Pairing Waterblommetjies with Chenin Blanc

Since the launch of the 2017 Creation Cool-Climate Chenin Blanc (the first Chenin to be grown and made in the Hemel-en-Aarde) the demand for this limited edition wine has soared. Inspired by the purity and remarkable complexity of the wine, Creation Chef Francois Hugo has created his delightful starter of Open Ravioli Waterblommetjies, Roast Tomatoes, Citrus Cream, Coconut Shavings, ‘Suurinkies’ and Lemon Verbena. The fresh crispness of the waterblommetjies, the sorrel and the lemon verbena complements the fresh quince and apple flavours in the wine. The roasted tomato echoes the tomato leaf aroma while the coconut shavings pick up on the coconut smoothness of the wine. All in all a magnificent match.

Open Ravioli Waterblommetjies, Roast Tomatoes, Citrus Cream, Coconut Shavings, ‘Suurinkies’ and Lemon Verbena Recipe

Ingredients

  • 12 wonton sheets
  • 480 g waterblommetjies (80 g per portion)
  • 3 large tomatoes
  • 60 g coconut flakes
  • 60 g sorrel leaves (‘suurinkies’)
  • 200 ml orange juice
  • 50 ml Creation Cool-Climate Chenin Blanc
  • 100 g butter
  • 5 ml xanthan powder
  • 20 g lemon verbena
  • 5 g chopped lemon verbena
  • salt
  • 100 ml oil
  • 10 g butter
  • 1 lemon

Instructions

Waterblommetjies

  1. Cut off the tips of the stems.
  2. Cut the waterblommetjies lengthwise into bite size pieces.
  3. Boil in a pot of water for 45 minutes till al dente.
  4. Transfer the waterblommetjies to a bowl of ice water and strain when cooled down.
  5. Bring the waterblommetjie stock to the boil and blanch the wonton sheets in the waterblommetjie stock for 30 seconds.

Roasted Coconut Shavings

  1. Place the coconut shavings in a baking tray and roast in a preheated oven at 180° C for 5 minutes.
  2. Stir after 3 minutes and take care not to burn.

Roasted Tomatoes

  1. Slice the tomatoes into quarters and place in a baking tray, season with salt and drizzle with oil.
  2. Roast in a 180° C preheated oven for 45 minutes till roasted.

Citrus Cream

  1. Pour the Chenin into a pot and reduce by half.
  2. Add the orange juice, butter and xanthan.
  3. Then blitz with a stick blender till combined and creamy.

Garnish

  1. Pick the sorrel and lemon verbena and rinse under cold running water.
  2. Set aside for plating.

Plating

  1. Place one wonton sheet in the centre of each plate.
  2. Sear the waterblommetjies in some oil and add the 5 g chopped lemon verbena.
  3. Add 10 g butter and the juice of one lemon to the waterblommetjies.
  4. Place 80 g of waterblommetjies on top of each wonton sheet.
  5. Take 2 quarters of roasted tomato and place them on top of the waterblommetjies.
  6. Place the second wonton sheet on top.
  7. Drizzle 2 tablespoons orange cream over and around the ‘open ravioli’.
  8. Sprinkle with the roasted flaked coconut, lemon verbena and sorrel.