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Crayfish koeksister (fritter)
Chef Margot Janse
Le Quartier Français
Cape Winelands of South Africa

(Makes 25 koeksisters)

300g Crayfish flesh
350ml Double cream
White of 1 egg
5ml(1 teasp) Lemon juice
5ml(1 teasp) Salt
Place the blender bowl in the freezer for 15 minutes until cold.
Process the crayfish flesh for 20 seconds, stop the machine and scrape down the sides and corners of the bowl.
Add the egg white and blitz for 10 seconds, stop and scrape down.
Process and slowly add half the cream, stop and scrape down the bowl. Add the rest of the cream, lemon juice and seasoning and process until just incorporated.
Roll the mousse in plastic wrap into a sausage shape of 1.5cm thick.
Poach for 4 minutes in boiling water and then shock in a bowl of ice water.
When cold, cut into 1cm wheels.

Koeksister syrup
2 cups (500ml) Castor sugar
1/3 cup (80ml) Water
½ teasp Ginger, ground
½ teasp Fresh ginger, minced
½ cup (125ml) Lemon juice
Bring the sugar, water and ground ginger to a light caramel, remove from the heat and add the fresh ginger and lemon juice, keep warm.

1 cup (250ml) Cake flour
¾ cup Corn flour
1/8 cup (30ml) Baking powder
400 ml Water
Mix all together until a smooth, light paste.
Rest for 10 minutes and whisk well.

Pre heat deep fryer to 170?C, dust a crayfish wheel in flour, dip into the batter and fry until golden.
Place the fritter in the syrup and coat for 30 seconds.

Tomato jam
8 Large plum tomatoes
2 Red peppers, roasted, peeled and diced
1 Onion, diced
1/3 cup(80ml) Sherry vinegar
¼ cup (60ml) Castor sugar

Peel, seed and dice the tomatoes. Add the other ingredients and simmer over low heat until nearly all the liquid has evaporated. Blend and strain. Leave to cool.

Puffed wild rice
½ cup (125ml) Wild rice
2 tblsp( 30 ml) Olive oil

Heat a frying pan until very hot. Add the olive oil and the wild rice. It will start puffing immediately. Remove from the heat, strain and salt the wild rice while hot. Drain on absorbent paper.

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