11 May Pea soup with oxtail croquette
Pea soup, oxtail croquette, crispy bacon, truffle vinaigrette and quail egg
Makes 8 portions
For the pea soup
- 1 packet dried spilt peas
- 1 onion grated
- 1 potato grated
- 1 carrot grated
- 10 rashers streaky bacon
Place all the ingredients in a large pot and cover with water ( there is no need to sauté anything beforehand). As the soup cooks you will see it will start to thicken, at this stage you can add more water. Cook the soup on low heat for about three hours or until the split peas have disintegrated.
At this stage the soup is ready, using a hand blander, blend everything until very smooth. If you like the soup with some texture, leave it as it is. Otherwise you can strain the soup through a sieve for a more velvety texture. Remember this soup loves black pepper so don’t be shy.
For the oxtail croquettes
This depends on the size and shape of your croquettes.
- 2kg oxtail pieces
- 1 onion chopped
- 1 carrot chopped
- 2 celery sticks
- 1 head of garlic bruised
- 1 bottle of red wine
- 1 bunch thyme
- 2 stalks rosemary
Place all the ingredients in a roasting tray and cover with the red wine. I like to add everything raw so that there is no flavour loss. Everything will roast together and nothing gets left behind.
Roast for 5 hours of until you can see the meat falling off the bone. Strain the liquid and place it in the fridge. As the liquid is cooling, pick all the meat off the bones, discarding the fat. When you see the fat solidify on the liquid in the fridge skim it off and discard. Reduce the liquid by half and then add the meat. It should resemble a very thick stew. Check the seasoning but be careful with the salt.
Place the mixture in a flat tray and set in the fridge. When it is set, cut into you desired shape and size. Crumb the croquettes: roll in flour, then in whisked eggs and then in bread crumbs. Deep fry the croquettes until golden brown. This is also great as a snack with some strong Dijon mustard.
For the crispy bacon
You will need two flat roasting trays that fit perfectly into each other. Brush the bottom tray with some oil and place the streaky bacon on the tray. Press the top tray onto the bacon and roast at 160 degrees in the oven. It’s difficult to give a time but I usually go by: if you can smell it its ready. But you can check the bacon every 15 minutes.
For the truffle vinaigrette
Again this is up to you how sweet or how sour you like your vinaigrette, but here is my basic recipe:
- Dijon mustard
- White wine vinegar
- Truffle oil
- Canola oil
Whisk together the Dijon, white wine vinegar and honey, then your truffle oil. Now you slowly add the canola oil while whisking. You can make more than what you need for the dish and keep it in the fridge. It’s great for any salad and for any cold fish dish in the summer. It will even works for a roasted beetroot salad.
By Glen Carlou Executive Chef Johan Stander