S2 EP12 – One Women Army


Express meal

Express Meal

Express meal: Beef Tartare, toast and sriracha mayo


    • Springbok loin, diced – 150g
    • 1 shallot – diced
    • 1 chilli, finely chopped
    • 1 tsp taragon mustard
    • 1 tbsp. capers – diced
    • 2 tbsps. cornichons – chopped
    • 1 tbsp. parsley – chopped
    • Tabasco to taste
    • 1 Tbsp tomato sauce
    • 2 tsp Worcestershire sauce
    • Olive oil
    • S & P
    • Hardboiled egg (10 minute boil)
    • Couple of quail eggs, olive oil
    • Grilled ciabatta
    • Cold butter

For the mayo:

  • 50ml mayo
  • 1 tbsp. crème fraiche
  • 1 tbsp. sriracha


  1. Finely chop the bavette.
  2. Mix with the shallot, chilli, capers, cornichons and parsley.
  3. Season with the tobasco, worcestershire sauce and tomato sauce.
  4. Grate in whole boiled egg.
  5. Top the grilled ciabatta with slivers of cold butter
  6. Heat a pan with a drizzle of olive oil and fry 2 quail eggs
  7. Mix mayo, crème fraiche and sriracha together.
  8. Serve with the tartare.

Recipe 1
Recipe 1

Recipe 1: Crab, avo, grapefruit and almond espume



  • 1 kg white crab meat
  • 1 red chilli – chopped
  • Juice of 3 lemons
  • 4 ripe avos – chopped
  • 4 breakfast radishes, mandolined
  • juice of 1 lemon
  • 4 fresh ruby grapefruit – peeled and segmented
  • 500ml almond milk
  • 200ml cream
  • 4 leaves gelatine – soaked
  • 1 cup flaked almonds – toasted to serve
  • 2 tsp curry powder
  • Edible flowers to serve



    • Peel the grapefruit, pop the peels into a pot. Place a sieve over the peels in the pot. Segment the grapefruit into the sieve to catch the juice. Squeeze out any juice left on the pith of the grapefruit.
    • Pick the crab meat on a metal tray. Dab to get rid of any excess moisture.
    • In sep bowl, add diced avo and dress with lemon juice
    • Place grapefruit segments onto kitchen towel to dry.
    • Strain grapefruit juice into a pan, reduce g/fruit juice by a third. Whisk in about 150ml olive oil to form an emulsion.
    • Decant into squeezie bottle for later.


  • Scald/heat milk and cream till steam visible. Do not boil.
  • Squeeze out gelatine sheets and stir into milk mixture.
  • Strain through a sieve and season with salt.
  • Decant 1/2 into espuma gun and decant the other half in a contianer and chill in fridge till set.


  • Drizzle grapefruit with olive oil and season with a light dusting of pepper
  • Add diced avocado to crab
  • Drizzle with olive oil
  • Add chopped parsley and curry powder
  • Serve with vinaigrette, scoop of almond jelly and grapefruit segments. Finish with radish segments, almond foam, toasted almond flakes and edible flowers.

Recipe 2
Recipe 1

Recipe 2: Line fish, roasted jerusalem artichoke with a salad of green beans, radish, shallot and egg vinigrette


  • Line fish – (120g per person = 1.5 kg fillet) – trimmed and portioned
  • 750g beans– topped, blanched and halved
  • 2 shallots – finely diced
  • 2 chillis, finely diced
  • 1 lemon, juice of
  • 1 Daikon radish – peeled and finely julienned
  • 1/2 cup Olive oil
  • Cup of toasted cashew nuts (WW chilli cashews)
  • 500g jerusalem artichokes
  • 100g butter
  • olive oil
  • juice of a lemon
  • Handful of dune spinach


  • Pour olive oil into large mixing bowl
  • Finely grate eggs into the olive oil
  • Add shallots and chilli
  • Season with lemon juice, stir well until emulsified.
  • Put aside until later
  • Blanche beans
  • Dice shallots


  • Get two pans nice and hot with olive oil and butter and add 2 onion quarters to each pan, Add the artichokes and let them colour, Season and pop in the oven to roast for about 30 minutes.
  • Peel and julienne Daikon
  • Add dressing to a bowl and add the daikon to the dressing, mix.
  • Slice beans in half, blanch and refresh in ice water
  • Toss through dressing
  • Heat 2 pans with olive oil
  • Pop 2 Kinglkip fillets into each pan
  • Cook for about 3 minutes on a side
  • When the artichokes come out of the oven, drizzle them with lemon juice
  • Add chopped cashew nuts to the salad. Heat fish and artichokes. Stir dune spinach through pan juices.
  • Plate and serve

Recipe 3
Recipe 1

Recipe 3: Prune Souffle

INGREDIENTS – makes at least 6 souffles

25g prune puree per souffle:

    • 250g pitted prunes
    • 1 cup boiling water

50 g creme patisserie per soufflé:

    • 1,5 litres milk
    • 312 g flour
    • 8 egg yolks
    • 188g butter – cold cubes

For the meringue:

  • 250 g egg whites
  • 400g caster sugar

Crème Patisserie

  • Warm milk in a large pot
  • Mix butter and flour in food processor until sea sand like
  • When the milk is warm whisk in the flour and butter and cook over a medium heat for 10 minutes whisking constantly
  • Remove from heat and whisk in the egg yolks, beat for 3 minutes then decant into container and set aside

Prune puree

  • To make puree; In a saucepan, cover prunes with boiling water,
  • Bring to a simmer, cook for about 15 minutes.
  • Puree and pass through a strainer.


  • Make meringue
  • Mix creme pat into prune paste
  • Mix 1/2 the meringue in
  • Fold the other half of the meringue in gently
  • Pour into buttered soufflé dishes
  • Bake at 180 for 13 minutes
  • Serve immediately