Buchu, pumpkin, parsnip and applesoup with pan-seared apple and apricot kernel-oil

Method

Beetroot sponge
Place the gelatine in a small bowl with ice water and set aside. Place the beetroot juice and salt in a small saucepan and bring to the boil. Remove from the heat and add the softened gelatine leaf. Strain the beetroot juice into a medium size bowl, placed over another bowl filled with ice. Whisk the beetroot mixture vigorously and continuously until it is aerated and cold. The gelatin will have set it. Scoop the mixture into a piping bag and pipe into a half sphere flexipan mould. Refrigerate.

Beetroot crumbs
Pre-heat the oven to 100ºc. Mix the crumbs with the beetroot power and lightly toast in the oven for 20 minutes. Leave to cool and place in an airtight container.

Spinach and onion purée
Sweat the onions in the butter until translucent. Season with salt. Add the cream and reduce over a high heat for 5 minutes. Remove from the heat. Blanch the spinach in  boiling water for 1 minute. Remove the spinach with a large slotted spoon and place directly into a blender jug. Blend until very smooth, add the creamed onions and blend again. Pass through a tamis.

Buchu powder
Blend until very fine using a spice grinder.

Buttermilk labne
Hang the buttermilk overnight in a muslin cloth.  Once fully drained, discard the excess whey and place the buttermilk in a small piping bag.

Cucumber and dill granita
Blend all the ingredients in a bar blender then pass through a fine sieve, pour into a tray with a wide base, and freeze. Scrape the frozen mixture with a fork to form fine flakes. Keep frozen.

To serve

Scoop the centre out of the beetroot sponges and fill with some of the spinach and onion puree, then take the two halves and stick them together. Carefully roll in the beetroot crumbs. Pipe 1 tablespoon of buttermilk onto the plate and drag across with a small spatula. Place the beetroot ball on the plate, scoop some of the granita next to the ball and sprinkle with some buchu powder.

Margot Janse

Born and raised in The Netherlands, Margot’s tertiary studied drama and photography. However at the age of 23 the ‘magic of the kitchen’ beckoned and she approached Ciro Molinaro, a highly respected Johannesburg restaurateur, who agreed to teach her in his own kitchen. It was two years of long shifts and hard work but Margot learned every aspect of managing a kitchen. More importantly Ciro encouraged her to experiment and play with food, creating in Margot an ability to explore beyond traditional ‘food boundaries’.

In 1995 Margot joined Le Quartier Français. The hotel restaurant was already considered one of South Africa’s best, so it was an enormous challenge for Margot when she was asked to take over as Executive Chef shortly after her arrival. However, eighteen years and many national and international awards later, Margot continues to thrive in the career of her choice and enthrall serious diners from around the globe.

Her stimulating African inspired menu changes regularly based on the seasonal fresh produce which she sources from Le Quartier’s own indigenous garden and small local producers. Margot continues to embrace experimentation. She fearlessly works with textures, flavours and and balance because she believes that each dish has to say something; each dish is an attempt to tell a story and create a moment of magic.

Margot retired in April 2017 to devote her time and energy to her family and raising her son, but once a Chef ………………