Tag Archives: Reuben Riffel

A Tasty New Year’s Day Lunch

SA’s top chefs inspire with Stone Fruit for the festive cheer

With New Year’s Day Lunch looming and if you’re stuck for some new ideas, why not incorporate some locally grown stone fruit into your holiday eating plans as created by celebrity chefs. Here is a fabulously divine, yet easy, three course menu and recipes from three of South Africa’s top chefs: Jenny Morris, Justin Bonello and Reuben Riffel.

A light and airy seafood starter, a crispy and delectable pork dish as a main and a peachy sweet treat to round it off perfectly.

This menu would be suitable for lunch or dinner and is bound to impress and delight your loved ones.

STARTER

Jenny Morris’ Prawn and Nectarine filled Vietnamese Spring Rolls

Makes 8

The filling

8 dried rice paper rounds

2 firm ripe nectarines diced

1tsp lime zest

3 tsp chopped mint

1tbls chopped fresh coriander

5 chopped basil leaves

1 chilli finely chopped

1 whole spring onion with tops chopped

1/2 English cucumber deseeded and cut into thin

match sticks

Shredded lettuce

Finely Shredded red cabbage

16 steamed tiger prawns halved lengthways

Dipping Sauce

1 tsp grated ginger

1 clove garlic finely chopped

½ cup rice vinegar

¼ cup boiling water

½ cup castor sugar

1 Tbs fish sauce

2 small chillies, chopped

1 Tbs chopped fresh coriander

1 tsp sesame oil

1Tbs finely diced fresh cucumber

Mix together the nectarines, lime zest, mint, coriander, basil, chilli and spring onion.

To make the spring rolls, place one rice paper at a time in a bowl of warm water to soften it slightly.

Remove to a flat surface and place a little of the nectarine mixture onto the centre of the rice paper,

top with a little shredded lettuce, then red cabbage and lay two prawn halves onto that.

Now fold in the sides of the rice paper and gently roll up nice and tight. Do the same with the

remaining rounds of rice paper. Pack onto tray with enough space between them so they don’t stick

together, and cover with a damp clean cloth. When you are ready to serve, slice the rolls in half

diagonally, place on a plate and serve with dipping sauce.

Make the dipping sauce first. Place the ginger, garlic, vinegar and water in a saucepan over

medium heat and add the sugar, stirring to dissolve. Bring to the boil and let it bubble away for a few

minutes. Remove from the heat and stir in the fish sauce and chillies. Stir in the chopped coriander,

sesame oil and diced cucumber too, when cool and set aside.

I sometimes make these with shredded duck breast, rare thinly sliced beef fillet, shredded

chicken breasts, or even leave out the meat and go vegetarian. If you can lay your hands on some

Vietnamese mint please add a leaf to your roll.

Tip: You can make these up to 2 hours ahead just cover them with a clean damp cloth to prevent them from drying out!

© Jenny Morris 2015 All rights reserved

 

MAIN

Justin Bonello’s Pork Belly & Plums

For the Belly

1.5 kg Free‐Range Pork Belly, skin scored

A decent glug of Olive Oil

A large pinch of Maldon Salt

Cracked Black Pepper to taste

For the Marinade

Big chunk of Ginger, grated

5 Garlic Cloves, crushed and chopped

5 tablespoons of Soya Sauce

3 tablespoons of Dry Sherry

2 tablespoons of Rice Wine Vinegar

Big squeeze of Honey

Juice of half an Orange

Start by mixing all the marinade ingredients

together, cover the belly liberally and marinate in

the fridge overnight, turning it a couple of times before you go to bed.

The next day, take the belly out of the fridge, allow to return to room temperature and preheat

your oven to 220°C. Next it’s time to get the belly into the oven. Shake the excess marinade off the belly, dry the skin side with paper towel and rub the top and underside

with olive oil, salt and pepper. Heat a large roasting pan in the oven and once hot, place the

pork skin side down and roast for about 15 minutes until the fat has caramelised (but be

careful not to burn it!) Next, flip the belly around, reduce the oven heat to 160°C. Sprinkle the top of

the belly with extra salt and slowly roast until you have beautiful crispy crackling.

For the Plum Sauce

Decent glug of Olive Oil

1 Red Onion, finely chopped

2 Garlic Cloves, crushed and chopped

1 Red Chilli, seeded and finely chopped

a big chunk of ginger, finely chopped

a pinch of Ground Coriander

1 Star Anise

100g Caster Sugar

2 handfuls of ripe Plums, quartered and pitted

Big splash of Soya Sauce

2 teaspoons of Fish Sauce

Small handul of coriander finely chopped

Check that the belly is crisping up in the oven, then about 20 minutes before you think it’s going

to be ready, start making the plum sauce. Heat the olive oil in a large pan over a high heat, then add

the onion, garlic, chilli, ginger, ground coriander and star anise. Once everything is sizzling away,

add the sugar and stir until the onions have caramelised. Next, add the plum quarters, reduce

the heat and simmer until the plums are soft –about 15 minutes. Take the onions and plum

mixture off the heat then add the soya sauce, fish sauce and chopped coriander. Pour into bowl and

allow to cool.

Serve the pork belly drizzled with the sauce and scattered with fresh coriander.

DESSERT

Reuben Riffel’s Peachy Pancakes with Ice Cream and Salted Caramel Sauce

Ingredients

4 South African peaches or nectarines, pitted and sliced

30g caster sugar

1tsp vanilla extract

125g plain flour

Pinch salt

2 medium eggs

250ml milk

1tbsp vegetable oil

Salted caramel sauce:

80g butter

80g light or dark muscovado sugar

80g golden syrup

Generous pinch sea salt flakes

Vanilla ice cream, to serve

  1. Put the sliced South African peaches or nectarines into a saucepan with the sugar, vanilla extract and 150ml water. Heat and simmer gently for 5‐6 minutes. Meanwhile, sift the flour and salt into a large bowl. Add the eggs and milk and beat with a wire whisk to make a smooth batter.
  1. Heat a small pancake pan or heavy‐based frying pan and add a few drops of oil. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip over to cook the other side. Cook 8 small pancakes altogether, adding a few drops of vegetable oil each time. Keep them in a warm place as you cook them.
  1. To make the salted caramel sauce, put the butter, muscovado sugar and syrup into a saucepan and heat gently until melted, then simmer for 1 minute. Remove from the heat and add the sea salt. Taste and check, adding a little more salt if needed. Serve the pancakes, topped with the peaches, scoops of ice cream and the salted caramel sauce.

For more amazing recipes made with our gorgeous stone fruits you can visit the Beautiful County, Beautiful Fruit website and be inspired.

Be sure to head over to our South African Stone Fruit Facebook page too.