Goes great with: Cormack HJC Syrah.

 

Beetroot and Mushroom Textures
 
INGREDIENTS:
 
For the Beetroot Puree:

  • Salt
  • 50 ml Olive Oil
  • 2 Beetroots

 

For the Golden Beetroot Pickled:

  • 1 bunch of golden baby beetroots
  • 50ml Water
  • 50ml Vinegar
  • 2 teaspoons Salt
  • 2 teaspoons Sugar

 

For the Diced Beetroot Blocks:

  • 2 Tablespoons Salt
  • 15ml Olive Oil
  • 2 Large Beetroots
  • Salt to taste

 

For the Candied Beetroot for Garnish:

  • 1 bunch of candied beets
  • Ice cold Water

 

METHOD:
 
For the Beetroot Puree:

  1. Boil the 2 Beetroots and peel them
  2. Place them in a blender and blend until you have a smooth texture
  3. Add the olive oil to give it a velvety texture
  4. Season with Salt

 

For the Golden Beetroot Pickled:

  1. Boil the golden baby beetroots until they are soft
  2. Now make the pickling liquid by pouring the water in the pot and add the salt, sugar and vinegar
  3. Bring to the boil
  4. Add the beetroots to the warm liquid to soak, allow the beets to absorb some of the liquid

 

For the Diced Beetroot Blocks:

  1. Pour water in a pot and add all of the salt
  2. Boil the beetroot in the salted water until it’s cooked
  3. Let them cool and peel off the skins
  4. Slice and cut into the desired blocks
  5. Toss the blocks in the olive oil and season to taste

 

For the Candied Beetroot for Garnish:

  1. Take the bunch of candied beets and slice it thinly as possible
  2. Place it in ice cold water to crisps it up
  3. Then paper towel dry them and serve as a garnish

 

Essence of Mushrooms
 
INGREDIENTS:
 

  1. Exotic mushrooms
  2. 1 punnet of mixed Asian mushrooms
  3. Butter
  4. Salt

 

METHOD:

  1. Place the butter in a frying pan, as it melts add in the mushrooms
  2. Sauté the mushrooms until lightly browned
  3. eason with Salt

 

Mushroom Tortellini
 
INGREDIENTS:
 

  1. Salt
  2. 200g Button Mushrooms
  3. 40g Butter
  4. Fresh Thyme

 

METHOD:

  1. Sauté the mushrooms in a pan with butter and add a few chopped sprigs of the thyme
  2. Place it in a blender and blend until it’s roughly chopped. Salt to taste
  3. Allow it to cool before using it as the filling

 

Homemade Pasta Dough
 
INGREDIENTS:
 

  1. 125gr flour
  2. 1 egg
  3. 5ml Olive Oil
  4. 30g Butter
  5. Salt

 

METHOD:

  1. Place the flour on the table top and make a well
  2. Add 1 egg, a little water, salt and olive oil
  3. Mix with your hands until the correct texture – It must be firm and not too soft
  4. If more water is needed, then add a little
  5. Knead for a few minutes and allow to rest for 30 min
  6. Roll through a pasta machine into sheets then you can cut out your desired shape and size
  7. Fill with the mushroom mix, Use water to seal the shape and fold into tortellini shape
  8. Place it on a floured tray, place the tortellini’s in boiling water for about 4 mins
  9. Remove and place in iced water to chill for a couple of minutes
  10. When ready, re-heat it in boiling water, in a stainless-steel bowl, and place a blob of butter in
  11. Salt to taste and toss the pasta in the mix and serve

 

Mushroom Powder

INGREDIENTS:

  1. 1 packet of dried mushrooms
  2. Salt

 

METHOD:

  1. Take the packet of dried mushrooms, add a pinch of salt and blend till it’s a fine powder
  2. Sprinkle over the completed dish as a garnish

 

Sautéed shitake mushrooms, scattered on the plate

INGREDIENTS:

  1. Parmesan Espuma1
  2. 200ml Cream
  3. 150g Skins of parmesan Cheese
  4. 100ml Mile
  5. Few sprigs Thyme
  6. Salt

 

METHOD:

  1. Place the milk and cream in a pot and add the leaves of thyme
  2. Simmer for 30 mins to extract flavour of the cheese
  3. Add seasoning, strain the melted skins off
  4. With a hand blender blend till light and fluffy, drizzle over the pasta when plated
  5. Scoop some of the foam off and use as garnish
  6. Garnish the whole dish with micro herbs

 

 

Hint: Venison Carpaccio can be purchased from DMC at the Woodmill next to the Goose Roasters in Stellenbosch.

More great Craig Cormack pairings with F&V wines are here.