Recipe from Singita Boulders: Lasagne of Pea Puree & Calamari with Fennel Foam

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Recipe from Singita Boulders: Lasagne of Pea Puree & Calamari with Fennel Foam

When I eat something really delicious at a safari lodge, I ask if the chef is one of those generous souls who give away their recipes. This one from Singita Ebony & Boulders in Sabi Sand Reserve bordering Kruger Park is so sublime I ate it before I could take a picture.

 

Pasta

fresh lasagne sheets

 

Pea Puree:

1kg frozen peas

200g butter

75ml water

salt & pepper

 

Fennel Foam:

4 fennel bulbs

1l cream

3 egg yolks

100ml water

salt & pepper

 

Calamari:

5 small calamari per person

 

METHOD:

 

Calamari:

Season the calamari and oil lightly

Sear in hot pan for +-30 seconds (only 10 seconds for tentacles)

Add lemon and butter to finish

 

Pea Puree:

Melt butter with water and boil

Add defrosted peas and liquidize for 2 mins until smooth

Season to taste

 

Fennel Foam

Boil fennel in cream and reduce until a thickened consistency

Season to taste

Pass through a small sieve

Whisk egg yolks and water over head until it froths then scoop off bubbles and fold into sauce

 

To Finish:

Layer as follows: pea puree, lasagne, calamari, lasagne, pea puree, calamari then arrange fennel foam around the plate.

 

See other mentions of Singita Lodges here or go to their website.

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