Oct 2019 - JHB West

You haven't lived until you've experienced
this extravagance ...
Roots Restaurant, Forum Homini Boutique Hotel's fine-dining
restaurant, is a dream come true for every local foodie. They
certainly know how to pull off a sophisticated and luxurious
dining experience. From the artwork from the parking lot
towards the restaurant, up to their modern yet urban decor and
furniture, they create a truly relaxing atmosphere. Their food
looks good and tastes even better. Their exclusive gourmet
meals and wine pairings will fill all your senses with bursts of
colours and flavours. While enjoying every bite of your meal, you
and your friends and family can appreciate the breathtaking
views of the bush and a beautiful pond. Their friendly and
helpful staff make the experience uniquely memorable and you
will certainly be talking about their Sous Chefs Anell Beyer and
Tharollo Tlali’s meals for days. Details: Visit them at the Letamo
Game Estate in Muldersdrift or contact them on 011 668 7000.
Layered vanilla panna cotta and apple gel with edible
flower spheres, chocolate ‘rocks’, lemon curd, berry mousse,
meringue pieces and vanilla swirl topped with flower petals.
Delicious pan-seared springbok fillet with fresh lavender,
butternut fritter, carrot puree, braised fennel, potato
fondant, charred sweetcorn and pomegranate foam.
Ciabatta Bread with edible flowers,
sundried tomatoes, and rosemary
INGREDIENTS:
Edible flower petals; sundried tomatoes; rosemary.
Sponge: 350ml warm water; 350g white bread flour; 5g
instant yeast.
Dough: 450ml warm water; 450g white bread flour; 5g
instant yeast; 10g salt.
METHOD:
Heat the oven to 220°C.
Sponge: Combine ingredients with a metal spoon
until they form a sloppy, sticky sponge. Cover with
cling wrap and leave to ferment overnight in a
warm area.
Dough: Combine flour, yeast, sponge, and salt. Mix
on low speed until combined and slowly add water,
gradually increasing speed. Mix the dough until it
comes clean off the sides. The dough will be very
sloppy and will look jelly-like.
Grease a large bowl, place dough in the bowl and
cover with cling wrap to prove for 15 minutes. Fold
dough four times before letting it prove again for 15
minutes. Repeat this step four times, adding the flower
petals, sundried tomatoes and rosemary while folding
the dough the last time.
Dust a baking tray and the work surface with flour.
Remove the dough from the bowl, place on the work
surface and portion it into three slipper-shaped pieces.
Be careful not to damage the delicate bubble structure
of the dough.
Place on the baking tray and bake for 20 minutes or
until crispy and golden brown.
October 2019 Get It Joburg West 23