{"id":22087,"date":"2015-12-10T12:11:41","date_gmt":"2015-12-10T12:11:41","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=22087"},"modified":"2016-01-20T12:13:54","modified_gmt":"2016-01-20T12:13:54","slug":"seasonal-recipe-chef-christiaan-campbell","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/seasonal-recipe-chef-christiaan-campbell\/","title":{"rendered":"Seasonal Recipe with Chef Christiaan Campbell"},"content":{"rendered":"

\"Reliance<\/a>
\nExecutive Chef of The Werf Restaurant,\u00a0Christiaan Campbell<\/a>,<\/strong> shares a seasonal salad recipe with us, using ingredients picked fresh from The Werf Garden<\/a><\/strong> at Boschendal Wine Estate<\/a><\/strong>.<\/p>\n

Radish and Kefir Cream Salad<\/strong><\/h3>\n

A light, refreshing salad that is the perfect, palate cleansing way to start a meal.<\/p>\n

Serves: <\/strong>4
\nDifficulty:<\/strong> moderate
\nPreparation Time: <\/strong>15 minutes + overnight culture and freezing time<\/p>\n

Kefir Cream
\n<\/strong>2 Tbsp (30 ml) finished\u00a0milk kefir\u00a0
\n<\/strong>1 C (250 ml) heavy cream, pasteurised or raw (avoid ultra-pasteurised)<\/p>\n

(Foodie Fact:<\/strong> Kefir is a cultured, fermented milk product, high in probiotics and nutrients. Besides being tasty, it is very beneficial for gut health.)<\/p>\n

Dill Ice
\n<\/strong>200 g fresh dill
\n<\/strong>\u00bd English cucumber
\n<\/strong>2 tsp (10 ml) glucose
\n1 Tbsp (15 ml) lemon juice<\/p>\n

Radish Salad<\/strong>
\n12 radishes
\n2-3 handful of mixed rocket and beetroot leaves (or your preference)
\nlemon-flavoured olive oil<\/p>\n

picked chive flowers, for garnish<\/p>\n

Kefir Cream<\/strong>
\nPlace the kefir starter in the cream and culture at room temperature for 12-48 hours, or until the desired consistency and taste is achieved.<\/p>\n

Dill Ice<\/strong>
\nUse a juicer to juice the cucumber and all the dill.<\/p>\n

Take a quarter of this liquid and warm slightly, just enough to dissolve the glucose. Add the glucose and stir to dissolve. Once dissolved, cool this liquid over an ice bath and then mix with the rest of the dill and cucumber juice.<\/p>\n

Add the lemon juice; mix to combine and then place the mixture in the freezer<\/p>\n

Radish Salad
\n<\/strong>Prepare the radishes three ways \u00ad\u2013 thinly sliced some, cut some in half and slice some lengthways. Account for approximately 3 radishes per plate, sliced differently for aesthitic purposes.<\/p>\n

Dress the salad leaves with a drizzle of the lemon flavoured olive oil.<\/p>\n

To Assemble
\n<\/strong>Drop the kefir cream in rustic dollops on each\u00a0serving plate.<\/p>\n

Arrange the dressed salad leaves on each\u00a0plate.<\/p>\n

Creatively arrange the differently sliced radishes in amongst the mixed leaves.<\/p>\n

To finish, use a fork to scrape the frozen dill sorbet to form a slushy granita, which can then be spooned gently onto each\u00a0plate<\/p>\n

Finally add some picked chive flowers and serve.<\/p>\n

\"Christiaan-Campbell\"<\/a>

Executive Chef of The Werf restaurant Christiaan Campbell<\/p><\/div>\n

Read more about the Boschendal Werf Food Garden here!<\/strong><\/a><\/p>\n

Delicious\u00a0produce is grown\u00a0in healthy, living soil. #Harvesttotable series brought to you by\u00a0Reliance Compost<\/a>.<\/em>\"Reliance<\/a><\/h4>\n","protected":false},"excerpt":{"rendered":"

Executive Chef of The Werf Restaurant,\u00a0Christiaan Campbell, shares a seasonal salad recipe with us, using ingredients picked fresh from The Werf Garden at Boschendal Wine Estate. Radish and Kefir Cream Salad A light, refreshing salad that is the perfect, palate cleansing way to start a meal. Serves: 4 Difficulty: moderate Preparation Time: 15 minutes + overnight culture and freezing time Kefir Cream 2 Tbsp (30 ml) finished\u00a0milk kefir\u00a0 1 C (250 ml) heavy cream, pasteurised or raw (avoid ultra-pasteurised) (Foodie […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4582,4098],"tags":[],"class_list":["post-22087","post","type-post","status-publish","format-standard","hentry","category-brand-page","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/22087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=22087"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/22087\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=22087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=22087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=22087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}