We’re back in the kitchen with Nathan for Episode 3! This time, he’s keeping things simple, real, and full of flavour. Whether you’re a seasoned home cook or just figuring things out, Nathan’s here to guide you step-by-step with a recipe that’s easy to follow and seriously delicious. Let’s get cooking!
Coffee jus
1 onion
1 carrot
1 stick celery
1 leek
1 cloves garlic
3 sprigs thyme
1L chicken stock
250ml port base/ 2nd stage beef stock
2 tbsp Coffee beans
250ml medium sherry
Confit beetroot
500ml canola oil
small handful thyme
crush garlic
clean beetroot
Pap fondant
200g maize pap
1L milk
1 handful thyme
salt
Beetroot reduction
100ml red wine
50ml white vinegar
300ml beetroot juiced
1 tbs glucose
Fried kale
clean kale
Other garnish:
Sour cream roche
Microplane Coffee beans.
Place the coffee beans and medium sherry in a small pot allow to reduce by half and keep aside.
Heat a bit of oil in a pan get a light golden colour on the veg then add garlic and thyme.
Deglaze with the Coffee beans and medium sherry.
Add the stocks and allow to simmer for 1 hour or till it reach jus consistency. Strain and cool it down.
Heat oil up not too hot then add the cleaned beetroot and garlic, thyme.
Confit in oven at 160c for 30 minutes.
Once done allow to slightly cool then rub the skin off with a damp cloth.
Place milk and thyme in a pot and allow to infuse for 30min. Then strain.
Pour half the milk in a pot then add the pap and salt while whisking to prevent lumps.
Then allow to cook with a pot lid on a very low heat whisking every 3-5 minutes.
Once cooked and stiff place it into a tray with paper and press with another tray on top. Cool it over night.
Portion and coat in pap.
Ready to fry at 140c.
Reduce the red wine and vinegar first then add the beetroot juice and glucose and bring it down to a glaze.
Place in dehydrator.
