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RECIPE DEVELOPED BY:

Marguerite Venter – ICA 3rd-year student, specialising in Product Development (NPD)

STYLING & PHOTOGRAPHY:

Jordan Farrell & Marilé du Plessis – ICA 3rd-year students, specialising in Media Communication

WINE PAIRING:

Otto Frielingsdorf – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination

Delheim Pinotage Rosé 2020

Buchu, Chakalaka Steak and Orzo Salad with Rooibos Sprinkle

Buchu and chakalaka are much-loved South African flavours that add the perfect twist to this rustic salad.

Serves 2

Difficulty: EASY, Preparation time: 20 minutes, Cooking time: 25 minutes

INGREDIENTS

BUCHU CHAKALAKA ORZO

10ml (2 tsp) canola oil
½ (50g) small onion, chopped
15ml (1 tbsp) buchu, finely chopped
½ tin (205g) chakalaka
250ml (1 cup) orzo, cooked

BEEF STRIPS

5ml (1 tsp) canola oil
5ml (1 tsp) buchu, finely chopped
5ml (1 tsp) salt
100g beef fillet, cut into strips

ROOIBOS SALAD SPRINKLE

30ml (2 tbsp) mixed nuts, roasted and chopped
5ml (1 tsp) buchu, finely chopped
5ml (1 tsp) rooibos tea leaves
5ml (1 tsp)) black sesame seeds
salt, to season

TO SERVE

80g baby salad mix
¼ (60g) cucumber, chopped

METHOD

For the Buchu chakalaka, heat the oil in a saucepan over medium heat. Add the onions and buchu and sauté for 2 minutes. Add the orzo and heat for 2 minutes.
For the beef strips, combine the buchu and salt. Heat a medium-sized pan over high heat. Season the strips with the Buchu salt and fry the beef strips in oil until browned. Set the strips aside.
For the rooibos salad sprinkle, combine all the ingredients in a small bowl.
To serve, arrange the baby salad mix on a serving platter and add the orzo chakalaka on top. Add the fillet strips, chopped cucumber and rooibos salad sprinkle.

TIP: The orzo chakalaka pasta is perfect for prepping ahead of time and can last in the fridge for up to 3 days.

WINE PAIRING: Delheim Pinotage Rosé 2020

RECIPE WRITE-UP

Buchu is a flowering plant native to the lower elevation mountains of western South Africa where it occurs in fynbos habitats. It is an evergreen shrub. There were eight bales of buchu noted to be on the Titanic on its inaugural, but tragic voyage, as it was (and still is) a popular ingredient for medicinal use.

Buchu tastes spicy, resembling a blend of rosemary and peppermint. It has a strong blackcurrant and minty aroma.

The beauty of South Africa was what inspired me to utilize indigenous plants and ingredients – buchu, chakalaka, rooibos, beef fillet – that are easily sourced and seasonal. The buchu is incorporated into the chakalaka and the salad sprinkle.

The minimal-waste approach motivated me to use the carrot and cucumber peels in the salad. Mango peel can also be used to tenderize the meat which is very interesting and useful.

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Buchu, Chakalaka Steak and Orzo Salad with Rooibos Sprinkle

Serves 2

Difficulty: EASY, Preparation time: 20 minutes, Cooking time: 25 minutes

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