Steamed waterblommetjies with watercress Bearnaise sauce

We love local. And what could be more local than fresh Waterblommetjies? So feast your mouths on this unique Cape delicacy, featured in Francois Ferreira’s new book Occasions. Featuring meals for special occasions, this cookbook also includes signature recipes by Francois’ close friends. Our tip? Use fresh waterblommetjies during season (June to November). Alternatively use tinned waterblommetjies. Tastes almost as good. Enjoy!

Ingredients: Waterblommetjies: 500 g young waterblommetjies | salt Watercress Bearnaise sauce: 1 leek (chopped) | 30 ml tarragon vinegar | 4 crushed peppercorns | 3 egg yolks | 500 g butter (melted) | 5 ml lemon juice | 80 g fresh watercress (chopped) | salt and freshly ground black pepper to taste

Instructions: Sauce Put the leek, vinegar and peppercorns into a saucepan, reduce by half, strain through a sieve and cool. Add the vinegar mixture to the egg yolks and whisk over double boiler. When foamy, remove from the heat and slowly add the melted butter while whisking continuously. Add the lemon juice and chopped watercress, adjust the seasoning and set aside. Waterblommetjies Soak the waterblommetjies in strong salted water for about 30 minutes. Remove and refresh under cold running water. Steam the waterblommetjies for 10 – 15 minutes, remove and cool to room temperature. The waterblommetjies must be al dente and not overcooked. Place the waterblommetjies on a serving platter, spoon the sauce over and serve.

We’re giving away a copy of Occasions by Human & Rousseau to a lucky DECO reader. Simply tell us: What’s your favourite local ingredient?

 

 

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