Trencher with Grilled Kudu and Greenbean Salad

Story – Toppings and Trenchers and the End of History

kudu salad trencher bread

Ingredients:

The Trencher

  • 400 grams Wholemeal flour
  • 100 grams Rye flour
  • 2 grams Instant yeast
  • 10 grams Salt
  • 340 milliliters Water
  • Olive oil, for greasing

kudu salad trencher bread

The Salad

  • 400 grams Kudu Loin
  • 100 grams Green Beans, Tops removed cut into 5 cm pieces
  • 100 grams Spring Onion, Sliced thinly at an angle
  • Small hand full Rocket
  • Small hand full Basil leaves
  • 4 Radishes, Sliced thinly
  • 1 teaspoon Ground coriander
  • 1 teaspoon Ground cumin to taste Salt
  • Zest of 1 lime to taste
  • Crushed black pepper
  • 2 tablespoons Olive oil
  • 150 grams Streaky bacon

The Dressing

  • 6 tablespoons Sour cream
  • 3 teaspoons English mustard
  • Juice of 1 lime
  • Salt and pepper for seasoning

Directions:

kudu salad trencher bread

The Trencher:

  1. Mix the flours in the bowl of a stand mixer.
  2. Add the yeast and salt at the opposite ends of the bowl.
  3. Attach the paddle to the mixer and add the water.
  4. Mix for about 3 minutes at low speed to mix well.
  5. Remove the paddle and replace with a dough hook.
  6. Start to knead the dough at low speed for about 5 minutes. Then increase the speed to medium and knead for another five minutes.
  7. Tip the dough into a clean bowl greased with olive oil and cover with plastic wrap.
  8. Place the bowl in a warm place and allow the dough to proof till double its original size.
  9. Once the dough has doubled in size, tip it onto an oiled work surface.
  10. Shape the dough into a flat rectangle like a pizza base.
  11. Flatten the middle part of the rectangle with your fingers leaving a rim along the outside.
  12. Pick the flattened middle part of the dough with a fork but leave the rim untouched.
  13. Transfer the dough onto a baking sheet lined with parchment paper.
  14. Cover the dough with a damp tea cloth and allow the dough to roof for another hour or so in a warm place.
  15. Pre-heat your oven to 220℃. Once proofed, bake the dough for 30 to 35 minutes in the pre-heated oven.
  16. It should be golden and cooked all the way through. When done, remove the trencher from the oven and place on a cooling rack. Allow to cool completely.

The salad:

  1. Mix the olive oil, lime zest, ground coriander seeds and cumin to form a paste.
  2. Rub the meat with the paste and set aside to marinade for an hour or two.
  3. When ready to cook the meat, season with salt and cracked black pepper and cook the meat on a griddle pan or in a sauté pan over high heat until medium rare with a nice brown crust.
  4. When cooked, allow the meat to rest till cool.
  5. Prepare an ice bath by adding water and ice to a clean bowl.
  6. Bring a pot of salted water to a rolling boil.
  7. Add the green beans and cook for 1 minute.
  8. After 1 minute remove the beans from the heat, strain off the cooking liquid and add the beans to the ice bath to stop further cooking.
  9. Season with salt and pepper and allow to cool completely.
  10. Lay the strips of bacon on a baking sheet and place in an oven pre-heated to 200℃.
  11. Cook the bacon until crispy.
  12. When done, remove from the oven and set aside to cool.

The dressing:

  1. Mix the sour cream, mustard and lime juice to a bowl and stir to combine.
  2. Season with salt and pepper.
  3. Add the dressing to a squeeze bottle and set aside till needed.

To assemble:

  1. Mix the green beans, spring onion, rocket and basil and drizzle with a little olive oil.
  2. Put on the sunken middle part of the trencher.
  3. Add a layer of radishes, followed by a layer of crispy bacon. lice the meat at an angle into thin slices and lay on top of the salad. Squeeze over some dressing and serve.
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