Gastronomixs

South African groats, buchu, Chaams chicken, and pumpkin in a Wonderbag

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.

South African groats, buchu, Chaams chicken, and pumpkin in a Wonderbag

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Ingredients

100

g

thinly sliced roasted chicken breasts (per person)

 

 

salt

 

 

olive oil

180

g

Beluga lentils

180

g

barley

180

g

millet

180

g

sorghum or spelt

200

g

pumpkin, finely diced (brunoise)

 

 

mustard leaves

 

 

buckwheat popcorn

1

 

medium onion, diced

50

g

butter

150

ml

cream

200

g

spinach

 

 

pinch of salt

 

 

pinch of buchu powder

Preparation method: groats
  • Cook separately in salted water until al dente.
  • If cooking in a Wonderbag, bring the grains individually to the boil in salted water. Put the lid on the pan and place the whole pan inside the Wonderbag.
  • Close it up with the little pillow and pull the strings tight around it so the whole pan is covered by the Wonderbag.
  • Each grain should be cooked within 1 to 1½ hours. Remove from the Wonderbag and mix all the grains together.
Preparation method: spinach and onion purée
  • Sweat the onions in the butter.
  • Season with salt.
  • Add the cream and cook until the onion is soft. Blanch the spinach in salted boiling water. Add to the onion cream, blend, and pass through a sieve.
  • Add buchu powder.
Preparation method: whole Chaams chicken from the rotisserie
  • Pick the meat off the roasted thigh bones and break it up into fine strands. Slowly fry in olive oil until golden and crispy. Season with salt.
Preparation method: pumpkin
  • Pan-fry the pumpkin in butter until al dente. Season with salt and drain on absorbent paper.
Finishing and presentation
  • Heat the grains in a little vegetable stock. Add the purée and fold through. Add the pumpkin and adjust seasoning.
  • Place the grains in a small cocotte and place the sliced Chaams chicken on top.
  • Garnish with the crispy leg meat, buckwheat popcorn, and small mustard leaves.

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