Gastronomixs

Baobab, coconut, macadamia, honeybush

This month's guest chef is Margot Janse, who originally comes from the Netherlands. Her restaurant in South Africa is one of the World's 50 Best Restaurants and has frequently been voted best restaurant in South Africa. Margot combines indigenous African ingredients such as baobab, bucha, and honeybush with classic dishes and, now and then, a typical Dutch product. Margot's dishes are light and modern, and all display a feminine touch. Not one to be content with playing it safe, Margo enjoys the rush she gets from improvising to create her best dishes. She believes it's not just about the combination of components but also about the reason behind them. Why use these particular components together? Each dish should tell a story and give your guest an incredible experience. According to Margot, unforgettable dishes always have an element of surprise and nostalgia. The dishes she shares with us this month are dishes she made as a guest chef at RIJKS, the restaurant of the Rijksmuseum in Amsterdam.

Creation by Margot Janse, The Tasting Room/Le Quartier Français, South Africa.

Photography: Jan Kees Steenman.

Baobab, coconut, macadamia, honeybush

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Ingredients

200

g

strained yoghurt

10

g

baobab powder

125

g

caster sugar

200

g

cake flour

30

g

cocoa powder

25

g

ground coffee

5

g

salt

100

g

melted butter

100

g

honey-caramelised macadamia nuts

10

g

baobab powder

100

g

honey-caramelised macadamia nuts

10

g

baobab powder

300

g

coconut milk

20

g

desiccated coconut

65

g

sugar

Preparation method: coconut ice cream
  • Place all the ingredients in a pan and bring to the boil. Cool down and place in an ice cream machine.
  • Keep frozen once churned.
Preparation method: caramelised macadamia nuts
  • Heat the nuts at 120°C for 5 minutes. Remove from the oven and, while still warm, dust with the baobab powder.
  • Leave to cool and keep in an airtight container.
Preparation method: honeybush butterscotch sauce
  • Place the cream and tea in a saucepan and bring to the boil.
  • Take off the heat and leave to infuse overnight. Strain the cream and discard the tea.
  • Place a saucepan over medium heat and place 2 tablespoons of the sugar in the pan. Once dissolved, add some more.
  • Repeat until all the sugar has been dissolved and the mixture becomes a deep caramel colour.
  • Stir with a wooden spoon. Take it off the heat and carefully add the butter and the cream.
Preparation method: chocolate soil
  • Preheat the oven to 160°C.
  • Mix the castor sugar, cake flour, cocoa powder, coffee, and salt in a mixing bowl.
  • Add the melted butter and work it through. Spread the mixture evenly on a baking tray and bake for 10 minutes.
  • Remove the tray from the oven and stir through. Repeat this four times and then leave to cool.
Preparation method: baobab strained yoghurt
  • Mix the strained yoghurt with the baobab and preferably leave overnight.
Finishing and presentation
  • Spread the baobab in thick blobs on the plate and sprinkle some of the chocolate soil and macadamia nuts around and over the strained yoghurt. Place two scoops of coconut ice cream on top and pour the warm sauce over it.

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