnish

For the salt domes:

·        
Fine salt 1 kg

·        
Free-range egg whites 4

For the Parmesan soil:

·        
Breadcrumbs 250 g

·        
Garlic 1 clove, crushed

·        
Italian parsley 1 t chopped

·        
Parmesan 1 T, grated

·        
Lemon 1, zested

For the roast garlic and caper foam:

·        
Garlic 2 bulbs, roasted

·        
Cream ½ cup

·        
Milk ½ cup

·        
Capers 1 T chopped

·        
White wine vinegar 1t

·        
Sea salt and freshly ground black pepper

·        
Soy lecithin 1t

1. Mix the ostrich, horseradish cream and
   seasoning. Roll into a cylinder, wrap in cling film and chill until ready
   to assemble.
2. To make the salt domes, preheat the oven
   to 100*C. Mix the salt and egg whites, using your hands to create a
   mortar-like consistency. Roll up a silicone baking mat and secure with
   string. Pack a thin layer of the mixture around the mat (do not cover the
   bottom surface of the mat). Using a knife, separate the mixture to form 8
   separate domes and neaten the edges. Bake for 10 minutes until set, but do
   not allow to color. Leave to cool on the mat.
3. To make the Parmesan soil, blend all the
   ingredients in a food processor. Spread on a baking tray and leave to dry
   out at room temperature.
4. To make the roast garlic and caper foam,
   bring the pulp from the roast garlic, cream, milk, capers, vinegar and
   seasoning to the boil in a saucepan. Remove from the heat and strain. Add
   the soy lecithin and foam with a hand blender just before serving.
5. To assemble, slice the ostrich tartare
   into eight equal portions, then place on serving plates with a deep-fried
   quail egg and a sprinkling of Parmesan soil. Spoon foam over one side of
   the tartare and cover with a salt dome. Garnish with micro herbs.

Fat-Conscious

Wine: Spier 21 Gables Pinotage2010

Peanut Butter Creme Brulee With Shortbread And Salted
Strawberries In Sugar Bells

Serves 8

Preparation: 30 minutes

Cooking: 30 minutes

Peanut
Butter Creme Brulee With Shortbread And Salted Strawberries In Sugar Bells

·        
Milk 1 cup

·        
Cream 1 cup

·        
Sugar 150g

·        
Ground cinnamon ½t

·        
Free-range egg yolks 6

·        
Peanut butter ½ cup

For the shortbread:

·        
Flour 90 g

·        
Salt a pinch

·        
Sugar 50g

·        
Butter 125 g

For the salted strawberries:

·        
Strawberries 125 g, roughly chopped

·        
Sugar 125 g

·        
Water 3 T

·        
Salt 1 T

·        
Agar 10 g

For the sugar bells:

Isomalt 1 kg

Water 1 T

1. Preheat the oven to 180*C. Heat the milk,
   cream, 75g sugar and the cinnamon in a saucepan over medium high heat
   until hot, but not boiling.
2. Whisk the egg yolks with a little of the
   cream mixture, then add the rest and whisk until smooth. Add the peanut
   butter and mix well.
3. Line an ovenproof dish with cling wrap.
   Pour the mixture into the lined dish, place it in a shallow baking pan and
   pour enough hot water into the pan to fill it halfway. Bake for 30
   minutes.
4. Remove from the oven and cool. Cut into 5
   x 5 cm squares using a warm knife.
5. To make the shortbread, preheat the oven
   to 180*C. Mix the flour with the salt and sugar. Rub the butter into the
   flour mixture. Roll out the dough to a thickness of 3 mm on a lightly
   floured surface, then chill for at least 30 minutes. Cut the dough into 5
   x 5 cm squares and bake for 20 to 25 minutes.
6. To make the salted strawberries, boil the
   strawberries, sugar, water and salt until syrupy. Whisk in the agar and
   leave to cool.
7. To make the sugar bells, melt the isomalt
   in a saucepan over a high heat until it turns amber in color. Pour it into
   a metal ring on a silicone mat. Allow to cool slightly, then pull the ring
   upwards while blowing into the center to create a tube of the desired
   length. Cut the sugar bell from the ring using a hot knife.
8. To assemble, drizzle the salted
   strawberries onto a serving plate, top with the crème brute and a
   shortbread biscuit and cover with a sugar bell.

Wine: Spier Methode Cap Classique 2010