• Lamb noisettes, rocket salad, apricot and rooibos tea foam, potato and baby marrow rosti, minted pea puree

    Contributed by

    Seline van der Wat

    MasterChef SA 2013 Top 3. Seline is a trained engineer who took over the cooking duties in her family at the age of 16. Seline loves desserts and cakes and is a visually creative cook, always tackling her dishes from a uniquely creative angle. Her talent in the kitchen is multi-faceted and broad.

    For the lamb noisettes:

    * Ingredients: * Equipment: Dish Towel

    For the potato and baby marrow rosti:

    * Ingredients: * Equipment: Dish towel, mixing bowl, spatula, pizza stone for Green Egg
    * Method: Mix the garlic salt and fresh thyme leaves into the mash. Roll into little balls and stuff a cube of the feta in the middle. Dip into the flour, then into the egg and then into the panko bread crumbs before frying for 4 minutes until brown.

    For the minted pea puree:

    * Ingredients: * Equipment: Small saucepan, stick blender, sieve, spatula, 2 mixing bowls.
    * Method: Sauté the onion and garlic in half of the butter. Add the peas, bicarb and spices and sauté off for 2 minutes. Add the stock and cook until the peas are totally cooked. Strain off most of the cooking liquid. Blend the peas and mint with the stick blender. Add the rest of the butter and then some of the cream as required for consistency reasons. Add a squeeze of lemon juice, salt and pepper. Strain through the sieve and set aside for plating.

    For the apricot and rooibos tea foam:

    * Ingredients: * Equipment: Stick blender, mixing bowl, tablespoon
    * Method: Combine ingredients in a mixing bowl. Agitate with the stick blender until all granules have disintegrated. Scoop the foam off the top and serve.

    For the rocket salad:

    * Ingredients: * Equipment: Mixing bowl Method: Combine in a mixing bowl

    For serving:

    * Ingredients: * Equipment: Circular serving plate, 2 Tablespoons

    To be made beforehand:


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